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{ "infobox": { "category": "/wiki/Category:Hungarian_recipes", "difficulty": 3, "servings": "4–6", "time": "Prep: 30 minutesCooking: 70 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Szegedin goulash is a variety of goulash that adds sauerkraut and sour cream to the traditional ingredients. Most people believe that the name \"Szegedin Goulash\" derives from Szeged, a town in Hungary. But in fact, the Hungarian name \"Székély goulash\" comes from Jozsef Székély, a Hungarian journalist and poet who lived from 1825 to 1895. The recipe here originates from the original contributor's mother-in-law, with slight modifications. The original contributor noted the following anecdote:" }, { "line_type": "blockquote", "section": null, "text": "\"As my mother-in-law was a dedicated and very good cook, both her friends - she was a generous host - and her family praised her delicious cooking. Being tired of the frequent recipe questions about her meals, she decided one day to create her own family cookbook as a gift to her four children. She gathered the most successful recipes she had cooked during her long experience as a housewife and cook, and there were many of them! She took some of the recipes from various magazines, simply copied them and added to her collection. But most of the recipes she had to write down out of her memory or she had to cook them again. This turned out to be quite challenging, for she actually was a rather intuitive cook. For the first time in her life, she had to pay attention to weighing, measuring and counting accurately all of the ingredients she would use for a meal. The result was a wonderful and very personal cookbook, which for the most part is handwritten. Thus, with \"Mamis Schmankerln\", as my mother-in-law called her cookbook, she left a unique and unforgettable heritage to both her children and their spouses.\"" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g lard" }, { "line_type": "ul", "section": "Ingredients", "text": "600 g pork shoulder, cut into bite-sized cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp tomato purée" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "Water or beef stock" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "700 g sauerkraut" }, { "line_type": "ul", "section": "Ingredients", "text": "125 ml sour cream" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the lard in a pot, then add the pork and sauté it for about 3 minutes. Take out the pork and set it aside on a plate." }, { "line_type": "ol", "section": "Procedure", "text": "Put the finely chopped onions into the casserole and fry until they become golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the tomato purée and paprika, and add some water or stock. Then add the meat, bay leaves and garlic; pour in more water or stock and season with salt and pepper. Reduce the heat and cook for about 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sauerkraut, and cook for another 40 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sour cream, mix it thoroughly with the goulash, and serve it on warm plates." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Uncooked sauerkraut is supposed to be very healthy because it contains many vitamins. To preserve the vitamins, you can set aside 1/5 of the sauerkraut and to just add it by the end of the cooking process." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A good side dish for the szegedin goulash is boiled potatoes." } ], "title": "Szegedin Goulash", "url": "https://en.wikibooks.org/wiki/Cookbook:Szegedin_Goulash" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 2, "servings": "8", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This tabbouleh is great as a salad, or as a meal in itself. Eat it with lots of falafel!" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) bulgur wheat (medium grind)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch parsley (Italian or curly)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ green bell pepper (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ red bell pepper (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced ripe olives (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dash of ground nutmeg (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 ripe tomatoes (optionally peeled)" }, { "line_type": "ol", "section": "Procedure", "text": "Cover the wheat in boiling water and let stand for 5 minutes; drain." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in lemon juice, oil, salt, and pepper to wheat. Refrigerate while the rest of the vegetables are being chopped." }, { "line_type": "ol", "section": "Procedure", "text": "Core and finely chop the bell peppers." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the larger stems from the parsley and finely chop." }, { "line_type": "ol", "section": "Procedure", "text": "Drop the tomatoes in boiling water for 20 seconds, then run under cold water, and the skins peel off easily." }, { "line_type": "ol", "section": "Procedure", "text": "Quarter the tomatoes and discard seeds. Chop finely." }, { "line_type": "ol", "section": "Procedure", "text": "Mix all vegetables along with olives and nutmeg into the wheat." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate at least 4 hours." } ], "title": "Tabbouleh I", "url": "https://en.wikibooks.org/wiki/Cookbook:Tabbouleh_I" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a fairly simple recipe for tabbouleh, a sweet, chewy Mediterranean salad. Everyone who makes it has a different variation." }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup bulgur" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of 1 lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch fresh parsley (preferably flat leaf), very finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ bunch fresh mint leaves, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large tomato, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp pepper, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Place the bulgur in the lemon juice and set aside for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "When the bulgur is soft, mix all the ingredients together, adding the olive oil last." }, { "line_type": "ol", "section": "Procedure", "text": "Toss well, and adjust the lemon juice as desired." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Tabouli is delicious when fresh. The flavor deteriorates if you allow it to sit for some time." } ], "title": "Tabbouleh II", "url": "https://en.wikibooks.org/wiki/Cookbook:Tabbouleh_II" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup bulghur wheat (fine grind is best, medium grind acceptable)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bunches parsley (flat leaf or curly Italian)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch green onion" }, { "line_type": "ul", "section": "Ingredients", "text": "At least 2 cups chopped tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "5–6 stalks fresh mint" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 lemons, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Cucumbers (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Romaine lettuce leaves (garnish and scoopers, optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh grape leaves (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the bulghur wheat in at least three times its volume of cold water. Fine grind only needs a half hour of soaking. Medium grind needs longer. Bulghur wheat has already been parboiled before cracking or grinding, so it doesn’t need further cooking to be edible in tabbouli." }, { "line_type": "ol", "section": "Procedure", "text": "Drain bulghur." }, { "line_type": "ol", "section": "Procedure", "text": "Chop the parsley leaves, green onions, mint, tomatoes and cucumbers." }, { "line_type": "ol", "section": "Procedure", "text": "Chop the parsley quite fine, using a knife, not food processor." }, { "line_type": "ol", "section": "Procedure", "text": "Mix veggies and bulghur together. Douse with strained lemon juice. If you are not ready to serve immediately, then cover and hold in a cool place. Do NOT add salt and olive oil until immediately before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may garnish with more diced tomatoes and/or diced cucumber, and insert lettuce or fresh grape leaves around the sides of the bowl. Use green leaves to scoop up the salad, popping leaf and salad into mouth." } ], "title": "Tabbouleh III", "url": "https://en.wikibooks.org/wiki/Cookbook:Tabbouleh_III" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) bulgur wheat (#2, medium grind)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) fresh parsley, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) fresh mint, finely chopped (do not use dried mint)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large tomato, peeled, seeded, and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) green onions" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, grated on the large side of a box grater" }, { "line_type": "ul", "section": "Ingredients", "text": "scant ½ cup (100 ml) extra virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) fresh lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh-ground black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Soak bulgur in water for 15 minutes. Drain and squeeze out as much water as possible." }, { "line_type": "ol", "section": "Procedure", "text": "Chop the green onions, the white portion finely, the tops around medium." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the bulgur, tomato, green onions, grated onion, parsley, and mint in a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk the olive oil and lemon juice together and pour over the salad. Season to taste with salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate for an hour or so to allow the flavors to meld." } ], "title": "Tabbouleh IV", "url": "https://en.wikibooks.org/wiki/Cookbook:Tabbouleh_IV" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) bulgur wheat" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) fresh parsley, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large tomato, diced with seeds discarded" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) green onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (80 ml) extra virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) fresh lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ol", "section": "Procedure", "text": "Boil 2–3 cups of water" }, { "line_type": "ol", "section": "Procedure", "text": "Once water comes to a boil, add bulgur wheat and remove from heat. Let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the bulgur wheat, and mix wheat with all other ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate." } ], "title": "Tabbouleh VI", "url": "https://en.wikibooks.org/wiki/Cookbook:Tabbouleh_VI" }

{ "infobox": { "category": "/wiki/Category:Austrian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cooked according to classic preparation rules, tafelspitz (literally translated: the point of the table) is known to have been Austrian Hungarian Emperor Francis Joseph's favourite meal. Viennese tafelspitz for Austrians is a whole special culinary science prepared with a special cut of beef. It is not a pot roast. The authentic Tafelspitz requires a custom-cut fresh piece of the hind part of beef (comparable to the American tri tip, also called silver tip); on the North American market, a substitute can be fresh beef chuck brisket (not corned brisket)." }, { "line_type": "p", "section": null, "text": "The secrets of a juicy Tafelspitz are heating the water to a rolling boil before the piece of meat is put in the water; just enough salt to enhance the meat’s flavour; a few pieces of vegetables (sometimes also sections of bones with marrow), the right cooking time, and the gentle rolling of the boiling water which will cook but not break the meat’s fibre. This recipe is a simplified version of this very Austrian dish." }, { "line_type": "ul", "section": "Ingredients", "text": "2½ pounds (1200 g) fresh beef brisket, silverside, or sirloin" }, { "line_type": "ul", "section": "Ingredients", "text": "3 whole cloves garlic, slightly crushed and peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "3 whole green (freeze dried) or white peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "2 juniper berries (you may substitute with 1 bay leaf)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 ea. (4 oz / 110 g) whole medium size carrots, peeled and trimmed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (2 oz / 55 g) small-medium onion, unpeeled, trimmed, and halved" }, { "line_type": "ul", "section": "Ingredients", "text": "3 sprigs fresh parsley" }, { "line_type": "ol", "section": "Procedure", "text": "Fill a 5-quart (700 ml) Dutch oven with water, season it with salt, and bring to a rolling boil over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "When the water boils, add meat, garlic, peppercorns, and juniper berries, then cover the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the water to a boil again and add carrots, onion, and parsley. Cover and let everything simmer for 60 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Turn the meat over, add salt, and let everything cook, covered, for 90 additional minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Switch off the heat, and let the meat steep for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the meat from the broth and cut meat across the grain when you serve it." }, { "line_type": "ol", "section": "Procedure", "text": "Serve tafelspitz with apfelkren (see notes) and your choice of raw and cooked vegetables." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Keep the broth for soups." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cut cold meat leftovers in thin strips and use like a meat salad mixed with raw sliced onions dressed with a simple oil, vinegar, salt, and pepper vinaigrette." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To make apfelkren: combine and blend 1 pound Golden Delicious apples, cored, peeled, grated and cooked until very mushy with 1 tablespoon wine vinegar, 1 tablespoon lemon juice, and 3 tablespoons prepared horseradish." } ], "title": "Table Point Boiled Beef and Vegetables (Tafelspitz)", "url": "https://en.wikibooks.org/wiki/Cookbook:Table_Point_Boiled_Beef_and_Vegetables_(Tafelspitz)" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 1, "servings": "10", "time": "8 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Taboon bread, also spelled tabun bread, is one of the various baked flatbreads found primarily in the areas surrounding the Palestinian village of Al-Jabal. It is traditionally baked in a clay oven called a taboon oven, the bottom of which is lined with smooth beach stones." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups all-purpose wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup whole-wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp dried yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the dry ingredients together." }, { "line_type": "ol", "section": "Procedure", "text": "Add olive oil, then gradually knead in enough water to make a dough. Knead for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the dough into balls, and allow them to rest for an hour until risen." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle a flat working surface with flour, and roll the dough balls into flat, circular-shaped patties." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat an oven containing a bed of smooth beach stones to 200°C (400°F). Alternatively, you can place the stones on a tray or pan in the oven." }, { "line_type": "ol", "section": "Procedure", "text": "Place the flat dough upon the stones, and bake for about 8 minutes until it produces bubbles." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Taboon bread can be served by topping the bread with a spicy condiment, cheese, or sweet drizzle of grape syrup or honey." } ], "title": "Taboon Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:Taboon_Bread" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 2, "servings": "6", "time": "Prep: 12 minutes Cooking: 20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Taco casserole is a casserole with taco ingredients." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (450 g) ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "1 taco seasoning packet" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons chili powder" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "8 ounces (225 g) tomato sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tortillas in bits" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups shredded cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Brown the ground beef in skillet on medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the ground beef." }, { "line_type": "ol", "section": "Procedure", "text": "Dump the ground beef back in the skillet." }, { "line_type": "ol", "section": "Procedure", "text": "While on medium heat mix in the taco seasoning, the chili powder, the garlic powder, and the tomato sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer for 5 minutes, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the ground beef mixture, tortilla bits, and the cheese together in a casserole dish." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in oven at 375°F (190°C) for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Taco Casserole", "url": "https://en.wikibooks.org/wiki/Cookbook:Taco_Casserole" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pound (about 500 g) ground beef or turkey" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, finely chopped (or 1 ½ teaspoons onion powder)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium tomato, chopped (or 1 small can of tomato sauce)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon chili powder (or ⅓ teaspoon each oregano, cumin, garlic powder)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon oregano (ground or leaf)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dash (⅛ teaspoon or less) pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Brown beef and onion together. Drain grease." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rest of the ingredients to the browned meat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Heat this mixture thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Add more tomato sauce if the mixture is dry." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and simmer for 20 minutes, or less if the mixture begins to dry out." } ], "title": "Taco Meat", "url": "https://en.wikibooks.org/wiki/Cookbook:Taco_Meat" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 lb boneless chicken, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb kidney beans" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp chili powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 medium tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (about ½ large head) lettuce, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ lb cheddar cheese, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup thousand island dressing" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup picante sauce (or to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large avocado, peeled and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ lb corn tortilla chips" }, { "line_type": "ol", "section": "Procedure", "text": "Bone and dice the chicken." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a small amount of vegetable oil in a large frying pan until it starts to smoke." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chicken cubes and fry over medium-high heat, stirring frequently, until they are browned (2–3 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "To the chicken, add the drained kidney beans, salt and chili powder." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat and simmer 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Chop the tomatoes, onion and lettuce." }, { "line_type": "ol", "section": "Procedure", "text": "Grate the cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Toss them together in a salad bowl with the salad dressing and picante sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Slice the avocado and add to the salad." }, { "line_type": "ol", "section": "Procedure", "text": "Break the tortilla chips into flakes and add to the salad." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the cooked chicken and beans into the cold salad." }, { "line_type": "ol", "section": "Procedure", "text": "Decorate with extra chips and slices of avocado and tomato." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately." } ], "title": "Taco Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Taco_Salad" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tbsp chili powder" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp white vinegar (5% acidity)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (6 ounces) tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp granulated garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "2¼ tsp cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups water, at room temperature" }, { "line_type": "ol", "section": "Procedure", "text": "Heat water until boiling, then add cornstarch, salt, vinegar, chili powder, garlic, and cayenne pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Stir until water boils again, then add rest of ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Keep stirring until water boils again and the paste breaks up completely." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat and simmer for 20–30 minutes uncovered." }, { "line_type": "ol", "section": "Procedure", "text": "For short-term storage, refrigerate for no more than 3 days. To store this for longer than 3 days or to store without a refrigerator, pour into 4-ounce mason jars leaving ¼ inch headspace and process for 20 minutes in a boiling water canner." } ], "title": "Taco Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Taco_Sauce" }

{ "infobox": { "category": "/wiki/Category:Tex-Mex_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A taco is a traditional Mexican food consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling." }, { "line_type": "ul", "section": "Ingredients", "text": "Ground, finely sliced, or chopped beef" }, { "line_type": "ul", "section": "Ingredients", "text": "Corn tortillas or ready-made taco shells" }, { "line_type": "ul", "section": "Ingredients", "text": "1–4 tsp per pound (450 g) of beef of cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "Chili powder, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Black olives" }, { "line_type": "ul", "section": "Ingredients", "text": "Shredded mild cheddar cheese, if desired" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped cilantro" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh spinach, shredded or diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Mushrooms" }, { "line_type": "ul", "section": "Ingredients", "text": "Salsa, or hot sauce, as hot as you would like" }, { "line_type": "ul", "section": "Ingredients", "text": "Sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped lettuce or shredded cabbage" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped tomato" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped onion" }, { "line_type": "ol", "section": "Procedure", "text": "If you would like to have 'build-your-own' tacos, dice the optional ingredients your desire as needed and place in separate bowls for use on the table." }, { "line_type": "ol", "section": "Procedure", "text": "Place the beef in a wide pan on a large burner. Ground beef will need to be broken up as it cooks; chopped or sliced beef needs to be stir-fried and may require oil. When using high-fat ground beef, you may wish to drain and very, very lightly rinse the beef in a colander, or add water to float the fat, cool to solidify the fat, remove the fat, drain the water, and reheat. If you are using ground beef, which is quite alright, also see the Taco Meat recipe." }, { "line_type": "ol", "section": "Procedure", "text": "Add lots of cumin to the beef. Cumin is the magic ingredient that makes a taco taste like a taco. You may also add a bit of salt, a bit of chili powder and/or diced onion." }, { "line_type": "ol", "section": "Procedure", "text": "Prepare the outside covering:\nPre-made shells can be reheated in the microwave as the package directs.\nPlain corn tortillas can be used for soft tacos, although, for soft tacos, either a double layer of corn tortillas or a single layer of flour tortilla works best. The tortillas should be microwaved, covered, in 15+ second stages, flipping between stages, until warm, and kept covered and warm prior to use.\nYou could make your own hard taco shells from corn tortillas, but rest very well assured that soft corn tortilla tacos are absolutely the most traditional. If you need hard shells and can not find them pre-made, you may, with great effort and use of your time, use a deep-fat process, going one at a time and using a large spoon to form the shells into the normal U shape. Pan frying in ¼ inch to ½ inch of oil will also work; be sure not to let the tortillas stiffen prior to being bent into the U shape you desire." }, { "line_type": "ol", "section": "Procedure", "text": "Pre-made shells can be reheated in the microwave as the package directs." }, { "line_type": "ol", "section": "Procedure", "text": "Plain corn tortillas can be used for soft tacos, although, for soft tacos, either a double layer of corn tortillas or a single layer of flour tortilla works best. The tortillas should be microwaved, covered, in 15+ second stages, flipping between stages, until warm, and kept covered and warm prior to use." }, { "line_type": "ol", "section": "Procedure", "text": "You could make your own hard taco shells from corn tortillas, but rest very well assured that soft corn tortilla tacos are absolutely the most traditional. If you need hard shells and can not find them pre-made, you may, with great effort and use of your time, use a deep-fat process, going one at a time and using a large spoon to form the shells into the normal U shape. Pan frying in ¼ inch to ½ inch of oil will also work; be sure not to let the tortillas stiffen prior to being bent into the U shape you desire." }, { "line_type": "ol", "section": "Procedure", "text": "Place hot beef into a hard shell or down the middle of a warm soft tortilla (two for corn). A very simple, and quite authentic, taco would be to then add a sprinkling of finely diced onion and cilantro into the inside of the taco, fold the tortilla over (if soft) and serve with lime quarters for squeezing into the taco. See Tacos de Bistec." }, { "line_type": "ol", "section": "Procedure", "text": "You may also continue on to place cheese onto the beef. The heat of the beef should slightly melt the cheese. You may wish to microwave the taco a bit, especially if the cheese is cold or if you are using low-fat cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Add other toppings as the cook desires." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the tacos with a small or large assortment of items that people can add. Traditionally, in a restaurant, this would amount to only pico de gallo or a hot sauce. However, 'build-your-own' tacos with a good assortment of items to add can add a bit of fun to a gathering or family dinner." } ], "title": "Tacos", "url": "https://en.wikibooks.org/wiki/Cookbook:Tacos" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (400 g) medium onions, chopped as fine as possible" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small chilli" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large cloves of garlic, chopped finely or crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger (about the same as the garlic in size), finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g split red lentils" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tins, chopped tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Water as necessary" }, { "line_type": "ul", "section": "Ingredients", "text": "12 whole cardamom pods" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon garam masala" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "12 grinds of the black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon mustard seed" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh chilli to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Cook the ingredients in the order listed, giving the onions some time before adding everything else." }, { "line_type": "ol", "section": "Procedure", "text": "Put the lid on and cook until the lentils are cooked to your preference." }, { "line_type": "ul", "section": "See also", "text": "Methi Tadka Dal" }, { "line_type": "ul", "section": "See also", "text": "Tadka dhal" } ], "title": "Tadka Dhal (Spiced Lentil Curry) I", "url": "https://en.wikibooks.org/wiki/Cookbook:Tadka_Dhal_(Spiced_Lentil_Curry)_I" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": 3, "servings": "2", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tadka dhal is an everyday staple across South India." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup moong dhal, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 tablespoon cooking oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 tablespoon finely diced onion" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small sliver of ginger, chopped, or ¼ teaspoon ginger paste" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 curry leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon mustard seed" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon cumin seed" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon fenugreek seed" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon of asafoetida (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tomatoes, cut into eighths" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 green chillies, slit lengthwise" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon red chilli (hot pepper) powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt (to taste)" }, { "line_type": "ol", "section": "Procedure", "text": "Set the dhal and water in an open pot on moderate heat until quite mushy, adding water if it becomes dry and stirring occasionally. This may take 30 minutes to an hour. A pressure cooker may be used to speed up this part of the process; this should take about 10–12 minutes at 5 psi." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a pan. Add mustard seed, standing well back (they tend to spatter)." }, { "line_type": "ol", "section": "Procedure", "text": "Add cumin seed, fenugreek, curry leaves, green chillies and onions" }, { "line_type": "ol", "section": "Procedure", "text": "Wait for the onions to turn translucent. Add garlic and ginger, turn the heat low until the garlic changes to a darker shade. Avoid caramelizing the garlic. Add turmeric, red chilli and asafoetida powder." }, { "line_type": "ol", "section": "Procedure", "text": "Throw in tomatoes, and wait for 2–3 minutes, letting the tomatoes fry in the hot oil. This lets the tomatoes pick up the flavors from the spices and also lets the oil-spice (tadka) mixture cool down, stopping the hot frying process that has chilli powder in it. Pour in the mushy dhal, addding salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer until the tomatoes become soft (5–10 minutes), stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with rice or chapatis." }, { "line_type": "ul", "section": "See also", "text": "Methi Tadka Dal" }, { "line_type": "ul", "section": "See also", "text": "Tadkal" } ], "title": "Tadka Dhal (Spiced Lentil Curry) II", "url": "https://en.wikibooks.org/wiki/Cookbook:Tadka_Dhal_(Spiced_Lentil_Curry)_II" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 2, "servings": "4–6", "time": "60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Template:Nutritionsummary\nCookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes" }, { "line_type": "p", "section": null, "text": "This recipe for tagliatelle bake is a typical dish prepared traditionally in the South of Italy on Sundays as a way to serve a rich course without spending too much time in the kitchen. The fresh pasta would be prepared the evening before and the dish would be baked some time before serving at lunch. This is traditionally known as \"timballo\" with many variations according to family traditions." }, { "line_type": "ul", "section": "Ingredients", "text": "500 g (1.1 lb) fresh tagliatelle pasta" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ carrot, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stick of celery, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g (7.1 oz) minced beef" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful of parsley, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "⅜ cup (100 ml/3.4 US fl oz) white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "400 g (14 oz) tin chopped tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1¾ cups (200 g/7.1 oz) grated parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g (7.1 oz) of mozzarella" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (200 ml/6.8 US fl oz) cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "A few basil leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 180°C (160°C convection / 350°F / gas mark 4)." }, { "line_type": "ol", "section": "Procedure", "text": "Heat 3 tbsp oil in a large pan. Add the onion, carrot and celery. Cook gently until soft but not coloured." }, { "line_type": "ol", "section": "Procedure", "text": "Add the minced beef and cook until browned, breaking up the mince as much as possible." }, { "line_type": "ol", "section": "Procedure", "text": "Add the parsley. Pour in the white wine and cook for 5 minutes to burn off the alcohol." }, { "line_type": "ol", "section": "Procedure", "text": "Season to taste and add the chopped tomatoes. Cook over a low heat for 30 minutes, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Bring a large pan of water to the boil and salt it. Add the pasta and cook following pack instructions or until the pasta is firm to the bite (al dente). Drain the pasta." }, { "line_type": "ol", "section": "Procedure", "text": "Grease an oven dish and thinly cover the bottom with some of the tomato sauce. Fill with half the quantity of the pasta, the diced mozzarella, half of the tomato sauce, half of the cream and cover with half of the grated Parmesan cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Fill the oven dish with another layer of tagliatelle, the remaining mozzarella, the tomato sauce, the cream and cover with Parmesan cheese and some freshly grated nutmeg." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the oven for about 30 minutes or until the top of the dish is golden. Remove from the oven and leave to cool for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add a few basil leaves and serve." } ], "title": "Tagliatelle Bake", "url": "https://en.wikibooks.org/wiki/Cookbook:Tagliatelle_Bake" }

{ "infobox": { "category": "/wiki/Category:Middle_Eastern_recipes", "difficulty": 3, "servings": "4–6", "time": "60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tahdiq, or tahdig is a popular Persian way of preparing rice." }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium size potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups uncooked basmati rice" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt (as desired)" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ol", "section": "Procedure", "text": "Peel and slice the raw potatoes into ½ inch thick slices." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse and drain rice. Bring 4–5 cups of water to a boil in a 3-quart pot, adding salt if desired. Add rice, and continue to boil the water, stirring occasionally, for about 10 minutes. Check to be sure that the rice doesn't cook completely at this point." }, { "line_type": "ol", "section": "Procedure", "text": "When rice is roughly half cooked, drain into a colander." }, { "line_type": "ol", "section": "Procedure", "text": "Pour ¼ cup of cooking oil into the pot and lay the potato slices in the bottom close together in a single layer. Add a small amount of salt (if desired). Layer the half-cooked, drained rice loosely atop the potatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Place pot on stove over medium high heat for 4–5 minutes or until rice begins to steam." }, { "line_type": "ol", "section": "Procedure", "text": "Lower heat and add 5 tbsp water and 2–3 tbsp oil on top of rice. Cover and let simmer for about ½ hour or until cooked and tender. The higher the heat, the crunchier the tahdig." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop out the rice and use a soft spatula to remove tahdig at bottom, or try to make the contents of the pot come out as an entire cake of rice on the serving dish." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Tahdig can also be made by substituting the potatoes with bread (e.g. pita or lavash) or with the rice alone. Other common additions include slices of onion, beet or other rootstock." } ], "title": "Tahdiq (Crisped Persian Rice)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tahdiq_(Crisped_Persian_Rice)" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "6 tablespoons tahini" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup honey" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups quick-cooking oats" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped walnuts" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 350°F (175°C). Grease cookie sheets." }, { "line_type": "ol", "section": "Procedure", "text": "In a medium bowl, stir together the tahini, honey, and cinnamon." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in walnuts and oats until well blended." }, { "line_type": "ol", "section": "Procedure", "text": "Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 10 minutes in the preheated oven, or until edges are slightly brown." }, { "line_type": "ol", "section": "Procedure", "text": "Cool on the baking sheet for a few minutes before removing to wire racks to cool completely." } ], "title": "Tahini Cookies", "url": "https://en.wikibooks.org/wiki/Cookbook:Tahini_Cookies" }

{ "infobox": { "category": "/wiki/Category:Salad_dressing_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This tahini goddess dressing is similar to several commercial brands. It is excellent on salad and rice or as a marinade." }, { "line_type": "ul", "section": "Ingredients", "text": "1⅓ cup canola oil" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp tahini" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tbsp soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ tsp xanthan gum" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp sesame seeds, toasted" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp chives" }, { "line_type": "ol", "section": "Procedure", "text": "In a blender, combine the oil, water, tahini, vinegar, lemon juice, soy sauce, garlic, and xanthan gum. Blend on high for about 2 minutes. You will see a change in the texture of the mixture as the xanthan gum starts to work, producing a very smooth, creamy appearance." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sesame seeds, parsley, and chives. Blend on low, just until mixed." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Xanthan gum is available in many grocery stores in the baking or grain sections." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Be careful with the xanthan gum; too much and the mixture will turn into a rubbery glob, too little and the oil and water will separate." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If brand substitutions are made, the recipe may need adjustment." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This dressing has a very strong flavors that need to be balanced. When in balance, the flavor really explodes." } ], "title": "Tahini Goddess Dressing", "url": "https://en.wikibooks.org/wiki/Cookbook:Tahini_Goddess_Dressing" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 large lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp tahini" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz (220 g) plain yogurt or soy-based substitute" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves garlic, minced" }, { "line_type": "ol", "section": "Procedure", "text": "Squeeze juice from lemon into bowl or small food processor." }, { "line_type": "ol", "section": "Procedure", "text": "Add remaining ingredients, and process well to combine." } ], "title": "Tahini Yogurt Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Tahini_Yogurt_Sauce" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 2, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tajine bil samak is a delicious and fragrant Libyan fish dish cooked in a tajine, a traditional clay pot with a conical lid. This flavorful dish features tender fish fillets cooked in a tomato-based sauce infused with aromatic spices and herbs. It is a popular dish in Libyan cuisine and is often served with rice or bread." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "4–6 fish fillets (such as cod, haddock, or tilapia)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cayenne pepper (adjust according to spice preference)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground caraway seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley or cilantro, chopped, for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Tajine or deep, wide skillet with a lid" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the olive oil in the tajine over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Place the fish fillets in the tajine, and cook for a few minutes on each side until lightly browned. Remove the fish fillets from the tajine or skillet and set them aside." }, { "line_type": "ol", "section": "Procedure", "text": "In the same tajine or skillet, add the diced tomatoes and tomato paste. Stir well to combine." }, { "line_type": "ol", "section": "Procedure", "text": "Add the ground cumin, paprika, cayenne pepper, coriander, salt, and pepper. Mix the spices into the tomato mixture. Pour in the water and stir until the sauce is well combined." }, { "line_type": "ol", "section": "Procedure", "text": "Return the fish fillets to the tajine, nestling them into the sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the tajine with a lid and let the fish simmer in the sauce for about 10–15 minutes, or until the fish is cooked through and flakes easily with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the tajine from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle chopped parsley or cilantro on top for garnish." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the hot, accompanied by rice or bread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Feel free to adjust the spice levels according to your preference. Add more cayenne pepper for extra heat or reduce it for a milder flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add additional vegetables such as bell peppers or carrots to the tajine for added flavor and nutrition." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Experiment with different types of fish fillets based on your preference and availability." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If using a tajine, it is recommended to place a heat diffuser between the tajine and the heat source to distribute the heat evenly and prevent the clay from cracking." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Check the fish for doneness by gently flaking it with a fork. It should be opaque and easily separated into flakes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add a squeeze of lemon juice to the sauce before serving for a tangy flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a heartier version, add a can of chickpeas or cooked white beans to the tajine during the simmering process." } ], "title": "Tajine bil Samak (Libyan Fish Tajine)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tajine_bil_Samak_(Libyan_Fish_Tajine)" }

{ "infobox": { "category": "/wiki/Category:Curry_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tamate Ka Kut is a tomato curry of Hyderabadi cuisine." }, { "line_type": "ul", "section": "Ingredients", "text": "10 large, ripe tomatoes, washed and quartered" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup besan/gram flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp red chilli powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp roasted cumin seed powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp roasted coriander seed powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cumin seeds (zeera)" }, { "line_type": "ul", "section": "Ingredients", "text": "8 curry leaves (karyapaak)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 whole garlic clove (lahsun), crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 dried red chillies, each split into two" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup fresh cilantro (kothmir), finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh mint (pudina)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dollop heavy cream (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 hard boiled eggs" }, { "line_type": "ol", "section": "Procedure", "text": "Put the quartered tomato pieces in a large non-stick saucepan on medium low heat. Add a cup of water to it, mix, and cover with the lid. Let it cook till the tomatoes are mushy and soft, giving it a stir every once in a while. Let it cool." }, { "line_type": "ol", "section": "Procedure", "text": "Once cooled, pour the tomatoes into a blender container and add the gram flour. Blend until puréed. If you are using canned crushed tomato, add the gram flour to it and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Strain this mixture through a wire mesh strainer back into the saucepan. Throw away the leftover seeds and skin in the strainer. Add 2 cups water to it and let it simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Pour oil into a small frying pan at medium heat and add the cumin seeds, whole red chillies, garlic pod, and curry leaves when the oil heats up. As they start to splutter, remove from heat and add this to the tomato sauce being cooked in the saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cumin and coriander seed powder, red chilli powder and salt to the sauce and mix well. Bring it to a boil, and let it cook at medium low heat until the raw aroma of gram flour is gone. You can add a little water to it if required. Taste and adjust the salt and chilli powder." }, { "line_type": "ol", "section": "Procedure", "text": "Make light slits on all 4 sides of the eggs, making sure the slits are just on the surface and not deep into the yolk. Add these to the simmering tomato sauce. Cook the tomato sauce until the raw smell of the gram flour is gone, about 30 minutes. Keep stirring it occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the chopped cilantro and mint just before serving." }, { "line_type": "ol", "section": "Procedure", "text": "Pour it into a warm bowl and serve it warm." } ], "title": "Tamate Ka Kut (Hyderabadi Tomato Curry)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tamate_Ka_Kut_(Hyderabadi_Tomato_Curry)" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Milagai podi is a mixture of crushed spices used as a condiment in Tamil cuisine. The mixture can be used dry or mixed with ghee or oil. It's great served with hot idlis or dosais." }, { "line_type": "ul", "section": "Ingredients", "text": "2 spoons red chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch ground turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "3 garlic cloves, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "3 spoons ghee, melted" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all ingredients" }, { "line_type": "ol", "section": "Procedure", "text": "Let sit 3 minutes." } ], "title": "Tamil Spice Mix (Milagai Podi)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tamil_Spice_Mix_(Milagai_Podi)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tamina (الطمينة) is a simple Algerian dessert mainly made of semolina. It is usually served during celebrations such as engagement parties, weddings, baby showers, or Mawlid." }, { "line_type": "ul", "section": "Ingredients", "text": "500 g semolina (medium-grind)" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g melted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g honey" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp orange blossom water (mazhar)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground cinnamon (for decoration)" }, { "line_type": "ul", "section": "Ingredients", "text": "Dragées or almonds (for final decoration)" }, { "line_type": "ol", "section": "Procedure", "text": "Toast the semolina in a frying pan or in a cast iron dish until it takes on a nice golden color. Remove from the heat, and let it completely cool down." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter and honey in a saucepan, and add orange blossom water." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually add the cooled semolina while mixing." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for 3–5 minutes while stirring to combine everything well." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the tamina on a plate without waiting too long, and even out the surface." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with cinnamon and garnish with almonds or dragées." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool and serve." } ], "title": "Tamina (Algerian Semolina Honey Dessert)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tamina_(Algerian_Semolina_Honey_Dessert)" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tandoori masala is a mixture of spices specifically for use with a tandoor, or clay oven, in traditional Pakistani and Indian Punjabi cooking.[1] The specific spices vary somewhat from one region to another, but typically include fenugreek, cinnamon, cumin, coriander, garlic, ginger, etc." }, { "line_type": "p", "section": null, "text": "The spices are ground to a fine powder in a coffee grinder or with a mortar and pestle. The masala is mixed with plain yogurt, and meat (usually chicken) is coated with the mixture, then slow-roasted in the tandoor. Chicken prepared in this fashion has a pink-coloured exterior and a savoury flavor." }, { "line_type": "p", "section": null, "text": "The masala can be stored in airtight jars for up to 2 months, and is used in dishes like tandoori chicken, chicken tikka masala, butter chicken, etc., all of them mostly Punjabi dishes. It can be used with meat other than chicken, for example, in tandoori fish or paneer tikka." }, { "line_type": "p", "section": null, "text": "Nowadays, packets of tandoori chicken masala are readily available at major Pakistani and Indian supermarkets, with varying tastes depending on the brand. This convenience has led to many Pakistanis and Indians buying the masala rather than making it at home." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon fenugreek seeds or methi" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon onion seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon hot masala or garam masala" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon turmeric powder or haldi" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon coriander powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cumin powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon chile powder or mirchi" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ teaspoons paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "4 garlic cloves, peeled and cleaned" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 thumb-sized piece fresh ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "2 jalapeño peppers (seeds and all)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch fresh cilantro, washed, long stems cut off" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup plain yogurt (yogurt hung in cheesecloth to remove excess liquid works best)" }, { "line_type": "ol", "section": "Procedure", "text": "Toast the fenugreek and onion seeds first by heating and tossing in a sauté pan for several minutes. Grind them together using a mortar and pestle or spice grinder." }, { "line_type": "ol", "section": "Procedure", "text": "In a food processor, blend fenugreek and onion seeds with the salt, garam masala, turmeric, curry powder, coriander powder, cumin, chili powder, paprika, garlic, vegetable oil, ginger, jalapeños, cilantro and lemon juice until all the ingredients become a smooth paste." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon the mixture into a large mixing bowl and stir in the yogurt." }, { "line_type": "ol", "section": "Procedure", "text": "Marinate meat or fish for 8 hours (or bathe first in white distilled vinegar for shorter marination time). Tofu, vegetables or paneer can be tossed into the marinade just before grilling. Use the marinade to baste over the grill." }, { "line_type": "ol", "section": "References", "text": "↑ \"Get That Savory Tandoori Flavor at Home With This Spice Mix\". The Spruce Eats. Retrieved 2023-10-05." } ], "title": "Tandoori Masala", "url": "https://en.wikibooks.org/wiki/Cookbook:Tandoori_Masala" }

{ "infobox": { "category": "/wiki/Category:Tofu_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 block firm or extra-firm tofu" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 tablespoons yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "120 milliliters (4.1 US fl oz) tomato sauce or tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil or canola oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Preferred seasonings (suggested seasonings: turmeric, pepper, hot sauce, salt)" }, { "line_type": "ol", "section": "Procedure", "text": "Cut tofu into 2.5 cm (1-inch) cubes." }, { "line_type": "ol", "section": "Procedure", "text": "Spread out the tofu on a cookie sheet and bake for 20–25 minutes at 170–190 °C (340–370 °F). This releases the extra water from the tofu and dries it out to be able to absorb the marinade." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the spices, tomato sauce, yogurt, and oil in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Let the tofu marinate well (about 8 hours) in this mixture, preferably in the refrigerator." }, { "line_type": "ol", "section": "Procedure", "text": "After marinating, thread the tofu onto skewers and grill it." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If a grill is not available, arrange the tofu pieces on a cookie sheet and bake for 20 minutes at 170 °C (338 °F), then broil for another 20 mins at 170 °C (338 °F) on the middle shelf." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If dry tofu is not preferred, then bake the tofu with the marinade in a baking dish for 30–40 minutes at 170 °C (338 °F) and then broil for 20–25 mins at 170 °C (338 °F)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To make this vegan, substitute the yogurt with soymilk" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try serving with rice or naan, and garnish with fresh-chopped cilantro or with fresh onions and cucumbers." } ], "title": "Tandoori Tofu", "url": "https://en.wikibooks.org/wiki/Cookbook:Tandoori_Tofu" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tanfiri, also called donkwa, is a northern Nigerian snack often eaten by children. It is made with cornmeal and groundnut, and it melts in the mouth. It is sometimes confused with kuli kuli, although tanfiri does not requires cooking. At most northern Nigerian parties, organizers serve tanfiri as a party starter." }, { "line_type": "ul", "section": "Ingredients", "text": "Cornmeal, sieved to remove impurities" }, { "line_type": "ul", "section": "Ingredients", "text": "Groundnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground chile pepper (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "Sunflower oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ol", "section": "Procedure", "text": "Blend cornmeal, groundnuts, sugar, ground chili, and ground cloves together. Grind well to make a fine powder." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the powder to a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually mix in oil and water in small amounts to make a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the dough into balls with your hands." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Tanfiri (Nigerian Groundnut and Corn Snack)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tanfiri_(Nigerian_Groundnut_and_Corn_Snack)" }

{ "infobox": null, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 dozen big tangerines" }, { "line_type": "ul", "section": "Ingredients", "text": "2 kg sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 litres water" }, { "line_type": "ul", "section": "Ingredients", "text": "6 limes" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the tangerines into small pieces, leaving the peel, but removing the seeds." }, { "line_type": "ol", "section": "Procedure", "text": "Add the water, and let sit until the next day." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the mixture until the fruit is very soft." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sugar, and leave cooking until the jelly is firm when dripped on a cold plate." } ], "title": "Tangerine Jelly", "url": "https://en.wikibooks.org/wiki/Cookbook:Tangerine_Jelly" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 pounds peeled deveined jumbo shrimp" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of 4 lemons" }, { "line_type": "ul", "section": "Ingredients", "text": "3 quarts frying oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cayenne pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Dredge shrimp in the flour, then dip in lemon juice, then dredge in flour again. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil to 375°F. Fry shrimp, 6 at a time, for 2 minutes or until deeply browned and cooked through. Drain on a wire rack and repeat with remaining shrimp." }, { "line_type": "ol", "section": "Procedure", "text": "Once all shrimp have been fried, sprinkle with seasonings and serve." } ], "title": "Tangy Fried Shrimp", "url": "https://en.wikibooks.org/wiki/Cookbook:Tangy_Fried_Shrimp" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Even more tangy than using buttermilk." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp granulated garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ea. chicken thighs, legs, and boneless breasts" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-squeezed lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Cornmeal as needed for dredging" }, { "line_type": "ul", "section": "Ingredients", "text": "16 ounces vegetable shortening" }, { "line_type": "ol", "section": "Procedure", "text": "Combine paprika, salt, pepper, granulated garlic, ginger, and cayenne." }, { "line_type": "ol", "section": "Procedure", "text": "Moisten chicken with lemon juice and coat with seasoning mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Dredge chicken in cornmeal and let rest 2–3 minutes only." }, { "line_type": "ol", "section": "Procedure", "text": "Melt shortening in a large cast iron skillet; heat to 350°F, watching carefully to prevent burning." }, { "line_type": "ol", "section": "Procedure", "text": "Place legs and breasts around the edges, then place thighs in the center." }, { "line_type": "ol", "section": "Procedure", "text": "Fry for 12 minutes, then flip to the other side and fry another 12 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Drain on a cooling or oven rack. Please don't use paper towels, which will make your chicken greasy." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with black pepper; serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The reason for putting the chicken in different spots is because there is usually a hot spot in the center of the pan." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The chicken will stay rocket-hot for a good 20 minutes after frying, so do not put the chicken into an oven—it'll just make it soggy." } ], "title": "Tangy Lemon Battered Fried Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Tangy_Lemon_Battered_Fried_Chicken" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup freshly-squeezed lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp finely-grated lemon zest" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup pasteurized egg product, or 2 pasteurized egg yolks, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups heavy cream, whipped to soft peaks" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients except for whipped cream." }, { "line_type": "ol", "section": "Procedure", "text": "Gently fold in the whipped cream." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate for 20 minutes and serve." }, { "line_type": "ul", "section": "Warnings", "text": "You can use regular unpasteurized eggs, but they carry a risk of contracting a food-borne illness." } ], "title": "Tangy Lemon Mousse", "url": "https://en.wikibooks.org/wiki/Cookbook:Tangy_Lemon_Mousse" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tambi za kukaanga na sukari (\"fried noodles with sugar\") is a Tanzanian or Swahili recipe of sweet fried noodles. It is easy to cook and can be eaten with egg sauce, chicken, etc." }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound uncooked spaghetti" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground cardamom to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried raisins (optional)" }, { "line_type": "ul", "section": "Special equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Special equipment", "text": "Stovetop" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a few tablespoons of oil in a frying pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the spaghetti and fry it until golden." }, { "line_type": "ol", "section": "Procedure", "text": "Add the water, sugar, cardamom, salt, and raisins." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pan and cook until the pasta has absorbed the water, stirring occasionally. If necessary, add more water." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Tanzanian Sweet Fried Spaghetti", "url": "https://en.wikibooks.org/wiki/Cookbook:Tanzanian_Sweet_Fried_Spaghetti" }

{ "infobox": { "category": "/wiki/Category:Indonesian_recipes", "difficulty": 3, "servings": "6–8", "time": "Prep: 30 minutesFerment: 2–4 days" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tapai, also tape (pronounced \"tah-pay\"), is a traditional fermented food of Indonesia, although present in some form throughout South-East Asia. It can be made from various starchy staple foods including grains and tubers, each giving it a distinctive taste and texture, and often a specific local name. Tapai tastes sweet, tangy, a bit yeasty, and is slightly alcoholic (or not so slightly, if left to ferment longer)." }, { "line_type": "p", "section": null, "text": "The following recipe is for a common variant called tape ketan (ketan means glutinous rice; when made with black glutinous rice, it is tape ketan-hitam)." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups glutinous rice (sticky rice)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cake of ragi tapai (see notes)" }, { "line_type": "ul", "section": "Ingredients", "text": "A couple of drops of pandan paste for color (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the rice and cook it in the water, unsalted. If adding pandan paste, add it now. The absorption method is usually easiest: bring the water to boiling point with the rice in it, then put the lid on the pot and turn the heat down to lowest possible setting and simmer for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Allow rice to cool down to about 30°C (86°F). To help it cool down faster, sit the pot in a basin of cold water." }, { "line_type": "ol", "section": "Procedure", "text": "Crumble the cake of ragi tapai over the rice and mix in well." }, { "line_type": "ol", "section": "Procedure", "text": "Loosely pack the mixture into a large jar, cover with a cloth, and set aside in a warm place to ferment (about 30–35°C / 86–95°F). The tapai will ferment over the next 2–4days. After about two days, it should start to show a little liquid at the bottom of the jar, and will start producing a distinctive smell of tapai. At this point, the tapai can be considered complete, although it will taste better after a couple of days kept in the refrigerator." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Tapai can be made from plain white rice (tape nasi), or cassava (tape ketala, tape telor, peuyeum), or even sweet potato." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Ragi tapai (or ragi tape) can be a little difficult to track down outside of South-East Asia, but a little persistence should help find it. The same (or very similar) product is used to ferment Chinese rice wines, and runs under the names \"wine yeast\", \"yeast cake\" and \"rice cake\" in Asian grocery stores. They look like crumbly little white balls, about 2-3cm (1 inch) in diameter. Just ask the shopkeeper whether it can be used to make wine. They can also be purchased on-line from some stores; try this Google search." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The liquid that collects at the bottom is actually a rice wine, called brem. It will be very low in alcohol after only a few days, but if kept and allowed to ferment, it will become more alcoholic." } ], "title": "Tapai Ketan (Indonesian Fermented Sticky Rice)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tapai_Ketan_(Indonesian_Fermented_Sticky_Rice)" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tapalapa is a traditional Gambian bread that is soft, slightly chewy, and perfect for sandwiches or as a side to accompany various dishes. It is a staple in Gambian cuisine and is enjoyed by people of all ages. Tapalapa can be made at home using simple ingredients and basic kitchen equipment." }, { "line_type": "p", "section": null, "text": "Tapalapa is best enjoyed fresh, and it can be used for sandwiches, served with stews and soups, or enjoyed on its own. Its soft texture and mild flavor make it a versatile bread that complements a variety of dishes." }, { "line_type": "ul", "section": "Ingredients", "text": "500 g all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons instant yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "300 ml warm water" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Measuring cups and spoons" }, { "line_type": "ul", "section": "Equipment", "text": "Whisk or fork for mixing" }, { "line_type": "ul", "section": "Equipment", "text": "Clean kitchen towel or plastic wrap" }, { "line_type": "ul", "section": "Equipment", "text": "Baking sheet" }, { "line_type": "ul", "section": "Equipment", "text": "Parchment paper" }, { "line_type": "ul", "section": "Equipment", "text": "Oven" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the all-purpose flour, instant yeast, salt, and sugar. Mix well to evenly distribute the dry ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Make a well in the center of the dry ingredients and pour in the vegetable oil and warm water. Use a whisk or fork to gradually incorporate the dry ingredients into the wet ingredients until a soft dough forms." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the dough onto a clean, lightly floured surface. Knead the dough for about 10–15 minutes, or until it becomes smooth, elastic, and slightly sticky. Add more flour if needed to prevent sticking, but avoid adding too much to keep the bread light and soft." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the dough into a ball, place it back into the mixing bowl, and cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free place for about 1–2 hours, or until it doubles in size." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat your oven to 200°C (400°F)." }, { "line_type": "ol", "section": "Procedure", "text": "Once the dough has risen, gently punch it down to release the air." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the dough onto a lightly floured surface and divide it into equal-sized portions, depending on the desired size of your bread loaves or rolls. Shape each portion into a round or oval loaf, or roll them into individual bread rolls." }, { "line_type": "ol", "section": "Procedure", "text": "Place the shaped dough onto a baking sheet or baking tray lined with parchment paper." }, { "line_type": "ol", "section": "Procedure", "text": "Place the baking sheet or tray with the shaped dough into the preheated oven. Bake for about 20–25 minutes, or until the bread has turned golden brown and sounds hollow when tapped on the bottom." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the bread from the oven and let it cool on a wire rack before slicing or serving." } ], "title": "Tapalapa (Gambian Bread)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tapalapa_(Gambian_Bread)" }

{ "infobox": { "category": null, "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tapenade is a traditional provencale paste of olives, anchovies and capers. Although some versions exclude the capers, the word tapenade has its origins in the provencale tapena (caper)." }, { "line_type": "ul", "section": "Ingredients", "text": "6 cured anchovies" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon capers, rinsed and drained" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) pitted black olives" }, { "line_type": "ul", "section": "Ingredients", "text": "Extra-virgin olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Blend the anchovies, capers and olives. For this a blender is better than the traditional mortar and pestle." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in a few tablespoons olive oil until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Serve on toast as an amuse-bouche, or with boiled eggs, with goat cheese and roasted peppers, or on potato gnocchi." } ], "title": "Tapenade", "url": "https://en.wikibooks.org/wiki/Cookbook:Tapenade" }

{ "infobox": { "category": "/wiki/Category:Pudding_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups pearls of tapioca" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups cow's milk or coconut milk (depending on desired consistency), cold" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛–⅓ cup white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 eggs, separated" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Vanilla extract" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the tapioca pearls soaking in the cold milk for several hours to overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the milk, hydrated tapioca, and sugar to very slow boil. Stir constantly for 20 minutes or until pearls are uniformly translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the egg whites until fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the egg yolks until pale, then mix them into the pudding. Cook for another minute, vigorously stirring." }, { "line_type": "ol", "section": "Procedure", "text": "Remove pudding from heat. Mix in salt, then thoroughly fold in whipped egg whites and vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot or chilled, by itself, or as a topping." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try adding any fruit, compote or flavoring." } ], "title": "Tapioca Pudding", "url": "https://en.wikibooks.org/wiki/Cookbook:Tapioca_Pudding" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "500 g plain yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) water" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 cucumbers, diced (diced is far better than grated, although at many restaurants they grate them)" }, { "line_type": "ul", "section": "Ingredients", "text": "A couple of spoonfuls chopped dill" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Vinegar, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "A couple of spoonfuls chopped walnuts (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all the ingredients, using enough water so the soup is about the consistency of milk" }, { "line_type": "ol", "section": "Procedure", "text": "Serve cold in a soup dish, adding a couple ice cubes if it's not cold." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you use all of the above ingredients without the water and strain the yogurt until it becomes half in volume, you can make a salad. It is referred to as snezhanka (Snow White) or mlechna salata (yogurt salad). The main difference is that people traditionally use pickles/gherkins for snezhanka and fresh cucumbers for mlechna salata." } ], "title": "Tarator (Bulgarian Cucumber Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tarator_(Bulgarian_Cucumber_Soup)" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": "2–4", "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tarbes salad is a sweet and sour salad that is both tasty and easy to make." }, { "line_type": "ul", "section": "Ingredients", "text": "1 white or yellow onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ head your favorite lettuce" }, { "line_type": "ul", "section": "Ingredients", "text": "About 5 walnuts, broken into bits" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ripe orange, cut into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Small chunk of hard blue or Roquefort cheese, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "50 ml extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "25 ml balsamic vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon whole grain mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "1 squirt of lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the onion into half moons and brown it in a bit of olive oil. Make it nice and crispy. Once it's done, put it aside in a bowl and squirt a bit of lemon juice on it." }, { "line_type": "ol", "section": "Procedure", "text": "As the onion is cooking, wash the lettuce thoroughly. Soak it several times. Nothing is worse than gritty lettuce in a salad. Break the lettuce into bite-size pieces and drop them in your spinner under running water. Once it's washed, spin it until it's dry. Wet lettuce will dilute the dressing." }, { "line_type": "ol", "section": "Procedure", "text": "Once the lettuce is dry, put it in a bowl. Add the onions, walnuts, orange and cheese." }, { "line_type": "ol", "section": "Procedure", "text": "To make the dressing, just mix the ingredients in a jar and give them a good shake." }, { "line_type": "ol", "section": "Procedure", "text": "Toss everything together in a big bowl and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Prepare the lettuce and onions early. Add the onions to the lettuce (once they've cooled down) and cover the bowl. This will allow the onions to flavor the lettuce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Put a bit of beer in with the onions as you brown them, or even white wine or vermouth." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add some minced garlic either to the dressing or to the onions." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use a ripe pear or a kiwi instead of the orange." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add a sliced up, deeply browned zucchini in addition to or instead of onion." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you're in a hurry, skip the onion/zucchini." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try browning the walnuts with the onions in olive oil." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Turn the salad into dinner by adding strips of chicken or turkey (heavily salted and peppered, browned in butter)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Double the dressing ingredients and save yourself the trouble the next day. Also, you can wash and break up all of your lettuce at once and store it in an airtight bag in the crisper drawer of your refrigerator." } ], "title": "Tarbes Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Tarbes_Salad" }

{ "infobox": { "category": "/wiki/Category:Turkish_recipes", "difficulty": 4, "servings": "8", "time": "About 3 weeks" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tarhana Çorbası is a Turkish soup made from a fermented and dehydrated mix of flour, yogurt, onions, tomatoes and green peppers. The exact composition of tarhana differs from region to region in Turkey." }, { "line_type": "ul", "section": "Ingredients", "text": "3 ripe tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "3 green peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "3 onions" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (500 ml) live yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp dried active yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup tepid water (100°F / 40°C)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ tsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup dry tarhana mix" }, { "line_type": "ul", "section": "Ingredients", "text": "7–8 cups meat stock" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons tomato paste" }, { "line_type": "ol", "section": "Procedure", "text": "Dissolve the sugar in the tepid water and sprinkle the dried yeast on top. Allow to soften 5 minutes or so and stir." }, { "line_type": "ol", "section": "Procedure", "text": "Blanche, peel, and seed the tomatoes. Peel and roughly chop the onions. Remove the stem, seeds and membrane from the green peppers and cut roughly." }, { "line_type": "ol", "section": "Procedure", "text": "In a blender or food processor, purée the tomatoes, onion, green pepper and yogurt in batches." }, { "line_type": "ol", "section": "Procedure", "text": "Combine all the ingredients except the flour and mix well. Gradually add enough flour to make a stiff dough. Knead for 5–10 minutes until smooth and elastic then place in a large non-reactive bowl and cover with waxed paper (don't use plastic wrap). Let stand at room temperature for 10–12 days. Punch down the dough once a day. If the dough becomes watery, knead in some more flour. Let stand until the dough no longer rises and has lost its stretch." }, { "line_type": "ol", "section": "Procedure", "text": "Rub the dough between your hands onto a tray covered with parchment paper so that it forms small pieces. Cover the tray with cheesecloth or other protective mesh and leave to dry in a cool, well ventilated place. As it dries, break the dough into smaller pieces eventually crumbling it as small as you can. When it is completely dry (a week or more) pulverize in a blender, a little at a time. Store in freezer bags or large jars. Store in a cool place or refrigerate. May be kept up to 12 months." }, { "line_type": "ol", "section": "Procedure", "text": "To make tarhana soup, mix 1 cup of the dried dough mix with 3 cups of water or meat stock. Mix with a wooden spoon until softened. Add more water or stock to make a thickish soup with a creamy consistency. Add 2 tablespoons of tomato paste and cook for 15–20 minutes. Pour into bowls and garnish with croûtons, parsley, or paprika-infused butter or olive oil, if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with Turkish bread or a crisp baguette." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do not use pasteurized yogurt. The live yogurt culture helps prevent contamination by harmful organisms." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The yogurt and yeast may be replaced with 1 pint of kefir, which supplies both the bacteria and yeasts for the fermentation. Some traditional recipes for tarhana refer to kefir as \"soured milk\"." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "All utensils, and containers should be sterilized with boiling water before use. Wash your hands each time before handling the dough directly." } ], "title": "Tarhana (Turkish Yogurt Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tarhana_(Turkish_Yogurt_Soup)" }

{ "infobox": { "category": "/wiki/Category:Taro_recipes", "difficulty": 3, "servings": "4 persons", "time": "20 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 small taro" }, { "line_type": "ul", "section": "Ingredients", "text": "2 sheets nori" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp preserved black beans" }, { "line_type": "ul", "section": "Ingredients", "text": "2-inch piece of ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 spring onions" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vegetable stock powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp Shaoxing rice wine" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Peel and chop taro into 1-inch chunks. Steam until soft." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile soak black beans in a little water." }, { "line_type": "ol", "section": "Procedure", "text": "Mash taro with the vegetable stock powder." }, { "line_type": "ol", "section": "Procedure", "text": "Place 2 sheets of nori on the bench, moistening one to join them together." }, { "line_type": "ol", "section": "Procedure", "text": "Place the mashed taro mixture in the centre of the sheets and roll the nori sheets over the top." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the nori at one end to resemble fish fins." }, { "line_type": "ol", "section": "Procedure", "text": "Slice green pepper, ginger and spring onions into thin strips and stir fry for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the Shaoxing wine and black beans." }, { "line_type": "ol", "section": "Procedure", "text": "Make cuts halfway through the taro fish at about 1 inch intervals and pour the sauce over it." }, { "line_type": "ol", "section": "Procedure", "text": "Serve on a platter." } ], "title": "Taro Fish", "url": "https://en.wikibooks.org/wiki/Cookbook:Taro_Fish" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": "2–4 servings", "time": "5–10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a basic tartar sauce, suitable for fish and chips. The recipe is largely based on a trial and error recreation of one particular restaurant's tartar sauce and is not typical of most tartar sauces." }, { "line_type": "ul", "section": "Ingredients", "text": "10 ounces (280 g) mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ¼ ounces (65 ml) ketchup" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ounces (55 ml) mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ounces (55 ml) sweet pickle relish or finely chopped sweet pickles" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon garlic salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon celery salt" }, { "line_type": "ol", "section": "Procedure", "text": "Place the mayonnaise in mixing bowl, and whip it until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the other ingredients" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Pickle juice may be substituted for the relish if a completely smooth texture is desired (for example, if using sauce in a squeeze bottle)." } ], "title": "Tartar Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Tartar_Sauce" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "8", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons butter (see notes)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "5 Golden Delicious apples, peeled, cored and quartered" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pastry dough recipe" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 400°F." }, { "line_type": "ol", "section": "Procedure", "text": "Place sugar, butter and water in a stovetop/oven-safe tarte dish over medium-high heat. Cook until mixture becomes golden brown and bubbly." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and allow mixture to cool to room temperature in the tarte dish." }, { "line_type": "ol", "section": "Procedure", "text": "When caramel mixture has cooled, arrange the apple quarters on their sides in the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the pastry dough out to a thickness of about ½ inch and a diameter large enough to cover the tarte dish." }, { "line_type": "ol", "section": "Procedure", "text": "Place dough on top of the tarte, then trim and discard the edges." }, { "line_type": "ol", "section": "Procedure", "text": "Bake tarte for 40 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to cool in the tarte dish for 15 minutes before inverting onto a serving platter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "European-style butter, which has a higher fat content than American butter, is recommended. Most US supermarkets now stock at least one variety of European-style butter, Plugra being one of the most popular brands." } ], "title": "Tarte Tatin", "url": "https://en.wikibooks.org/wiki/Cookbook:Tarte_Tatin" }

{ "infobox": { "category": "/wiki/Category:Potato_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tartiflette is a French dish from the Savoy region. It originated in the valley of Aravis, home of reblochon cheese. It is not, however, a traditional dish and was, in fact, invented and launched only in the 1980s by the Reblochon trade union in an attempt to increase sales of the cheese. Different valleys in the region have different methods of producing tartiflette and there is probably more than one recipe per village. All recipes have potatoes, cheese, and some kind of meat such as slab bacon or salt pork. One example of a recipe is shown below." }, { "line_type": "ul", "section": "Ingredients", "text": "1¾ pounds Yukon Gold potatoes (5 or 6 medium-sized ones, all the same size) or waxy boiling potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "5–6 ounces slab bacon or salt pork, cut into lardons about 1 x ¼ x ¼ inch" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (about 6 ounces) medium onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup dry white wine or dry vermouth" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tablespoons (¼ cup plus 2 tablespoons) heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound reblochon cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Boil potatoes in their skins for exactly 20 minutes, until they’re just beginning to get tender. Do not overcook! Rinse with cold water to stop the cooking." }, { "line_type": "ol", "section": "Procedure", "text": "While still warm, peel the potatoes with your fingers, then use a large, very sharp knife to cut them into slices about ⅓-inch thick. Then cut the slices into rough cubes." }, { "line_type": "ol", "section": "Procedure", "text": "While the potatoes are cooking, slice the slab bacon or salt pork into slices about ¼-inch thick. Then cut into lardons about ¼-inch across." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter in a large sauté pan, then cook the lardons over medium-high heat until crisp and golden brown. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 350 °F." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the onions in the bacon fat over medium heat, stirring often, until wilted and slightly golden. Drain in a strainer, pressing with a spoon to remove as much fat as possible, and leave them there." }, { "line_type": "ol", "section": "Procedure", "text": "Pour off the fat in the pan, return the bacon and onions, and add the wine. Cook over high heat until the wine is nearly evaporated." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced potatoes and cook for a minute or so, stirring constantly until all the ingredients are well mixed together." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cream and salt and pepper to taste. Try using a little more salt than you might think is necessary, at least ½ teaspoon. Stir all the ingredients together for a minute." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly butter the inside of an 10–11-inch earthenware baking dish. Add the potato mixture and smooth the surface." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the Reblochon in two down across the top so that you have two pieces in the shape of a half-moon. Put one of the pieces away for another use. Use a sharp knife to lightly score the crust of the remaining half-cheese about every inch, including its side. Then, carefully slice horizontally through its center so that you now have two half-moon pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Place the two pieces of cheese crust-side-up on top of the potatoes so that they form a circular cheese again." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the dish tightly with aluminum foil and bake in the center of the oven for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the foil and stir the cheese, including the crust, into the potatoes, mixing well." }, { "line_type": "ol", "section": "Procedure", "text": "Place 5–6 inches under the broiler and cook until golden brown on top." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use potatoes that are all the same size so that they will cook evenly." } ], "title": "Tartiflette", "url": "https://en.wikibooks.org/wiki/Cookbook:Tartiflette" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": "6", "time": "1 hour 10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tater tot casserole is another easy and tasty casserole." }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 pounds (0.45–0.91 kg) ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can cream of mushroom soup or cream of chicken soup" }, { "line_type": "ul", "section": "Ingredients", "text": "½ bag of tater tots (approximately)" }, { "line_type": "ol", "section": "Procedure", "text": "Brown hamburger and drain." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in cream of mushroom or cream of chicken soup." }, { "line_type": "ol", "section": "Procedure", "text": "Put mixture in casserole dish and cover the top with one layer of tater tots." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 350 °F (177 °C) for 1 hour or until done." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try adding peas or other vegetables." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A can of cheddar cheese soup is also a great way to make a meaty, cheesy casserole!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Shortly before the dish is ready, sprinkle the top with some grated cheddar cheese also." } ], "title": "Tater Tot Casserole", "url": "https://en.wikibooks.org/wiki/Cookbook:Tater_Tot_Casserole" }

{ "infobox": { "category": "/w/index.php?title=Category:Flatbread_recipes&action=edit&redlink=1", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tattie scones, also called potato scones or potato bread, are a regional variant of the savoury \"griddle scone\" which is especially popular in Scotland. Many variations of recipe exist, however they generally include liberal quantities of boiled Tatties (potatoes) and salt." }, { "line_type": "p", "section": null, "text": "Potato scones are traditionally quarter circular fan shaped, and generally about 90 mm in radius. Because of this, potato scones are often bought in multiples of four. They are distinct from other scones in being made deliberately thin (usually 7 mm or so) – they are, in many ways, more like a soft oatcake than a true scone. Nowadays, they're usually served as part of a cooked breakfast with fried eggs, bacon, etc. They are also considered by many Scots to be a perfect accompaniment to Irn-Bru as a hangover cure." }, { "line_type": "p", "section": null, "text": "A fairly easy recipe for potato scones is as follows:" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg floury potatoes (e.g. Yukon gold)" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt and pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ol", "section": "Procedure", "text": "Cook potatoes in salted boiling water until tender, drain them well and put them back into the hot pot to dry them out a bit." }, { "line_type": "ol", "section": "Procedure", "text": "Mash them well with lots of butter and salt and pepper, but no milk or other liquid. Let them cool." }, { "line_type": "ol", "section": "Procedure", "text": "When the potatoes are cold, stir in flour and a little more melted butter to make a smooth dough. Roll out to a thickness of about 5 mm, and cut into 3-inch (7.5 cm) wedges." }, { "line_type": "ol", "section": "Procedure", "text": "Cook in a lightly-buttered frying pan until golden, about 1–2 minutes a side." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the potato scones right away with cold butter to spread on top, or store them in the fridge until you want to use them, reheating them in a well-buttered frying pan." }, { "line_type": "ol", "section": "Procedure", "text": "Some people are content to eat them cold with butter, or heat them in a toaster for buttering. They also freeze very, very well." } ], "title": "Tattie Scones", "url": "https://en.wikibooks.org/wiki/Cookbook:Tattie_Scones" }

{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Falafel, also known as ta’ameya, is a well-liked Middle Eastern street food showcasing fried and seasoned balls or patties made from ground chickpeas or fava beans (or a blend of both). Falafel is commonly enjoyed stuffed inside a pita or wrapped in laffa bread. It is often garnished with hot sauce, tahini sauce, and a refreshing combination of tomato, lettuce, cucumber, onion, parsley, and yogurt, resembling a salad-like accompaniment. In the early morning hours of a typical Egyptian home, a rhythmic pounding sound can often be heard as a large stone mortar and pestle are employed to prepare falafel. As people embark on their morning strolls to school or elsewhere, the air becomes filled with the enticing aroma of sizzling hot oil and freshly fried ta'ameya." }, { "line_type": "ul", "section": "Ingredients", "text": "Dried split fava beans" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh cilantro" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh dill" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "Cloves of garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Sesame seeds (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil for frying" }, { "line_type": "ol", "section": "Procedure", "text": "Place the fava beans in a large bowl and cover them with several inches of water." }, { "line_type": "ol", "section": "Procedure", "text": "Allow the beans to soak for 8–12 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the soaked fava beans." }, { "line_type": "ol", "section": "Procedure", "text": "In a food processor, combine the soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin. Process the mixture until it reaches a dough-like consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a skillet over medium heat. Add sesame seeds to the heated skillet and cook them, stirring occasionally, until they become toasted, which usually takes around 5 minutes. Do not let them burn." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the toasted sesame seeds to a large plate." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the bean mixture into balls. Roll the fava bean balls in the toasted sesame seeds, ensuring they are coated evenly." }, { "line_type": "ol", "section": "Procedure", "text": "Fill a large saucepan approximately ¼ full with oil and heat it over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the bean balls in batches until they turn golden brown (typically around 3–5 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the falafel from the oil and place on paper towels to remove any excess oil." } ], "title": "Ta’ameya (Falafel)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ta%E2%80%99ameya_(Falafel)" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tchakpalo or tchakpala, is a popular traditional dish from Togo. It is a flavorful stew made with a combination of meat, vegetables, and spices. The dish is often served with a side of rice or fufu, a starchy staple in West Africa." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 onions, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "500 grams meat (beef, goat, or chicken), cut into chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bell peppers (any color), diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 carrots, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water or beef broth" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley or cilantro, chopped (for garnish)" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot or Dutch oven" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and minced garlic, and sauté until they become soft and translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add the meat chunks to the pot and cook until they are browned on all sides. Stir occasionally to ensure even browning." }, { "line_type": "ol", "section": "Procedure", "text": "Once the meat is browned, add the diced tomatoes and bell peppers to the pot. Continue cooking for a few minutes until the vegetables begin to soften." }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl, mix the tomato paste with a little water to form a smooth paste. Add the tomato paste mixture to the pot and stir well to combine with the meat and vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Add the ground ginger, ground coriander, ground cloves, ground nutmeg, salt, and pepper to the pot. Stir to evenly distribute the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the water or beef broth, ensuring it covers the meat and vegetables. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1–1.5 hours, or until the meat is tender." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate bowl, mix the peanut butter with a little water to create a smooth paste. Add the peanut butter mixture to the pot and stir well to incorporate it into the stew. This will thicken the sauce and add a rich flavor." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sliced carrots to the pot and continue simmering for an additional 15–20 minutes, or until the carrots are tender." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the tchakpalo and adjust the seasoning if needed, adding more salt and pepper to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Once the stew is ready, remove it from the heat. Garnish with freshly chopped parsley or cilantro." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with steamed rice, fufu, or another preferred side dish." } ], "title": "Tchakpolo (Togolese Meat and Vegetable Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tchakpolo_(Togolese_Meat_and_Vegetable_Stew)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tchari, also known as jollof rice, is a popular West African dish that is enjoyed in various countries across the region, including Nigeria, Ghana, Senegal, and many others. This vibrant and colorful one-pot rice dish is cooked in a rich tomato-based sauce, infused with an array of spices and vegetables, resulting in a savory and aromatic meal that is perfect for gatherings, celebrations, and everyday feasting." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon minced ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 ripe tomatoes, blended" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green bell pepper, blended" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 Scotch bonnet or habanero peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 cups chicken or vegetable broth (or water)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups long-grain parboiled rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup frozen mixed vegetables (e.g. peas, carrots, corn)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon butter (optional)" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula for stirring" }, { "line_type": "ul", "section": "Equipment", "text": "Blender or food processor" }, { "line_type": "ul", "section": "Equipment", "text": "Knife and cutting board for chopping vegetables" }, { "line_type": "ul", "section": "Equipment", "text": "Measuring cups and spoons" }, { "line_type": "ul", "section": "Equipment", "text": "Plate and fork for serving" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the vegetable oil in the large pot over medium heat. Add the chopped onions and sauté until they become translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add the minced garlic and grated ginger to the pot, and cook for about 1 minute until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the blended or finely chopped tomatoes, red and green bell peppers, and blended Scotch bonnet peppers. Cook the mixture for 10–15 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate." }, { "line_type": "ol", "section": "Procedure", "text": "Add the thyme, curry powder, paprika, ground nutmeg, and bay leaf to the sauce. Stir well to ensure the spices are evenly distributed." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the rice thoroughly in cold water until the water runs clear. Drain the excess water." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice to the pot with the sauce, stirring gently to coat the rice with the flavorful mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the chicken or vegetable broth (or water) into the pot. The liquid level should be about 1 inch above the rice. Season with salt and pepper to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the mixture to a boil, then reduce the heat to low. Cover the pot with the lid, ensuring it is tightly sealed to trap steam inside." }, { "line_type": "ol", "section": "Procedure", "text": "Let the rice simmer for about 20–25 minutes or until the rice is tender and fully cooked. Avoid opening the lid too frequently, as this may interfere with the cooking process. If the liquid is absorbed before the rice is fully cooked, add a little more water or broth as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Once the rice is cooked, add the frozen mixed vegetables to the pot. Stir them gently into the rice." }, { "line_type": "ol", "section": "Procedure", "text": "Optionally, add a tablespoon of butter for extra richness. Stir it into the rice until it melts." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from the heat and let it sit, covered, for a few minutes to allow the flavors to meld." }, { "line_type": "ol", "section": "Procedure", "text": "Fluff the rice with a fork and serve hot, garnished with fresh herbs if desired." } ], "title": "Tchari (Jollof Rice)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tchari_(Jollof_Rice)" }

{ "infobox": { "category": "/wiki/Category:Taiwanese_recipes", "difficulty": 1, "servings": "3", "time": "Preparation: 30 minutesSimmering: 1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "6 chicken eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp Jasmine green tea leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tbsp dark soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp minced ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp minced garlic" }, { "line_type": "ol", "section": "Procedure", "text": "Bring water and spices to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add eggs, and boil for 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove eggs from the liquid and roll them gently on a hard surface to crack the shell all over." }, { "line_type": "ol", "section": "Procedure", "text": "Return the eggs to the pot of liquid, reduce to a simmer, and simmer for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce to low heat and allow eggs to sit in brine until served." } ], "title": "Tea Eggs", "url": "https://en.wikibooks.org/wiki/Cookbook:Tea_Eggs" }

{ "infobox": { "category": "/wiki/Category:Ethiopian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tegabino shiro is a flavorful and versatile dip made with chickpea flour and a blend of aromatic spices. This dip is a popular part of Ethiopian cuisine and is enjoyed with injera or bread as a delicious appetizer or snack." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chickpea flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon grated ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons berbere spice blend" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cayenne pepper, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley or cilantro, chopped, for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Medium-sized saucepan." }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "knife" }, { "line_type": "ol", "section": "Procedure", "text": "In a medium-sized saucepan, whisk together the chickpea flour and water until well combined, ensuring there are no lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Place the saucepan over medium heat and cook the mixture, stirring continuously, until it thickens to a smooth consistency. This usually takes about 10–15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate pan, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the minced garlic and grated ginger, and cook for another minute until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the berbere spice blend, paprika, cayenne pepper, and salt to the pan. Mix well to coat the onions, garlic, and ginger with the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the spiced onion mixture to the thickened chickpea flour mixture and stir well to combine all the flavors. Continue cooking for another 5 minutes, stirring occasionally to prevent sticking." }, { "line_type": "ol", "section": "Procedure", "text": "Taste and adjust the seasoning with salt and cayenne pepper according to your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the saucepan from the heat and let cool slightly. Garnish with freshly chopped parsley or cilantro before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Chickpea flour can sometimes have a slightly bitter taste. If desired, you can toast the chickpea flour in a dry skillet for a few minutes before whisking it with water. This can help reduce the bitterness." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the spiciness of by adding more or less cayenne pepper according to your taste preferences." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a smoother texture, you can blend the cooked mixture using a blender." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add cooked and mashed vegetables like carrots, spinach, or collard greens to the tegabino shiro for added flavor and nutrition." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Experiment with different spice blends or herbs to create your own unique version of the dip." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Tegabino shiro is rich in plant-based protein and dietary fiber from the chickpea flour." } ], "title": "Tegabino Shiro (Ethiopian Spiced Chickpea Dip)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tegabino_Shiro_(Ethiopian_Spiced_Chickpea_Dip)" }

{ "infobox": { "category": "/wiki/Category:Condiment_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup roasted sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup chopped greater burdock root" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon freshly grated ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup chopped lotus root" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup hatcho miso" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup chopped carrots" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a pan and pour in the sesame oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the greater burdock root, and stir-fry for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the carrots and the lotus root and stir-fry for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add miso and ginger. Turn down the heat and allow to cook over a low heat for 4 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Stir frequently until all water has evaporated and until the mixture appears dry and dark." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to cool and keep in a glass jar." } ], "title": "Tekka (Japanese Root Vegetables in Miso)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tekka_(Japanese_Root_Vegetables_in_Miso)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tembleque is a thickened coconut pudding originating from Puerto Rico." }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (16 oz) of coconut milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (16 oz) of coconut cream" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup heavy whipping cream" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup cornstarch or rice flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp orange blossom water (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground cinnamon for garnish" }, { "line_type": "ol", "section": "Procedure", "text": "Put sugar, coconut milk, coconut cream, and. salt, into a saucepan. Cook until sugar devolves and the milk starts to simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Mix 3 tablespoons or more of cold heavy whipping cream into the corn starch. Whip until all the cornstarch is diluted but still thick. You want a smooth thick paste with no lumps." }, { "line_type": "ol", "section": "Procedure", "text": "When milk starts to simmer, add the remaining heavy whipping cream and cornstarch mixture into the saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Keep the heat on low and stir constantly until the pudding thickens." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into pudding cups or small bowls." }, { "line_type": "ol", "section": "Procedure", "text": "Cool in the fridge for 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "To serve, flip the pudding bowls onto a plate to remove the pudding, then sprinkle cinnamon on top." } ], "title": "Tembleque (Puerto Rican Coconut Pudding)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tembleque_(Puerto_Rican_Coconut_Pudding)" }

{ "infobox": { "category": "/wiki/Category:Fried_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tempe mendoan is a dish made from thin tempeh, fried with flour so as to taste deliciously piquant. Traditionally in the Banyumas territory, tempe mendoan was made from thin, wide tempeh, one or two sheets cooked at a time. However, tempe mendoan also could be made from normal tempeh that was sliced very thin but wide." }, { "line_type": "ul", "section": "Ingredients", "text": "100 g rice flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 piece shallot, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp coriander, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp white pepper, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "125 ml water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pieces green onion, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "300 g tempeh, size 10×15 cm" }, { "line_type": "ul", "section": "Ingredients", "text": "½ ml cooking oil" }, { "line_type": "ol", "section": "Procedure", "text": "Combine rice flour, wheat flour, garlic, shallot, coriander, pepper, salt, water, and green onion to make a thin batter." }, { "line_type": "ol", "section": "Procedure", "text": "Dip each piece of tempeh into the batter, and coat entirely." }, { "line_type": "ol", "section": "Procedure", "text": "Warm the oil in a frying pan, and put it on the stove until hot. Put each piece of coated tempeh into hot oil." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the tempeh until hardened and well done. Don't wait until it becomes yellow and crispy." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the tempeh from the oil, letting the oil drip from the tempeh so that there is not much oil on it." }, { "line_type": "ol", "section": "Procedure", "text": "Serve tempeh with soy bean sauce and sliced small chilies." } ], "title": "Tempe Mendoan I", "url": "https://en.wikibooks.org/wiki/Cookbook:Tempe_Mendoan_I" }

{ "infobox": { "category": "/wiki/Category:Fried_recipes", "difficulty": 2, "servings": "12", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "75 g rice flour" }, { "line_type": "ul", "section": "Ingredients", "text": "25 g tapioca starch" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp coriander, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "1 piece garlic, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cm galingal, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "125 ml water" }, { "line_type": "ul", "section": "Ingredients", "text": "3 pieces green onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g tempeh, sliced into pieces 10×6×1 cm" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the rice flour, tapioca starch, coriander, garlic, galangal, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Add water little by little until it forms a smooth batter." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sliced green onion." }, { "line_type": "ol", "section": "Procedure", "text": "Warm the cooking oil in a frying pan." }, { "line_type": "ol", "section": "Procedure", "text": "Dip the tempeh into the batter." }, { "line_type": "ol", "section": "Procedure", "text": "Insert the tempeh into the hot oil, and fry it until done." }, { "line_type": "ol", "section": "Procedure", "text": "Take it out from the oil and serve it with small chilies." } ], "title": "Tempe Mendoan II", "url": "https://en.wikibooks.org/wiki/Cookbook:Tempe_Mendoan_II" }

{ "infobox": { "category": "/wiki/Category:Condiment_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tempoyak is a condiment made of salted fermented durian. The salt is used as a preserving agent, so one needs to be generous with it." }, { "line_type": "ul", "section": "Ingredients", "text": "2 large durian fruit, flesh removed and seeds discarded" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons salt" }, { "line_type": "ol", "section": "Procedure", "text": "Place the durian flesh in a clean jar. Add salt, then beat the mixture until it becomes soft and creamy." }, { "line_type": "ol", "section": "Procedure", "text": "Close the jar tightly and leave it to ferment for 1 week." }, { "line_type": "ol", "section": "Procedure", "text": "The fermented durian can be kept in the refrigerator for up to a year." } ], "title": "Tempoyak (Fermented Durian)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tempoyak_(Fermented_Durian)" }

{ "infobox": { "category": "/wiki/Category:Japanese_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tempura is one of the fried foods of Japan. Various meats, fish, and vegetables are dipped in batter and then deep fried until lightly golden." }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup ice cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil for deep-frying (peanut oil is best)" }, { "line_type": "ul", "section": "Ingredients", "text": "Meat, vegetables, or seafood" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a deep pan to 340–350°F (~171–176°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the egg in a bowl and add ice cold water. Warmer water will produce a sticky batter and more oily tempura." }, { "line_type": "ol", "section": "Procedure", "text": "Add flour and mix lightly. Do not overmix batter—a few lumps actually improve the result, adding crispiness." }, { "line_type": "ol", "section": "Procedure", "text": "Dip meat or vegetables briefly in the batter, and fry until brown." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the oil and drain." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If using shrimp, score them a few times crosswise on the underside, to prevent them from curling up during deep frying. Alternatively, skewer them before cooking. Remove the skewers before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may also wish to include 1 tablespoon of cornstarch in the batter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve over white rice garnished with black sesame seeds, in a bowl of udon noodle soup, or in a bowl of soba noodle soup. Serving in soup will make the cooked batter get mushy, of course." } ], "title": "Tempura", "url": "https://en.wikibooks.org/wiki/Cookbook:Tempura" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 2, "servings": "5", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pound halibut fillet, portioned into 2 ea. 2-inch chunks." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup ice water" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup low-fat mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp chopped cilantro" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Whisk the egg in a medium bowl. Add very cold ice water." }, { "line_type": "ol", "section": "Procedure", "text": "Add flour. Mix, but not too much." }, { "line_type": "ol", "section": "Procedure", "text": "Spray a baking pan with nonstick canola cooking spray." }, { "line_type": "ol", "section": "Procedure", "text": "Dip the fish in the batter and place in the prepared pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the fish in a 350°F oven for 20 minutes or until slightly golden." }, { "line_type": "ol", "section": "Procedure", "text": "In small bowl, whisk in mayonnaise, olive oil, garlic, cilantro, lemon juice and black pepper for aioli." }, { "line_type": "ol", "section": "Procedure", "text": "Serve and enjoy" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do not over mix tempura batter! It can be a little lumpy." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve with reduced sodium soy sauce on the side." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add cayenne or crushed red pepper to aioli for more heat." } ], "title": "Tempura Baked Halibut with Cilantro Aioli", "url": "https://en.wikibooks.org/wiki/Cookbook:Tempura_Baked_Halibut_with_Cilantro_Aioli" }

{ "infobox": { "category": "/wiki/Category:Cheese_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A tequeño is prepared with a bread dough with white cheese (queso blanco) in the middle. It is formed into a bread stick and then fried. It is one of the most popular snack foods in parties, especially weddings. It is said that a party is not a true Venezuelan party without tequeños." }, { "line_type": "p", "section": null, "text": "The name \"tequeños\" comes from the town of Los Teques, capital of the state of Miranda where it is believed this food originated from. The oldest known references to it come from the first decade of the 19th century. At that time the richest families of Caracas would spend long vacation periods in Los Teques and it is believed that they started preparing them with the left over dough of another Venezuelan food \"pastelitos\"." }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg white soft cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the flour, oil, egg, salt and sugar in a bowl to make a dough." }, { "line_type": "ol", "section": "Procedure", "text": "While kneading, add 1–2 tablespoons water. Keep kneading until it does not stick to your hands." }, { "line_type": "ol", "section": "Procedure", "text": "Let the dough rest for 1–2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "While the dough is resting, cut the cheese into finger-like strips, roughly 1 x 1 x 7 cm (½ x ½ x 3 inches)." }, { "line_type": "ol", "section": "Procedure", "text": "After the dough has rested, shape it into palm sized balls." }, { "line_type": "ol", "section": "Procedure", "text": "Roll them out until they are ½ cm (¼–0.125 inch) thick." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the rolled-out dough into long strips that are 1½ cm (¾ inch) wide." }, { "line_type": "ol", "section": "Procedure", "text": "Wrap the cheese strips with the dough strips." }, { "line_type": "ol", "section": "Procedure", "text": "Make sure you cover all the cheese and seal it inside the dough, because otherwise the cheese will leak out of the dough when frying." }, { "line_type": "ol", "section": "Procedure", "text": "After you have wrapped the cheese in dough, dust the raw tequeños with flour and deep fry them in hot oil until golden." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with guasacaca, in either its mild (green) or spicy (red) formats." } ], "title": "Tequeños (Venezuelan Breaded Cheese Sticks)", "url": "https://en.wikibooks.org/wiki/Cookbook:Teque%C3%B1os_(Venezuelan_Breaded_Cheese_Sticks)" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tangy with some heat." }, { "line_type": "ul", "section": "Ingredients", "text": "36 chicken wingettes" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup tequila" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp freshly-squeezed lime juice" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp hot sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil for deep frying" }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle wingettes with salt and black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil to 350°F. Fry wings in batches for 12 minutes. Drain on a rack." }, { "line_type": "ol", "section": "Procedure", "text": "Combine remaining ingredients and boil over high heat until reduced by ⅓." }, { "line_type": "ol", "section": "Procedure", "text": "Toss wings with sauce mixture and serve warm." } ], "title": "Tequila Lime Hot Wings", "url": "https://en.wikibooks.org/wiki/Cookbook:Tequila_Lime_Hot_Wings" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 thick-cut strip steaks" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp Steak Rub" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup tequila" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of 2 limes" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup soaked mesquite chips" }, { "line_type": "ol", "section": "Procedure", "text": "Combine liquid ingredients and salt in a gallon zip-top freezer bag. Add steaks and squeeze as much air out as possible. Refrigerate for at least 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Remove steaks from marinade and discard extra. Place steak rub in a pie pan and add steaks, pressing lightly to help adhesion on both sides." }, { "line_type": "ol", "section": "Procedure", "text": "Spray cold grill grate with nonstick cooking spray. Set up for direct and indirect heat and add some soaked mesquite chips to the coals." }, { "line_type": "ol", "section": "Procedure", "text": "Place steaks on hottest part of grill and cook for 2–3 minutes per side. Move to the cooler part of the grill and cook, turning once, until internal temperature reaches 10° cooler than your preferred doneness. Remove and let rest for 7 minutes. Slice thinly across the grain on a bias and serve." } ], "title": "Tequila Lime Strip Steak", "url": "https://en.wikibooks.org/wiki/Cookbook:Tequila_Lime_Strip_Steak" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 2, "servings": "5", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "5 ea. (15 ounces / 425 g) salmon steaks" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp canola oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp reduced-sodium soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp honey" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp minced ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp minced garlic" }, { "line_type": "ol", "section": "Procedure", "text": "Season salmon with pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Combine remaining ingredients to make teriyaki marinade." }, { "line_type": "ol", "section": "Procedure", "text": "Place on hot grill, and cook for 3–4 minutes on each side until flaky. Glaze with teriyaki marinade for the last 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve and enjoy." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Garnish with fresh chopped cilantro, black/white sesame seeds, and/or chopped green onions." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For added heat, add paprika, cayenne, or red pepper flakes to marinade." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can substitute olive oil for the canola oil based on preference." } ], "title": "Teriyaki Grilled Salmon Steaks", "url": "https://en.wikibooks.org/wiki/Cookbook:Teriyaki_Grilled_Salmon_Steaks" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (24 ounces) wild salmon filets with skin, pin bones removed" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp minced ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp rice wine vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp grated lemon zest" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp light brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Thai bird chiles, stemmed" }, { "line_type": "ul", "section": "Ingredients", "text": "Sesame oil" }, { "line_type": "ul", "section": "Equipment", "text": "Kettle grill" }, { "line_type": "ul", "section": "Equipment", "text": "Large chimney starter" }, { "line_type": "ul", "section": "Equipment", "text": "Natural chunk or hardwood lump charcoal" }, { "line_type": "ul", "section": "Equipment", "text": "Kitchen towel tied into a roll and soaked in vegetable oil" }, { "line_type": "ul", "section": "Equipment", "text": "Gallon-size resealable plastic bags" }, { "line_type": "ul", "section": "Equipment", "text": "Paper towels" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients except salmon in a blender until smooth. Pour into a plastic bag and add salmon. Toss to coat, seal, removing as much air as possible, and refrigerate up to 4 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Remove salmon from marinade and pat dry with paper towels. Brush all sides with oil." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat 4½ pounds charcoal in starter. Once hot, disperse evenly around bottom of grill. Reapply grate and once hot, swab with towel." }, { "line_type": "ol", "section": "Procedure", "text": "Add salmon to hottest part of grill skin side up, and cook 3–5 minutes per side for medium, rotating 90 degrees halfway to make grill marks." }, { "line_type": "ol", "section": "Procedure", "text": "Remove to a plate and cover tightly with aluminum foil. Let rest 5 minutes before serving." } ], "title": "Teriyaki Salmon", "url": "https://en.wikibooks.org/wiki/Cookbook:Teriyaki_Salmon" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The word teriyaki is a combination of two Japanese words, teri, \"luster\", and yaki, \"to grill or broil\". The mirin in the sauce gives a good luster to meat as it is cooked. Traditionally it was used with fish. It can also be used as a marinade for pre-cooked meat and poultry, as well as a delicious baste for items on the grill or rotisserie. Teriyaki sauce is a complement to virtually any type of meat (as long as you adjust the flavors accordingly), especially steak, chicken, fish and pork." }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (2 parts) soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (2 parts) mirin" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons (1 part) brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp fresh, peeled, finely-chopped ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp fresh, peeled, finely-chopped garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "A litte bit of sake (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Mix everything in a 1-quart pot over low heat until the sugar dissolves." }, { "line_type": "ol", "section": "Procedure", "text": "Use sauce to marinate some raw meat or vegetables overnight in the refrigerator." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "As given, this sauce is thin. Boil some cornstarch or potato starch or kuzu root starch (for Japanese authenticity) into it if you wish to thicken it." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Pineapple juice might be a reasonable mirin substitute." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Lime juice may also be added for a tart flavor." } ], "title": "Teriyaki Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Teriyaki_Sauce" }

{ "infobox": { "category": "/wiki/Category:Pudding_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Teurgoule is a cinnamon-flavoured rice pudding that is a speciality of Normandy. The name comes from the Norman language and means twist mouth, a reference to the faces supposedly pulled by someone tasting it due to the spiciness of the dish." }, { "line_type": "p", "section": null, "text": "Teurgoule even has a brotherhood, La Confrérie Gastronomique de la Teurgoule which is based in Houlgate and presides over the annual Teurgoule cooking competition. The presiding members wear the brotherhood's ceremonial robe which is green and orange with a cape. The brotherhood keeps the official recipe." }, { "line_type": "ul", "section": "Ingredients", "text": "200 g fine granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "175 g round-grain rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp powdered cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "2 L whole milk" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat your oven to 150°C (thermostat 2)." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the sugar, milk, rice, salt, and cinnamon in a terrine bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Put the mix in the oven for 5 hours while making sure no one opens the oven door." }, { "line_type": "ol", "section": "Procedure", "text": "The rice must absorb approximately three-quarters of the milk and must be covered by a brown skin." }, { "line_type": "ol", "section": "Procedure", "text": "Let the pudding cool down and serve at room temperature." } ], "title": "Teurgoule (Norman Cinnamon Rice Pudding)", "url": "https://en.wikibooks.org/wiki/Cookbook:Teurgoule_(Norman_Cinnamon_Rice_Pudding)" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Why do they call them sliders? Probably because they slide down so fast!" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (450 g) 80/20-ratio ground chuck" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp freshly-ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp kosher salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp freshly ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp chipotle powder" }, { "line_type": "ul", "section": "Ingredients", "text": "4 thin slices Monterey Jack cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "16 ea. 1-inch buns, split in half and toasted" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat an electric griddle to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Combine seasonings. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Place meat out on a parchment-lined sheet pan and cover with plastic wrap. Roll out with a rolling pin until meat fills pan." }, { "line_type": "ol", "section": "Procedure", "text": "Remove entire sheet of parchment, including meat, from pan. Remove meat and cut into 16 equal patties with a pizza cutter." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle both sides of each patty with seasoning mixture. Cook on preheated griddle 1 minute per side, putting cheese on cooked side after flipping." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, spread butter on each bun. Place a patty in each bun and close. Serve warm with desired condiments." } ], "title": "Tex-Mex Sliders", "url": "https://en.wikibooks.org/wiki/Cookbook:Tex-Mex_Sliders" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (8 pounds) beef brisket, trimmed to ¼ inch of fat" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp black peppercorns, cracked" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup apple cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup yellow mustard, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp hot sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "9 hamburger buns" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp molasses" }, { "line_type": "ul", "section": "Ingredients", "text": "Large mesquite chunks" }, { "line_type": "ol", "section": "Procedure", "text": "Combine hot sauce, molasses, vinegar, and ¼ cup mustard. Pour into a spray bottle and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Coat brisket with ½ cup of the mustard. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Combine seasonings and salt. Press mixture into both sides of brisket. Refrigerate overnight." }, { "line_type": "ol", "section": "Procedure", "text": "The next day, heat up a smoker to 200°F with the mesquite chunks. Add brisket and cook 9 hours, spraying every 3 hours with vinegar mixture, and changing wood as needed to keep temperature at 200°F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove brisket from smoker and let rest ½ hour. Separate along the fat line and slice thinly across the grain." }, { "line_type": "ol", "section": "Procedure", "text": "Finely chop slices and toss with remaining vinegar mixture. Place 1/9 into each bun and serve warm." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you don't have a smoker, just preheat your oven to 190°F. Place ¾ cup soaked mesquite chips in the bottom of a roasting pan and add a rack and your rubbed brisket. Cover tightly with foil and cook the same." } ], "title": "Texas Brisket Sandwiches", "url": "https://en.wikibooks.org/wiki/Cookbook:Texas_Brisket_Sandwiches" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 1, "servings": "6 (1 cup each)", "time": "60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Texas easy chili is a chili powder and tomato juice based sauce combined with cubed or ground beef. Chili originated in Texas in the 1800s. There are many variations of chili. This version does not contain beans." }, { "line_type": "ul", "section": "Ingredients", "text": "3 pounds chuck roast or ground beef, cubed or formed into small meatballs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tablespoons chili powder" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tablespoons flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon dried oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups tomato juice or V8" }, { "line_type": "ul", "section": "Ingredients", "text": "3 beef bouillon cubes" }, { "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": "Lime wedges" }, { "line_type": "ul", "section": "Ingredients", "text": "Sour cream" }, { "line_type": "ol", "section": "Procedure", "text": "Cut chuck roast into bite-size pieces or form ground beef into small meatballs (1 inch / 25 mm in size)." }, { "line_type": "ol", "section": "Procedure", "text": "Fry beef in cooking oil until outside is browned." }, { "line_type": "ol", "section": "Procedure", "text": "Add minced garlic and cook for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Combine chili powder, flour, oregano and cumin in bowl and mix well. Sprinkle mixture over cooking beef and stir until beef is well coated with spice mixture. Cook for 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Add tomato juice and bullion cubes. Stir for about 15 seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer for 45 minutes, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and add salt and black pepper to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cool and refrigerate overnight to develop flavors (if you can wait; if not, enjoy)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Heat and serve in bowls with 1 tablespoon of lime juice and 1 tablespoon of sour cream added to top." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve with cornbread or sourdough bread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a cool treat, spoon a tablespoon of ranch dressing on top of your chili, along with some cheese!" } ], "title": "Texas Easy Chili", "url": "https://en.wikibooks.org/wiki/Cookbook:Texas_Easy_Chili" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup apple cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup honey" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp dark brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp kosher salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp freshly ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp Old Bay seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp red pepper flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp onion powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp dried rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp dried thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "2 slabs St. Louis style pork ribs" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all Mop ingredients and place in a spray bottle. Combine all Rub ingredients and massage into pork. Refrigerate pork overnight." }, { "line_type": "ol", "section": "Procedure", "text": "The next day, place hickory chunks into the firebox of a smoker. Heat to 225°F." }, { "line_type": "ol", "section": "Procedure", "text": "Place ribs in smoker and cook, spraying with Mop often." }, { "line_type": "ol", "section": "Procedure", "text": "Grill ribs on high, turning often, spraying grilled side every time it's turned, until well browned on both sides." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let rest 7 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Slice into one rib portions and place in a large stainless steel bowl. Pour in about ½ cup of Mop and toss to coat ribs. Serve warm." } ], "title": "Texas Style Barbecue Ribs", "url": "https://en.wikibooks.org/wiki/Cookbook:Texas_Style_Barbecue_Ribs" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "If you've ever been in Texas and tried one of their chicken-fried steaks, you'll know that they are amazing! They're crispy on the outside, tender, smoky, and peppery with a little heat on the inside and smothered in a rich cream gravy. It's just amazing." }, { "line_type": "ul", "section": "Ingredients", "text": "3 beef cube steaks, ½-inch thick" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup freshly ground black pepper, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp bacon drippings, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup whole milk, combined with ¼ cup heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "All-purpose flour, plus 3 tbsp" }, { "line_type": "ol", "section": "Procedure", "text": "Season steaks with salt and 2 tbsp freshly ground black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "In a pie plate, combine eggs with paprika and cayenne. Dip steaks into egg mixture." }, { "line_type": "ol", "section": "Procedure", "text": "In another pie plate, place some all-purpose flour. Dredge battered steaks with flour." }, { "line_type": "ol", "section": "Procedure", "text": "Move to a cooling rack and let rest 10–15 minutes. Wash this once you start frying, or get a clean one." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a 12 inch cast-iron skillet over medium high heat. Once hot, pour in 2 tbsp drippings. Add steaks in a triangle formation around the edges of the pan. Fry for 4 minutes per side." }, { "line_type": "ol", "section": "Procedure", "text": "Remove steaks from pan and drain on a cooling rack above a sheet pan. Keep steaks warm in a 250°F oven." }, { "line_type": "ol", "section": "Procedure", "text": "Add remaining drippings and 3 tbsp flour. Whisk continuously until blonde color is achieved." }, { "line_type": "ol", "section": "Procedure", "text": "Add chicken broth and deglaze pan. Bring to a boil over medium heat until reduced by ¾." }, { "line_type": "ol", "section": "Procedure", "text": "Add milk mixture and remaining black pepper. Keep over medium heat until gravy coats back of spoon." }, { "line_type": "ol", "section": "Procedure", "text": "Remove steaks to serving platters and drizzle with gravy. Serve warm." } ], "title": "Texas Style Chicken Fried Steak", "url": "https://en.wikibooks.org/wiki/Cookbook:Texas_Style_Chicken_Fried_Steak" }

{ "infobox": { "category": "/wiki/Category:Thai_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "16 green piri-piri chilli-peppers, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 branches lemongrass, smashed" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves garlic, pressed" }, { "line_type": "ul", "section": "Ingredients", "text": "3 scallions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon grated ginger root" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon coriander seed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon caraway seed" }, { "line_type": "ul", "section": "Ingredients", "text": "4 whole cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon trassi" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons oil" }, { "line_type": "ol", "section": "Procedure", "text": "Grind the green chilli peppers, garlic, lemongrass, and scallions in a mortar." }, { "line_type": "ol", "section": "Procedure", "text": "Add the remaining ingredients except for the oil, and keep grinding to a fluid paste." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the oil." }, { "line_type": "ol", "section": "Procedure", "text": "Store in an airtight container in the refrigerator for up to 1 month." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Alternatively, instead of using a mortar and pestle, you can add all ingredients to a food processor or blender and process until smooth. Thin with water or oil as necessary." } ], "title": "Thai Green Curry Paste", "url": "https://en.wikibooks.org/wiki/Cookbook:Thai_Green_Curry_Paste" }

{ "infobox": { "category": "/wiki/Category:Curry_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp Thai green curry paste (according to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp soft dark brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "750 g (1½ lb) skinless, boneless chicken, cut into chunks (use breast and/or leg meat)" }, { "line_type": "ul", "section": "Ingredients", "text": "6–8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)" }, { "line_type": "ul", "section": "Ingredients", "text": "400 ml (14 fl oz) coconut milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 good shake of Thai fish sauce or light soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small handful of coriander leaves, roughly chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½–1 ea. lime, juiced" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a wok or large frying pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste." }, { "line_type": "ol", "section": "Procedure", "text": "Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25–30 minutes until thickened slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the coriander and lime juice." }, { "line_type": "ol", "section": "Procedure", "text": "Check for seasoning, adding more fish sauce or soy sauce if needed." }, { "line_type": "ol", "section": "Procedure", "text": "Leave the curry to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with lots of fragrant Thai jasmine rice." } ], "title": "Thai Green Curry with Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Thai_Green_Curry_with_Chicken" }

{ "infobox": { "category": "/wiki/Category:Thai_recipes", "difficulty": 3, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This marinade is also great as a sauce for beef stir-fry, a marinade for pork chops, or just a dipping sauce." }, { "line_type": "ul", "section": "Ingredients", "text": "2 Thai bird chiles, stemmed" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp (15 ml) fish sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp (5 ml) Thai chile paste (Sriracha recommended)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp (30 ml) minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp (30 ml) minced ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp (30 ml) rice wine vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (24 ounces / 680 g) boneless skinless chicken breasts" }, { "line_type": "ul", "section": "Ingredients", "text": "A flame-resistant towel tied into a roll with twine and soaked in oil" }, { "line_type": "ol", "section": "Procedure", "text": "In a blender, purée the chiles, chile paste, sauces, garlic, ginger, and vinegar until smooth. Pour into a gallon-size zip-top bag and add chicken breasts. Refrigerate for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a grill to medium heat. Quickly swab the grill with the towel and add chicken breasts. Cook 4–6 minutes per side or until internal temperature reaches 165°F (75 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "Remove to a plate and let rest 5 minutes. Serve warm." } ], "title": "Thai Grilled Chicken I", "url": "https://en.wikibooks.org/wiki/Cookbook:Thai_Grilled_Chicken_I" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": "4", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 ¼ pounds (4 ea.) boneless chicken breast halves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cayenne pepper flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons honey" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoons lime juice" }, { "line_type": "ol", "section": "Procedure", "text": "Prepare grill. Place chicken in shallow dish." }, { "line_type": "ol", "section": "Procedure", "text": "Combine soy sauce, garlic and pepper flakes in measuring cup. Pour over chicken, turning to coat." }, { "line_type": "ol", "section": "Procedure", "text": "Let stand 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Combine honey and lime juice in small bowl until blended. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Place chicken on grid over medium coals. Brush with some marinade remaining in dish. Discard remaining marinade." }, { "line_type": "ol", "section": "Procedure", "text": "Cover, and grill for 5 minutes. Brush chicken with half of honey mixture, turn, and brush with remaining mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Grill until chicken is fully cooked." } ], "title": "Thai Grilled Chicken II", "url": "https://en.wikibooks.org/wiki/Cookbook:Thai_Grilled_Chicken_II" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is the Thai version of lemonade." }, { "line_type": "ul", "section": "Ingredients", "text": "125 ml water" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 stalks lemongrass" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cm piece of ginger, peeled and cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 liter carbonated water" }, { "line_type": "ul", "section": "Ingredients", "text": "Lime, sliced, for garnish" }, { "line_type": "ol", "section": "Procedure", "text": "Bring the water to a boil with the sugar, lemon grass, and ginger. Boil for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Allow the syrup to cool, then remove lemongrass and ginger." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the syrup in 4 large glasses, and add the carbonated water." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish glasses with lime discs." } ], "title": "Thai Lemonade", "url": "https://en.wikibooks.org/wiki/Cookbook:Thai_Lemonade" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp golden syrup or corn syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp Thai red curry paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp Chinese black vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups cooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup frozen fresh edamame (soy beans)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large carrot, shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup salted roasted peanuts" }, { "line_type": "ol", "section": "Procedure", "text": "Whisk sauce ingredients together in small bowl." }, { "line_type": "ol", "section": "Procedure", "text": "In a pan, heat 1 tbsp oil. Fry eggs, then chop them up and remove from the pan." }, { "line_type": "ol", "section": "Procedure", "text": "In the same pan, heat 2 tbsp oil. Fry the frozen edamame beans for 2–3 minutes until cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice and sauce and toss. Then, add in the shredded carrot, peanuts, and the eggs and fry for 2–3 more minutes." } ], "title": "Thai Peanut Fried Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Thai_Peanut_Fried_Rice" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp golden syrup or corn syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp vegan Thai red curry paste (i.e. Thai Taste brand red curry paste)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp Chinese black vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup frozen edamame (soy beans)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups cooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large carrot, shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup salted roasted peanuts" }, { "line_type": "ol", "section": "Procedure", "text": "Whisk sauce ingredients together in small bowl." }, { "line_type": "ol", "section": "Procedure", "text": "In the same pan, heat 2 tbsp oil on medium heat. Fry the frozen edamame beans for 2–3 minutes until cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice and sauce and toss. Then add in the shredded carrots and peanuts and fry for 2–3 more minutes. Then serve." } ], "title": "Thai Peanut Fried Rice (Vegan)", "url": "https://en.wikibooks.org/wiki/Cookbook:Thai_Peanut_Fried_Rice_(Vegan)" }

{ "infobox": { "category": "/wiki/Category:Thai_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Thai red curry paste (Thai: phrik kaeng phet) is a spicy paste commonly used to make curry dishes." }, { "line_type": "ul", "section": "Ingredients", "text": "12 small red Thai chiles, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 branch of lemongrass" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic, pressed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon grated ginger root" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons freshly chopped cilantro, leaves and stems" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon trassi (shrimp paste)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons oil" }, { "line_type": "ol", "section": "Procedure", "text": "Grind the red chiles, garlic, lemongrass, and onion in a mortar." }, { "line_type": "ol", "section": "Procedure", "text": "Add the remaining ingredients except for the oil, and keep grinding to make a fluid paste." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the oil. Store in an airtight container in the refrigerator for up to 1 month." } ], "title": "Thai Red Curry Paste", "url": "https://en.wikibooks.org/wiki/Cookbook:Thai_Red_Curry_Paste" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 cups (700 g) glutinous rice flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ teaspoons pandan essence" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups (950 ml) coconut cream" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 g) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon (5 ml) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the rice flour with enough water to make a stiff paste, adding the pandan essence to the water before mixing with the rice flour. Knead well, then form the dough into pea-sized balls." }, { "line_type": "ol", "section": "Procedure", "text": "Bring a large pot of water to a boil. Add the rice balls, and remove them when they float to the surface. Drain." }, { "line_type": "ol", "section": "Procedure", "text": "Bring half the coconut cream to a boil, stirring constantly to prevent it from separating, then add the flour balls." }, { "line_type": "ol", "section": "Procedure", "text": "When the mixture returns to a boil, remove from heat and stir in the remaining coconut cream." }, { "line_type": "ol", "section": "Procedure", "text": "If serving this dish with eggs, in a separate saucepan bring water to a boil and reduce heat, then crack eggs one at a time into the water. When eggs are done, remove from water and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Serve as dessert in small bowls, adding one egg per bowl. Thais often add sweet corn kernels to the final product." } ], "title": "Thai Rice Balls in Coconut Milk (Bua Loi)", "url": "https://en.wikibooks.org/wiki/Cookbook:Thai_Rice_Balls_in_Coconut_Milk_(Bua_Loi)" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "¼ cup soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 tbsp Thai chili paste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp rice wine vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp peanut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "24 jumbo shrimp, peeled and deveined" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ red bell pepper, julienned" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ green bell pepper, julienned" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp toasted sesame seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "Hot cooked rice or noodles (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Combine soy sauce, chili paste, vinegar, sugar, cornstarch, sesame oil and broth. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat a large sauté pan or wok over high heat. Add peanut oil and shrimp and stir-fry until shrimp is pink. Remove and keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Add bell pepper and garlic and stir-fry until bell pepper has taken on slight browning. Remove and keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Add liquid mixture to pan and bring to a boil. Cook until liquid has reduced to ¼ cup." }, { "line_type": "ol", "section": "Procedure", "text": "Add shrimp and vegetables back to pan and toss. Heat through." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with sesame seeds and serve immediately over rice or noodles." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you're serving this to somebody with a peanut allergy, don't be worried. The allergens are in the protein part, not the fat part. However, steer clear of these peanut oils: Cold press and organic, which we wouldn't use anyways, because they have too low of a smoke point." } ], "title": "Thai Shrimp", "url": "https://en.wikibooks.org/wiki/Cookbook:Thai_Shrimp" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": "4", "time": "~1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Thalassery biriyani is a rice dish blended with Chicken and Spices. The recipe has a strong legacy of the Mughlai cuisine. This variant of biryani is an Indian cuisine and has originated from the Malabar region of South India.[2] The specialty is the difference in the choice of rice (Basmati rice is not used; small-grained Khaima/Jeerakasala rice is used); Chicken is not fried before adding to the masala. Thalassery biryani is a Pakki biryani where as Hyderabadi is a Kacchi biryani and therefore apparently a dum biryani. There are clear distinctions of taste between Thalassery biryani and other biryani variants.[2]" }, { "line_type": "ul", "section": "Ingredients", "text": "750 g (3 cups) khaima or jeerakasala rice" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp ghee" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp dalda (vanaspati)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cinnamon sticks, as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 whole cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 cardamom pods" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ leaves Malabar leaf (Indian bay leaf)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp kaskas (Indian white poppy seeds)" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ pieces star anise (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup coconut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "6 ea. (500 g) finely-chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (~50 g) cashew nuts" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (~50 g) kismis (sultana raisins)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch yellow/orange artificial food colour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp saffron, soaked in milk" }, { "line_type": "ul", "section": "Ingredients", "text": "5 ea. medium tomatoes, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2-inch piece fresh ginger, grated or cut into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1–1.5 cloves garlic, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "6 green chiles, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "5 shallots, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp fennel seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cumin seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 pieces mace" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp red chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg chicken, cut into slightly bigger pieces than usually used for curry, soaked 20 minutes in water and washed" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp lime juice" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tbsp garam masala powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¾–1 cup (~1 bunch) coriander leaves, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¾–1 cup (~1 bunch) pudina (mint) leaves, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp black pepper powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Diluted yogurt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Table salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp edible rose water" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the rice in water, and drain completely." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the ghee and a small amount of dalda in a kadai. Add the drained rice and fry for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add water to the rice in a ratio of 1¾:1 water to rice." }, { "line_type": "ol", "section": "Procedure", "text": "Add cinnamon, cloves, cardamom, bay leaf, Indian white poppy seeds, star anise, and lemon juice. Reduce to a simmer, cover the pan, and cook until all the water is absorbed." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the coconut oil and a little ghee in a deep kadai. Add chopped onions, cashew nuts, and sultana raisins, then fry until it caramel in colour. Remove from the heat and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the chopped tomatoes and a little water in a deep kadai (do not add oil) until the tomatoes are softened." }, { "line_type": "ol", "section": "Procedure", "text": "Add crushed ginger, garlic, chopped green chili, and chopped shallot. Stir until the raw smell fades." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in fennel seeds, cumin seeds, turmeric powder, mace, and red chili powder." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the chicken. Cover and cook, stirring intermittently to prevent sticking, until almost cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Add ¼ of the fried onion mixture, lemon juice, garam masala powder, chopped coriander leaves, and pudina (mint) leaves. Reduce to a simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Add black pepper powder and yogurt, and cook until the chicken and masala mixture blend together.[2]" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the rice, remaining onion mixture, artificial color, saffron milk, and rosewater." }, { "line_type": "ol", "section": "Procedure", "text": "Layer the masala and rice in a dish, and cover with the lid, tightly sealing the lid with a maida dough or dishcloth." }, { "line_type": "ol", "section": "Procedure", "text": "Place hot coals or charcoal on the lid while cooking. The flame need to be in a simmer mode in this stage of preparation[2]." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The rice is different in Thalassery biryani. A small-grained, thin(not round), good aroma, variant of rice known as Khaima/Jeerkasala [1] is used. Basmati rice is not used to make Thalassery biryani." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Khaima/Jeerakasala rice do not require Pre-soaking and Post-draining of water after preparation, like the usual rice varieties." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "No oil is used for chicken base and chicken is not fried before adding to the masala[2]." }, { "line_type": "ol", "section": "References", "text": "↑ \"Chicken biryani\". www.bbcgoodfood.com/. BBC Good Food. Retrieved 7 August 2013. Nutrient Value of Chicken biryani" }, { "line_type": "ol", "section": "References", "text": "↑ a b c d e Abdulla, Ummi (1993). Malabar Muslim Cookery. Orient Blackswan. ISBN 8125013490. {{cite book}}: Invalid |ref=harv (help)" }, { "line_type": "ul", "section": "Sources", "text": "Vinod, Ann (2010). \"6, Chicken\". Kachi's Kitchen: Family Favorites from Kerala and Tamil Nadu. Bloomington, Indiana, USA: AuthorHouse. p. 72. ISBN 9781449094232. {{cite book}}: Invalid |ref=harv (help)" }, { "line_type": "ul", "section": "Sources", "text": "Karan, Pratibha (2009). Biryani. Noida, India: Random House India. ISBN 9788184002546. {{cite book}}: Invalid |ref=harv (help)" }, { "line_type": "ul", "section": "Sources", "text": "Ishrat Alam, ed. (2004). The Beginner's Cook Book: Cereals And Pulses. Global Vision Publishing House. ISBN 9788182200388. {{cite book}}: Invalid |ref=harv (help)" }, { "line_type": "ul", "section": "Sources", "text": "Aji, Suhaina (2012-11-16). \"Thalassery Biriyani\". http://www.mysingaporekitchen.com/. Retrieved 2013-07-04. {{cite web}}: Cite has empty unknown parameter: |1= (help); External link in |publisher= (help)" }, { "line_type": "ul", "section": "Sources", "text": "\"Thalassery Chicken Dum Biryani\". AnzzCafe. 2011-06-27. Retrieved 2013-07-04." }, { "line_type": "ul", "section": "Sources", "text": "Julie (17 April 2013). \"Biriyani Chammanthi(chutney) | Green Chammanthi\". http://www.erivumpuliyumm.com/. Julie. Retrieved 18 July 2013. {{cite web}}: External link in |work= (help)" }, { "line_type": "ul", "section": "Sources", "text": "Julie (16 April 2013). \"Thalassery Chicken Biriyani (Step by step pictures)\". Erivumpuliyumm.com. Julie. Retrieved 18 July 2013." }, { "line_type": "ul", "section": "Sources", "text": "\"Ghee Rice (Malabar Style) | Kerala dishes | Find recipes and make delicious\". Kerala dishes. 2010-11-30. Retrieved 2013-07-19." }, { "line_type": "ul", "section": "External links", "text": "Jeerakasala rice [2]" }, { "line_type": "ul", "section": "External links", "text": "Kaima rice [3]" } ], "title": "Thalassery Biryani", "url": "https://en.wikibooks.org/wiki/Cookbook:Thalassery_Biryani" }

{ "infobox": { "category": null, "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 can (12 oz) tuttorosso tomato sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon dried parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon dried basil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon crushed garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon dried oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "2 packets (14 g / 4½ teaspoon) active dry yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ cups warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "6+ cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Mozzarella cheese, shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "Various toppings (e.g. pepperoni, onions, peppers)" }, { "line_type": "ol", "section": "Procedure", "text": "Pour can of tomato sauce into a mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add sugar, salt, pepper, parsley, basil, oregano, and crushed garlic to bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Stir, and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Mix yeast with warm water. Stir to combine." }, { "line_type": "ol", "section": "Procedure", "text": "Pour yeast/water mixture into bowl containing 5 cups flour. Stir." }, { "line_type": "ol", "section": "Procedure", "text": "Spread out parchment paper, and sprinkle with flour. Transfer dough from mixing bowl onto parchment paper. Knead. Repeatedly add more flour until dough feels fairly dry and consistent." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle bowl with flour. Roll dough into a ball, sprinkle outside with flour, and put into bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Cover bowl with a towel. Let stand for 2 hours to rise." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350–375°F." }, { "line_type": "ol", "section": "Procedure", "text": "Coat bottom and sides of aluminum pan with vegetable oil (about 2–3 tablespoons)." }, { "line_type": "ol", "section": "Procedure", "text": "Lay out parchment paper, and sprinkle a layer of flour on top." }, { "line_type": "ol", "section": "Procedure", "text": "Flatten dough on parchment paper using rolling pin." }, { "line_type": "ol", "section": "Procedure", "text": "Put dough in pan." }, { "line_type": "ol", "section": "Procedure", "text": "Make ridge around outside of dough for the crust." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the prepared sauce over the dough. Scatter the mozzarella and toppings over the sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the preheated oven for 30 minutes, until cheese is melted and crust is browned and cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Slice and serve." } ], "title": "Thick-Crust Pizza", "url": "https://en.wikibooks.org/wiki/Cookbook:Thick-Crust_Pizza" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 1, "servings": "4", "time": "¾ hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (24 ounces) flounder or other flat fish fillets" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup dry vermouth" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoon (¼ stick) unsalted butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "4 lemon wedges" }, { "line_type": "ol", "section": "Procedure", "text": "At least 20 minutes before you plan to cook, preheat broiler." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly oil bottom of a 9x13-inch ovenproof dish." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange fillets in a single layer in the dish." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in vermouth, using only enough to be about ½ inch deep." }, { "line_type": "ol", "section": "Procedure", "text": "Put pan under broiler and broil the fish as close to the heat as possible for about 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and quickly spread softened butter over the fillets." }, { "line_type": "ol", "section": "Procedure", "text": "Return the pan to the broiler and cook for about 5 minutes more, until fish is just cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Remove fish from the broiler." }, { "line_type": "ol", "section": "Procedure", "text": "Salt and pepper each fillet and serve it with lemon wedges." } ], "title": "Thin Fish Fillets", "url": "https://en.wikibooks.org/wiki/Cookbook:Thin_Fish_Fillets" }

{ "infobox": { "category": "/wiki/Category:Waffle_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "These waffles can be served straight away or used to make waffle cake." }, { "line_type": "ul", "section": "Ingredients", "text": "6 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g butter, melted" }, { "line_type": "ul", "section": "Equipment", "text": "Rectangular waffle-iron for making thin waffles" }, { "line_type": "ol", "section": "Procedure", "text": "Crack the eggs into a mixing bowl, and add the sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually stir the flour into the egg mixture. Then, gradually mix in the melted butter." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the waffle iron according to the manufacturer's directions until it is ready." }, { "line_type": "ol", "section": "Procedure", "text": "Ladle a sufficient amount of batter onto the waffle iron—it should just barely cover the surface. Close the iron, and cook until the waffle is medium-brown (about 2 minutes). Remove the cooked waffle from the iron." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the waffle cooking process until you have used up all the waffle batter." }, { "line_type": "ol", "section": "Procedure", "text": "Serve waffles on their own, or use to make waffle cake." } ], "title": "Thin Waffles", "url": "https://en.wikibooks.org/wiki/Cookbook:Thin_Waffles" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Thobwa la mtedza is a traditional Malawian drink made from sesame seeds. This nutritious and refreshing beverage is a popular choice during hot days and is enjoyed by people of all ages." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup sesame seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup peanuts" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons honey or sugar (or to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups water" }, { "line_type": "ul", "section": "Equipment", "text": "Blender" }, { "line_type": "ul", "section": "Equipment", "text": "Nut milk bag or fine mesh strainer" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan or skillet" }, { "line_type": "ol", "section": "Procedure", "text": "In a dry frying pan or skillet, toast the sesame seeds and peanut over medium heat. Stir them continuously to prevent burning until they turn golden brown and release their aroma." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pan from the heat and let the toasted seeds and peanuts cool for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "In a blender, combine the toasted sesame seeds and peanuts with the water." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the mixture until it becomes smooth and creamy." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the mixture through a nut milk bag or fine mesh strainer into a large bowl to separate the liquid from the solids." }, { "line_type": "ol", "section": "Procedure", "text": "Squeeze or press the bag to extract as much liquid as possible." }, { "line_type": "ol", "section": "Procedure", "text": "Sweeten with the honey. Stir well to dissolve the sweetener." }, { "line_type": "ol", "section": "Procedure", "text": "Chill the drink in the refrigerator for at least an hour before serving." }, { "line_type": "ol", "section": "Procedure", "text": "Stir before serving, as it may naturally separate over time." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a creamier texture, you can add a small amount of coconut milk or cow's milk to the drink." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the sweetness of thobwa la mtedza by adding more or less honey or sugar, depending on your preference." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some variations of this drink include adding spices like cinnamon, nutmeg, or vanilla for extra flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sesame seeds and peanuts are excellent sources of protein, healthy fats, and various essential nutrients, including calcium and iron." } ], "title": "Thobwa la Mtedza (Malawian Sesame Seed Drink)", "url": "https://en.wikibooks.org/wiki/Cookbook:Thobwa_la_Mtedza_(Malawian_Sesame_Seed_Drink)" }

{ "infobox": { "category": "/wiki/Category:Thai_recipes", "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This sweet and juicy Thai dessert is served in auspicious ceremonies for blessings." }, { "line_type": "ul", "section": "Ingredients", "text": "15 duck eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "7 cups white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cups jasmine water" }, { "line_type": "ol", "section": "Procedure", "text": "Combine 2 cups of sugar and 2 cups of jasmine water in a saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a simmer, and wait until the sugar is dissolved." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat and let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Bring 5 cups of sugar and 4 cups of jasmine water to a simmer in a saucepan. Wait for it to dissolve without stirring." }, { "line_type": "ol", "section": "Procedure", "text": "Separate the egg yolks from egg white." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk the egg yolks constantly for about 3–5 minutes. The more you whisk the egg yolks, the softer the egg. If too soft, it will be hard to crimp once the eggs are cooked." }, { "line_type": "ol", "section": "Procedure", "text": "When the syrup is boiling, remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Immediately use a spoon to pour dollops of egg yolk into the hot syrup. The yolks will spread into circles." }, { "line_type": "ol", "section": "Procedure", "text": "Return the pot to the heat, and keep flipping the egg yolks until completely cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon the cooked yolks into the cooled syrup. Cool slightly, then crimp it into flower-like shape of 3, 4, or 5 petals." }, { "line_type": "ol", "section": "Procedure", "text": "Put the crimped yolks in small bowl and wait for them to cool down completely." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Thong Yib (Thai Candied Egg Yolks)", "url": "https://en.wikibooks.org/wiki/Cookbook:Thong_Yib_(Thai_Candied_Egg_Yolks)" }

{ "infobox": { "category": "/wiki/Category:Salad_dressing_recipes", "difficulty": 1, "servings": "6 (1/4 cup each)", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Thousand Island is a salad dressing commonly used with green salads. It can also be used as a sandwich spread, or many other uses." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (235 ml) mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) ketchup" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons (30 ml) white vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon (15 ml) granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon (15 ml) sweet pickle relish" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons (10 ml) finely-minced onions" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon (1 ml) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dash of pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in a blender, and process till smooth. The goal is to have a pink smooth sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the sauce into a bowl and chill covered in the refrigerator for at least 30 minutes prior to use." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Instead of using the blender, whisk the ingredients in a bowl." }, { "line_type": "ul", "section": "Warnings", "text": "Keep refrigerated." } ], "title": "Thousand Island Dressing", "url": "https://en.wikibooks.org/wiki/Cookbook:Thousand_Island_Dressing" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": "8", "time": "10 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 can (15 oz) pinto beans, rinsed and drained" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (15 oz) red kidney beans, rinsed and drained" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (12 oz) black beans, rinsed and drained" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (8¾ oz) whole kernel corn, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (14½ oz) diced tomatoes with roasted garlic, undrained" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup fat-free Italian salad dressing" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons Italian seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon pepper" }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, mix together beans, corn, tomatoes, Italian salad dressing, Italian seasoning and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Serve chilled or at room temperature." } ], "title": "Three Bean Confetti Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Three_Bean_Confetti_Salad" }

{ "infobox": null, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe was found at Restaurant la Cascade[1] in the Languedoc region of France." }, { "line_type": "ul", "section": "Ingredients", "text": "1 L fresh, unsweetened orange juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 L fresh tomato juice" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g onions" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp dried ginger powder" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tsp finely grated fresh ginger root" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tsp stem ginger in sugar syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp chopped parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 sprig thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large carrot" }, { "line_type": "ol", "section": "Procedure", "text": "Peel, chop and fry the onions; do not brown." }, { "line_type": "ol", "section": "Procedure", "text": "Peel and chop the carrot." }, { "line_type": "ol", "section": "Procedure", "text": "Mix all except stem ginger together and simmer for 40 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Finely chop the stem ginger. Liquidize, add 3 teaspoons of finely chopped stem ginger" }, { "line_type": "ol", "section": "Procedure", "text": "Reheat, check seasoning, and serve." } ], "title": "Three Ginger Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Three_Ginger_Soup" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": "6", "time": "About 45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Three sisters soup is a classic Indigenous recipe steeped in the folklore of the three staples of Indigenous cultures in North America: corn, squash, and beans. This hearty and delicious soup pays homage to the rich heritage and agricultural traditions of Indigenous communities. It is wonderful on its own or served with freshly baked Indigenous bread." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups drained canned white or yellow hominy corn (can be substituted with regular corn)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups trimmed and snapped fresh green beans" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups peeled and cubed butternut squash" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups white or yellow potatoes, peeled and diced (for a sweeter variation, you can use sweet potatoes)" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tablespoons chicken bouillon granules" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, combine the hominy, green beans, squash, and potatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Add water and chicken bouillon." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil, then reduce heat to low and simmer until the vegetables are soft (approximately 10 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate pan, melt the butter and whisk in the flour. Stir the mixture into the soup." }, { "line_type": "ol", "section": "Procedure", "text": "Increase heat to medium and cook until the soup thickens (approximately 5 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt and pepper to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Serve your delicious three sisters soup. Garnish with fresh herbs or Indigenous spices for added flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To enhance the Indigenous flavors, consider using traditional Indigenous spices or herbs." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Feel free to adjust the vegetable quantities to your preference." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "See Three Sisters Stew for another variation." } ], "title": "Three Sisters Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Three_Sisters_Soup" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Three sisters stew is a traditional and contemporary Native American dish. The dish includes the three sister foods of maize, beans, and squash, which are prevalent in many Native American diets. The three traditional ingredients are made together because of farming methods that often included all three crops in the same field with an interdependent relationship. Beans climb the tall maize stalks and fertilize the soil throughout their lives. Squash covers the ground between maize stalks, protecting the bean and maize roots." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (2 lb) small pumpkin or butternut or carnival squash" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ medium green or red bell pepper, cut into short, narrow strips" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (14–16 ounces) diced tomatoes, with liquid" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups cooked or canned pinto beans" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups corn kernels (from 2 large or medium ears)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water or homemade vegetable stock" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 fresh hot chiles, seeded and minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon dried oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 tablespoons fresh cilantro, minced" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 400°F." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 40–50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden." }, { "line_type": "ol", "section": "Procedure", "text": "Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20–25 minutes. Season to taste with salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "If time allows, let the stew stand for 1–2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The protein content of the stew can be increased by adding a cup of quinoa and/or a pound of cooked turkey meat, cut into bite-size pieces." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "See Three Sisters Soup for another variation." } ], "title": "Three Sisters Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Three_Sisters_Stew" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "20", "time": "20–25 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A tasty cookie with an 'eye' of jam in the middle." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) soft butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cup (360 g) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 g) jam (raspberry/strawberry)" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixer, cream together the butter and sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Once creamed, add the egg and vanilla. Beat until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, stir together the flour and baking powder." }, { "line_type": "ol", "section": "Procedure", "text": "Add flour to creamed mixture. Beat on low speed until thoroughly combined." }, { "line_type": "ol", "section": "Procedure", "text": "Portion out the dough into round, firm balls. Place on sheet pan. Using the end of a wooden spoon, press down on the dough ball to form wells." }, { "line_type": "ol", "section": "Procedure", "text": "Fill each well with jam. Do not overfill the well, as they will overflow and burn. For the same reason, keep the edges of the dough clean." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 300°F (160°C) for 22–24 minutes, until a light golden brown." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "These cookies taste best when still warm." } ], "title": "Thumbprint Jam Cookies", "url": "https://en.wikibooks.org/wiki/Cookbook:Thumbprint_Jam_Cookies" }

{ "infobox": { "category": "/wiki/Category:Dumpling_recipes", "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 lb ground or minced chicken, turkey, lamb, or pork" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup finely-chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup finely-chopped shallots or spring onions" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup cilantro, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup diced tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon garlic paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ginger paste" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon turmeric (optional)" }, { "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": "4 tablespoons ghee or butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all filling ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Mix well, and adjust seasoning according to taste." }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, combine flour, salt and water. Mix well, kneading until the dough becomes similar to pizza dough." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, cover and let stand for about 1 hour. Knead well again before making the wrappers." }, { "line_type": "ol", "section": "Procedure", "text": "Prepare 4-inch dough balls and roll between your palms to a spherical shape." }, { "line_type": "ol", "section": "Procedure", "text": "Dust working board with dry flour. On the board gently flatten the ball with a rolling pin. Using a 2 inch-diameter cookie cutter, cut out circles." }, { "line_type": "ol", "section": "Procedure", "text": "Hold a wrapper on one palm. Put about 1 spoonful of filling in the middle of the wrapper." }, { "line_type": "ol", "section": "Procedure", "text": "With the other hand, bring all edges together to center, making pleats." }, { "line_type": "ol", "section": "Procedure", "text": "Pinch and twist the pleats to ensure the absolute closure of the dumpling. Sealing the meat inside the wrapper is the secret to tasty and juicy dumplings." }, { "line_type": "ol", "section": "Procedure", "text": "Heat up water in a steamer." }, { "line_type": "ol", "section": "Procedure", "text": "Oil the steamer rack well or put cabbage leaves on the bottom to prevent dumplings from sticking to rack. Put dumplings in the steamer." }, { "line_type": "ol", "section": "Procedure", "text": "When the water boils, cover the steamer." }, { "line_type": "ol", "section": "Procedure", "text": "Steam until the dumplings are cooked through, about 10–15 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of making the wrappers, you can buy egg roll wrappers." } ], "title": "Tibetan Meat Momos", "url": "https://en.wikibooks.org/wiki/Cookbook:Tibetan_Meat_Momos" }

{ "infobox": { "category": "/wiki/Category:Main_course_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tibs is a flavorful Ethiopian dish made with sautéed meat or vegetables. It is a popular and versatile dish that can be made with different types of meat, such as beef, lamb, or chicken, as well as various vegetables. Tibs is known for its rich spices, aromatic flavors, and tender texture. It is often served with injera, the traditional Ethiopian flatbread" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "500 grams (1 lb) boneless meat (beef, lamb, or chicken), cut into bite-sized pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon berbere spice blend" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground cayenne pepper, optional (for extra spiciness)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley or cilantro, chopped, for garnish" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon wedges, for serving" }, { "line_type": "ul", "section": "Equipment", "text": "Large skillet or frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Chef's knife" }, { "line_type": "ol", "section": "Procedures", "text": "Heat the olive oil in a large skillet or frying pan over medium-high heat." }, { "line_type": "ol", "section": "Procedures", "text": "Add the chopped onion to the pan and sauté until it becomes translucent and starts to brown." }, { "line_type": "ol", "section": "Procedures", "text": "Add the minced garlic to the pan and sauté for an additional minute until fragrant." }, { "line_type": "ol", "section": "Procedures", "text": "Add the meat to the pan and cook until browned on all sides. Stir occasionally to ensure even cooking." }, { "line_type": "ol", "section": "Procedures", "text": "Sprinkle the berbere spice blend, paprika, ground cumin, salt, black pepper, and cayenne pepper (if using) over the meat. Stir well to coat the meat with the spices." }, { "line_type": "ol", "section": "Procedures", "text": "Reduce the heat to medium and continue cooking for another 5–7 minutes, or until the meat is cooked through and tender." }, { "line_type": "ol", "section": "Procedures", "text": "Drizzle the lemon juice over the meat and stir to incorporate the flavors." }, { "line_type": "ol", "section": "Procedures", "text": "Add the butter to the pan and stir until melted, coating the meat with its rich flavor." }, { "line_type": "ol", "section": "Procedures", "text": "Remove the pan from the heat and garnish the tibs with fresh chopped parsley or cilantro." }, { "line_type": "ol", "section": "Procedures", "text": "Serve hot with injera or as a side dish alongside other Ethiopian delicacies. Accompany with lemon wedges for extra zest." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the spiciness of the dish by adding more or less cayenne pepper or berbere spice blend according to your taste preferences." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The traditional method of cooking tibs involves the use of clarified butter, known as niter kibbeh. You can substitute the olive oil and butter with niter kibbeh for an authentic flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a vegetarian version, you can replace the meat with tofu or a mix of sautéed vegetables like mushrooms, bell peppers, and carrots." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To enhance the flavors, marinate the meat with the spices and lemon juice for a few hours or overnight before cooking." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try different types of meat such as lamb or chicken for a variation in flavors and textures." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add diced tomatoes or tomato paste to the pan along with the spices for a richer and saucier Tibs." } ], "title": "Tibs (Ethiopian Sauteed Meat and Vegetables)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tibs_(Ethiopian_Sauteed_Meat_and_Vegetables)" }

{ "infobox": { "category": "/wiki/Category:Swallow_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tiger nut fufu is a typical Nigerian swallow prepared from tiger nut meal/flour. Semolina and xanthan gum are both binders required to make it thick and moldable." }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Tiger nut flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Xanthan gum" }, { "line_type": "ul", "section": "Ingredients", "text": "Semolina" }, { "line_type": "ol", "section": "Procedure", "text": "Bring a pot of water to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the tiger nut flour, xanthan gum, and semolina. Gradually whisk this mixture into the boiling water." }, { "line_type": "ol", "section": "Procedure", "text": "Cook, stirring, until thickened and cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Tigernut Fufu", "url": "https://en.wikibooks.org/wiki/Cookbook:Tigernut_Fufu" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tilapia fish pepper soup is a typical Nigerian side dish prepared from tilapia fish." }, { "line_type": "ul", "section": "Ingredients", "text": "Whole tilapia fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Chile pepper, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh ginger, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Remove unwanted substances from tilapia fish, then rinse well." }, { "line_type": "ol", "section": "Procedure", "text": "Place the tilapia in a pot, and cover with water. Cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onion, pepper, palm oil, ginger, and salt to taste. Add more water if necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Cover pot, and cook fish until done." } ], "title": "Tilapia Fish Pepper Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Tilapia_Fish_Pepper_Soup" }

{ "infobox": { "category": "/wiki/Category:Ethiopian_recipes", "difficulty": 2, "servings": "Serves 4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Timatim fitfit, also known as Ethiopian tomato salad, is a refreshing and vibrant dish made with ripe tomatoes, onions, and a tangy dressing. This salad is bursting with flavors and is a popular side dish in Ethiopian cuisine." }, { "line_type": "ul", "section": "Ingredients", "text": "4 ripe tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 jalapeño pepper, seeded and finely chopped (optional, for spice)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon freshly squeezed lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon Dijon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon honey or sugar (optional)" }, { "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": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Chef's knife" }, { "line_type": "ul", "section": "Equipment", "text": "Whisk or fork" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the diced tomatoes, finely chopped onion, and jalapeño pepper (if using)." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey or sugar (if using), and a pinch of salt until well combined." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the dressing over the tomato mixture in the mixing bowl and toss gently to coat all the ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Taste and adjust the seasoning with salt, if needed. You can also add more lemon juice or honey/sugar according to your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together." }, { "line_type": "ol", "section": "Procedure", "text": "Before serving, garnish with freshly chopped cilantro or parsley." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the salad chilled as a refreshing side dish or accompaniment to Ethiopian main courses." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can customize the spice level of the salad by adjusting the amount of jalapeño pepper or adding chili flakes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The addition of honey or sugar in the dressing helps balance the acidity of the tomatoes. Adjust the sweetness according to your taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use ripe, juicy tomatoes for the best flavor and texture in the salad." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a milder flavor, you can remove the seeds from the tomatoes before dicing." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Letting the salad chill in the refrigerator allows the flavors to develop and enhances the taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To add more depth of flavor, you can include diced cucumbers or bell peppers to the salad." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some recipes include a sprinkle of ground mitmita spice for an extra kick of heat and flavor." }, { "line_type": "ul", "section": "Nutrition", "text": "Tomatoes are rich in vitamins A and C, as well as antioxidants. They also provide dietary fiber and are low in calories." } ], "title": "Timatim Fitfit (Ethiopian Tomato Salad)", "url": "https://en.wikibooks.org/wiki/Cookbook:Timatim_Fitfit_(Ethiopian_Tomato_Salad)" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Although the tipitapa recipe is a secret, this is the most common substitute to it." }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ ea. onion (vidalia onions are okay, purple or white onions are also acceptable), chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 oz (85 g) tomato, sliced in rings" }, { "line_type": "ul", "section": "Ingredients", "text": "Vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "Brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tbsp virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½–1 lb (225–450 g) whole fresh carp, fully cleaned and scaled" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a pan over medium heat. Add onions, and cook until translucent." }, { "line_type": "ol", "section": "Procedure", "text": "When the onion is translucent, add tomato slices. Cook for 5 minutes, then add a drop or two of vinegar and a pinch of brown sugar. Season to taste with salt. Let it cook for a few more minutes, and set to the side." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the 5 tbsp oil in a pan over medium heat. Add the fish to the pan, and fry until the skin is crispy (approximately 7 minutes per side)." }, { "line_type": "ol", "section": "Procedure", "text": "Place a rack in a baking pan. Transfer the fish to the rack, and bake about 15 minutes at 350°F (175°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Let the fish cool, then salt to taste and return to its pan. Fry again over low heat for 3 minutes each side while re-heating the salsa." }, { "line_type": "ol", "section": "Procedure", "text": "Add the salsa on top of the fish, and serve." } ], "title": "Tipitapa Fish Topped with Salsa (Pescado a la Tipitapa)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tipitapa_Fish_Topped_with_Salsa_(Pescado_a_la_Tipitapa)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup mascarpone cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "4 Twinkies, halved" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup espresso, cooled" }, { "line_type": "ul", "section": "Ingredients", "text": "Unsweetened cocoa powder as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 egg yolks, beaten" }, { "line_type": "ol", "section": "Procedure", "text": "Scoop out cream filling from inside of Twinkies and place halves in a 9x9-inch high-sided square baking pan in a flat layer and top with espresso. Discard cream." }, { "line_type": "ol", "section": "Procedure", "text": "Combine egg yolks, cheese, and sugar. Drain excess espresso from Twinkies. Pour cheese mixture over Twinkies and smooth with an offset spatula." }, { "line_type": "ol", "section": "Procedure", "text": "Place as much cocoa powder as you think you'll need into a sifter or container with a shaker lid and liberally dust on top of cheese. Serve." } ], "title": "Tiramisu (Non-Alcoholic)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tiramisu_(Non-Alcoholic)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This tiramisu mousse is so-called because its flavor profile matches tiramisu." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup mascarpone cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup espresso, cooled" }, { "line_type": "ul", "section": "Ingredients", "text": "2 egg yolks, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup whipping cream, whipped to soft peaks" }, { "line_type": "ul", "section": "Ingredients", "text": "Cocoa powder" }, { "line_type": "ol", "section": "Procedure", "text": "Combine mascarpone cheese, sugar, espresso, and eggs. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Gently fold in the whipped cream." }, { "line_type": "ol", "section": "Procedure", "text": "Chill until set. Before serving, dust with cocoa powder." } ], "title": "Tiramisu Mousse", "url": "https://en.wikibooks.org/wiki/Cookbook:Tiramisu_Mousse" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "These tiramisu paninis have all the flavors of tiramisu: mascarpone cheese, coffee, and cocoa powder." }, { "line_type": "ul", "section": "Ingredients", "text": "8 slices white bread, toasted" }, { "line_type": "ul", "section": "Ingredients", "text": "Mascarpone cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cups strong coffee or espresso, cooled" }, { "line_type": "ul", "section": "Ingredients", "text": "Cocoa powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Hazelnut oil" }, { "line_type": "ol", "section": "Procedure", "text": "In a 13x9-inch roasting pan, pour in coffee. Add bread slices and add a weight if they float. Let sit for ½ hour." }, { "line_type": "ol", "section": "Procedure", "text": "Remove bread from pan, and discard any remaining coffee." }, { "line_type": "ol", "section": "Procedure", "text": "Toast bread again, but not in a sideways electric toaster, as the liquid would make this hazardous." }, { "line_type": "ol", "section": "Procedure", "text": "Spread slices of bread liberally with mascarpone cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Attach 2 slices of bread to each other, cheese facing in. Brush outside liberally with hazelnut oil." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a grill pan over medium high heat. Add sandwiches, working in batches if needed, and cook until brown on both sides and cheese is melted. Dust with cocoa powder, drizzle with hazelnut oil, and serve warm." } ], "title": "Tiramisu Paninis", "url": "https://en.wikibooks.org/wiki/Cookbook:Tiramisu_Paninis" }