recipe_data
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{
"infobox": {
"category": "/wiki/Category:Cocktail_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "The strawberry daiquiri is a cocktail composed mainly of rum, schnapps, and strawberries. It can be shaken or puréed in a blender for a smooth consistency."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Strawberry juice, for rim"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar, for rim"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 oz light rum"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ oz strawberry schnapps"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 oz lime juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp powdered sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 oz fresh or frozen strawberries"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Crushed ice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Whipped cream, for garnish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh strawberry, for garnish"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rim a glass in strawberry juice and sugar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shake rum, schnapps, lime juice, powdered sugar, strawberries, and crushed ice in a cocktail shaker."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour into the rimmed glass."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish with whipped cream and a whole fresh strawberry."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
}
],
"title": "Strawberry Daiquiri",
"url": "https://en.wikibooks.org/wiki/Cookbook:Strawberry_Daiquiri"
} | recipes/recipe_17_000.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": "4 (12 dumplings)",
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Strawberry dumplings (erdbeerknödel) are a typically Austrian dish usually served as a main course, rather than as a dessert. This recipe is a tasteful, quick, and easy dish for, say, an evening with in-laws. Cooking strawberry dumplings is relatively easy, but of course it can only be perfected by practice. If you have grown tired of strawberry dumplings, just vary the filling and use other fruits of your choice."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1/5 cup (50 g) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4/5 cups (200 g) breadcrumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1/5 cup (50 g) white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (500 g) curd cheese (e.g. quark, pot cheese, or farmer cheese)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (125 g) flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 ripe, medium-sized strawberries, rinsed and trimmed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Icing sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt the butter in a frying pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the breadcrumbs and the sugar and toast them until they gain a brown colour. Stir well, as the sugar makes the crumbs burn faster."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the egg and the curd cheese into a large bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add a pinch of salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir until the mixture is smooth; the egg and the cheese should be blended well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slowly add the flour, stirring until the dough sticks to one side of the bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let the dough rest for about 5 minutes. If the dough is too moist, which sometimes happens due to the salt, add some more flour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover your hands with flour, so that the dough won't stick to your fingers when forming the dumplings."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take a large tablespoon of dough and put it onto your palm."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add some flour and roll the dough slightly between your hands until you receive a small ball."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Press the ball flat and put a strawberry into the middle. Cover the strawberry with dough, and pinch to seal."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle the dumpling and your hands with some more flour. Carefully roll the dumpling until you get a smooth, round ball."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the dumplings on a floured plate. Leave enough space between them, as they will otherwise stick to one another."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill a large pot with about 3 liters of water and bring it to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the dumplings into the boiling water. Let them boil in the open pot for about 10 minutes. The dumplings are done, when they float as if they \"danced\"."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take the dumplings out of the boiling water and roll them in the breadcrumbs until they are covered evenly. Since the crumbs are supposed to stick, the dumplings should still be moist on the surface."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the dumplings together with a little of the roasted crumbs, and sprinkle them with icing sugar"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Always use fresh, ripe strawberries, as they taste much sweeter than the ones you can buy in the supermarket. Also consider picking strawberries yourself; this way you can choose the ripe and fresh ones and get the size you need for the dumplings. Moreover, you can try a few while picking. Use the spare strawberries for making jam."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The breadcrumbs can be toasted without sugar, but in this case you will miss on the caramel flavor. You can also roast the breadcrumbs without butter."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This recipe also works well with other fillings like apricots, plums, or chocolate. In Austria the dumplings are also filled with \"Mozartkugeln\", which are little balls of chocolate, nougat, and almond paste. If you use apricots or plums as a filling, you can add a pinch of cinnamon to the sugar before mixing it with the breadcrumbs. If you serve dumplings with a chocolate filling, garnish them with chocolate sauce and ground walnuts."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "It is a good idea to serve the dumplings with ice cream (preferably vanilla flavor), garnished with fresh berries and a mint leaf."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Enjoying a glass of cold milk together with the dumplings is especially refreshing in the summer months. In Austria it is also common to serve sweet dishes with a cup of coffee."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Curd cheese dough only tastes well with sweet fillings. For savory dumplings, which are very popular in Austria, Germany and the Czech Republic, use potato dough and no breadcrumbs."
}
],
"title": "Strawberry Dumplings",
"url": "https://en.wikibooks.org/wiki/Cookbook:Strawberry_Dumplings"
} | recipes/recipe_17_001.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": "6",
"time": "Prep: 15 minutesChilling: Several hours"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 sheets of unflavored gelatin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 dl (600 ml) low-fat/fat free fromage frais"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 saltspoons (1½ tsp) sugar-free strawberry jam"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 egg whites"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 saltspoons (¾ tsp) sugar or granulated sugar replacement"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ dl (50 ml) boiling water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh berries"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak gelatin sheets in cold water to hydrate them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat fromage frais and strawberry jam until well-combined."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whip egg whites with sugar until stiff. Fold into the fromage mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take the gelatin sheets out of the water, and dissolve them in the boiling water. Stir this carefully into the strawberry mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer mixture to individual cups or a bowl, and chill in the refrigerator for several hours until firm."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Decorate with fresh berries and serve."
}
],
"title": "Strawberry Fromage Frais",
"url": "https://en.wikibooks.org/wiki/Cookbook:Strawberry_Fromage_Frais"
} | recipes/recipe_17_002.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": "4",
"time": "45 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (16 oz) fresh strawberries"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup 2% fat Greek yogurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lemon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp orange liqueur"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash and dry the strawberries and lemon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice strawberries into small pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine strawberries and sugar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll a lemon on a counter while applying pressure with the palm of one hand. Cut lemon in half and squeeze both halves through a strainer into the strawberry mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove any remaining seeds from the lemon halves and add them, with the rind, to the strawberry mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow strawberry mixture to macerate for 1–2 hours, stirring occasionally until all of the sugar crystals are dissolved."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Discard lemon halves, then orange liqueur to the strawberry mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use a blender or food processor to reduce the strawberry mixture to a purée, but don't over-blend."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir the Greek yogurt into to the strawberry mixture, mixing until well combined."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Refrigerate strawberry yogurt mixture for at 4 four hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour strawberry yogurt mixture into a prepared ice cream maker, and mix for approximately 20 minutes, or until the frozen yogurt has reached a firm consistency."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Eat immediately, or freeze for later."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Artificial sweetener or honey can be substituted for up to half of the sugar."
}
],
"title": "Strawberry Frozen Yogurt",
"url": "https://en.wikibooks.org/wiki/Cookbook:Strawberry_Frozen_Yogurt"
} | recipes/recipe_17_003.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pint fresh strawberries, trimmed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup superfine sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp fresh lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (about 11 ea.) ice cubes"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put a 9–10-inch metal cake pan in the freezer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a blender, blend the strawberries, sugar, and lemon juice until the mixture is smooth and the sugar is dissolved."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the ice cubes, blend the mixture until it is smooth, and pour it into the cold pan. Freeze the mixture for 30–40 minutes, or until it is frozen around the edge, but still soft in the center."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir the strawberry ice, mashing the frozen parts with a fork, and spoon it into 2 bowls."
}
],
"title": "Strawberry Italian Ice",
"url": "https://en.wikibooks.org/wiki/Cookbook:Strawberry_Italian_Ice"
} | recipes/recipe_17_004.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This strawberry milkshake is a frozen drink made from ice cream and strawberries."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vanilla ice cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Whipped cream or whipped topping"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Frozen sliced sweetened strawberries"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Blender"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine ice cream, milk, and strawberries in a blender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend until smooth, then transfer to a glass."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top with whipped cream, and serve immediately."
},
{
"line_type": "ul",
"section": "Note, tips, and variations",
"text": "Always add less milk than needed to control the thickness of the shake. If you add too much milk and the milkshake is too thin, blend in more ice cream and/or frozen strawberries."
},
{
"line_type": "ul",
"section": "Note, tips, and variations",
"text": "Use sweetened strawberries for a very sweet taste. If you want a tarter milkshake, use unsweetened ones."
},
{
"line_type": "ul",
"section": "Note, tips, and variations",
"text": "It's preferable to use good quality ice cream."
}
],
"title": "Strawberry Milkshake",
"url": "https://en.wikibooks.org/wiki/Cookbook:Strawberry_Milkshake"
} | recipes/recipe_17_005.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": "6–8",
"time": "Prep: 25–45 minutes\nBaking: 60 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pillsbury pie crust"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup sliced strawberries"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅔ cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Whipped cream"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place your strawberries in a saucepan and add water, sugar, and lemon juice. Bring to a boil and stir occasionally until thick and syrupy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Arrange the pie crust in a pie pan (unless the pie crust comes with a pan). Pour filling into the pie crust."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake in the oven at 350°F for 60 minutes or until golden brown. Remove pie, and let it cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with whipped cream on top."
}
],
"title": "Strawberry Pie",
"url": "https://en.wikibooks.org/wiki/Cookbook:Strawberry_Pie"
} | recipes/recipe_17_006.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": "8 slices",
"time": "Prep: 45 minutes (including crust)Baking: 1 hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 flaky pie crust"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2½ cups (about 1¼ pound) rhubarb stalk chunks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2½ cups sliced strawberries"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1¼ cups white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup cornstarch or tapioca pearls"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Prepare the flaky pie crust and refrigerate while preparing the filling."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Clean the strawberries and remove the leaves."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the strawberries in halves (or quarters for larger berries)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Clean and trim the rhubarb stalks."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the stalks into ½–1 inch sections."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add sugar, cornstarch or tapioca, and salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir until rhubarb is evenly coated with dry ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Follow the instructions in the flaky pie crust recipe."
},
{
"line_type": "ul",
"section": "Gallery",
"text": "Storebought rhubarb stalks"
},
{
"line_type": "ul",
"section": "Gallery",
"text": "Cleaned rhubarb stalks"
},
{
"line_type": "ul",
"section": "Gallery",
"text": "Strawberries cut for pie"
},
{
"line_type": "ul",
"section": "Gallery",
"text": "Filling for two pies"
},
{
"line_type": "ul",
"section": "Gallery",
"text": "Dry ingredients for filling"
},
{
"line_type": "ul",
"section": "Gallery",
"text": "Mixed fruit and dry ingredients for pie filling"
},
{
"line_type": "ul",
"section": "Gallery",
"text": "Crust filled with strawberries and rhubarb"
}
],
"title": "Strawberry Rhubarb Pie",
"url": "https://en.wikibooks.org/wiki/Cookbook:Strawberry_Rhubarb_Pie"
} | recipes/recipe_17_007.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This recipe is adapted from the public domain cookbook Boston Cooking-School Cook Book."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (275 g / 9.7 oz) all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 teaspoons baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (185 ml / 6.3 oz) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (½ stick/60 g/2.1 oz) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g (7.1 oz) strawberries"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (225 g/7.9 oz) buttercream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (250 ml/8.5 US fl oz) whipping cream, whipped with a little sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 200 °C (392 °F). Grease and line a baking sheet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix dry ingredients in a mixing bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rub the butter into the flour mixture with your fingers until the mixture resembles breadcrumbs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add milk gradually to the mixture, mixing to make a soft dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn dough onto a floured board, and divide in two parts."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pat each part to flatten slightly, then roll out into a circle and place on the baking sheet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 12 minutes. Take the cakes out of the oven and leave them to cool completely."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Split each cake in half horizontally, and spread each layer with buttercream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sweeten strawberries to taste with sugar, then heat in a pan until warmed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove strawberries from the heat, and crush them slightly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Layer the berries between the cakes, and spread some on the top layer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the top with whipped cream."
}
],
"title": "Strawberry Shortcake",
"url": "https://en.wikibooks.org/wiki/Cookbook:Strawberry_Shortcake"
} | recipes/recipe_17_008.html |
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This strawberry shortcut cake is one of those recipes from the 1970s with lots of already-processed ingredients. It's very moist because the syrupy strawberry mixture starts on top and soaks through as the cake bakes."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup mini marshmallows"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (20 oz) frozen, sliced strawberries in syrup, completely thawed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pkg (3 oz) strawberry jello powder (known as jelly outside of North America)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2¼ cups flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tsp baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup shortening"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp vanilla"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Generously grease the bottom of a 13x9-inch cake pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle marshmallows evenly over bottom of pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Thoroughly combine completely thawed strawberries and syrup with dry jello; set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large mixing bowl, combine remaining ingredients. Mix at low speed until moistened; beat 3 minutes at medium speed, scraping sides of bowl occasionally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour batter over marshmallows, and spread out. Spoon strawberry mixture evenly over batter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 350°F for 45–60 minutes or until golden brown and a toothpick inserted in center comes out clean."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve warm or cool with ice cream or whipped cream."
}
],
"title": "Strawberry Shortcut Cake",
"url": "https://en.wikibooks.org/wiki/Cookbook:Strawberry_Shortcut_Cake"
} | recipes/recipe_17_009.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": "2",
"time": "5 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Lassi with strawberry and vanilla."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 strawberries"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tbsp superfine sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pack vanilla sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 scoops vanilla ice cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 ml water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g yogurt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put everything in a blender, and blend until smooth."
}
],
"title": "Strawberry-Vanilla Lassi",
"url": "https://en.wikibooks.org/wiki/Cookbook:Strawberry-Vanilla_Lassi"
} | recipes/recipe_17_010.html |
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This dish of strip steaks is great on a steak or over pasta."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ea. (12–16 ounces) 1 inch-thick New York strip steaks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp cracked black peppercorns, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp unsalted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ tsp olive oil (not extra-virgin)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup beef broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup heavy cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp Worcestershire sauce"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season each steak with salt and a pinch of cracked pepper on both sides. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt butter with olive oil in a stainless steel skillet (don't use nonstick) over medium-high heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add steaks and cook 4–5 minutes per side for medium rare, 6–7 minutes for medium, and 8–9 minutes for toast."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove steaks from pan and keep warm."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour out pan drippings but do not scrape browned bits off. Deglaze pan with broth and bring to a boil over high heat until reduced by ⅔."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add remaining ingredients and remaining pepper. Bring to a boil and cook until reduced to ½ cup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drizzle sauce over steaks and serve warm."
}
],
"title": "Strip Steaks with Pepper Cream Reduction",
"url": "https://en.wikibooks.org/wiki/Cookbook:Strip_Steaks_with_Pepper_Cream_Reduction"
} | recipes/recipe_17_011.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": "Varies",
"time": "60 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 large sweet potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2¼ cups brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Zest of 1 orange"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup brandy"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp nutmeg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 stick cinnamon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice the sweet potatoes and lay in a deep baking pan with the cinnamon stick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the liquids, zest, cloves, brown sugar and nutmeg together in a pot; bring to a boil and cook for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour liquid mixture over the dish's contents."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover with foil and bake at 350°F for 30 minutes or until sweet potatoes appear to be tender and glazed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chill for 3 hours, and serve cold."
}
],
"title": "Strong Candied Sweet Potatoes",
"url": "https://en.wikibooks.org/wiki/Cookbook:Strong_Candied_Sweet_Potatoes"
} | recipes/recipe_17_012.html |
{
"infobox": {
"category": "/wiki/Category:Cookie_recipes",
"difficulty": 3,
"servings": "12",
"time": "About 2 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Stroopwafels are a kind of cookie, originating in The Netherlands. They are typically a morning or evening snack eaten with tea or coffee. They are slightly chewy in texture and made with different fillings and flavors. The following recipe has been adapted from the Diana Dessert recipe [1]."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 package (¼ ounce) active dry yeast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup warm water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup unsalted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp ground cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup white sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 large eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups packed brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup unsalted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp ground cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tbsp dark corn syrup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup finely-ground hazelnuts, optional"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat a Pizzelle iron."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dissolve the yeast in the warm water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the butter to the flour, then mix in the sugar, cinnamon, eggs, and yeast mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix well and set aside to rise for 30–60 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll dough into 12 small balls, squeeze each ball into the preheated pizzelle iron, and cook for about 30 seconds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a saucepan, cook the brown sugar, butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234–240°F or 112–115°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in ground hazelnuts at this point, if using."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut each waffle into two thin layers and sandwich them with some filling."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Repeat this process until all the filling and waffles are used."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If using hazelnuts, remove skin, if possible. Grind hazelnuts in a food processor until they are ground to a fine powder."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Try eating your stroopwafel by resting it over a warm cup of coffee or tea. The steam will warm these up just right."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Collect any remains of the waffles and let them cool. They can be served as \"crumbs\" and are usually also sold as such."
}
],
"title": "Stroopwafels",
"url": "https://en.wikibooks.org/wiki/Cookbook:Stroopwafels"
} | recipes/recipe_17_013.html |
{
"infobox": {
"category": "/wiki/Category:Pastry_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This version of strudel uses filo pastry to create the thin sheets. Serve warm with ice cream."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 fresh apples, preferably red"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp ground cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp white sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup melted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Filo pastry sheets"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 200°C."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel, core, and cube apples."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine apples, cinnamon, and sugar. Mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Generously brush filo pastry sheets with butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread apple mixture over pastry sheet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Alternate with two layers of filo pastry for every layer of apple mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush with melted butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 30 minutes or until pastry is golden brown."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For more tartness, substitute for 3 red apples and 1 green apple."
}
],
"title": "Strudel",
"url": "https://en.wikibooks.org/wiki/Cookbook:Strudel"
} | recipes/recipe_17_014.html |
{
"infobox": {
"category": "/wiki/Category:Fritter_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Struffoli is a fried Neapolitan dessert."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tbsp vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tsp baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp cream of tartar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup dry sherry"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Shortening or oil for deep frying"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp orange zest"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine eggs, oil, baking powder, cream of tartar, sugar, and sherry. Mix in enough flour to make a dough. The dough should be somewhat sticky but still workable."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shape dough into small balls, about ½ inch in diameter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the shortening or oil to 350–375°F. Deep fry the dough balls until golden brown and cooked through."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix all the glaze ingredients over low heat until sugar is dissolved. Dip each fritter into the glaze, and remove."
}
],
"title": "Struffoli (Neapolitan Honey Fried Dough)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Struffoli_(Neapolitan_Honey_Fried_Dough)"
} | recipes/recipe_17_015.html |
{
"infobox": {
"category": "/wiki/Category:Hamburger_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Stuffed burgers are gaining popularity because you don't really know what you're gonna bite down on."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound ground chuck (80/20 fat ratio)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 slices crisp-cooked bacon, crumbled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 slices pepper jack cheese, torn"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ ea. large onion, finely diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp shredded Monterrey Jack cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves garlic, smashed and minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp unsalted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 hamburger buns, split and toasted"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Melted butter"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat 2 tbsp olive oil in a large skillet over medium high heat. Add garlic and onion, and cook until garlic is golden."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine cheeses, bacon, cooked onion and garlic, and butter. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Form meat into 8 equal patties. Make an indentation into the middle of each patty and place a dollop of cheese mixture into dent. Place 1 patty on top of each other, stuffing side down, and push down until patty is about ¾ inch thick. Set aside while you heat your trusty charcoal grill (not with that solvent stuff)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush patties with olive oil and season liberally on both sides with salt and freshly ground black pepper. Set down on grill and cook, turning often, until instant-read thermometer inserted into the meat, not the stuffing, reads desired temperature (at least 160°F)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush the cut side of each bun with melted butter. Place a patty on top of a bottom half of a bun and top with a top half of a bun. Serve warm."
}
],
"title": "Stuffed Burgers",
"url": "https://en.wikibooks.org/wiki/Cookbook:Stuffed_Burgers"
} | recipes/recipe_17_016.html |
{
"infobox": {
"category": "/wiki/Category:Vegetable_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 large courgettes (zucchini)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large green bell pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 large tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Herbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 oz cooked brown rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cheddar cheese"
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Slice courgettes in half lengthways, and scoop or cut out middles; reserve middles."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Chop onion and garlic, and sauté for a few minutes in olive oil."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Chop pepper, tomatoes, and herbs. Add to pan together with courgette middles."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Add rice, mustard, and seasoning to taste. Cook for 5 minutes and drain off any extra liquid."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Stuff the 4 courgette halves with the cooked mixture, and sprinkle grated cheese on top."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Bake in medium-hot oven for 20 minutes."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Serve with green salad."
}
],
"title": "Stuffed Courgette",
"url": "https://en.wikibooks.org/wiki/Cookbook:Stuffed_Courgette"
} | recipes/recipe_17_017.html |
{
"infobox": {
"category": "/wiki/Category:Seafood_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pounds (900 g) crabmeat, drained if using canned"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tomatoes, peeled, seeded and chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup coconut milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp fresh chopped parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp fresh chopped green onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tbsp flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bread crumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Grated Parmesan cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Crab shells, scallop shells, or small oven-proof dishes"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat olive oil and sauté onions until soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in crabmeat for 3–5 minutes. Add tomatoes and simmer for 5–8 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add coconut milk, salt, pepper and palm oil, cooking for 3–5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat, add flour at small quantities, stirring continually. Bring the pan back to heat, cooking until you get a cream. Stir in parsley and green onions. Remove from heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill the shells or oven-proof dishes with this mixture, top with bread crumbs mixed with Parmesan cheese."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 15–20 minutes or until lightly brown."
}
],
"title": "Stuffed Crabs (Casquinha de Siri)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Stuffed_Crabs_(Casquinha_de_Siri)"
} | recipes/recipe_17_018.html |
{
"infobox": {
"category": "/wiki/Category:Dinner_recipes",
"difficulty": 3,
"servings": "4–6",
"time": "Prep: 1 hourCooking: 2½ hrs"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Almost every Austrian family has its own Christmas tradition. Christmas Eve differs from family to family; however, many cannot imagine Christmas without the delicious aroma of a succulent roast duck floating in the air. In general, Austrians are always really fond of eating duck."
},
{
"line_type": "p",
"section": null,
"text": "Roasting a duck is a rather time-consuming activity that can turn the most silent time of the year into a quite stressful one for the cook as expectations in a culinary delicacy are always very high. Given that Christmas should be a happy feast for everybody—also for those preparing the meal—it is always helpful to invite family members or guests to come to the kitchen and help you prepare dinner. It is also recommended to start early enough and to consider that dishes prepared in advance will reduce stress later."
},
{
"line_type": "p",
"section": null,
"text": "This recipe serves a roast duck along with bread dumplings, also known as serviettenknödeln, and a green cabbage salad."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 head of green cabbage, shredded"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small onion, finely minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups white wine vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ea. (about 2.5 kg) whole fresh duck, at room temperature"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "50 g butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp marjoram or other herbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–5 apples, peeled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 stale white bread rolls, cut into small cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 g melted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground nutmeg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Parsley"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the shredded cabbage and the minced onion into a large bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine vinegar, salt, and sugar in a separate bowl and pour the mixture over the cabbage."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the salad, and refrigerate it for several hours before serving."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 200°C. If not already done, disembowel the duck, remove the clumps of fat from the tail, and rinse the whole bird carefully."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease the bird with butter all over, and season it generously inside and out with salt, pepper, and marjoram."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stuff the duck with the peeled apples and make sure to close it appropriately. This will give a wonderful taste to the finished dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the duck breast-side up into a roasting pan that is deep enough to hold the rendered fat, and roast it at 200°C for around 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take out the duck, baste it, turn it breast-side down, and roast for another 15 minutes. Continue to do so every 15 minutes. It takes roughly an hour to roast 1 kg; thus, you may prepare yourself to leave the duck in the oven for about 2½ hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "About 20 minutes before the end of the roasting process, put some more butter on the duck in order to obtain a crispy skin. The duck is ready to be served when its skin is richly browned and crisp."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn off the oven and let the duck rest for another 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the bread cubes into a large bowl and pour milk over them; use more or less milk depending on how dry the bread is."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt the butter in a pan, and mix it with the eggs and the remaining ingredients in a bowl. Add to the bread mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use your hands to squeeze the bread mixture through your fingers until it is smooth and sticky. If the dough is too loose, add 1–2 tablespoons of flour to firm it up."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring a large pot of salted water to boil and form small portions of the dough into balls."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drop the dumplings carefully into the water and let them simmer for about 30 minutes until they are light, firm, and well risen. Remove them with a large spoon. Alternatively, form the dough into a roll, wrap it into a wet dishtowel, and firmly tie up both ends. Then, put it into the pot and let it simmer for about 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the apples from the duck, then carve it as desired. Put the dark brown gravy into an extra cup for serving."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If you have cooked the dumpling mixture using the towel method, remove the large dumpling from the dishtowel, cut it into generous slices, and arrange them nicely on a plate. Otherwise, transfer the drained cooked dumplings to a dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the duck and dumplings hot, accompanied by the cabbage salad and a fruity red wine."
},
{
"line_type": "ul",
"section": "References",
"text": "Mostar, Katinka: Das Große Katinka Mostar Kochbuch, Suedwest Verlag: Muenchen 1978."
},
{
"line_type": "ul",
"section": "References",
"text": "Müller, Anna; Walser, Holger: Mein erstes Kochbuch, Vorarlberger Verlagsanstalt Ges.m.b.H: Dornbirn 1970."
}
],
"title": "Stuffed Duck Breast with Cabbage and Dumplings",
"url": "https://en.wikibooks.org/wiki/Cookbook:Stuffed_Duck_Breast_with_Cabbage_and_Dumplings"
} | recipes/recipe_17_019.html |
{
"infobox": {
"category": "/wiki/Category:Breakfast_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 slices (⅔ inch thick) stale brioche bread"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp cream cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp unsalted butter, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup heavy cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp pure vanilla extract"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread cream cheese on half the bread. Press into sort of a sandwich and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine egg, vanilla, cream, sugar, and salt in a pie pan. Add bread \"sandwiches\" to mixture and coat both sides."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt 1 tbsp butter in a small nonstick skillet heated between medium and medium high. Add 1 \"sandwich\" to pan and cook until golden brown on both sides."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from pan. Melt remaining butter and repeat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve immediately with maple syrup, powdered sugar, whipped cream, or fresh fruit."
}
],
"title": "Stuffed French Toast",
"url": "https://en.wikibooks.org/wiki/Cookbook:Stuffed_French_Toast"
} | recipes/recipe_17_020.html |
{
"infobox": {
"category": "/wiki/Category:Appetizer_recipes",
"difficulty": 2,
"servings": "20 +",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Grape leaves (stuffed), (Arabic: ورق دوالي); (Hebrew: עלי גפן ממולאים), are an appetizer popular in Middle Eastern countries, including Turkey and Persia, where it is usually eaten with stuffed rice that has been seasoned with a multitude of spices."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Batch of thin, freshly-picked grape leaves (choose only the thinnest leaves)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 kg uncooked rice, rinsed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Turmeric"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dried mint leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup raisins"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh dill, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Green onions (scallions)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cooking oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 lemon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak leaves in boiling hot water to soften, about 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the rice, turmeric, pepper, salt, mint, raisins, dill, parsley and green onions."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place some of the rice mixture on a leaf, close to one end. Fold the three smaller ends of the leaf over the filling, then roll up the remainder like a sleeping bag or mat. Repeat with remaining rice and leaves."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place stuffed leaves in pot with a little water, oil, and lemon juice—the liquid should just barely cover the stuffed leaves."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover pot with lid. First bring to a boil, then lower heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook over low heat until the rice is cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place sliced lemon on top of stuffed grape leaves for added flavour, and serve."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Arabs have a practice to place the fatty tail of a sheep on top of the grape leaves while cooking, so that the melted fat is absorbed in the rice and leaves; in this manner it imparts its good flavour."
}
],
"title": "Stuffed Grape Leaves",
"url": "https://en.wikibooks.org/wiki/Cookbook:Stuffed_Grape_Leaves"
} | recipes/recipe_17_021.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 boneless skinless chicken breasts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Grill Seasoning for Chicken, as needed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dijon mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups poultry stuffing (prepared to a somewhat wet and pipeable state)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "A heat-resistant towel tied into a roll with twine and soaked with oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using a narrow boning knife, make a slit along the side of one of the chicken breasts, almost cutting through all the way through the side. Repeat with remaining chicken."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place stuffing inside a gallon size zip-top bag. Snip a small hole in one of the corners. Squeeze to dispense. Stuff each chicken breast until slit fills up halfway. Brush opening edge with Dijon mustard and press down lightly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Coat chicken with mustard and season liberally with Grill Seasoning. Massage seasoning in."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Quickly swab preheated charcoal grill with oil soaked towel. Grill chicken, turning often, until area under stuffing reaches 165°F (75°C) and stuffing reaches 165°F (75°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove and let rest for 7 minutes. Serve."
}
],
"title": "Stuffed Grilled Chicken Breasts",
"url": "https://en.wikibooks.org/wiki/Cookbook:Stuffed_Grilled_Chicken_Breasts"
} | recipes/recipe_17_022.html |
{
"infobox": {
"category": "/wiki/Category:Curry_recipes",
"difficulty": 3,
"servings": "4",
"time": "90 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tbsp peanut oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp chopped shallots"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1-inch piece chopped ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ea. jalapeño, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 oz tempeh or ground beef"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups cooked jasmine rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium kabocha squash"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut off top of kabocha squash and scoop out seeds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake the squash for 45 minutes at 375°F (190°C) or until a sharp knife goes through the flesh easily."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Meanwhile, fry the tempeh, shallots, ginger, and jalapeño. Cook until tempeh is completely brown, and then add soy sauce and rice. Take off heat and mix thoroughly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put tempeh mixture into kabocha squash and bake for 30 more minutes."
}
],
"title": "Stuffed Kabocha Squash",
"url": "https://en.wikibooks.org/wiki/Cookbook:Stuffed_Kabocha_Squash"
} | recipes/recipe_17_023.html |
{
"infobox": {
"category": "/wiki/Category:Mushroom_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 ea. large mushrooms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 envelope vegetable soup mix"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 oz (220 g) crab meat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 ml) sour cream or plain yogurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp plain dry bread crumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp fresh dill (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 dashes hot pepper sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅛ tsp pepper (or to taste)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp butter, melted"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F (180°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove and finely chop mushroom stems."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a bowl, combine chopped mushroom stems, vegetable soup mix, crabmeat, sour cream, bread crumbs, dill, hot pepper sauce, and pepper. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake 15 minutes or until tender."
}
],
"title": "Stuffed Mushrooms with Crabmeat",
"url": "https://en.wikibooks.org/wiki/Cookbook:Stuffed_Mushrooms_with_Crabmeat"
} | recipes/recipe_17_024.html |
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1.5–2 ounces (50 g) white parboiled rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound (500 g) ground meat (either beef, lamb, or pork)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 large red bell peppers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt, pepper, paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook the rice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn on the oven to preheat at 390°F (200°C), while placing a baking dish with the bottom covered in oil (or water or thin tomato sauce) inside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut out the stems and the seeds of the peppers so that the peppers form a cup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the rice, the egg and the ground beef and spice everything with salt, pepper and paprika."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill the peppers, set them into the baking dish, and bake for 45 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with green salad and tomato sauce."
}
],
"title": "Stuffed Peppers",
"url": "https://en.wikibooks.org/wiki/Cookbook:Stuffed_Peppers"
} | recipes/recipe_17_025.html |
{
"infobox": {
"category": "/wiki/Category:Vegetable_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup uncooked rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 green bell peppers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ ea. stock cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup puréed tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bundle parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 oz (150 g) shredded cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black olives (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook the rice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut onion into small cubes and fry in olive oil until brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add water, tomato juice, parsley, soup cube, cheese, garlic, black olives and rice. Season to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill into the peppers. Cook for 30 minutes. Rest as above."
}
],
"title": "Stuffed Peppers (Vegetarian)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Stuffed_Peppers_(Vegetarian)"
} | recipes/recipe_17_026.html |
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ea. (3–4 pounds) boneless pork loin roast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups hot apple cider vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound ice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup cornbread, crumbled finely"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup chopped apple"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup dried cranberries"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 egg whites, beaten to stiff peaks with ⅛ tsp cream of tartar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup cracked black peppercorns"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dijon mustard"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine salt, honey, and vinegar in a gallon size zip-top bag until salt is dissolved. Add ice and shake until brine has cooled down and ice is almost completely melted."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add pork roast and toss to coat. Refrigerate 3–4 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine bread, and fruit. Gently fold eggs into bread mixture. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Almost split the roast horizontally, not cutting through either the sides or the bottom. Pack stuffing into pocket and brush edge of opening with Dijon mustard. Press closed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush all sides of roast with mustard. Press peppercorns into meat and place in a rack in a roasting pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Insert a probe thermometer into an area of the center of the roast that does not have stuffing. Bake in a 425°F oven until internal temperature reaches at least 145°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove to a plate and let rest 10 minutes before slicing. Serve with cider gravy."
}
],
"title": "Stuffed Pork Roast",
"url": "https://en.wikibooks.org/wiki/Cookbook:Stuffed_Pork_Roast"
} | recipes/recipe_17_027.html |
{
"infobox": {
"category": "/wiki/Category:Mushroom_recipes",
"difficulty": 2,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 large Portobello mushrooms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Balsamic vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup cottage cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 oz mozzarella cheese (fresh or regular), diced or grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 Saltine crackers, crushed or ½ cup bread crumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Other seasonings to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Generously sprinkle vinegar over the mushrooms, and top with garlic. Leave for 30 minutes or so."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the egg, cheeses, crackers and seasonings in a bowl. Mix well. Spoon the mixture onto the mushrooms."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 350°F for 40 minutes."
}
],
"title": "Stuffed Portabella Mushrooms",
"url": "https://en.wikibooks.org/wiki/Cookbook:Stuffed_Portabella_Mushrooms"
} | recipes/recipe_17_028.html |
{
"infobox": {
"category": "/wiki/Category:Squash_recipes",
"difficulty": 3,
"servings": "4",
"time": "60 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–4 winter squashes, depending on size (red kuri, blue hubbard, acorn, or other round-ish winter squash)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups rice pilaf mix"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup almond oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cups slivered almonds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Red pepper flakes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small yellow onion, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 red bell pepper (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water or broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–4 cloves garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup grated cheese (gruyère or appenzeller)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut off the top of the squash and dig out the soft insides and seeds. Throw away the insides and seeds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Coat the squash, inside and out, with a thin layer of olive oil. Salt and pepper the inside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place in a 350°F oven and roast until a fork easily pierces the flesh (about 30–45 minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While the squash is roasting, prepare the stuffing (below)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat almond oil in a large pot. Add the slivered almonds, some red pepper flakes, and a little salt, and sauté the almonds until lightly browned and fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the onion and continue to sauté until translucent, at which point you should add the garlic and red bell pepper and sauté for 1–2 more minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the rice pilaf mix, coating the mixture with the almond oil. Stir this around until the rice is hot and lightly toasted (3–5 minutes, or less)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add 2½ cups water or broth and bring it to an open boil. Cover the pan and turn down the heat to let it simmer until the rice is cooked (about 30–45 minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Salt and pepper to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the rice is done, pour it into the roasted squash. Grate the cheese on top. Broil a few minutes until the cheese is bubbly and toasty."
}
],
"title": "Stuffed Squash",
"url": "https://en.wikibooks.org/wiki/Cookbook:Stuffed_Squash"
} | recipes/recipe_17_029.html |
{
"infobox": {
"category": "/wiki/Category:Vegetable_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large, ripe tomato"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large, or 2 small culinary mushrooms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 sliced onion slab, or coin, about ¼ inch (0.5 cm) thick"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 fresh basil leaves or 2 tsp dried basil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp fresh parsley or 2 tsp dried parsley flakes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp dill weed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 dashes black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 dash garlic powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 dash salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 drops cooking oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "On the head of a fresh tomato, cut two concentric rings, one near the stem, the other near the slope of the tomato's shoulder."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove this ring to expose the juicy seed compartments."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice the mushrooms into small, flat slabs, and cut the onion coin in quarters, like a pie or quiche. Separate the layers."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the open ring sprinkle the dried spices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Force the mushrooms and small arcs of onion through the spices and into the seed compartments, pushing the basil/dill/parsley/etc in with them. Stuff in as many as possible without forcing out tomato pulp. If using fresh basil leaves, fold them over the slices of mushrooms and push them in together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drizzle five or so drops of cooking oil in a spot on a baking sheet or small roasting flat. Rub in a small circle with a diameter equal to the foot, or butt of the tomato."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the tomato on the oil and the pan into an oven preheated to 350°F (180°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roast for 15–20 minutes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The onion slice will produce enough pieces for at least 4 stuffed tomatoes. If making several, 1 should be all you need."
}
],
"title": "Stuffed Tomatoes",
"url": "https://en.wikibooks.org/wiki/Cookbook:Stuffed_Tomatoes"
} | recipes/recipe_17_030.html |
{
"infobox": {
"category": "/wiki/Category:Vegetable_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Stuffed zucchini can be served as an appetizer or as a side dish."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 zucchini (courgettes)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 oz (280 g) chopped frozen spinach, thawed and drained"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 onions, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8–10 oz (220–280 g) button mushrooms (canned or fresh), finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs, lightly beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cloves garlic, minced"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F (180°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Trim ends of zucchini and boil, covered, for 5 minutes. Drain and cover."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut in half lengthwise."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Scoop out pulp, leaving a ¼ inch (0.75 cm) shell. Chop the removed pulp."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat olive oil in sauté pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté zucchini pulp, spinach, onions, and garlic for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add mushrooms and sauté another 3 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat, add eggs, salt, and pepper, and mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spoon filling into shells."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle with paprika."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 30 minutes."
}
],
"title": "Stuffed Zucchini",
"url": "https://en.wikibooks.org/wiki/Cookbook:Stuffed_Zucchini"
} | recipes/recipe_17_031.html |
{
"infobox": {
"category": null,
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp dried, mixed herbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 fresh sage leaves, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 slices of white bread (just slightly stale is best)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 clove of garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Trim crusts off bread and place slices into a large mixing bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add water and all other ingredients, and with the hands, work the mixture until it is thoroughly combined."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "The stuffing may be cooked by packing it into the washed cavity of chicken or turkey, prior to roasting, or by forming the stuffing into patties and placing on a greased tray in an oven (moderate temperature)."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For turkey stuffing, triple the above recipe."
}
],
"title": "Stuffing",
"url": "https://en.wikibooks.org/wiki/Cookbook:Stuffing"
} | recipes/recipe_17_032.html |
{
"infobox": {
"category": "/wiki/Category:Pork_recipes",
"difficulty": 3,
"servings": "6–8 persons",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 quarts shelled lima beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "24 ears of corn cut off the cob"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound pickled pork (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp sugar (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp butter or olive oil (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If using pork, cover pork with water, and parboil it."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add beans, then corn, sugar, butter, and pepper to taste. After corn is added, watch carefully to keep from scorching."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A chopped red bell pepper can be added."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Note that lima beans that have not been cooked should be thoroughly boiled for at least 10 minutes to rid the beans of phytohemagglutinin, a toxin found in uncooked lima beans. Canned beans are safe to eat without cooking."
},
{
"line_type": "ul",
"section": "References",
"text": "Mrs. S. A. Powers, “New England Succotash” in Recipes Tried and True at Project Gutenberg"
}
],
"title": "Succotash",
"url": "https://en.wikibooks.org/wiki/Cookbook:Succotash"
} | recipes/recipe_17_033.html |
{
"infobox": {
"category": "/wiki/Category:Bean_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ful medames is a traditional Sudanese dish made from cooked fava beans, commonly enjoyed for breakfast or as a light meal. It is a nutritious and filling dish, packed with protein and fiber. The beans are typically seasoned with olive oil, lemon juice, garlic, and a blend of spices, resulting in a flavorful and satisfying culinary experience."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups dried fava beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups water (for soaking)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups water (for cooking)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup extra-virgin olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Juice of 1 lemon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon ground coriander"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Optional toppings: chopped parsley, diced tomatoes, chopped onions, hard-boiled eggs, feta cheese"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Colander or strainer"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Mixing bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spoon or spatula"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Serving dish"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rinse the dried fava beans under cold water and then place them in a large pot. Add 4 cups of water to the pot and let the beans soak overnight, or for at least 8 hours. This helps soften the beans and reduce the cooking time."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the soaked fava beans and rinse them under cold water. Return the beans to the pot and add 4 cups of fresh water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the beans simmer for about 1–1½ hours, or until they become tender. Stir occasionally and skim off any foam that forms on the surface."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the beans are tender, drain them using a colander or strainer and transfer them to a mixing bowl. Add minced garlic, extra-virgin olive oil, lemon juice, ground cumin, ground coriander, and salt to the bowl. Mix everything together, ensuring that the beans are coated evenly with the seasoning."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "For a smoother consistency, you can use a fork or a potato masher to lightly mash some of the beans. This step is optional and can be adjusted according to your preference."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the seasoned ful medames to a serving dish. Ful medames can be enjoyed warm or at room temperature. You can serve it with a variety of optional toppings such as chopped parsley, diced tomatoes, chopped onions, hard-boiled eggs, or crumbled feta cheese. It is commonly served with bread or as a side dish alongside other Sudanese specialties."
}
],
"title": "Sudanese Ful Medames",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sudanese_Ful_Medames"
} | recipes/recipe_17_034.html |
{
"infobox": {
"category": "/wiki/Category:Pie_and_tart_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Sugar pie is a traditional American pie known by several other names, including \"Desperation Pie\" (due to low ingredient count) and \"Sugar Cream Pie\". Under the last name, it is the official pie of the state of Indiana."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pie crust"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup cornstarch (flour can work if cornstarch is unavailable)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup whipping cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cinnamon or nutmeg to sprinkle on top of pie (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to about 375°F (190–200°C)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In large saucepan, simmer milk without boiling."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dissolve sugar, cornstarch and butter into milk. Stir gently and allow to thicken for about 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour mixture into pie crust and gently transfer into oven. Bake for about 22 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Optionally engage broiler for a few minutes to caramelize the top of the pie."
}
],
"title": "Sugar Pie",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sugar_Pie"
} | recipes/recipe_17_035.html |
{
"infobox": {
"category": "/wiki/Category:Japanese_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Sukiyaki is a kind of shabu-shabu (a Japanese dish) but it is a bit sweeter."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Beef, sliced thin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 napa cabbage"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Green onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Firm tofu"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Shiitake mushrooms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Spinach"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Shirataki noodles"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sake"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash the vegetables, and cut them into large pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the mushrooms in warm water for 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the sauce ingredients in a small bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat an electric skillet on low heat, and grease with a little bit of oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put a few slices of beef into the skillet, and cook them until brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add sauce (don't add all of them at the same time)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sort the beef slices to the sides. Add the rest of the ingredients in an organized fashion."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the sukiyaki with bowls of rice, with a raw egg yolk as the dip. Add more ingredients as necessary."
}
],
"title": "Sukiyaki",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sukiyaki"
} | recipes/recipe_17_036.html |
{
"infobox": {
"category": "/wiki/Category:Vegetable_recipes",
"difficulty": 2,
"servings": null,
"time": "Prep: 10 minutesCooking: 18 minutesTotal: 28 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Sukuma wiki is a Swahili dish of cooked kale or collard greens, popular throughout several East African nations like Kenya and Tanzania. It is often served with ugali, a corn-based swallow."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons canola or cooking oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion, chopped (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 teaspoons minced garlic (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Diced tomatoes (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon ground coriander (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon smoked paprika (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon curry powder (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 cups minced/ground beef or chicken (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon bouillon powder or cube (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bunch kale or collard greens (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon or more ground cayenne pepper (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ lemon, juiced (optional)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stovetop"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cooking spoon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oil in a medium-sized pot. Add onions and garlic, and stir fry for about 2–3 minutes. Don't let burn."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the tomato, coriander, curry powder, and paprika. Cook for about 2 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the meat and bouillon powder until well-mixed. Cook for at least 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the greens, cayenne, and lemon juice. Cook, stirring, for 5–10 minutes until the greens are done."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season with salt and pepper to taste."
}
],
"title": "Sukuma Wiki (East African Greens)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sukuma_Wiki_(East_African_Greens)"
} | recipes/recipe_17_037.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": "4",
"time": "1–2 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Summer pudding is a quintessentially British dessert made from wonderful fresh ingredients only available in the summer months. It is redolent of a private dinner at a smart country house, maybe somewhere in the Surrey hills near Shere, with the taste of an exquisite first course still lingering, a bottle of chilled champagne still half full, and the prospect of more enticing conversation to come as the evening turns into night. Once you make it once, you'll make it again and again!"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 punnet strawberries, large ones halved"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 punnet raspberries"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ punnet blackcurrants"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ punnet redcurrants"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 loaf of white, pappy sort of bread or brioche, crusts removed and sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp caster sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lime, finely zested"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 mint leaves, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bottle of the best quality blackcurrant cordial you can find, in reserve"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Liberally butter the inside a pudding bowl about 5 inches in diameter. The bowl should preferably not be greater in diameter that the size of your pieces of sliced bread. If you are worried about getting the whole thing out of the bowl in one piece, line the bowl first with some cling film. It's a fiddly job, but ensures you get a perfect shape at the end."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the blackcurrants, redcurrants, mint leaves, lime zest, sugar, and about 3 tbsp water. Poach them for about 5 minutes on the lowest possible heat setting of your stove. Add the strawberries and poach for another minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn the heat off and add the raspberries. Leave to cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using the prepared bowl as a guide, cut a circle out of the white bread the same diameter as the top of the bowl. Do the same with the bottom of the bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using a sharp knife, slice the bread into squares or oblongs, roughly the same height as the bowl, which will be used to line the inside of the bowl. This does not have to be an exact science. In simple terms what we are trying to do is to line the bowl with the white bread."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lay the smaller circle of white bread on the bottom of the bowl. Put the oblongs of white bread up the side of the bowl, overlapping slightly, and pour the fruit mixture into the void right up to the top. The bread should become well soaked in the juice from the cooked fruit. Indeed if there is not enough juice to soak the bread so it turns very red, use the cordial as a top-up."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the large circle, or disc, of bread on the top and press it down well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top with a weight or something that fits into the top of the bowl so it squashes everything down tight, and place it in the fridge for at least 40 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When you are ready to serve the pudding, carefully using a knife to release the bread mould from the side of the bowl, and invert the whole thing onto a plate. If things become a little fraught and wobbly at this point, don't panic—just sort of whack everything back into shape using a wooden spoon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Decorate your plate with some more summer fruit, maybe a couple of mint leaves, and an artistic dollop of fresh whipped cream or crème fraîche, then serve with a flourish."
}
],
"title": "Summer Pudding",
"url": "https://en.wikibooks.org/wiki/Cookbook:Summer_Pudding"
} | recipes/recipe_17_038.html |
{
"infobox": {
"category": "/wiki/Category:Vietnamese_recipes",
"difficulty": 1,
"servings": "4",
"time": "15 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Summer Rolls, or gỏi cuốn in Vietnamese, are wraps of various ingredients in rice wafers, and are often confused with nem or spring rolls (which, in turn, are often confused with egg rolls)."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 rice wafers (rice paper, tapioca sheet)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–8 prawns"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "50 g cooked pork or chicken meat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "50 g cooked rice vermicelli"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cucumber, sliced into fingers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 leaves of leafy lettuce (e.g. romaine/cos, mignonette, etc.)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 leaves of Chinese cabbage, halved lengthways"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh herbs, to taste (e.g. coriander, basil, mint)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Warm water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dip a rice wafer into the warm water and remove immediately when it is completely wet—it only needs to be in the water for a few seconds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lay the rice wafer on a board or plate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Arrange a portion of the ingredients near the edge of the rice wafer in a neat pile, with the fingers of cucumber roughly parallel to the edge of the wafer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold the edge of the wafer over the pile of ingredients, and roll it over once."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold the sides of the wafer inwards, to close of the ends of the roll you just made."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll the wafer up the rest of the way, to enclose the roll completely."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Set aside for 5 minutes to dry a little before eating."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "The above process for each summer roll."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Summer rolls can easily be made vegetarian by omitting the prawns and meat, and adding more greens and vegetables like bean sprouts, snow pea sprouts, fingers of carrot."
}
],
"title": "Summer Rolls",
"url": "https://en.wikibooks.org/wiki/Cookbook:Summer_Rolls"
} | recipes/recipe_17_039.html |
{
"infobox": {
"category": "/wiki/Category:Pie_and_tart_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "The Sunglow Motel-Cafe in Bicknell, Utah serves the unique pickle pie, developed by Cula Ekker. This is their recipe, as it appeared in a Salt Lake Tribune article that is framed and hangs on the cafe's wall."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp nutmeg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp lemon extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp cornstarch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup + 2 tbsp light cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅛ cup margarine, melted"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 oz sweet pickles, drained and ground"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 unbaked 9-inch pie shells"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat eggs and sugar until lemon-colored and thick; beat in cinnamon, nutmeg, lemon extract, cornstarch, cream and margarine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir ground sweet pickles into mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour pickle mixture into unbaked pie shells."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 350°F for 1–1.25 hours, until a knife inserted in center comes out clean."
}
],
"title": "Sunglow Motel-Cafe Pickle Pie",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sunglow_Motel-Cafe_Pickle_Pie"
} | recipes/recipe_17_040.html |
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Nothing more delicious in the way of cake can be made than sunshine cake. It is especially nice to serve with a frozen dessert of some kind, for it is not too rich and it is attractive in color."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 eggs, separated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ tsp cream of tartar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp vanilla"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whip the yolks with a rotary beater until they are thick and lemon-colored."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whip the egg whites until they are foamy, add the cream of tartar, and continue whipping until they are dry."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold the sugar into the egg whites, then then fold the yolks into this mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sift the flour several times and add it."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the lemon juice and vanilla."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour batter into a sponge-cake pan, and bake."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Original source is Woman's Institute Library of Cookery, Vol. 4 at Project Gutenberg"
}
],
"title": "Sunshine Cake",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sunshine_Cake"
} | recipes/recipe_17_041.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "The Super Foamy is a highly viscous milkshake with a smooth, airy texture. It is low-fat and, for a shake, high-fiber. Best of it all, due to its thickness it's easy to eat one's fill on a single portion. With the prototype recipe provided here, variations can be made by adding different flavors such as vanilla, banana or strawberry."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon (2 grams) locust bean gum powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon (10 grams) inulin powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons (10 grams) sweet whey powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 ml skimmed milk"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the locust bean gum powder, inulin powder, and sweet whey powder together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the resulting powder to the skimmed milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using an electric mixer, whip for 2 minutes until the product has turned to a fine foam. While whipping, move the whisks up and down so that air gets whipped into the shake."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Add the syrup or flavor of your desire."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Any sources of fat must be excluded for the foam to build up. Therefore, the milk must be very low fat. When using cocoa powder for creating a chocolate milkshake, do not use the mixer to spread the flavor—use a spoon instead, as the fat in the powder could cause the foam to collapse."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Artificial sugar substitutes are best for giving the shake a sweet taste."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "One serving equals approximately 700 ml in volume and 104 kcal in energy."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The locust bean gum acts as the thickening agent, and the inulin gives the shake a smooth, \"mouthful\" texture."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The sweet whey powder (along with the milk) acts as the component producing the foam. Whey drink powders are readily available on the market. They contain around 95% sweet whey powder with flavor and sweeteners added. They can be used to substitute the pure sweet whey powder. You can also use a fresh egg white from a medium sized egg."
}
],
"title": "Super Foamy Milkshake",
"url": "https://en.wikibooks.org/wiki/Cookbook:Super_Foamy_Milkshake"
} | recipes/recipe_17_042.html |
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 1,
"servings": "6",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup corn meal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon baking soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup brown sugar (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup plain yogurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg, lightly beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup melted butter or olive oil"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Dutch oven (optional)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "8-inch square baking pan, greased"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Whisk"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Toothpick"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 425°F (220°C). If using a Dutch oven, preheat with 16–18 glowing charcoal briquettes, with 3 times as many on the top as on the bottom."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large bowl, mix cornmeal, flour, baking powder, baking soda, and brown sugar, if used."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In another bowl, whisk together the milk, yogurt, egg, and melted butter or olive oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually add the dry mixture to the wet mixture and stir until just combined, no longer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Immediately pour into the greased pan and bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Over-mixing after adding together the liquid and dry mixtures will toughen the batter!"
}
],
"title": "Super Moist Corn Bread",
"url": "https://en.wikibooks.org/wiki/Cookbook:Super_Moist_Corn_Bread"
} | recipes/recipe_17_043.html |
{
"infobox": {
"category": null,
"difficulty": 2,
"servings": "1",
"time": "1 hour 30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Superkanja is a highly nutritious and flavorful stew that brings together an array of leafy greens, including spinach, collards, okra, and sweet potato leaves. This dish has different variations throughout West Africa, such as the Ghanaian kontomire. Recognized as Gambia's super soup, this delectable bowl of goodness can be savored in various countries. Its name originates from the fusion of the Portuguese word for soup (sopa) and a West African term for okra (kanja), which lends the dish its unique texture."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 lbs lean beef, cut into chunks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb smoked catfish or any fish of your choice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium onions, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 lbs okra, diced into small cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stovetop"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cooking spoon"
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Bring a pot of water to a boil and add the meat and fish. Let them boil for 15 minutes, then remove the fish from the pot."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "To the pot, add salt, onions, pepper, and diced okra. Mix all the ingredients well."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Cook the mixture over medium heat for 15 minutes, then incorporate the palm oil."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Reduce the heat to low and let it simmer for 20 minutes, stirring occasionally."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Afterward, return the fish to the pot and continue simmering for 6–10 minutes on low heat."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Serve the superkanja stew with white rice or fufu."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can also include crabs and shrimp to enhance the dish."
}
],
"title": "Superkanja (Gambian Okra Stew)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Superkanja_(Gambian_Okra_Stew)"
} | recipes/recipe_17_044.html |
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Suqaar is a flavorful and aromatic Somali meat stir-fry that is commonly served as a main course. This dish features tender pieces of meat cooked with a delightful blend of spices, onions, and bell peppers, creating a savory and satisfying meal."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound beef, thinly sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tomato, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bell pepper, thinly sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground coriander"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground turmeric"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon ground cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh cilantro or parsley, chopped, for garnish"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large skillet or frying pan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large skillet or frying pan, heat the vegetable oil over medium-high heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the finely chopped onion to the hot oil and sauté until it becomes soft and translucent."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the minced garlic and cook for another minute until fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the thinly sliced beef to the pan and cook until it browns and develops a nice sear on both sides."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Toss in the diced tomato and thinly sliced bell pepper. Continue to stir-fry until the vegetables soften slightly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle the ground cumin, coriander, turmeric, and cayenne pepper over the meat and vegetables. Mix well to evenly coat everything with the spices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season with salt to taste, adjusting the seasoning according to your preference."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lower the heat to medium-low, cover the skillet, and let the suqaar simmer for a few minutes to allow the flavors to meld and the meat to become tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the meat is fully cooked and tender, remove the skillet from the heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish with freshly chopped cilantro or parsley before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Suqaar is typically enjoyed with Somali flatbread or rice, and it pairs well with a side of Somali salad or chutney."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Feel free to adjust the level of spiciness by adding more or less cayenne pepper to suit your taste."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can also add additional vegetables, such as carrots or peas, to enhance the nutritional value and add color to the dish."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a vegetarian version, you can substitute the beef with tofu or tempeh and adjust the cooking time accordingly."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Beef is a rich source of protein, iron, and various B-vitamins."
}
],
"title": "Suqaar (Somali Spiced Meat Stir-fry)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Suqaar_(Somali_Spiced_Meat_Stir-fry)"
} | recipes/recipe_17_045.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 kg cassava"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 coconut"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon almond essence"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon vanilla essence"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 grams sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "75 grams butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 big glass milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 grams raisins"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel and grate the cassava. Grate the white coconut meat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat the eggs and sugar until firm. Add the vanilla and almond essence."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the eggs and sugar with the grated coconut and cassava."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cinnamon, milk, raisins and salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt the butter and add it to the mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rub the dish you want to use with butter or use Pam."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the mixture in the dish. Put the dish in a pre-heated oven at 350°F (175°C). Bake the Bojo for about an hour. It needs to be firm on top but not dry on the inside."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Sprinkle some cinnamon on top of the bojo before serving."
}
],
"title": "Surinamese Cassava and Coconut Dessert (Bojo)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Surinamese_Cassava_and_Coconut_Dessert_(Bojo)"
} | recipes/recipe_17_046.html |
{
"infobox": {
"category": "/wiki/Category:Pie_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Pastei is a very old dish and was brought to Suriname by the Jewish settlers. It is a simple dish made from chicken, carrots and peas, and closely resembles chicken pot pie. It is served best with plain white rice."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g butter or margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 dl (200 ml) cold water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 large pieces of chicken (drumstick, thigh, breast, etc.)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 g butter or margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt or bouillon cubes to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 fresh chile pepper or bell pepper (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bay leaf"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Whole allspice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 cans of peas and carrots"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 large tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 piece of young celery, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 pickles, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp ketchup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp Worcestershire sauce (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp piccalilli (mustard can be substituted)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 hard boiled eggs"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cream the butter with an electric mixer or a wooden spoon. Keep adding little bits of the water until the butter has absorbed it all."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sift the flour, baking powder and the salt all together and add this through the butter gradually. To see if the dough is rollable, press your finger on it and if the dough doesn't stick to it, it's fine. However, if the dough does stick, add about 25 more grams of flour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Divide the dough in half, then roll out each piece."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Line a buttered baking pan or aluminum foil pan with one sheet of dough. Press the dough to the corners of the pan so that as much filling as possible can go in."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash the chicken if necessary."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer the chicken, 100 g butter, some of the chopped onion, 2–3 bouillon cubes, fresh pepper, bay leaf, and some allspice in about 1–1½ cups of water for 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the chicken, and strip it into little pieces, discarding the bones."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the rest of the butter in the broth in which the chicken had been boiled."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a little oil in a frying pan, then add the remaining chopped onion."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chicken. After a minute add the chopped tomatoes, the peas and carrots, and the celery. Every so often, add a little bit of the chicken broth to the pan so that it won't burn."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chopped pickles."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After all the broth has been added and the whole seems good, taste to see if it has enough salt; if not, add some. Cool slightly, then mix in the ketchup and Worcestershire sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the chicken mixture to the dough-lined pan until it is nicely filled."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice the boiled eggs and place them on top of the filling in the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top the mixture with the second sheet of dough. Seal the edges as best as possible."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the pastei in a preheated oven, and bake for about ¾ hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "A few minutes before you take it out of the oven, you can lightly brush the top with some whisked egg to make the top shiny and a little crisp."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you're on a tight schedule, store-bough puff pastry works just as well, so you can use that instead of making your own dough."
}
],
"title": "Surinamese Chicken Pot Pie (Pastei)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Surinamese_Chicken_Pot_Pie_(Pastei)"
} | recipes/recipe_17_047.html |
{
"infobox": {
"category": "/wiki/Category:Rice_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Sushi rice, termed sushi meshi or shari in Japanese, is a key ingredient for sushi and a staple of Japanese cooking. It consists of short-grain rice dressed with seasoned vinegar called sushisu. The rice is then cooled and dried for easy manipulation and to give a glistening appearance. The Japanese measure their uncooked rice using a measurement called a Gō. This is roughly equivalent to 150 grams when used to measure Japanese rice. One Gō is also the standard size of a rice cooker's measuring cup."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 gō (300 g) uncooked, washed, short-grain Japanese rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "400 ml water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small sheet of kombu (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 metric tablespoon (15 ml) sake (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 metric tablespoons (45 ml) of rice vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 metric tablespoons (12–24 g) of sugar (depending on how sweet you prefer it)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–1.5 metric teaspoons of sea salt"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Rice cooker"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Hangiri (rice barrel; optional)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Shamoji (rice paddle; optional)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Fukin (cloth; optional)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Sensu (fan; optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "About 30 minutes before starting, fill the hangiri with water and let it stand. The water saturates the wood, which prevents the rice from sticking to it."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Make the sushisu: Mix the vinegar, sugar, and salt. Heat the mixture in a saucepan until everything is dissolved, but do not boil. Set aside to cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rinse the rice. Put the rice in the cooking pot, half filled with cold water, and swirl it around with your hand. The water will turn chalky white. Carefully drain off the water, and repeat the process several times, until the water remains clear."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow the rice to stand for 30 minutes. Some recipes say the rice should remain in the cooking pot submerged in its cooking water; others say to transfer it temporarily to a colander to drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add an 8 cm-sized sheet of kombu to the cooking pot, along with the sake if you are using it."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the water in the cooking pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the kombu from the cooking pot just as the water boils, and reduce the heat. Simmer the water and rice in the cooking pot for 20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn off the heat but do not remove cover from the cooking pot for 10 minutes (no peeking)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the rice from the cooking pot to the hangiri; if you do not have one, use a large bowl or cookie sheet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the sushisu gently into rice with the paddle, trying not to break the kernels. For Western chefs: this \"cutting\" motion is similar to the cut-and-fold used for gentle treatment of egg whites. When finished, the rice is evenly coated with the dressing, giving it a shiny appearance."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the rice with a cloth for a couple of minutes so the dressing is absorbed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cool the rice to body temperature by fanning it, while continuing to cut it with the spatula. A traditional hand fan or modern battery-powered fan may be used."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A rice-cooker is often used instead of a cooking pot; these generally produce good, consistent results. The manufacturer's directions will generally be similar to the above."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The rice and sushisu should be mixed immediately after the rice is finished cooking with sushisu at room temperature."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Some sushi chefs prefer natural cooling, rather than fanning, and instead let the rice rest in the hangiri for 15 minutes, then re-cut the rice, and continue with this process until the rice is cool."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "According to some, the faster the rice cools, the better (but see above about natural cooling, which yields a slightly different texture). The rice is best if used quickly: you can use it to make sushi for a few hours; it certainly cannot be prepared a day early."
}
],
"title": "Sushi Rice",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sushi_Rice"
} | recipes/recipe_17_048.html |
{
"infobox": {
"category": "/wiki/Category:Pancake_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2½ cups flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 litre kefir or yogurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon baking soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅛ teaspoon horn salt (ammonium bicarbonate)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vanilla"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix all ingredients gently (do not use mixer)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let batter stand ½ hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry on hot griddle."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with butter, brunost (brown/goat cheese), or Nugatti Crisp (caramel/hazelnut dessert spread)."
}
],
"title": "Svelekake (Norwegian Yogurt Pancakes)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Svelekake_(Norwegian_Yogurt_Pancakes)"
} | recipes/recipe_17_049.html |
{
"infobox": {
"category": null,
"difficulty": 2,
"servings": "4",
"time": "45 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This recipe for Swedish Cabbage Soup (Kålsoppa) is based on 1 kg of white cabbage. Since the cabbage heads usually do not yield exactly 1kg, scale the recipe as needed."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter for browning"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 yellow onion (optional), chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 kg of sliced cabbage"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pork stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground white pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 whole allspice kernels"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Quarter the head of cabbage. Remove the inner stem."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice the cabbage across into 3 mm, or thinner, strips."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a cast-iron pot, melt some butter and add the onions. Cook until softened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the sliced cabbage, and cook until slightly browned."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add stock, covering the cabbage. Season with salt, white pepper, and 12 whole allspice kernels."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the soup gently for 30–45 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with hard flatbread, butter, and cheese."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The cabbage stem can be used if the tough and hard outer part is removed, or chopped very finely."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Frying a chopped onion with the cabbage gives a more savory dish."
}
],
"title": "Swedish Cabbage Soup (Kålsoppa)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Swedish_Cabbage_Soup_(K%C3%A5lsoppa)"
} | recipes/recipe_17_050.html |
{
"infobox": {
"category": null,
"difficulty": 2,
"servings": "4",
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "200–300 ml (¾–1¼ cups) liquid, such as water, milk or cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "50 ml (¼ cup) dried bread crumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g (9 oz) ground beef"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g (9 oz) ground pork"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small onion, finely chopped or grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter for frying"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the liquid and bread crumbs in a bowl, and let it sit for 7–8 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the ground beef, ground pork, egg, onion, salt, and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shape the mixture into round meatballs, approximately 2–3 centimeters (1 inch) in diameter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pan fry the meatballs on medium heat in a frying pan with butter for approximately 3–5 minutes. Fry them on all sides until they are brown and not pink in the middle. Shaking the pan occasionally will help the meatballs cook evenly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve them with mashed potatoes with a veal based brown sauce made with cream and lingonberry preserve or cranberry preserve."
}
],
"title": "Swedish Meatballs I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Swedish_Meatballs_I"
} | recipes/recipe_17_051.html |
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ lb ground beef"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ lb ground veal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ lb ground pork"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups bread crumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup chopped onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup half-and-half"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup half-and-half"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp instant coffee (can be omitted or sliced mushrooms can be used instead)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the ground beef, veal, and pork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak breadcrumbs in milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook onion in butter until tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine meat, soaked bread crumbs, cooked onion, half-and-half, parsley, salt, ginger, and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shape the mixture into meatballs, about 1 inch in diameter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Very lightly brown the meatballs in a pan over medium heat. Remove meatballs from the pan, and reserve."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After lightly browning meatballs, stir the flour into the meatball drippings in the pan, then add the half-and-half, butter, and coffee. Heat and stir until thickened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Either add meatballs and gravy to a slow cooker and simmer until ready to eat, or add meatballs to sauce in pan and simmer for 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
}
],
"title": "Swedish Meatballs II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Swedish_Meatballs_II"
} | recipes/recipe_17_052.html |
{
"infobox": {
"category": "/wiki/Category:Pork_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Jing du or sweet-and-sour pork is a Chinese dish of fried and glazed pork."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 America's cut pork (boneless loin roast) per person, cut in 1-inch squares and pounded flat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp dry sherry or Chinese rice wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp cornstarch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup catsup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp rice vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp hot pepper or chili-garlic sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg, lightly beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp cornstarch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup extra-light olive oil or vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp minced ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp minced garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp cilantro (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the marinade ingredients in a large bowl and add the meat. Mix well to cover the meat and refrigerate for 2 hours (or overnight)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine sauce ingredients and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove pork from refrigerator and remove excess liquid (if any)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat egg and cornstarch and cover meat mixing well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place 2 tbsp oil in a wok and cook half the meat until no longer pink when slashed (about 2 minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove meat, add remaining oil, and cook remaining meat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Set cooked meat aside and discard pan drippings."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add ginger and garlic to wok, stirring and cooking until fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Return pork to wok quickly stirring and add the sauce (stand back when adding sauce or it will really clear your sinuses)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir meat and sauce until meat is well covered, serve immediately."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Extra light olive oil is used to avoid adding olive oil flavor to the dish."
}
],
"title": "Sweet and Sour Chinese Pork",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_and_Sour_Chinese_Pork"
} | recipes/recipe_17_053.html |
{
"infobox": {
"category": "/wiki/Category:Casserole_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a sweet and sour fish casserole, baked in the oven. It goes well with rice and a green salad. The recipe is adapted from The Sephardic Table by Pamela Grau Twena."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 (heaping) tbsp tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp turmeric"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 tbsp vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 medium onions, sliced to make 1 cup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 green bell peppers, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 chile pepper, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 medium tomatoes, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 garlic cloves, thinly sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500–700 g white fish fillet (e.g., cod, haddock, hake, pollock)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp finely-chopped parsley or cilantro sprig (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine lemon juice, tomato paste, sugar and turmeric in small bowl, mix until smooth. Set this sauce aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the oil in a large pot. Add the onions, and sauté until golden-brown and they begin to loosen their moisture. Then, remove using a slotted spoon, and layer in a oven-proof dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the same oil, sauté the bell and chili peppers for 2 minutes or until softened, transfer using a slotted spoon to oven-proof dish, layering over the onions"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Layer half of the raw tomatoes over the peppers."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread the garlic over the tomatoes, and season with half of the salt and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the same oil, sauté the fish for 1 minute, then transfer to dish, place on top of tomatoes, season with remaining salt and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top the fish with the remaining tomato slices. Spread the lemon-tomato-paste sauce over the top layer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover dish with aluminum foil, and bake for 20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove aluminum foil, continue baking 10 more minutes, or until the fish flakes easily when tested."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle with parsley or cilantro garnish, if desired."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve immediately."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The chili pepper can be replaced by chili powder or completely omitted if a less spicy dish is desired."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A can of tomatoes can replace the fresh tomatoes."
}
],
"title": "Sweet and Sour Fish Casserole",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_and_Sour_Fish_Casserole"
} | recipes/recipe_17_054.html |
{
"infobox": {
"category": "/wiki/Category:Fish_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "You won't believe how well ahi tuna responds to vinegar and soy sauce. It's just like apple and pork. They were meant for each other."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pounds ahi tuna loin, cut into 2 pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup ketchup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup rice wine vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup light brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp peanut oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine ketchup, vinegar, soy sauce, and sugar. Reserve ¼ cup and add tuna to larger amount of mixture and toss to coat. Drain tuna and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Coat a sheet of newspaper with 1–2 tsp oil. Wad up and place under a good chimneyful of natural chunk charcoal. Light and wait 15 minutes or until coals are coated with light gray ash."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rub grate with remaining oil and place on heated chimney. Add tuna and cook 15–30 seconds or until desired doneness is achieved."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove to a plate and cover tightly with plastic wrap. Let rest 3 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice thinly across the grain and serve with reserved marinade, or wrap tightly with a new sheet of plastic wrap and refrigerate up to 3 days."
}
],
"title": "Sweet and Sour Grilled Tuna",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_and_Sour_Grilled_Tuna"
} | recipes/recipe_17_055.html |
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ea. (4 pounds / 1.8 kg) boneless pork loin roast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups coconut milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp minced garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp minced ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup ketchup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp sesame oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup rice wine vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup light brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ Thai chiles, finely minced"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine salt, honey, water, and coconut milk in a gallon-size zip-top bag. Add pork roast and toss to coat; refrigerate 2½–3 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain pork and pat dry with paper towels. Discard remaining brine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine ketchup, vinegar, oil, and soy sauce. Toss pork roast in mixture and place on a roasting rack in a roasting pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine remaining ingredients and press into all sides of pork. Insert a probe thermometer into the center and bake in a 425°F (220°C) oven until internal temperature reaches 140°F (60°C) for medium rare."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Move to a plate and let rest 7 minutes. Serve warm with sweet and sour sauce on the side."
}
],
"title": "Sweet and Sour Pork Loin",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_and_Sour_Pork_Loin"
} | recipes/recipe_17_056.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a simple sweet-and-sour sauce that works well as an everyday meal, even with leftover meat. It is best served with rice, and perhaps also steamed vegetables. The sauce alone (no meat, cherries, or pineapple chunks) can be poured over rice or used as a dip for egg rolls."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon cornstarch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup red wine vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (20 oz / 567 g) pineapple chunks in unsweetened juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Maraschino cherries"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Celery, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cooked meat (suggested: chicken or pork) or fish (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cooked rice"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the brown sugar and corn starch in a saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the vinegar, soy sauce, and most of the pineapple juice"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat to boiling while stirring constantly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce heat, then add pineapple chunks, cherries, celery, and cooked meat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook until celery begins to soften."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve sauce with cooked rice."
}
],
"title": "Sweet and Sour Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_and_Sour_Sauce"
} | recipes/recipe_17_057.html |
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 ea. (16 ounces) boneless skinless chicken breast halves, cut into 1½-inch pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 eggs, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Poultry Shake"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cornmeal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil for deep-frying"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp red pepper flakes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tbsp rice wine vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup frozen orange juice concentrate, heated to boiling"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tsp granulated sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dip chicken pieces into eggs. Season liberally with poultry shake and dredge in cornmeal, then move to a plate and let rest 2–3 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Meanwhile, heat oil to 350°F. Add chicken pieces, working in batches if needed, and fry until golden brown and crispy on the outside, and internal temperature reaches 165°F and juices run clear. Drain on a cooling rack set above a half-sheet pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine remaining ingredients. Add chicken pieces and toss to coat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve warm."
}
],
"title": "Sweet and Spicy Asian Chicken",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_and_Spicy_Asian_Chicken"
} | recipes/recipe_17_058.html |
{
"infobox": {
"category": "/wiki/Category:Seafood_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound shrimp, shelled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup cornmeal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-squeezed lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup frozen orange juice concentrate"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup hoisin sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp sriracha"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp minced garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp grated ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ½ quarts peanut oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dredge shrimp into flour then dip into cornmeal. Set aside 2–3 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Meanwhile, heat oil in a deep-fryer or a pot to 375°F. Add shrimp and fry until golden brown. Drain on a wire rack."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Meanwhile, heat remaining ingredients in a large saucepan over medium-high heat until boiling. Add shrimp and toss to coat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve immediately."
}
],
"title": "Sweet and Spicy Shrimp",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_and_Spicy_Shrimp"
} | recipes/recipe_17_059.html |
{
"infobox": null,
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Slow cooking over smoldering hickory wood with a sweet & spicy rub makes the chicken melt-in-your-mouth tender."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ½ cups hot apple cider vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup dark brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ¼ pounds ice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ea. (3–4 pounds) broiler/fryer chicken, cut into quarters"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Hickory chunks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup light brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup ancho chile powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ tbsp lemon pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine salt, sugar, and vinegar in a gallon size zip-top bag. Add ice and shake until mostly melted and mixture has cooled."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add chicken pieces and refrigerate 2–3 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove chicken from brine and pat dry with paper towels. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine rub ingredients. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Loosen skin from chicken. Rub spice mixture under skin."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place enough hickory chunks in the firebox of a smoker."
}
],
"title": "Sweet and Spicy Smoked Chicken",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_and_Spicy_Smoked_Chicken"
} | recipes/recipe_17_060.html |
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons bacon drippings or vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–4 pounds of beef chunks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tablespoons butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tablespoons vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tablespoons dry mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ teaspoons salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 bottles chili sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 dash of tobacco (optional)"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Slow cooker"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the bacon drippings/vegetable oil to a skillet over high heat. Add the beef to the skillet, and brown the meat on all sides. Do not cook completely through. Transfer meat to the slow cooker."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a skillet, melt the butter. Add the onions, and fry until they begin to become transparent."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all the ingredients except the meat in the skillet. Simmer for 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients in a slow cooker. Stir together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook on low for 2½–3½ hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with mashed potatoes and honey carrots."
},
{
"line_type": "ul",
"section": "Gallery",
"text": "The ingredients"
},
{
"line_type": "ul",
"section": "Gallery",
"text": "Beef that has been browned (but not cooked all the way through)"
},
{
"line_type": "ul",
"section": "Gallery",
"text": "Frying the onions"
},
{
"line_type": "ul",
"section": "Gallery",
"text": "Cooking the sauce"
},
{
"line_type": "ul",
"section": "Gallery",
"text": "Combine all ingredients in the slow cooker"
},
{
"line_type": "ul",
"section": "Gallery",
"text": "Cook for 2 ½–3 ½ hours"
},
{
"line_type": "ul",
"section": "Gallery",
"text": "Serve with mashed potatoes."
}
],
"title": "Sweet Beef",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_Beef"
} | recipes/recipe_17_061.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Carrot juice is a refreshing beverage that is best enjoyed cold."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Carrots"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Grater"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Blender"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Strainer"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chop or grate the carrots."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place carrots and sugar in a blender, and add a small amount of water as needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend this mixture until well-puréed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Strain the carrot purée to obtain a pure juice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chill and serve."
}
],
"title": "Sweet Carrot Juice",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_Carrot_Juice"
} | recipes/recipe_17_062.html |
{
"infobox": {
"category": "/wiki/Category:Passover_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 apples peeled, cored, and grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 bananas chopped and mashed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Juice and zest of ½ lemon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Juice and zest of ½ orange"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "15 dates, pitted and chopped finely"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup ground walnuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup red wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tsp matzo meal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Honey to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix apples, bananas, lemon juice, lemon zest, orange juice, orange zest, dates, and nuts in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add cinnamon, wine, and matzo meal, and blend thoroughly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in honey to taste."
}
],
"title": "Sweet Charoset",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_Charoset"
} | recipes/recipe_17_063.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Sweet corn chicken soup is a simple soup."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Corn kernels"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cornstarch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chicken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Egg, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetables"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stove"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil and drain the corn."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the cornstarch with a little water to make a slurry."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the chicken in a pot, and cover with water. Simmer until the chicken is cooked through."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove and cool the chicken, then shred the meat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Return the shredded chicken to the broth along with the corn, cream, pepper, salt, cornstarch slurry, and egg. Simmer gently for a minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot, garnished with vegetables."
}
],
"title": "Sweet Corn Chicken Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_Corn_Chicken_Soup"
} | recipes/recipe_17_064.html |
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 3,
"servings": "8–10",
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Sweet cornbread is a variant of the Skillet Cornbread made throughout central and eastern Ontario and Quebec and is sometimes known by the alternative name of Johnny Cake.[1] Its presence in these southern regions of Canada is thought to be due to the influx of British Loyalists from what is now the Southern United States moving to the then-English-controlled colonies during the American War of Independence."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (140 g / 4.9 oz) cornmeal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (275 g / 9.7 oz) all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ teaspoons baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (160 g / 5.6 oz) maple syrup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (90 g / 3.2 oz) brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (125 g / 4.4 oz) butter, softened"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large bowl beat eggs lightly to break the yolks as one would for scrambled eggs, then mix in the butter. Soften the butter beforehand if you must by heating it a little."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "The butter/egg mixture should be loose. Add the sugar and maple syrup, mix well, then add the salt to the liquid mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the cornmeal and baking powder, then blend them into the liquids."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slowly add the flour as needed to reach a proper cake batter texture. This should be softer than a cookie dough, able to stick to the mixing spoon and come off in blobs. You may not need all of the flour, or may even need a little more based on your eggs and how closely you measured."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour into a greased pan, put into an oven heated to 200°C (400°F), and let bake for between 15–25 minutes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "When mixing the batter, be sure it is soft enough for a typical cake; you do not want it too moist or dry. Use milk to fill in liquid you need and a half-and-half mix of flour and cornmeal if you are too moist."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Keep a close eye on the cake while it bakes: it will become hard fast if you do not take it out in time."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you want to make a crisper crust take a 3 part mix of equal volumes of flour, cornmeal and brown sugar, mix well. Add to the top of the cake half way into the baking process, but do this very quickly: leaving the door open too long will make your cake a rock. The amount required varies based on the pan you use, so use your eyes for what you need (less than a cup total). Despite the call for opening it halfway through baking, adding it at the beginning should work fine as well."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can substitute honey for the maple syrup, or plain sugar. Maple is used for its flavouring as much as its sweetness."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Margarine or vegetable oil will do as well as butter for this. Butter was used traditionally and is thus listed."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This dish is usually made for after meals and outside them rather than with them, which is how its cousin Skillet Cornbread is used. However, when having Maple Beans and Ham, Sweet Cornbread is often served with it."
},
{
"line_type": "ol",
"section": "References",
"text": "↑ \"Johnny-cake\". Oxford English Dictionary. 1989."
}
],
"title": "Sweet Cornbread",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_Cornbread"
} | recipes/recipe_17_065.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": "1",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is an absolutely delicious sweet drink."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 glass plain kefir"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 good dash of elderflower cordial"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 dash ground nutmeg"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix well and enjoy."
}
],
"title": "Sweet Elderflower Kefir",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_Elderflower_Kefir"
} | recipes/recipe_17_066.html |
{
"infobox": {
"category": "/wiki/Category:Sausage_recipes",
"difficulty": 2,
"servings": "4–6 persons",
"time": "45 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (480 ml) rotini or other spiral pasta"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 oz (330 g) sweet Italian sausage links"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "14.5 oz (410 g) Italian-style stewed tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "14.5 oz (410 g) cut green Italian beans, drained"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp cooking oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 oz (170 g) tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 oz (55 g) shredded provolone or mozzarella"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook pasta and drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Meanwhile, brown sliced sausage in hot oil in large skillet for 5 minutes, then drain away the fat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in undrained tomatoes, tomato paste, broth, and drained beans. Bring to boil, then reduce heat. Simmer, covered, 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in cooked pasta."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle with cheese."
}
],
"title": "Sweet Italian Sausage Skillet",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_Italian_Sausage_Skillet"
} | recipes/recipe_17_067.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups (1 L) yogurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups (750 ml) cold water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tbsp sugar or honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp ground cardamom"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "A few drops rosewater"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (250 ml) crushed ice"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients except ice in blender, and blend until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add ice and continue blending until frothy."
}
],
"title": "Sweet Lassi",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_Lassi"
} | recipes/recipe_17_068.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": "6",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 L (4 cups) mango nectar (strained puréed mango)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 ml (2 cups) full-fat yoghurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 ml (2 cups) chilled milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 ml (1 cup) sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix sugar with the mango nectar until dissolved."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually add the milk to the yoghurt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix together the mango and yoghurt mixtures."
}
],
"title": "Sweet Mango Lassi",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_Mango_Lassi"
} | recipes/recipe_17_069.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 whole chicken leg quarters"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup Hickory BBQ Rub"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups Maple Barbecue Sauce, divided"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Press rub into chicken. Refrigerate for at least 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat grill to medium high."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add chicken pieces and cook, turning often, 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush chicken liberally with 1 cup barbecue sauce and cook, turning often, until internal temperature reaches 165–170°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove to a platter and cover with aluminum foil and let rest 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve warm with remaining ½ cup barbecue sauce."
}
],
"title": "Sweet Maple Barbecue Chicken",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_Maple_Barbecue_Chicken"
} | recipes/recipe_17_070.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup hazelnut-flavored syrup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup chocolate syrup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp pure vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup whipping cream, whipped to soft peaks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup whole milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 egg yolks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "20 corn tortillas, torn into small pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup unsalted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 quarts vegetable oil, for frying"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine syrups and vanilla."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently fold in whipped cream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Refrigerate until needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place milk, eggs, salt, and sugar with the tortillas in a food processor, and pulse until chunky paste is achieved."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Move to a mixing bowl and stir in the butter. Work fast to prevent melting."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour oil into a 6-quart Dutch oven and heat to 375°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll tortilla mixture into 1 to 1½-inch balls. Fry, 6–8 at a time, until crisp and golden brown, about 2–3 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain on a cooling rack set above a sheet pan and let cool 1–2 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve warm with the hazelnut chocolate dipping sauce."
}
],
"title": "Sweet Masa Bites with Hazelnut Chocolate Dipping Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_Masa_Bites_with_Hazelnut_Chocolate_Dipping_Sauce"
} | recipes/recipe_17_071.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": "2",
"time": "½ hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 whole dried ancho chile"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cups (4 ounces) piloncillo (brown sugar cane)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 clove"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon ground cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 ounces semi-sweet dark chocolate bar, cut into pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups high-quality vanilla bean ice cream"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash, devein, and remove seeds from chile ancho."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the chile, then blend with the smallest amount of water possible."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Strain off water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a saucepan, add pureed chile, piloncillo, clove, cinnamon and chocolate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil for 3 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove clove."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To serve, allow vanilla ice cream to soften slightly in a bowl and stir in mole."
}
],
"title": "Sweet Mole with Vanilla Bean Ice Cream",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_Mole_with_Vanilla_Bean_Ice_Cream"
} | recipes/recipe_17_072.html |
{
"infobox": {
"category": "/wiki/Category:Egg_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Eggs eaten in sweet style."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Jam of choice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Icing sugar or castor sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 180°C."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Crack the eggs and separate the egg yolk from the egg whites."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the egg whites into the bowl, and whip the egg whites with a whisk until soft and fluffy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Briefly whisk the egg yolks, then gently fold them into the whipped whites."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour into a frying pan over low heat, and cook slowly on the stove until the bottom is golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the frying pan into the oven after taking it off the stove, and bake until it is golden brown on the top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pull out of the oven and unmold onto a plate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour and spread the jam gently over the omelette. Sift some icing sugar over the top of it."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Enjoy!"
}
],
"title": "Sweet Omelette",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_Omelette"
} | recipes/recipe_17_073.html |
{
"infobox": {
"category": "/wiki/Category:Salad_dressing_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "A slightly sweeter ranch."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup minced onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup red wine vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups mayonnaise"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp dry mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp fresh oregano, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp fresh basil, chopped"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix all the ingredients in a large bowl."
}
],
"title": "Sweet Onion Ranch Dressing",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_Onion_Ranch_Dressing"
} | recipes/recipe_17_074.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (about 120 ml) granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon (15 ml) cornstarch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups (950 ml) sliced peeled peaches"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon ground cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon (5 ml) lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (about 240 ml) all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ teaspoons baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons shortening"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (about 120 ml) milk"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 400°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine granulated sugar and cornstarch in a mixing bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in peaches and lemon juice to make a sugary-brown syrup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the peach mixture to a boil in a saucepan, and simmer until it thickens. Transfer to a 2-quart casserole dish, and put into the oven."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the flour, sugar, baking powder, and salt in a mixing bowl. Stir, until well mixed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add shortening, and cut with a pastry blender until well mixed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in milk to make a ball of dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove casserole dish from the oven. Add dough in spoon-sized dollops on top of fruit."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Return to 400°F oven. Bake for 25–30 minutes, until topping turns brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "Assemble ingredients"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "Prepare sliced peaches"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "Combine sugar and cornstarch"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "Combine peaches and cornstarch mixture in saucepan"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "Cook filling until thickened"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "Transfer filling to baking dish"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "Combine dry ingredients for topping"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "Cut shortening into dry ingredients"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "Dollop topping over filling"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "Bake until golden"
},
{
"line_type": "ul",
"section": "See also",
"text": "Peach Cobbler"
},
{
"line_type": "ul",
"section": "See also",
"text": "Easy Peach Cobbler"
}
],
"title": "Sweet Peach Cobbler",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_Peach_Cobbler"
} | recipes/recipe_17_075.html |
{
"infobox": {
"category": "/wiki/Category:Pork_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Sweet pork condiment[1] (Thai: หมูหวาน) is a popular Thai food served with other kinds of foods such as chili paste, fried rice, and hot glutinous rice. It's very delicious.[2]"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup light soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 tablespoons palm sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons fish sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "350 g (0.77 lb) pork shoulder, neck, or belly"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the light soy sauce and sugar together in a bowl. Add pork and marinate in the refrigerator for at least 36–48 hours, in order to maintain the quality and the taste of the pork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Steam the pork over boiling water for about 20 minutes. After the steaming is finished, let the pork rest for about 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice the pork into pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the palm sugar into a pan, and stir it over a low heat until it melts. Simmer until the sugar browns. Add fish sauce and water all together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the pork to the sauce, and mix well to coat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer the pork in the sauce for about 5–10 minutes, then mix the pork and the sauce together."
}
],
"title": "Sweet Pork Condiment",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_Pork_Condiment"
} | recipes/recipe_17_076.html |
{
"infobox": {
"category": "/wiki/Category:Fritter_recipes",
"difficulty": 3,
"servings": "1",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Grated sweet potato"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Homemade applesauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Rendered bacon fat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pieces thick-cut bacon, fried"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Squeeze most of the liquid from the grated sweet potatoes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the sweet potato, apple sauce, a little honey, cumin, salt, and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Form into patties; it's a little difficult but not impossible to get these to stay together without egg."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry in bacon fat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with a side of bacon"
},
{
"line_type": "ul",
"section": "See also",
"text": "Latkes"
}
],
"title": "Sweet Potato Applesauce Latke",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_Potato_Applesauce_Latke"
} | recipes/recipe_17_077.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": "Varies",
"time": "60 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "7 cups cooked, mashed sweet potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs, well beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon vanilla"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup butter, melted"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup light brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup pecans, chopped"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend all the base ingredients together until creamy and smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix all the topping ingredients together in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the sweet potato mixture to a large casserole dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle on topping, and bake at 350°F until top crisps and hardens."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Other nuts can be used in the topping—almonds or peanuts serve admirably."
}
],
"title": "Sweet Potato Crisp",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_Potato_Crisp"
} | recipes/recipe_17_078.html |
{
"infobox": null,
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 sheets of appropriate flatbread for bottom and top"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–4 medium sweet potatoes, sliced thin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium onions, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bunch silverbeet (swiss chard), deboned and chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g cottage cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ can coconut cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp nutmeg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Grated cheese"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place one sheet of flatbread on base of baking dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place one layer of sliced sweet potato and sliced onion in baking dish"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Then add a layer of chopped silverbeet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add one more layer of sweet potato and one layer of onion."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine coconut cream, cottage cheese, salt and nutmeg in saucepan, and slightly warm to combine ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour mixture over layered vegetables."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place sheet of flatbread on top and brush with oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle with grated cheese if desired."
}
],
"title": "Sweet Potato Tropicana",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_Potato_Tropicana"
} | recipes/recipe_17_079.html |
{
"infobox": {
"category": "/wiki/Category:Sweet_potato_recipes",
"difficulty": 1,
"servings": "1",
"time": "15 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a simple recipe of chopped sweet potato sautéed with honey. It's delicious and very easy to make."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium sweet potato"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp (14.3 g) honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp (2.5 g) salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp (1.25 g) smoked paprika (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp (5 g) flavorless oil (such as canola oil)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tbsp (7.15 g) unsalted butter"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel the sweet potato, then chop it into 1 cm (0.4 in) cubes. The pieces of sweet potato don't need to be exactly 1 cm on each side, but they should all be around that size to ensure even cooking. Discard the peel."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a large frying pan on a stovetop burner over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the honey, salt, and paprika together in a small bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the butter and oil to the pan, then wait for the butter to melt fully."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the potatoes to the pan and stir until evenly distributed around the pan. There shouldn't be any sweet potato chunks on top of each other."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the honey mixture over the potatoes and stir until it's evenly distributed across all of the potato pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook for about 10 minutes, stirring the sweet potatoes every other minute. It's important to stir the potato pieces in order to prevent them from burning on one side, but stirring them too frequently won't allow them to brown sufficiently, which is why it's important to stir once every 2 minutes or so."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve topped with extra salt to your liking and enjoy!"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If using salted butter instead of unsalted butter, just add a bit less salt in with the honey."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Both orange and white sweet potatoes work well with this recipe—the image is of white sweet potatoes, so it may look a bit different using the orange variety."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a sweeter version, use more honey."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The calories are calculated with canola oil and a 130 g sweet potato. The exact calorie count may vary based on the oil used or the size and variety of sweet potato."
}
],
"title": "Sweet Potatoes Sautéed with Honey",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_Potatoes_Saut%C3%A9ed_with_Honey"
} | recipes/recipe_17_080.html |
{
"infobox": {
"category": "/wiki/Category:Scone_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup butter or margarine, softened slightly"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup white sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp corn syrup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup cooked, mashed butternut squash, pumpkin, or other squash"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ⅔ cups all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp cream of tartar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp baking soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp ground nutmeg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch ground ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup milk (or less)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir together the flour, cream of tartar, baking soda, salt, ground nutmeg and ground ginger."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a separate bowl, beat butter and sugar together with an electric mixer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add in the egg and corn syrup, and mix with a spoon to prevent over-mixing."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the squash and half of the sifted dry ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the rest of the dry ingredients with just enough of the milk to make a soft dough. If it is too sticky to work, add a sprinkle (or two) of flour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Knead only a little, gently, until you can pat it out into a big flat rectangle about ¾ inch thick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut into 12 pieces with a floured knife. Transfer to a lightly greased oven tray."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 230°C (450°F) for 18 minutes."
}
],
"title": "Sweet Pumpkin Scones",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_Pumpkin_Scones"
} | recipes/recipe_17_081.html |
{
"infobox": {
"category": "/wiki/Category:Fritter_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups cooked sticky rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "All-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2½ quarts vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Powdered sugar (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine rice, eggs, and sugar. Form into 3-inch balls. Dredge in flour and set aside 2–3 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oil to 375°F. Add rice balls and, working in batches, fry until golden brown and heated through."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain fritters on a cooling rack set in a sheet pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If desired, dust with powdered sugar before serving."
}
],
"title": "Sweet Rice Fritters",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_Rice_Fritters"
} | recipes/recipe_17_082.html |
{
"infobox": {
"category": "/wiki/Category:Caribbean_recipes",
"difficulty": 2,
"servings": null,
"time": "1–2 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Sweet rice is a rice pudding that can be served hot or cold."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups (700 ml) water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups (350 g) white rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tins (about 2 ½ cups / 600 g) evaporated milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tins (2 ½ cups / 600 g) sweetened condensed milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cinnamon sticks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp (5 ml) vanilla essence"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tbsp (20 ml) raisins (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring water to a boil. Add rice, and boil until very soft. Most of the water should be absorbed by the rice. Add more water if necessary."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add evaporated milk, condensed milk, cinnamon sticks, and vanilla essence."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook over medium heat, stirring once in a while to prevent sticking, until mixture has thickened and reached a pudding-like consistency."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat, and stir in raisins."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let stand."
}
],
"title": "Sweet Rice I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_Rice_I"
} | recipes/recipe_17_083.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups uncooked rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large scoop (⅛ tsp) saffron"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup sugar (or artificial sweetener)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup raisins (or currants)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼–½ cup slivered almonds, toasted if desired"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash rice, and transfer to a pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add enough water to cover rice with water equal to the depth of the rice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add salt, saffron, sugar, and raisins."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook over high heat until water disappears and steam is rising from holes in the surface of the rice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce heat to warm. Add almonds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover tightly and let stand for 20 minutes."
}
],
"title": "Sweet Rice II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_Rice_II"
} | recipes/recipe_17_084.html |
{
"infobox": {
"category": "/wiki/Category:Salad_recipes",
"difficulty": 1,
"servings": "4",
"time": "1 hour, 15 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Chicken salad is very similar in many respects to tuna salad, although there are many variations on the dish which can set it apart. Chicken salad tends to work well with sweet fruit and vegetable flavors, and is ideal for lunch-time sandwiches."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 skinless chicken breasts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 stalks celery"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup peppercorns"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 bay leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup mayonnaise"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup mango chutney"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chicken breasts to a small pot. Add enough water to cover."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice stalks of celery into large sticks. Add celery, bay leaves, teaspoon salt, and peppercorns to the pot. Bring to a boil. Once boiling, lower temperature and simmer for at least one hour. Chicken should be tender, and should pull apart easily."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove chicken from water. You may wish to reserve the water as a base for a stock or a soup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice chicken into small bite-size cubes. Take care not to shred the chicken, because the salad should be chunky."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put cut chicken into a medium-sized bowl. Add mayonnaise and chutney, one spoonful at a time until salad reaches correct consistency. The salad should be moist and chunky, not wet and mushy. Add salt and pepper to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve by itself in a bowl, or on bread, biscuits, or croissants."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Dice a half-stick of celery into fine pieces, and add to the salad."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Add a cut of sliced seedless grapes to the salad for extra sweetness."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Dice a hard-boiled egg and add to the salad."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Top with cranberry sauce, orange marmalade, or spicy brown mustard."
}
],
"title": "Sweet Southern Chicken Salad",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweet_Southern_Chicken_Salad"
} | recipes/recipe_17_085.html |
{
"infobox": {
"category": "/wiki/Category:Spice_mix_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (450 g/16 oz) sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons ground cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ teaspoons ground allspice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoons ground mace"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoons ground nutmeg"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Store in an airtight container."
}
],
"title": "Sweetened Mulling Spice Mix",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sweetened_Mulling_Spice_Mix"
} | recipes/recipe_17_086.html |
{
"infobox": {
"category": "/wiki/Category:Meringue_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Swiss meringue is a variety of meringue made by heating egg whites and sugar over a double boiler before whipping to stiff peaks."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 oz (250 g) egg whites"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb (500 g) superfine sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the egg whites and sugar into a stainless steel bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the bowl over simmering water and whip with a wire whisk until the mixture is 120°F (50°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the bowl from the heat and continue whipping until the meringue is completely cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use as desired or as directed in your recipe."
}
],
"title": "Swiss Meringue",
"url": "https://en.wikibooks.org/wiki/Cookbook:Swiss_Meringue"
} | recipes/recipe_17_087.html |
{
"infobox": {
"category": "/wiki/Category:Frosting_and_icing_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Swiss meringue buttercream is a variety of buttercream frosting. It is mildly sweet, and it can be used as a filling or frosting. It can also be used to make piped decorations."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 egg whites"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "300 g white granulated or superfine sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "400 g unsalted butter, at room temperature and cut into small chunks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Flavorings/extracts, as desired"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the egg whites and sugar in a heat-proof bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Set the bowl over a pan of simmering water. Stir the mixture until the egg whites have warmed and the sugar is dissolved—rub a bit of the mixture between your fingers to make sure there are no grains of sugar left. Be careful not to let the egg whites cook."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the egg whites from the heat, and whip them into a stiff-peaked meringue."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "With the mixer running on medium-high, gradually add the chunks of butter. Wait until the previous piece is incorporated before adding the next one."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat in any desired flavorings."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use buttercream as desired."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If the butter is cold, it will not properly incorporate into the frosting."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The mixture may look like it is curdling partway through the butter addition—continue beating, and the mixture should come together."
}
],
"title": "Swiss Meringue Buttercream",
"url": "https://en.wikibooks.org/wiki/Cookbook:Swiss_Meringue_Buttercream"
} | recipes/recipe_17_088.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fine bread crumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–5 apples, peeled, cored, and sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Nutmeg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Butter a baking dish, and sprinkle with the breadcrumbs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the apples, a little butter, nutmeg, and sugar in a saucepan. Cook until softened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the apples into the prepared dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top apples with another layer of the crumbs, then add pieces of fresh butter on the top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake in a slow oven for about 15 minutes, until it becomes a delicate brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot or cold."
}
],
"title": "Swiss Pudding",
"url": "https://en.wikibooks.org/wiki/Cookbook:Swiss_Pudding"
} | recipes/recipe_17_089.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": "4 servings",
"time": "~10 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Switchel, also known as ginger water or haymaker's punch, is a sweetened beverage made from ground ginger, apple cider vinegar, sugar or other sweeteners and water. It is a traditional drink on farms in the north eastern United States, where it was made to soothe the thirsts of farm workers as well as (allegedly) boost one's stamina. It is served chilled, but is often served warmed in the Winter months."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (about 240 ml) sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon (15 ml) ground ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 quart (1 liter) water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (about 240 ml) apple cider vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (about 180 ml) maple syrup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 heaping teaspoon (about 6 ml) ground ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 gallon (about 3.75 liters) water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅔ cup (about 160 ml) apple cider vinegar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dissolve sugar/syrup and ground ginger in the water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the apple cider vinegar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chill or serve over ice cubes. Shake well before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Some traditional recipes have used maple syrup, honey and/or molasses, separately or in combination, as sweeteners. The ratio of sweetener and vinegar to water vary widely in traditional and modern recipes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A small amount of oatmeal is sometimes added to give the beverage more body and to add to the flavor."
}
],
"title": "Switchel (Ginger Water)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Switchel_(Ginger_Water)"
} | recipes/recipe_17_090.html |
{
"infobox": {
"category": "/wiki/Category:Salad_dressing_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Sydney Smith's salad dressing is a type of salad dressing. The recipe originated from Sydney Smith who founded the Edinburgh Review, and it was popular in the 19th century among American cooks."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 boiled potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 spoonful mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 spoonfuls salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 spoonfuls olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 spoonfuls vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 hard-boiled egg yolks, mashed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Small amount of minced onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 spoonful anchovy sauce"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pass the potatoes through a sieve or a ricer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine potatoes and remaining ingredients. Mix well."
},
{
"line_type": "ul",
"section": "References",
"text": "The Dictionary of American Food and Drink, J.F. Mariani, Ticknor & Fields, New Haven, Connecticut, 1983. ISBN 0-89919-199-1 Library of Congress TX349.M26"
}
],
"title": "Sydney Smith's Salad Dressing",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sydney_Smith%27s_Salad_Dressing"
} | recipes/recipe_17_091.html |
{
"infobox": {
"category": "/wiki/Category:Beef_recipes",
"difficulty": 3,
"servings": "4",
"time": "About 2 hours"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ hatxora (Citrus macroptera|citrus macroptera)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 grams beef, cut into cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 onions, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons ginger-garlic paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon cumin powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon coriander powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon turmeric powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon chile powder (adjust to taste)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tomatoes, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 green Indian chiles, slit"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 bay leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–5 cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–5 green cardamom pods"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cinnamon stick"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh coriander leaves for garnish"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the vegetable oil in a large, heavy-bottomed pan over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cloves, green cardamom pods, cinnamon stick, and bay leaves. Sauté for a minute until fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chopped onions and sauté until they turn golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the beef cubes and cook until they are browned on all sides."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the cumin powder, coriander powder, turmeric powder, and chili powder. Cook for a couple of minutes to toast the spices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the hatxora, chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil starts to separate from the mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour in enough water to cover the beef, season with salt, and bring to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce the heat to low, cover the pan, and let the curry simmer for about 1.5–2 hours or until the beef is tender and the flavors meld."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish with fresh coriander leaves and serve hot with steamed rice or naan."
},
{
"line_type": "p",
"section": "See also",
"text": "Variations of Curry:"
},
{
"line_type": "ul",
"section": "See also",
"text": "Chicken Curry"
},
{
"line_type": "ul",
"section": "See also",
"text": "Lamb Curry"
},
{
"line_type": "ul",
"section": "See also",
"text": "Beef Curry"
}
],
"title": "Sylheti Beef Curry",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sylheti_Beef_Curry"
} | recipes/recipe_17_092.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 3,
"servings": "4",
"time": "About 1 hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups Basmati rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, thinly sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon ghee"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon whole cumin seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tablespoon ginger-garlic paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 green cardamom pods"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1-inch cinnamon stick, broken into pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 bay leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 black peppercorns"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–5 green chiles"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon Kewra water (pandan flower extract)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon rose water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Your choice of meat (e.g. chicken, lamb, or beef)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rinse the Basmati rice thoroughly and soak it in water for about 30 minutes. Drain the rice and set it aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large, heavy-bottomed pan or pot, heat the ghee over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the whole cumin seeds, ginger-garlic paste, sliced onion, green cardamom, cinnamon pieces, bay leaves, cloves, and black peppercorns. Sauté until the onions turn golden brown and aromatic."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add your meat to the pan and cook until it's no longer pink."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the drained rice to the pan and stir well, ensuring it's coated with the flavorful mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour in enough water to cover the rice (typically about 4 cups of water for 2 cups of rice). Season with salt according to your taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15–20 minutes or until the rice is cooked and the water is absorbed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While the rice is cooking, make shallow cuts (slits) on the green chilies to release their flavor."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the rice is done, remove it from heat and let it sit, covered, for a few more minutes to allow the flavors to meld."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the aromatic Sylheti biryani hot, garnished with the slitted green chilies, a dash of Kewra water, and a sprinkle of rose water for a delightful touch."
},
{
"line_type": "p",
"section": "See also",
"text": "Regional variations of Biryani:"
},
{
"line_type": "ul",
"section": "See also",
"text": "Hyderabad Biryani"
},
{
"line_type": "ul",
"section": "See also",
"text": "Thalassery Biryani"
},
{
"line_type": "ul",
"section": "See also",
"text": "Sindhi Biryani"
}
],
"title": "Sylheti Biryani",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sylheti_Biryani"
} | recipes/recipe_17_093.html |
{
"infobox": {
"category": "/w/index.php?title=Category:Kebab_recipes&action=edit&redlink=1",
"difficulty": 3,
"servings": "4",
"time": "About 2 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Sylheti doner kebab is a tantalizing dish influenced by Turkish doner kebab but infused with Sylheti flavors, including hatxora. It has gained immense popularity in Sylhet as a street food, as well as in the Whitechapel area of London. This fusion dish combines marinated meat, Sylheti spices, and cooking techniques to create a delectable treat. This style of doner kebab is a good choice for those seeking a flavorful street food experience."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g boneless meat (chicken, lamb, or beef), thinly sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons yogurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon hatxora"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground coriander"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 pita bread or flatbreads"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sliced vegetables (e.g. lettuce, tomatoes, onions) for serving"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic, tomato, and naga sauce (extremely spicy)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a bowl, combine yogurt, vegetable oil, minced garlic, chopped onion, shatkora, ground cumin, ground coriander, ground paprika, salt, and black pepper. Mix well to create the marinade."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the thinly sliced meat to the marinade, ensuring it's coated thoroughly. Cover and refrigerate for at least 1 hour, allowing the flavours to meld."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat your grill or stovetop grill pan over medium-high heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Thread the marinated meat onto skewers, creating kebabs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grill the kebabs for about 10–15 minutes, turning occasionally, until the meat is cooked through and has a nicely charred exterior."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While the kebabs are cooking, warm the pita bread or flatbreads on the grill."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the kebabs are done, remove them from the skewers."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the kebab by placing slices of grilled meat into warmed pita bread or flatbreads. Add sliced vegetables and drizzle with tahini sauce or yogurt-based sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll up the bread to encase the filling, and enjoy your sylheti doner kebab!"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Serve the kebabs with a side salad or pickles for added flavour."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Adjust the level of Naga chilli paste to suit your spice preference."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can also add other Sylheti spices and herbs for additional flavour."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a vegetarian version, you can use marinated and grilled tofu or vegetables as a meat substitute."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Naga chilli is known for its extreme spiciness. Use caution when adding Naga chilli paste, and adjust the quantity to suit your spice tolerance. Wash hands thoroughly."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you wish to include hatxora for a sour twist, slice it thinly and add it as a garnish. It adds a tangy and sour flavour to the kebab. You can find it in specialty stores or online (mostly branded as shatkora)."
}
],
"title": "Sylheti Doner Kebab",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sylheti_Doner_Kebab"
} | recipes/recipe_17_094.html |
{
"infobox": {
"category": "/wiki/Category:Rice_recipes",
"difficulty": 2,
"servings": "4",
"time": "About 30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Sylheti fried rice, known as biran bat in the Sylhet region, is a delightful and aromatic vegetarian rice dish. This recipe showcases the flavors of Sylhet with a focus on onions and salt. Traditionally, this dish is made using leftover rice from dinner, cooked in the morning. This basic fried rice recipe is not only cherished for its taste but also serves as a testament to the importance of food preservation techniques, making it accessible to a wide group of vegetarians, including those who abstain from eggs."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups leftover cooked rice (cooked and cooled at least 12 hours in advance)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, finely chopped (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh cilantro leaves and spearmint for garnish"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat vegetable oil in a large pan or wok over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the finely chopped onion and sauté until it turns translucent."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the leftover cooked rice to the pan and stir well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season with salt according to your taste. Be cautious as the rice might already have some salt from the previous meal."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook for a few minutes, stirring occasionally, until the rice is heated through and starts to turn slightly crispy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once done, remove from heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish with fresh cilantro leaves if desired."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Ensure the rice is adequately cooled and stored at the right temperature if prepared for commercial use."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For those who do not consume onions, this dish can be prepared without onions."
},
{
"line_type": "p",
"section": "See also",
"text": "Asian fried rice recipes:"
},
{
"line_type": "ul",
"section": "See also",
"text": "Thai Fried Rice"
}
],
"title": "Sylheti Fried Rice",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sylheti_Fried_Rice"
} | recipes/recipe_17_095.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": "Varies",
"time": "About 1 hour"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Sylheti handesh, also known as Guror handesh in the Sylhet region, is a delightful sweet and puffy deep-fried pitha that can also be enjoyed as a snack. This traditional delicacy is deeply rooted in Sylheti culture and is especially popular during the celebration of Eid, naming ceremonies, and wedding festivities. Handesh is made from a combination of molasses or sugar and rice flour, creating a unique and delectable treat. In the past, it was crafted from rice threshed using traditional, unmotorized Dheki equipment, adding to its historical significance."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup organic date syrup (traditional), molasses, or sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups rice flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cooking oil for deep frying"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a mixing bowl, combine the molasses and rice flour. Knead the mixture well until it forms a smooth, pliable dough. If the mixture is too dry, you can add a little water to achieve the desired consistency."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat cooking oil in a deep pan over medium-high heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take small portions of the dough and shape them into round or oval discs, about the size of your palm."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Carefully slide the shaped dough into the hot oil and fry until it puffs up and turns golden brown. Be cautious when frying, as the oil will be very hot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the fried handesh from the oil and place them on paper towels to drain excess oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow the handesh to cool slightly before serving. They can be enjoyed warm or at room temperature."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Handesh makes for a delicious breakfast or a delightful snack with a cup of tea."
}
],
"title": "Sylheti Handesh",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sylheti_Handesh"
} | recipes/recipe_17_096.html |
{
"infobox": {
"category": "/wiki/Category:Rice_recipes",
"difficulty": 3,
"servings": "Varies",
"time": "About 3–10 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Sylheti salty rice cake, locally known as nunor bora among other names, is a cherished savoury rice flour fritter originating from Sylhet. This delectable treat, often paired with tea, boasts a golden hue thanks to the infusion of turmeric, and it holds a special place in Sylhet's culinary heritage. It garners particular popularity during festive occasions, such as Eid, in the Sylhet region, providing a delightful taste of the local culinary heritage."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium-sized onions, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 thumb-sized piece of ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "570 ml boiling water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Turmeric powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Panch puran (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "300 grams rice flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "120 grams ground rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chopped coriander (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Blend the onions, ginger, and garlic, then add them to a saucepan with the boiling water."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Season the mixture with salt and turmeric powder. Optionally incorporate panch puran."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Stir plain flour, rice flour, and/or ground rice into the saucepan, forming a spongy, soft paste."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Once the paste is fully cooked, remove it from the saucepan and let it cool."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Knead the paste on a floured surface until it comes together into a dough."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Flatten or roll out the dough, then cut out pieces."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Deep fry the dough pieces in hot oil, then drain and serve."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The dough pieces can be frozen and stored before frying."
},
{
"line_type": "ul",
"section": "See also",
"text": "Sylheti Fried Rice"
},
{
"line_type": "ul",
"section": "See also",
"text": "Sylheti Handesh"
}
],
"title": "Sylheti Onion and Rice Fritters",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sylheti_Onion_and_Rice_Fritters"
} | recipes/recipe_17_097.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": "6",
"time": "About 1.5 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Sylheti rice pudding also known as kir shinni in the Sylhet region, is a delectable rice-based dessert that holds a special place in Sylheti cuisine. The local term \"shinni\" signifies a treat to the neighbourhood or distribution of food for salvation. This traditional sweet treat is not only enjoyed as a dessert but also serves as a symbol of communal sharing and togetherness during various celebrations in Sylhet. This dessert is made from a combination of coconut cubes, rice, sugar, and aromatic cardamom powder, utilising organic resources. Its preparation method harks back to a bygone era when rice was threshed using traditional, unmotorized equipment and natural gifts such as coconuts. Today, it continues to be a cherished dessert, preserving flavours and traditions."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup milk (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon cardamom powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup coconut cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup raisins"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ghee for greasing"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash the rice and soak it in water for 30 minutes. Drain and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large, heavy-bottomed pot, bring the milk (if using) to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the soaked rice and simmer over low heat, stirring constantly, until the rice is cooked and the mixture thickens. This may take about 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add sugar and cardamom powder, and continue to cook for another 10–15 minutes until the sugar is fully dissolved and the pudding thickens further."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the grated coconut and raisins."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease a serving dish with ghee and transfer the rice pudding to the dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow it to cool and set."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve chilled and enjoy."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Traditionally this dish used to be served in banana leaves."
}
],
"title": "Sylheti Rice Pudding",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sylheti_Rice_Pudding"
} | recipes/recipe_17_098.html |
{
"infobox": {
"category": "/wiki/Category:Sylheti_recipes",
"difficulty": 2,
"servings": "4",
"time": "About 30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Sylheti tangy curry, locally known as tenga, is a delightful and tangy tomato-based curry that originates from the Sylhet region of South Asia. This flavorful dish is a staple in Sylheti cuisine and is cherished for its unique taste and simplicity. This recipe is vegetarian, but you can see the notes for variations."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 kg organic tomatoes, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil (e.g. canola, sunflower, or olive oil)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup organic garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup onion paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Turmeric"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups boiling water"
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Heat vegetable oil in a large pan."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Add the garlic, and cook until fragrant."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Stir in the onion paste and cook until it turns golden brown."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Add the tomatoes and cook until they become soft and the oil begins to separate."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Mix in turmeric and salt according to your taste."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Pour in the boiling water, and let the curry simmer until it reaches your desired consistency."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Fish variation: to make a traditional non-vegetarian version of sylheti tangy curry, add local fish. The tangy and spicy tomato-based curry pairs exceptionally well with the distinct flavor of tengra fish (batasio genus of catfish), commonly found in the sylhet region."
}
],
"title": "Sylheti Tangy Curry",
"url": "https://en.wikibooks.org/wiki/Cookbook:Sylheti_Tangy_Curry"
} | recipes/recipe_17_099.html |