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{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "6–8", "time": "15 minutes + 1 hour refrigeration" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tiramisù means \"cheer me up\" in Italian and aptly describes this dessert traditionally made from savoiardi or ladyfingers or sponge cake, espresso coffee, mascarpone cheese, egg whites, yolk and sugar. The biscuits are sprinkled with strong coffee, and then embedded in a thick rich custard." }, { "line_type": "ul", "section": "Ingredients", "text": "4 egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "2 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g (½ cup) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g (2 ½ cups) mascarpone cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "4 small coffee cups espresso coffee" }, { "line_type": "ul", "section": "Ingredients", "text": "400 g of lady fingers (savoiardi) (or sponge cake)" }, { "line_type": "ul", "section": "Ingredients", "text": "Unsweetened cocoa powder" }, { "line_type": "ol", "section": "Procedure", "text": "Make espresso coffee, and let it cool a bit." }, { "line_type": "ol", "section": "Procedure", "text": "Separate the egg yolks and the whites of two eggs in two bowls." }, { "line_type": "ol", "section": "Procedure", "text": "Beat sugar into the egg yolks." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the mascarpone into the sweetened yolks." }, { "line_type": "ol", "section": "Procedure", "text": "Add two more egg whites to the other two and whip until they form stiff peaks." }, { "line_type": "ol", "section": "Procedure", "text": "Gently fold egg whites into mascarpone mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Quickly dip both sides of the ladyfingers in the espresso." }, { "line_type": "ol", "section": "Procedure", "text": "Layer soaked ladyfingers and mascarpone in a large bowl or pan (start with fingers, finish with mascarpone)." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate for one hour or two." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle unsweetened cocoa powder on top just before to serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Savoiardi are the traditional biscuits used with this recipe, rather than ladyfingers. Sponge cake can also be used." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Is common but not in original recipe use marsala wine (or brandy or cognac)or Amaretto di sarono with the coffee." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cream can be used as an alternative to Mascarpone cheese. Whip ¾–1 pint of double cream until stiff peaks form, then add the sugar and continue from step 2." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Full-fat spread cheese can be used as an alternative to mascarpone; add some cream to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "There is also an Atkins friendly recipe." }, { "line_type": "ul", "section": "Warnings", "text": "The raw eggs in this recipe are not heated as part of the recipe. Using already pasteurized eggs, or pasteurizing the eggs while following the recipe, may help avoid health hazards like salmonella." }, { "line_type": "ul", "section": "Warnings", "text": "In this recipe the term \"ladyfingers\" refers to a kind of biscuit or cake, not to okra." }, { "line_type": "ul", "section": "Warnings", "text": "Whether thickening with egg whites or cream, ensure it is stiff before adding to the other ingredients; if it is not stiff, the tiramisu will not set properly." } ], "title": "Tiramisù", "url": "https://en.wikibooks.org/wiki/Cookbook:Tiramis%C3%B9" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": null, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tirana Fergese with peppers (Fergesë e Tiranës me piperka), is an Albanian dish of peppers. It is sometimes served as an appetizer." }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb green or red bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb red tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb salted cottage cheese or Greek feta cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ lb (1 stick) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons virgin olive oil" }, { "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": "Chili pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Peel the skin off the tomatoes and peppers. Sauté them with the olive oil in a saucepan for 5–7 minutes. Set them aside to cool for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Chop the tomatoes and peppers the way you like." }, { "line_type": "ol", "section": "Procedure", "text": "In another saucepan, melt the butter. Add flour, cottage cheese, and black pepper, salt, and chili pepper to taste. Mix all the ingredients together well, then stir into the vegetable mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Bake vegetable mixture in a preheated 350°F (175°C) oven for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from oven and serve immediately." }, { "line_type": "p", "section": "References", "text": "This article contains information from Frosina.org and it is used with permission. Submitted by Chef Hasan Dajti." } ], "title": "Tirana Fërgesë with Peppers", "url": "https://en.wikibooks.org/wiki/Cookbook:Tirana_F%C3%ABrges%C3%AB_with_Peppers" }

{ "infobox": { "category": "/wiki/Category:Veal_recipes", "difficulty": 3, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fërgesë of Tirana with veal (Fergesë e Tiranës me Mish Viçi) is an Albanian dish." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound veal cutlets, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound salted cottage cheese or Greek feta cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ lb (1 stick) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium-sized onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Chili pepper" }, { "line_type": "ol", "section": "Procedure", "text": "In a saucepan, preheat the olive oil. Sauté the meat and onion for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "In another saucepan, melt the butter and add flour, cottage cheese, and black pepper, salt and chili pepper to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Mix all the ingredients together (adding the sautéed meat and onions) in the saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a preheated 350 °F oven for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Take out and serve immediately." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of veal cutlets, beef liver can be used in the same quantity, following the same instructions as above." }, { "line_type": "p", "section": "References", "text": "This article contains information from Frosina.org and it is used with permission. Submitted by Chef Hasan Dajti." } ], "title": "Tirana Fërgesë with Veal", "url": "https://en.wikibooks.org/wiki/Cookbook:Tirana_F%C3%ABrges%C3%AB_with_Veal" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 2, "servings": null, "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tisane ma Louisa (شاي ماء لويزة, Louisa's Water Remedy Tea) is an Algerian herbal remedy tea." }, { "line_type": "ul", "section": "Ingredients", "text": "2 g (around 3 tsp) dried verbena leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ ea. lemon, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar to taste (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the water in a saucepan and bring it to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the verbena leaves to the boiling water." }, { "line_type": "ol", "section": "Procedure", "text": "Let the verbena leaves steep in water for about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the leaves in the water (attempt to crush them as small as possible), then strain out the leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Add the lemon juice and sugar." } ], "title": "Tisane ma Louisa (Algerian Lemon Herb Tea)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tisane_ma_Louisa_(Algerian_Lemon_Herb_Tea)" }

{ "infobox": { "category": "/wiki/Category:Sausage_recipes", "difficulty": 2, "servings": "4", "time": "60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Toad in the hole is a baked Yorkshire pudding or thick pastry round, with sausages or pieces of meat in it. This recipe is for a sausage toad. A further variation is made using fine chopped potatoes in a pudding-basin with a lump of meat in the centre, and then boiling or steaming." }, { "line_type": "ul", "section": "Ingredients", "text": "250 g sausage links" }, { "line_type": "ul", "section": "Ingredients", "text": "1 recipe Yorkshire pudding batter, uncooked" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 200°C." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the sausages in a loaf pan or roasting pan, for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add yorkshire pudding batter to the hot tray. You may need to add a bit of oil or fat if the sausages don't produce enough." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the oven for about 40–45 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and serve when risen, firm and brown." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Toad in the hole is commonly served with vegetables and gravy." } ], "title": "Toad in the Hole", "url": "https://en.wikibooks.org/wiki/Cookbook:Toad_in_the_Hole" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Toast is sliced bread which has been browned, to varying degrees, on each side by exposure to radiated heat. Historically, the bread was placed on a wire toasting fork and held before the red hot charcoal or embers of an open fire, and toasted one side at a time. It can be made by placing the bread slices under a hot grill or broiler, and turning when one side of the bread is browned to taste. Nowadays, in most western countries, toast is usually made in an electric toaster which browns both sides of the bread simultaneously. Most toasters have a timing mechanism to control the degree of browning and \"pop up\" the bread slices when the toasting is complete. The word toast is of latin origin. Toast often accompanies breakfast foods, particularly eggs and bacon or sausage." }, { "line_type": "p", "section": null, "text": "Toast can be eaten with a topping of honey or jam and a classic combination of toppings is butter with cinnamon and sugar sprinkled on top. The recipe uses about ¼ teaspoon of sugar and ⅛ teaspoon of cinnamon for each slice of bread. The butter is well-spread and melted first, so that the cinnamon and sugar will stick to the toast. More recently popular is avocado toast. Avocado toast often includes some combination of spices, and a protein such as egg or bacon." }, { "line_type": "ul", "section": "Ingredients", "text": "1 or more slices of bread, sized to fit your toaster" }, { "line_type": "ul", "section": "Ingredients", "text": "1 or more toppings (optional):\nButter\nCinnamon\nHoney\nJam\nJelly\nLard\nMargarine\nSugar\nPeanut butter\nAvocado\nScrambled eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "Honey" }, { "line_type": "ul", "section": "Ingredients", "text": "Jam" }, { "line_type": "ul", "section": "Ingredients", "text": "Jelly" }, { "line_type": "ul", "section": "Ingredients", "text": "Lard" }, { "line_type": "ul", "section": "Ingredients", "text": "Margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Avocado" }, { "line_type": "ul", "section": "Ingredients", "text": "Scrambled eggs" }, { "line_type": "ol", "section": "Procedure", "text": "Ensure that the toaster is plugged in, generally clean, and functional." }, { "line_type": "ol", "section": "Procedure", "text": "Place some bread slices into the toaster. Usually, you must place each slice into a separate slot. Some toasters can hold 2 slices in an extra-wide slot. If you use a toaster oven, you may need to lay the bread slices flat on a metal grill inside the toaster oven." }, { "line_type": "ol", "section": "Procedure", "text": "If the toaster has a darkness control, adjust it as desired." }, { "line_type": "ol", "section": "Procedure", "text": "Activate the toaster." }, { "line_type": "ol", "section": "Procedure", "text": "Watch the bread as it browns. If it starts to get excessively dark, activate the pop up mechanism and carefully remove the toast. If you are unable to make the toast pop out, unplug the toaster. Do not reach into a slotted toaster, whether with your hand or a metal tool, while it is plugged in or very hot." }, { "line_type": "ol", "section": "Procedure", "text": "Spread your choice of topping on the toast with a knife, spatula, or spoon." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The bread crust can be cut off after the toast has been cooked. The topping can be added to both sides." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Replace ordinary bread slices with a bagel or English muffin cut across the axis." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Butter would be the best topping choice when using raisin bread to make toast." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Replace each slice of bread with a waffle or scone." } ], "title": "Toast", "url": "https://en.wikibooks.org/wiki/Cookbook:Toast" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 slices of bread" }, { "line_type": "ol", "section": "Procedure", "text": "Toast one of the bread slices. If using a pan, put butter and a light oil in a pan over medium heat. Once pan begins to smoke, place the bread in. If needed, add additional oil or butter to the pan, and don't forget to flip after a minute or until toasted to preferred amount." }, { "line_type": "ol", "section": "Procedure", "text": "Season the toast. Salt and pepper are effective condiments, but experimentation may help you discover what spices or condiments will season the toast effectively." }, { "line_type": "ol", "section": "Procedure", "text": "Place the toast between the two remaining slices of bread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "An effective method is to use another kind of bread than the toast in the center. Generally, a flavored or otherwise non-bland bread is a good option for the outside bread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Also note that the kind of bread you used for the toast may influence the overall flavor of the sandwich. Therefore, an olive-bread may not need any seasoning, but it is all dependent on the individual taste of the person who wishes to eat the sandwich." } ], "title": "Toast Sandwich", "url": "https://en.wikibooks.org/wiki/Cookbook:Toast_Sandwich" }

{ "infobox": { "category": null, "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "24 ea. ¼-inch (0.5 cm) French bread baguette slices" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp (about 90 ml) melted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz (140 g) chopped pecans" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp (15 ml) peanut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz (140 g) cream cheese, room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "1 apple, cut into 24 slices" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz (280 g) chilled brie cheese, trimmed and sliced into 24 pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "24 pecan halves" }, { "line_type": "ol", "section": "Procedure", "text": "Place baguette slices on cookie sheet and brush with melted butter. Bake for 8 minutes or until golden brown in a 400°F (250°C) oven. Remove and allow to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Blend pecans and oil in processor or blender to smooth paste. Season with salt." }, { "line_type": "ol", "section": "Procedure", "text": "Spread cream cheese on toasted bread, then top with apple slices and brie slices." }, { "line_type": "ol", "section": "Procedure", "text": "Spread pecan butter over top of each one. Top with pecan half." }, { "line_type": "ol", "section": "Procedure", "text": "Place back on cookie sheet, and bake until cheese melts slightly (about 1 minute)." }, { "line_type": "ol", "section": "Procedure", "text": "Serve and enjoy." } ], "title": "Toasted Baguette Slices with Pecan Butter, Brie and Apples", "url": "https://en.wikibooks.org/wiki/Cookbook:Toasted_Baguette_Slices_with_Pecan_Butter,_Brie_and_Apples" }

{ "infobox": { "category": "/wiki/Category:Coconut_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "These toasted coconut flakes are a crunchy, caramelized snack made from fresh coconut. They are a popular snack in Nigeria." }, { "line_type": "ul", "section": "Ingredients", "text": "Ripe fresh coconut" }, { "line_type": "ul", "section": "Ingredients", "text": "Granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Equipment", "text": "Oven" }, { "line_type": "ul", "section": "Equipment", "text": "Grater" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Baking sheet/tray" }, { "line_type": "ol", "section": "Procedure", "text": "Crack open the coconut, and separate out the coconut meat." }, { "line_type": "ol", "section": "Procedure", "text": "Grate the coconut meat into flakes." }, { "line_type": "ol", "section": "Procedure", "text": "Toss the coconut flakes with sugar and a pinch of salt." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the coconut mixture on a baking sheet, and place on the lowest rack of the oven. Bake at 300˚F, stirring every few minutes until golden brown and crisp." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the coconut flakes and cool completely." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Ensure you are fully concentrated while toasting the coconut, as it will burn quite fast." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you layer the coconut too thick on the pan, they will take very long to crisp up." } ], "title": "Toasted Coconut Flakes", "url": "https://en.wikibooks.org/wiki/Cookbook:Toasted_Coconut_Flakes" }

{ "infobox": { "category": "/wiki/Category:Thai_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tod mun (Thai fish cakes) can be found sold on the streets of Thailand and are a popular snack. At home they are perfect for an appetizer. There are many different recipes. The most common variant uses both fish and shrimp; this is the basic fish recipe." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) vegetable oil (for frying)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon (15 ml) sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon (7.5 ml) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "120 grams (about ¼ lb) green beans" }, { "line_type": "ul", "section": "Ingredients", "text": "360 grams (about ¾ lb) ground fish or fish paste (pla kuud)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon (15 ml) red curry paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Kaffir lime leaves" }, { "line_type": "ol", "section": "Procedure", "text": "Stack the lime leaves and roll them together into a tube shape. Slice them into thin strips." }, { "line_type": "ol", "section": "Procedure", "text": "Slice the green beans into small (½ inch) pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Mince the fish." }, { "line_type": "ol", "section": "Procedure", "text": "Mix all the ingredients except the green beans and lime leaves in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Stir until the mixture is smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Add the green beans and lime leaves to the mixture and stir again." }, { "line_type": "ol", "section": "Procedure", "text": "Add the oil to a frying pan and heat to a medium temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Drop a tablespoon of the mixture into the pan and flatten slightly. When the bottom is cooked, turn over." }, { "line_type": "ol", "section": "Procedure", "text": "When cooked on both sides, place on a paper towel to drain any extra oil. Continue with the rest of the mixture." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If fresh Kaffir lime leaves are not available, do not substitute dried leaves as this will not work, and it is better to leave them out altogether." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may substitute the fish with chicken." } ], "title": "Tod Mun (Thai Fish Cakes)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tod_Mun_(Thai_Fish_Cakes)" }

{ "infobox": { "category": "/wiki/Category:Tofu_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup fresh red bell peppers, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups cubed tofu" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups instant couscous" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Sauté tofu, red peppers, and raisins together until soft." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the water to a boil, stir in the couscous, cover, remove from the heat, and let rest for 5 minutes until the water is absorbed. Fluff the couscous with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the tofu mixture with couscous and olive oil. Flavor to taste with curry or other mixed spices." } ], "title": "Tofu and Couscous", "url": "https://en.wikibooks.org/wiki/Cookbook:Tofu_and_Couscous" }

{ "infobox": { "category": "/wiki/Category:Vegan_recipes", "difficulty": 2, "servings": "4 servings", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tofu bacon is easy to make and can be used interchangeably with bacon in most recipes. Great with breakfast or in a B.L.T." }, { "line_type": "ul", "section": "Ingredients", "text": "1 block extra-firm tofu" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tbsp vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tbsp soy sauce or tamari" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tbsp nutritional yeast flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "Liquid smoke (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Slice the tofu into thin strips like traditional bacon." }, { "line_type": "ol", "section": "Procedure", "text": "Fry strips in a pan on medium heat, turning once, until crispy and golden brown on each side." }, { "line_type": "ol", "section": "Procedure", "text": "Add soy sauce and one to two drops of liquid smoke, and toss with the tofu bacon slices." }, { "line_type": "ol", "section": "Procedure", "text": "Coat with nutritional yeast, and remove from heat." } ], "title": "Tofu Bacon (Vegan)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tofu_Bacon_(Vegan)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 1, "servings": "8", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Mousse au chocolat (French for \"chocolate foam\") is a sweet food, normally served as dessert. This is an eggless and creamless interpretation of that classic which uses tofu to add body. Because of this, it is not nearly as fluffy as the original, but it will also store much longer and has fewer calories." }, { "line_type": "ul", "section": "Ingredients", "text": "340 g (12 oz) semi-sweet chocolate, chopped, or dark chocolate chips (see Note)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package (349 g / 12.3 oz) firm silken tofu (see notes)" }, { "line_type": "ol", "section": "Procedure", "text": "Melt the chocolate in a double boiler." }, { "line_type": "ol", "section": "Procedure", "text": "Empty the tofu into the blender and pulse several times." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer all chocolate from double boiler to blender." }, { "line_type": "ol", "section": "Procedure", "text": "Blend until smooth and thoroughly combined. Stop blender and scrape sides with spatula if necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer to single dish or individual serving bowl. Chill in refrigerator for 6–8 hours or overnight. (See Note)" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "It is an immensely easy recipe for untrained cooks." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "The chocolate used should not be too dark because the only sugar in this recipe comes from the chocolate itself, and the tofu will mute that sweetness. However, make sure that it is not too sweet as well because, in milk chocolates especially, once the sugar is muted there is not much flavor left." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "It is absolutely possible to substitute vegan chocolate into this recipe so that it becomes vegan-friendly." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Firm silken tofu is not essential, but some sort of silken tofu absolutely is. It will come packaged in a simple cardboard rectangle, folded at the corners rather than the oversized plastic tub with a film covering it that you will find other tofu packaged in." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "This mousse can be consumed and will be tasty at any point, but it's not at it's best until it's set up." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "This recipe also makes a great filling for a graham cracker crust chocolate pie." } ], "title": "Tofu Chocolate Mousse", "url": "https://en.wikibooks.org/wiki/Cookbook:Tofu_Chocolate_Mousse" }

{ "infobox": { "category": "/wiki/Category:Tofu_recipes", "difficulty": 3, "servings": "6–8", "time": "60 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "6–8 whole cardamom pods" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp whole coriander seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp whole cumin seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 large onion, chopped coarsely" }, { "line_type": "ul", "section": "Ingredients", "text": "1 extra-firm or firm tofu block, cut into ¾-inch cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup currants" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup 2% plain yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp butter (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup coconut milk (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (or more) slivered almonds, lightly toasted" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ cup toasted coconut threads or flakes (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Crack open the cardamom pods. Reserve the seeds; discard the shells." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil to quite hot but not smoking in a pan. Add spices and bay leaf. Cook until seeds crack (1–2 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat to medium. Add onion and garlic, then cook until tender and translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Reserve onion, garlic, spices to a side dish." }, { "line_type": "ol", "section": "Procedure", "text": "Season tofu with salt and pepper. Fry, adding oil if needed. When tofu is heated through, sauté until lightly brown (5–8 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Add reserved onion/spice mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Add currants and sauté for 3–5 minutes. At this point, the tofu may be cooled and chilled for re-heating the following day." }, { "line_type": "ol", "section": "Procedure", "text": "Add sour cream, yogurt, coconut milk, and butter. Simmer until sauce has cooked down a little." }, { "line_type": "ol", "section": "Procedure", "text": "Add toasted almonds and toasted coconut." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with Saffron Sweet Rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "When reheated, this dish tastes as well as, or better than, when freshly cooked!" } ], "title": "Tofu in Spiced Coconut Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Tofu_in_Spiced_Coconut_Sauce" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Tofu" }, { "line_type": "ul", "section": "Ingredients", "text": "Spices (e.g. shoarma, gyros, powder from the general store, you name it)" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh herbs (e.g. coriander, etc.)" }, { "line_type": "ul", "section": "Ingredients", "text": "Raw vegetables (e.g. lettuce, etc.)" }, { "line_type": "ul", "section": "Ingredients", "text": "Chili sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Combine flour, cornstarch, salt, and soymilk to make a batter." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the batter in a greased skillet over medium heat to make pancakes. Reserve pancakes." }, { "line_type": "ol", "section": "Procedure", "text": "Mash the tofu with a fork, and mix in the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the onion and garlic in a skillet with a dash of oil. Add the tofu, and fry until it has a granular texture." }, { "line_type": "ol", "section": "Procedure", "text": "Put a pancake on a dish, and top with the cooked tofu and some of the vegetables/herbs. Drizzle some chili sauce over the top, and serve." } ], "title": "Tofu Pancake", "url": "https://en.wikibooks.org/wiki/Cookbook:Tofu_Pancake" }

{ "infobox": { "category": "/wiki/Category:Tofu_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "400 g firm tofu" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tsp crispy chilli in oil" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 red onions" }, { "line_type": "ul", "section": "Ingredients", "text": "2 red bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "4 garlic cloves, minced or crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp rice wine vinegar or white wine vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "30 g fresh mint" }, { "line_type": "ul", "section": "Ingredients", "text": "30 g fresh coriander (cilantro)" }, { "line_type": "ol", "section": "Procedure", "text": "In a storage container, mix together 2 tbsp soy sauce with 2 tsp crispy chilli. Cube the tofu and add to the mixture in the container, mixing thoroughly to marinate." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the potatoes into small 1 cm cubes and heat the vegetable oil in a frying pan. Add the potatoes and fry for 15–20 minutes. Remove from heat and then let drain and cool on kitchen roll (paper towels)." }, { "line_type": "ol", "section": "Procedure", "text": "While the potatoes are cooking, slice the red onion and cut the red bell peppers into large chunks." }, { "line_type": "ol", "section": "Procedure", "text": "In the same pan, fry the tofu for 10 minutes then, remove and drain on kitchen roll." }, { "line_type": "ol", "section": "Procedure", "text": "While the potatoes are cooking, cut the tomatoes into eighths and remove the seeds." }, { "line_type": "ol", "section": "Procedure", "text": "In the same pan, fry the red onion for around 5 minutes. Then add the red bell pepper and fry them with the onion for about 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomatoes, garlic, spices, vinegar, remaining soy sauce and crispy chilli, and 5 tbsp of water, and cook for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Chop the mint and fresh coriander (cilantro) together." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tofu back to the pan along with about 40 grams of the fresh coriander (cilantro) and fresh mint mixture and toss." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the tofu mixture over the fried potatoes along with a sprinkling of fresh herbs on top." } ], "title": "Tofu Saltado", "url": "https://en.wikibooks.org/wiki/Cookbook:Tofu_Saltado" }

{ "infobox": { "category": "/wiki/Category:Tofu_recipes", "difficulty": 2, "servings": "2", "time": "15–20 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Olive or vegetable oil (or veggie butter)" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ block soft tofu, drained for 15 minutes" }, { "line_type": "ul", "section": "Ingredients", "text": "½ small onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 sun-dried tomato, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small handful fresh flat-leaf spinach" }, { "line_type": "ul", "section": "Ingredients", "text": "2 dashes red pepper flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 dashes ground turmeric or curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch flavored salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1–3 ea. flour tortillas, or vegan bread (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Heat about 1–2 tablespoons (15–30 g) oil in a saucepan. Add onion, garlic, and sun-dried tomato to pan, then cook until soft and golden." }, { "line_type": "ol", "section": "Procedure", "text": "While that is cooking, mash tofu until it gets an even scrambled texture, and add seasonings as specified or to taste. Mix it all in until evenly distributed." }, { "line_type": "ol", "section": "Procedure", "text": "When onion mix is cooked, add tofu and spinach. Heat through until spinach is soft and wilted looking." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with tortillas like a breakfast burrito or in bread like a breakfast sandwich." } ], "title": "Tofu Scramble I", "url": "https://en.wikibooks.org/wiki/Cookbook:Tofu_Scramble_I" }

{ "infobox": { "category": "/wiki/Category:Tofu_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 strips Smart vegetarian bacon or other breakfast meat substitute" }, { "line_type": "ul", "section": "Ingredients", "text": "½ large block of firm tofu" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 small cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "A couple dashes of ground turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "1 splash of liquid aminos" }, { "line_type": "ul", "section": "Ingredients", "text": "Pinch of nutritional yeast flakes" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a pan on medium-high heat. Add the bacon and cook, but don't cook it too long. Once it's done, chop it into small pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Press as much water from the tofu as possible, then use a cheese grater to grate the tofu into semi-small chunks. You could probably mash it a bit with a fork instead, but grating is a lot quicker." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onion, garlic, bacon, turmeric, and liquid aminos to the tofu. Stir gently until you are satisfied that everything is well mixed." }, { "line_type": "ol", "section": "Procedure", "text": "Put it in the hot pan (it should sizzle a bit), and sprinkle the nutritional yeast flakes over the top." }, { "line_type": "ol", "section": "Procedure", "text": "Keep stirring occasionally for about 10 minutes or until you've got the desired look of scrambled \"eggs.\"" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try serving with hash browns." } ], "title": "Tofu Scramble II", "url": "https://en.wikibooks.org/wiki/Cookbook:Tofu_Scramble_II" }

{ "infobox": { "category": "/wiki/Category:Tofu_recipes", "difficulty": 2, "servings": "1", "time": "½ hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredient", "text": "4 ounces tofu, washed, drained well, and broken up" }, { "line_type": "ul", "section": "Ingredient", "text": "1 ounce sharp cheddar cheese, grated" }, { "line_type": "ul", "section": "Ingredient", "text": "1 ounce finely-diced onion" }, { "line_type": "ul", "section": "Ingredient", "text": "½ cup finely-chopped celery" }, { "line_type": "ul", "section": "Ingredient", "text": "½ green pepper, finely chopped" }, { "line_type": "ul", "section": "Ingredient", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredient", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredient", "text": "1 medium carrot, grated" }, { "line_type": "ul", "section": "Ingredient", "text": "1 teaspoon instant beef bouillon" }, { "line_type": "ul", "section": "Ingredient", "text": "8 ounces tomato juice" }, { "line_type": "ul", "section": "Ingredient", "text": "½ teaspoon garlic salt" }, { "line_type": "ul", "section": "Ingredient", "text": "2 teaspoons chili powder or to taste" }, { "line_type": "ul", "section": "Ingredient", "text": "1 ounce corn meal" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "In non-stick skillet, add onion, celery, green pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Add instant beef bouillon, tomato juice, and cook until vegetables are tender." }, { "line_type": "ol", "section": "Procedure", "text": "Add tofu, carrot, garlic salt, chili powder." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer a few more minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add corn meal and mix thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into a one quart casserole and top with grated cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 350°F for 20 minutes or until browned." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Substitute vegetable broth in place of beef bouillon to make it vegetarian." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "May add black beans for added protein and flavor." } ], "title": "Tofu Tamale Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Tofu_Tamale_Pie" }

{ "infobox": { "category": "/wiki/Category:Thai_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tokyo pancake (Thai: khanom Tokyo) is a Thai street food consisting of a thin pancake that is filled and rolled. It can be savory or sweet, with fillings such as custard cream, sausage, and quail eggs." }, { "line_type": "p", "section": "History", "text": "The origin of the name Tokyo Pancake is not clear. It is believed to have begun when commerce between Thailand and Japan was booming in 1964, when Japanese sweet desserts flowed in along with Japanese goods. There are many kinds of dessert in Japan that similarly consist of a filled pancake-like pastry, such as dorayaki. Most are only one pastry sheet that's folded or rolled, then stuffed with red beans or taro paste." }, { "line_type": "p", "section": "History", "text": "Later, Thais liked this dessert and made their own version. It was named Tokyo Pancake after the capital of Japan. In the beginning, cream custard may have been used to replace the red beans for Thai tastes. Later, people started to put in sausage and quail eggs, then become a Thailand's Tokyo dessert today." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (140 grams / 4.9 oz) wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (110 grams / 3.9 oz) sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (125 ml / 4.2 oz) fresh milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "50 grams (1.8 oz) minced pork" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Sausage" }, { "line_type": "ul", "section": "Ingredients", "text": "Quail egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Flavouring, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Combine flour and baking soda, then sift it together." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the eggs and sugar together in a bowl. Then add milk, alternating it with the flour mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Mix it enough to dissolve the sugar, but do not beat until fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Set aside to rest for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the minced pork in a pan with oil over high heat until cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Season with soy sauce, and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Warm a pan, and brush butter or oil on it." }, { "line_type": "ol", "section": "Procedure", "text": "Pour some of the batter on the pan, and wait until the batter is cooked and makes a thin pancake." }, { "line_type": "ol", "section": "Procedure", "text": "Top the pancake with the sausage or egg. Add the minced pork on top." }, { "line_type": "ol", "section": "Procedure", "text": "Season the pancake with flavouring and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the pancake up and serve." } ], "title": "Tokyo Pancake (Khanom Tokyo)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tokyo_Pancake_(Khanom_Tokyo)" }

{ "infobox": { "category": "/wiki/Category:Thai_recipes", "difficulty": 2, "servings": "5", "time": "½ hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tom kha kai (or tom kha gai) is a Thai soup with the distinct, very Thai flavor of galangal, a rhizome somewhat similar to ginger. Kha means \"galangal\" in Thai. This version of the soup is made with chicken (kai or gai)." }, { "line_type": "ul", "section": "Ingredients", "text": "2½ cups (600 ml) coconut milk" }, { "line_type": "ul", "section": "Ingredients", "text": "3¼ cups (775 ml) chicken stock" }, { "line_type": "ul", "section": "Ingredients", "text": "4 stalks lemongrass, cut into 1-inch (2.5 cm) pieces or split lengthwise" }, { "line_type": "ul", "section": "Ingredients", "text": "2 x 1-inch (5 x 2.5 cm) cube galangal, sliced thin" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 mini Thai bird chilies, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "400 g chicken, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, quartered" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tomato, quartered and peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (150 g) mushrooms, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ teaspoon sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons lime juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons cilantro" }, { "line_type": "ol", "section": "Procedure", "text": "Bring stock and coconut milk to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add lemongrass, galangal, chilies, sugar, and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Add onion, tomato, chicken bits, and mushrooms." }, { "line_type": "ol", "section": "Procedure", "text": "Keep at a rolling boil for 4 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in lime juice and soy sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with cilantro and chilies." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can substitute ginger, as galangal and ginger are similar, but the flavors are different." }, { "line_type": "ul", "section": "Warnings", "text": "Always wash your hands with soap immediately after you are done cutting chili peppers." } ], "title": "Tom Kha Kai", "url": "https://en.wikibooks.org/wiki/Cookbook:Tom_Kha_Kai" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 2, "servings": "4", "time": "30 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "400 grams (about 1 lb) boneless chicken meat, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups chicken stock" }, { "line_type": "ul", "section": "Ingredients", "text": "100 grams (3.5 oz) straw mushrooms, halved" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cherry tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 fresh lemongrass stem, cut into short lengths" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 kaffir lime leaves, torn" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp Thai fish sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp fresh lime juice" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "5–6 hot fresh Thai chilies, just broken with pestle" }, { "line_type": "ol", "section": "Procedure", "text": "Place the stock in a pot, add the lemongrass and kaffir lime leaves, and bring to boil over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chicken meat, mushroom, fish sauce, lime juice, and sugar; cook slowly and uncovered for 10 minutes. Do not stir." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomatoes and chilies and cook for 5 more minutes. Remove from heat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with steamed jasmine rice." } ], "title": "Tom Yum Gai", "url": "https://en.wikibooks.org/wiki/Cookbook:Tom_Yum_Gai" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "6 tomatoes, chopped or diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 white onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Spring onion, chopped finely" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced black olives" }, { "line_type": "ul", "section": "Ingredients", "text": "Lebanese cucumber, peeled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 squirt lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground black pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Sea salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all salad ingredients together." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate bowl, mix dressing ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Stir dressing into salad." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with flat bread and feta cheese." } ], "title": "Tomato and Onion Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Tomato_and_Onion_Salad" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 2, "servings": "4", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This tomato basil sausage pasta recipe is adapted from the YouTube channel Tasty.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "225 g (8 oz) uncooked spaghetti" }, { "line_type": "ul", "section": "Ingredients", "text": "450 g (1 lb) sausage meat" }, { "line_type": "ul", "section": "Ingredients", "text": "½ onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (500 g / 1.1 lb) marinara (tomato) sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml / 8.5 oz) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (50 g / 2 oz) fresh basil leaves, chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the spaghetti in water until al dente." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, cook the sausage meat in a pan over a medium heat for 6 minutes until well browned." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onion, salt, and pepper and cook for a further 2 minutes, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the marinara sauce, milk, and basil, and cook for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the pasta in a colander and stir into the sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the pasta between 4 plates and serve." } ], "title": "Tomato Basil Sausage Pasta", "url": "https://en.wikibooks.org/wiki/Cookbook:Tomato_Basil_Sausage_Pasta" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This soup is comfort food at its best. You know, get all cozy in the sofa, turn on your favorite flick, that kind of thing." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "18 oz tomato juice" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp kosher salt, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Roma tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ea. ½-inch thick slices either French or Italian crusty white bread, cut on the bias" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large bunches fresh basil" }, { "line_type": "ul", "section": "Equipment", "text": "Immersion blender" }, { "line_type": "ul", "section": "Equipment", "text": "Toaster oven" }, { "line_type": "ul", "section": "Equipment", "text": "Basting brush" }, { "line_type": "ol", "section": "Procedure", "text": "Combine paste, juice, cream, broth, 2 tsp salt, 2 tsp pepper, and diced tomatoes in a large saucepan. Bring to a boil over medium high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat to medium low and cook, stirring occasionally, until liquid has reduced by ⅓." }, { "line_type": "ol", "section": "Procedure", "text": "Using an immersion blender, purée soup until smooth. Keep warm over low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Toast bread slices in the toaster oven. The second they come out, brush slices with olive oil and sprinkle with garlic and remaining salt and pepper. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Add basil leaves to tomato purée and let steep for 5 minutes over low heat. Remove leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish individual bowls with sprigs of basil and serve warm with garlic toast." } ], "title": "Tomato Basil Soup with Garlic Toasts", "url": "https://en.wikibooks.org/wiki/Cookbook:Tomato_Basil_Soup_with_Garlic_Toasts" }

{ "infobox": { "category": "/wiki/Category:Tomato_recipes", "difficulty": 3, "servings": null, "time": "50–60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tomato concassé (French tomates concassées) is skinned, de-seeded, and diced tomato." }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (450 g) tomatoes" }, { "line_type": "ol", "section": "Procedure", "text": "Boil a large pot of water and prepare a large bowl with ice water for refreshing the tomatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the stem and core of the tomatoes by cutting a cone shaped piece out of the stem-end of each tomato. Then score a large X (arms about 1 inch / 2.5 cm long) centered on the other end of the tomato." }, { "line_type": "ol", "section": "Procedure", "text": "Place the tomatoes in the boiling water for about 30–45 seconds then immediately submerge in the ice water bath." }, { "line_type": "ol", "section": "Procedure", "text": "Once cool, peel the skin off the tomatoes. Then, slice the tomatoes in half around the circumference, but not through the stem.[1] Squeeze out the juice and seeds, scraping with a spoon." }, { "line_type": "ol", "section": "Procedure", "text": "Lay the tomato carcasses flat on a cutting board and dice into ⅜ inch (0.75 cm) pieces." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you don't care that much, you can skip the skinning and seeding part and just chop the tomatoes into ⅜-inch pieces, but that's not really tomato concassé, just diced tomatoes." }, { "line_type": "ol", "section": "References", "text": "↑ Mastering the Art of French Cooking. by Julia Child et al." } ], "title": "Tomato Concassé", "url": "https://en.wikibooks.org/wiki/Cookbook:Tomato_Concass%C3%A9" }

{ "infobox": { "category": "/wiki/Category:Tomato_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "White granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Herbes de Provence" }, { "line_type": "ul", "section": "Ingredients", "text": "Vinegar (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Fry onions in olive oil until translucent. Ensure that the onions don't burn." }, { "line_type": "ol", "section": "Procedure", "text": "Add lots of minced garlic. Again, ensure it doesn't burn." }, { "line_type": "ol", "section": "Procedure", "text": "Add a large amount of sugar. Don't caramelise it." }, { "line_type": "ol", "section": "Procedure", "text": "Add tomatoes to onions and garlic, along with additional olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer for approximately 4 hours to lose as much water as possible." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt, pepper, herbes de Provence, and vinegar." } ], "title": "Tomato Coulis", "url": "https://en.wikibooks.org/wiki/Cookbook:Tomato_Coulis" }

{ "infobox": { "category": "/wiki/Category:Curry_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe was adapted from Grand Union Cookbook, compiled by Margaret Compton (Grand Union Tea Co., 1902)." }, { "line_type": "ul", "section": "Ingredients", "text": "1 apple, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tomatoes, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz (55 g) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp (5 ml) curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Boiled rice" }, { "line_type": "ol", "section": "Procedure", "text": "Fry apple and onion in the butter until blended." }, { "line_type": "ol", "section": "Procedure", "text": "Mix curry powder in a little milk, and stir in." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Fry tomatoes in a separate pan." }, { "line_type": "ol", "section": "Procedure", "text": "Cover them with the curry mixture, and serve within a wall of boiled rice." } ], "title": "Tomato Curry", "url": "https://en.wikibooks.org/wiki/Cookbook:Tomato_Curry" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": "4", "time": "5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Eärgon tomato juice is an easy-to-make, low-sodium tomato juice. An interesting variation adds bacon substitute to add a smoky flavor and 10g of protein at the cost of a little fat and sodium." }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (12 oz / 340 g) unsalted, canned tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "30 fl oz (3 cans / 890 ml) water" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoon distilled white vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 teaspoon black pepper" }, { "line_type": "ul", "section": "Equipment", "text": "48-fluid-ounce (1.4 litres) pitcher or similar container" }, { "line_type": "ol", "section": "Procedure", "text": "Add tomato paste, water, vinegar, and black pepper to container." }, { "line_type": "ol", "section": "Procedure", "text": "Shake or stir vigorously." }, { "line_type": "ol", "section": "Procedure", "text": "Serve or store several days in a suitable container in refrigerator." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Contents will settle over time; shake vigorously before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Recipe is easy to customize. Some options include adding cilantro, garlic, dill weed, peppers, or a few ounces of spinach." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add 3 tbsp (2 servings) of bacon substitute to add a smoky taste and 10 g of protein at the cost of a few grams of fat and 2/10 of a gram of salt." } ], "title": "Tomato Juice", "url": "https://en.wikibooks.org/wiki/Cookbook:Tomato_Juice" }

{ "infobox": { "category": "/wiki/Category:Condiment_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This ketchup recipe does not call for something you've never heard of, and does not call to simmer for 3 hours like some other recipes do!" }, { "line_type": "ul", "section": "Ingredients", "text": "24 oz tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup malt vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp onion powder" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in a large saucepan over medium-high heat. Bring to a boil and cook 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Keep refrigerated in an airtight container for up to to 2 weeks, or freeze up to 2 months." }, { "line_type": "ul", "section": "See also", "text": "Ketchup" } ], "title": "Tomato Ketchup", "url": "https://en.wikibooks.org/wiki/Cookbook:Tomato_Ketchup" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 2, "servings": "3", "time": "20-25 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "300 g (10 oz) large pasta spirals (dry)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp extra-virgin olive oil, more if you like it" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large garlic cloves, crushed and finely chopped, more if you like it" }, { "line_type": "ul", "section": "Ingredients", "text": "4 large ripe tomatoes, well-chopped, seeds and skin included (remove the seeds and skin if you like, but it isn't mandatory.)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful of well-torn basil leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp freshly, finely grated Parmesan-style cheese (Parmigiano Reggiano recommended!)" }, { "line_type": "ol", "section": "Procedure", "text": "Cook dry pasta in plenty of salted boiling water for 10–12 minutes. Proper cooking time should be indicated on the pasta box itself. If it's not, taste one pasta piece from time to time, and stop the cooking when it's still crispy but not tough (it should be al dente). Prepare the sauce while the pasta is cooking:" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the olive oil gently in a large frying pan or wok. When moderately hot add the garlic and gently fry until lightly coloured only. Avoid overcooking. Add the tomatoes and cook for several minutes, stirring and folding the ingredients. If there is a lot of liquid from the tomatoes, turn up the heat a little and reduce it a bit. Stir in the basil and turn the heat down." }, { "line_type": "ol", "section": "Procedure", "text": "By this time the pasta should be cooked. Turn off the heat to the pasta and use a slotted spoon to transfer the pasta to the sauce in the other pan. Don't worry if a little of the cooking water is transferred—this is a good thing as long as you don't swamp the sauce with it (you could also use a colander to drain the pasta)." }, { "line_type": "ol", "section": "Procedure", "text": "Season to taste, stir and transfer to a large pasta bowl for serving. Scatter the cheese over the whole dish, reserving some for the table." } ], "title": "Tomato Pasta", "url": "https://en.wikibooks.org/wiki/Cookbook:Tomato_Pasta" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 3, "servings": "4", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3–4 quarts boiling salted water" }, { "line_type": "ul", "section": "Ingredients", "text": "8 ounces spaghetti" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "4 slices smoked bacon, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon–1 tablespoon crushed red pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "12–16 ounces tomato sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2–4 ounces freshly-grated Parmesan cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Boil spaghetti for 6 minutes or so, just until al dente. Drain when ready." }, { "line_type": "ol", "section": "Procedure", "text": "As the water for the spaghetti is brought to a boil, start heating olive oil in a medium saucepan and sauté the bacon until the fat is just clear." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onion and sauté until soft." }, { "line_type": "ol", "section": "Procedure", "text": "Add crushed red pepper and cook 2–3 minutes more." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomato sauce and heat through." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat, add Parmesan cheese, and serve immediately over spaghetti. You may garnish with additional Parmesan cheese." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "As this is for cooking, any grade of olive oil is sufficient." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The amount of crushed red pepper flakes is widely variable to suit your taste." } ], "title": "Tomato Pasta with Bacon, Onions, and Cheese", "url": "https://en.wikibooks.org/wiki/Cookbook:Tomato_Pasta_with_Bacon,_Onions,_and_Cheese" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 2, "servings": "4–6", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pan tomaca, also called pa amb tomàquet, is a sandwich style tapa originating in Catalunya but now enjoyed all over Spain. It means bread with tomato. It is lightly toasted bread, rubbed with garlic, then with fresh tomato and sprinkled with olive oil and salt and served with, for example, slices of cured ham. Pan tomaca is typically served as a starter or as a sandwich." }, { "line_type": "ul", "section": "Ingredients", "text": "2 ripe red tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 loaf French bread" }, { "line_type": "ul", "section": "Ingredients", "text": "120 g (¼ lb) sliced cured ham" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Sea salt" }, { "line_type": "ol", "section": "Procedure", "text": "Peel the tomatoes. Optionally remove the seeds." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the tomatoes, 1 tbsp olive oil, and salt to taste in an appropriate vessel with an immersion blender." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the French bread loaf in appropriate sized portions and open those in halves. Optionally toast them very lightly also to increase tenderness." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the mixture on one surface and sprinkle with olive oil. Place a slice of cured ham on top, and optionally cover with the other portion of bread for a sandwich, or leave uncovered for a tapa." } ], "title": "Tomato Paste and Ham Sandwiches (Pan Tomaca)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tomato_Paste_and_Ham_Sandwiches_(Pan_Tomaca)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "African nut" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh chile pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Small amount of ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Catfish (or any type of fish)" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Toast the African nut in a pan for about a minute to unlock the flavor." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the fresh chile pepper, tomatoes, ginger, and toasted African nut to a smooth paste." }, { "line_type": "ol", "section": "Procedure", "text": "Wash the catfish with the lemon juice, and rinse under running water." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the catfish to a medium-sized pot. Add the pepper paste, ground crayfish, seasoning cube, and salt to taste. Give it a good stir and allow it to cook for about 10–15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir again, and taste for salt or seasoning. If the soup is too thick, add about ½ cup water and allow to cook for few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Turn off the heat, and serve the tomato pepper soup with white rice and boiled yam." } ], "title": "Tomato Pepper Soup with Fresh Seafood", "url": "https://en.wikibooks.org/wiki/Cookbook:Tomato_Pepper_Soup_with_Fresh_Seafood" }

{ "infobox": { "category": "/wiki/Category:Pizza_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tomato pie is a type of pizza, a food that is popular in Italy and the north east USA. Sometimes mistakenly considered an American dish, it is commonly found in bakeries throughout Italy and other countries, where it is simply called pizza and is often bought and consumed on the spot. It is generally made with canned tomatoes. In the USA, it is usually served at room temperature, but many bakeries, where it is often bought as fast food, will reheat slices upon request." }, { "line_type": "p", "section": null, "text": "Many bakeries and pizzerias have their own variation on the basic recipe. The basic recipe features thick pizza dough covered with a thick tomato sauce. After cooking the pizza is sprinkled with grated Romano cheese." }, { "line_type": "ul", "section": "Ingredients", "text": "¾ pound mozzarella cheese, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large can crushed tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon dried pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (450 g) pizza dough" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons grated Pecorino Romano cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 250°C (450°F)." }, { "line_type": "ol", "section": "Procedure", "text": "Stretch the pizza dough to cover a greased baking sheet. Dough should be about 3 cm (¾ inch) thick." }, { "line_type": "ol", "section": "Procedure", "text": "Allow the dough to rise while the sauce is prepared." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a saucepan on medium heat, add the olive oil and garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté until garlic is just golden." }, { "line_type": "ol", "section": "Procedure", "text": "Add crushed tomatoes and oregano." }, { "line_type": "ol", "section": "Procedure", "text": "Cook until the sauce is thickened, about 15–20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Cool the sauce until it is room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Top the pizza dough with mozzarella cheese, then any toppings such as sausage or pepperoni, then top with sauce, bake in the oven for about 15–20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "After removing the tomato-pie from the oven, sprinkle the grated cheese on top and then let the pizza cool to room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Serve at room temperature or reheat under the broiler or in a toaster-oven." }, { "line_type": "ul", "section": "See also", "text": "Pizza" } ], "title": "Tomato Pizza", "url": "https://en.wikibooks.org/wiki/Cookbook:Tomato_Pizza" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tomato powder can be used to enhance and thicken homemade stews and soups in place of fresh tomatoes. Simply add a bit at a time, tasting as you go, and adding a little more until you get the desired consistency and flavor. Tomato powder will give the stew a rich ruby color and a distinct flavor after cooking." }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato powder" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the chicken, and season it with thyme, ginger, onions, cayenne pepper, and salt. Place it in a saucepan with water, and boil until cooked. Remove the chicken from the broth, reserving both the broth and the chicken." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a pot over medium heat, then add a couple of cooking spoons of vegetable oil. Add the chicken, and fry for a few minutes until golden." }, { "line_type": "ol", "section": "Procedure", "text": "Remove any excess oil from the pot once the chicken has been browned and add the chopped onions and minced garlic. Cook until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the reserved broth and bay leaves to the same pot, season with curry powder, thyme, and stock cube, and bring the contents to a simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the tomato powder until it is completely dissolved. It will thicken quickly, so adjust the heat to medium-low if it begins to splatter. To modify the consistency, add a splash of water or extra chicken broth. Cook the stew for 15 minutes, or until all of the ingredients are well combined." }, { "line_type": "ol", "section": "Procedure", "text": "Adjust the salt and any other seasonings, as well as the liquid, as necessary. Remove the stew from the heat and serve immediately." } ], "title": "Tomato Powder Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Tomato_Powder_Stew" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This tomato salad can be served as a side dish, on toast, or in another salad." }, { "line_type": "ul", "section": "Ingredients", "text": "750 grams (26 oz) tomato" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 small onions" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Chop the onions really fine. Boil them for about 4 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "While they are boiling, cut the tomatoes in quarters, and remove the juicy centre. You can use the centres for tomato soup or throw them away." }, { "line_type": "ol", "section": "Procedure", "text": "Dice tomatoes just as finely as the onion." }, { "line_type": "ol", "section": "Procedure", "text": "Peel and mince the garlic." }, { "line_type": "ol", "section": "Procedure", "text": "When the onions are done boiling, put them in a sieve or something comparable to drain the water." }, { "line_type": "ol", "section": "Procedure", "text": "Once onions, tomatoes and garlic are all finely chopped, put all of them in a bowl, and shake/stir." }, { "line_type": "ol", "section": "Procedure", "text": "Add a bit of olive oil and salt and pepper to taste." } ], "title": "Tomato Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Tomato_Salad" }

{ "infobox": { "category": "/wiki/Category:Italian_recipes", "difficulty": 2, "servings": "2", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ounce ham" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ onion" }, { "line_type": "ul", "section": "Ingredients", "text": "½ carrot" }, { "line_type": "ul", "section": "Ingredients", "text": "½ stalk celery" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "1 sprig thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove" }, { "line_type": "ul", "section": "Ingredients", "text": "4 peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ glass Chablis white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup stock" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tomatoes, cut up and strained of all their liquid" }, { "line_type": "ul", "section": "Ingredients", "text": "Veloute or Espagnole sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp castor sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of ½ lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ounce butter" }, { "line_type": "ol", "section": "Procedure", "text": "Cut up the ham, onion, carrot, and celery very finely. Fry them in butter together with the bay leaf, thyme, clove and peppercorns." }, { "line_type": "ol", "section": "Procedure", "text": "Over this pour the vinegar, and when the liquid is all absorbed, add the Chablis and stock, then the tomatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Cook this in a covered stew pan and pass it through a sieve, making sure none of the bay leaf or thyme goes through." }, { "line_type": "ol", "section": "Procedure", "text": "Mix this sauce with an equal quantity of Veloute sauce (No. 2) or Espagnole sauce, (No. 1), let it boil and pass through a sieve again." }, { "line_type": "ol", "section": "Procedure", "text": "Add the castor sugar, the lemon juice, and butter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Another tomato sauce may be made like this, using stock instead of vinegar and leaving out the lemon juice and sugar." } ], "title": "Tomato Sauce Piquante", "url": "https://en.wikibooks.org/wiki/Cookbook:Tomato_Sauce_Piquante" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "With fresh tomatoes and herbs like basil, oregano, or parsley, this recipe for low-calorie, low-carb tomato soup is the tastiest tomato soup you will ever make at home. It uses straightforward ingredients and is nutritious, and you can customize it by adding milk or meatballs." }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef or chicken stock" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp dried oregano" }, { "line_type": "ul", "section": "Special equipment", "text": "Pot" }, { "line_type": "ul", "section": "Special equipment", "text": "Stove" }, { "line_type": "ul", "section": "Special equipment", "text": "Chopping board" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of vegetable oil in a pot. Add the onions and garlic, and cook until translucent and aromatic." }, { "line_type": "ol", "section": "Procedure", "text": "Add the bay leaves and tomatoes. Simmer for about 10 minutes until the tomatoes are tender." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from the heat, and allow the mixture to cool. Remove the bay leaves and purée the tomato mixture until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Return the tomato purée to the pot, and thin it with a little stock. Season with salt, sugar, and oregano, and simmer for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "When the soup has thickened to the desired texture, remove from the heat and serve hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Alternatively, you can replace the bay leaf with a sprig of fresh rosemary." } ], "title": "Tomato Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Tomato_Soup" }

{ "infobox": { "category": "/wiki/Category:Side_dish_recipes", "difficulty": 2, "servings": "6", "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "The addition of cheese to the stuffing used in these stuffed tomatoes means added flavor, as well as nutritive value in the form of protein, the food substance in which the tomatoes themselves are lacking. The bread crumbs used for the stuffing supply a large amount of carbohydrate, so that the completed dish, besides being a very attractive one, contains all the food principles in fairly large quantities. Stuffed tomatoes may be served as the main dish in a light meal or as a vegetable dish in a heavy meal." }, { "line_type": "ul", "section": "Ingredients", "text": "6 tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup bread crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup grated cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ tsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup hot water" }, { "line_type": "ol", "section": "Procedure", "text": "Select medium-sized tomatoes and hollow out the centers, reserving the pulp." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the crumbs, cheese, salt, pepper, butter, and hot water with the pulp from the centers of the tomatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Fill the tomatoes with this stuffing, place in a pan, and bake in a moderate oven until the tomato can be pierced easily with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." }, { "line_type": "ul", "section": "See also", "text": "Tomatoes with Cheese Stuffing at Project Gutenberg" } ], "title": "Tomatoes with Cheese Stuffing", "url": "https://en.wikibooks.org/wiki/Cookbook:Tomatoes_with_Cheese_Stuffing" }

{ "infobox": null, "text_lines": [ { "line_type": "p", "section": null, "text": "Tomatoes baladho is an Asian recipe" }, { "line_type": "ul", "section": "Ingredients", "text": "5–7 tomatoes (variety)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 chili, washed and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Put salt, sugar, and sliced chili into the frying pan with the oil over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Slice the tomatoes and add to the frying pan." }, { "line_type": "ol", "section": "Procedure", "text": "Once fried, serve and add garnish." } ], "title": "Tomatoes with Chile and Onion (Baladho)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tomatoes_with_Chile_and_Onion_(Baladho)" }

{ "infobox": { "category": "/wiki/Category:Japanese_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": "Ingredients", "text": "Equal parts of:" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Ketchup" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pork cutlets (boneless pork loin chop), about 1 cm thick" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon kosher salt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoon black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg (beaten)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup panko (Japanese bread crumbs)" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil for frying" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the soy sauce, sugar, Worcestershire, and ketchup. Beat with fork until consistent." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, chill sauce for a half hour to thicken." }, { "line_type": "ol", "section": "Procedure", "text": "Pound pork with meat mallet until thin, perhaps ¼ inch (a little more than 0.5 cm) thick. To reduce splatter you should put the meat in an open ziplock bag." }, { "line_type": "ol", "section": "Procedure", "text": "Season pounded cutlets with salt and pepper on each side." }, { "line_type": "ol", "section": "Procedure", "text": "Put beaten egg, flour, and bread crumbs in separate shallow bowls." }, { "line_type": "ol", "section": "Procedure", "text": "Place pork in the flour, then egg, then crumbs (in that order) so that it is completely coated with each." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a frying pan to about ½ inch or 1.25 cm deep. Drop in crumbs to test when the oil is ready—the crumbs should float and sizzle." }, { "line_type": "ol", "section": "Procedure", "text": "Fry pork until deep golden or golden brown, most likely a for a few minutes on either side." }, { "line_type": "ol", "section": "Procedure", "text": "With a sharp knife cut pork into strips." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with Japanese short grain rice and thinly shredded cabbage." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Pork can be substituted by chicken or beef." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Finished tonkatsu can be served as a topping to Japanese curry or simmered with egg and broth and served over rice as katsudon." } ], "title": "Tonkatsu", "url": "https://en.wikibooks.org/wiki/Cookbook:Tonkatsu" }

{ "infobox": { "category": "/wiki/Category:Japanese_recipes", "difficulty": 4, "servings": "5–6", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tonkotsu ramen is a dish of ramen noodles served in rich and fatty pork broth usually garnished with a variation of toppings (most of the time pork cutlets, green onions, and hard-boiled eggs split in two). There are many variations to this recipe. Some people add some chicken bones or beef bones to create a unique combination of flavors. A lot of the ingredients aren't available in just any grocery stores, but you shouldn't have a lot of trouble finding them at the Asian grocers in your local international district. You would be surprised on how much better tasting it is than the store bought instant ramen brands." }, { "line_type": "ul", "section": "Ingredients", "text": "12 eggs in shells" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb diced pork hock meat" }, { "line_type": "ul", "section": "Ingredients", "text": "3 green onions, cut into 1-inch pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 thumb-sized piece of ginger, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large cloves of garlic, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cooking wine/sake/sherry" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "6 pork hock bones" }, { "line_type": "ul", "section": "Ingredients", "text": "3 green onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Fuji apple" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium-sized yellow onions" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tbsp fresh grated ginger or 2 tsp prepackaged ginger paste" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic, quartered" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "12–16 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "500 grams all-purpose flour or medium-strength flour" }, { "line_type": "ul", "section": "Ingredients", "text": "5 grams powdered kansui (see notes)" }, { "line_type": "ul", "section": "Ingredients", "text": "200 ml water" }, { "line_type": "ul", "section": "Ingredients", "text": "Potato or corn starch" }, { "line_type": "ul", "section": "Ingredients", "text": "500 grams side pork" }, { "line_type": "ul", "section": "Ingredients", "text": "50 ml soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "50 ml mirin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "500 ml water" }, { "line_type": "ol", "section": "Procedure", "text": "Bring a pot of water to a rolling boil. If desired, use a small thumb tack to prick a pin hole in the base of every egg, then add eggs to the pot. The water should cover the eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Wait for the water to come back to a full boil, then cook for 7–9 minutes. 9 minutes will give you a fully hard boiled egg, while 7 minutes makes a jammier egg." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the pot and eggs and plunge the eggs in ice water to stop the cooking. This also makes the shells a bit easier to peel." }, { "line_type": "ol", "section": "Procedure", "text": "In a small pot, sauté pork, garlic, onions, and ginger until slightly browned. Add soy sauce, cooking alcohol, sugar, and water, and simmer for 10 minutes until pork is cooked through and flavors meld. Remove from stove." }, { "line_type": "ol", "section": "Procedure", "text": "Remove pork to eat separately. Pour everything else into a bowl large enough to hold marinade and eggs. Carefully, peel the eggs, and place in marinade. Try to make sure the marinade covers all of the eggs. If not, try transferring the sauce into a large ziplock bag, and place the eggs in the bag and seal." }, { "line_type": "ol", "section": "Procedure", "text": "Place the bag in a bowl, and put everything in the refrigerator overnight or at least for a few hours." }, { "line_type": "ol", "section": "Procedure", "text": "Using a butcher knife, separate off the pork hock bones." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse well in running water to wash off the blood. Boil in large pot for 15 minutes and make sure you barely cover the bones with the water." }, { "line_type": "ol", "section": "Procedure", "text": "Skim off as much scum/foam as much possible as it forms." }, { "line_type": "ol", "section": "Procedure", "text": "Drain in colander and use a brush to remove any bloody meat." }, { "line_type": "ol", "section": "Procedure", "text": "Use a saw and cut halfway down the center of the bones. Then use hammer to break bone." }, { "line_type": "ol", "section": "Procedure", "text": "The bones will be filled with marrow. Simmer for several hours until the marrow dissolves out from the bones." }, { "line_type": "ol", "section": "Procedure", "text": "Scum will form at the start. Carefully skim the scum off. Maintain a low boil over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "After scum has stopped forming, simmer for 6 hours or more. Add more water if the water level drops." }, { "line_type": "ol", "section": "Procedure", "text": "2 hours after the pork bones have started simmering, the soup should become progressively white and cloudy. If tasted at this stage, the soup will not taste good since it will still have a raw flavor." }, { "line_type": "ol", "section": "Procedure", "text": "After the soup has simmered for 6 hours, the inside of the bones should be empty and the soup should have a rich smell just like a ramen place." }, { "line_type": "ol", "section": "Procedure", "text": "Brown the meat in a pan and then simmer in a pot for 2 hours in a sauce made from the remaining ingredients. Allow to cool in the pot. The char siu should be a nice amber color. Slice with care since it will be very tender and tend to fall apart." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the flour and kansui together, then add the water. It may feel as if the amount of water is insufficient—this is normal." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in bowl until a mealy consistency is achieved. The dough will be very stiff. Use you body weight to form the dough into a ball." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer to kneading surface and knead. Knead vigorously for 10 minutes. It is okay if the dough cracks or does not knead together well." }, { "line_type": "ol", "section": "Procedure", "text": "Form into ball, cover with plastic wrap and allow to rest in the refrigerator for at least 30 minutes. Make sure that the dough does not dry out." }, { "line_type": "ol", "section": "Procedure", "text": "After the dough has rested, roll the dough out with a rolling pin to a thickness of 5 mm and then insert into pasta machine. Start out with the highest thickness and then continue on the lower settings until the desired thickness is achieved. If a pasta machine is not used, roll out the dough to the desired thickness with the rolling pin. Take into account that the noodles will expand 1.3 times when boiled." }, { "line_type": "ol", "section": "Procedure", "text": "The dough will not be that sticky, so a small amount of flour or potato (or corn) starch is sufficient for flouring." }, { "line_type": "ol", "section": "Procedure", "text": "A wooden box is best for storing the noodles, but if one is not available, use a metal tray lined with wax paper (to prevent sticking) and store in the refrigerator." }, { "line_type": "ol", "section": "Procedure", "text": "Bring a pot of water to a boil, and add the noodles. Cook the noodles to each person’s preference, then drain. For people who like curly noodles, firmly squeeze the noodles until the desired effect is achieved." }, { "line_type": "ol", "section": "Procedure", "text": "Warm a large soup bowl, and add the drained noodles. Add broth, then top with char siu and marinated egg. Add salt for flavor—use sparingly at first and then add more if desired." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Kansui is a Japanese mixture of alkaline salts. Try the Koon Chun brand, which comes in a clear glass bottle labeled “potassium carbonate & sodium bi-carbonate solution”. The UPC is 0-20717-80230-8." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Any leftover char siu can be eaten with beer. If you ever have trouble slicing soft pork, chill the whole piece in the refrigerator until cold, and it makes slicing easier. Reheating is easy, in either the microwave or oven, even stove top." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Make sure you keep up on scooping out the foamy gunk from the broth—you don't want all that stuff all over your ramen." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Don't be afraid to experiment with different types and balances of garnishes!" } ], "title": "Tonkotsu Ramen", "url": "https://en.wikibooks.org/wiki/Cookbook:Tonkotsu_Ramen" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Torta de acelga (chard pie) is believed to be based on a spinach pie eaten in parts of Italy and is also very similar to the Greek 'spanakopita'. A very similar pie is eaten in the Ligurian Region during Easter, called Torta Pascualina. This pie is traditionally eaten on Good Friday in Gibraltar." }, { "line_type": "ul", "section": "Ingredients", "text": "1 small package puff pastry" }, { "line_type": "ul", "section": "Ingredients", "text": "6 bunches of acelga (chard)" }, { "line_type": "ul", "section": "Ingredients", "text": "6 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Remove the stems of the acelga (these stems will become useful for another recipe called Potaje de acelga)." }, { "line_type": "ol", "section": "Procedure", "text": "Wash the leaves very well to remove any grit or soil. Boil the acelga leaves, drain really well, and chop them. Fry them for a few minutes in hot olive oil then set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out the pastry and lay on an oven-proof pie dish leaving sufficient pastry to close the pie later." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the eggs and add all the ingredients to make a nice filling." }, { "line_type": "ol", "section": "Procedure", "text": "Add to the acelga and mix all together." }, { "line_type": "ol", "section": "Procedure", "text": "Fill the pie dish with this “relleno” or filling and close the pie with the pastry." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the oven at 150°C (300°F) for about 30 minutes or until the pie is nice and golden." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can boil the acelga the night before to save time." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can make a pastry by mixing one glass each of olive oil and water then adding flour until a soft dough is achieved, but this dough won't be as flaky as puff pastry." } ], "title": "Torta de Acelga (Chard Pie)", "url": "https://en.wikibooks.org/wiki/Cookbook:Torta_de_Acelga_(Chard_Pie)" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tortellini with sweet potato sauce is a potluck staple." }, { "line_type": "ul", "section": "Ingredients", "text": "1 large sweet potato" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package (16 oz) frozen tortellini" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup milk" }, { "line_type": "ol", "section": "Procedure", "text": "Bake or microwave sweet potato in its skin until tender. Let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Cook tortellini according to package directions, drain, and return to the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, heat butter in a small skillet. Add garlic and sauté over low heat until golden (about 1 minute), then remove from heat." }, { "line_type": "ol", "section": "Procedure", "text": "Peel sweet potato and mash well in a small mixing bowl. Add garlic and butter, plus enough milk to make a thick sauce. Season as desired with salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Combine sauce with pasta in the pot. Heat just until sauce is heated through." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Spinach ravioli can be used as well." } ], "title": "Tortellini in Sweet Potato Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Tortellini_in_Sweet_Potato_Sauce" }

{ "infobox": { "category": "/wiki/Category:Spanish_recipes", "difficulty": 1, "servings": "2–3", "time": "15–20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "The tortilla canaria (Spanish for Canary Islands omelet) originated in Spain's Canary Islands, an island chain to the southwest of Spain and off the western coast of Africa." }, { "line_type": "p", "section": null, "text": "Canary Islands cuisine fuses Spanish cooking traditions with those of Africa, Latin America and the Guanche people who were original inhabitants of the Canaries. Also, it utilizes local fish, fruits and vegetables.[1]" }, { "line_type": "p", "section": null, "text": "The traditional recipe, shown below, calls for an omelet filled with sauted tomatoes, onions and garlic, seasoned with tarragon, parsley, salt and sometimes basil.[2][3] Variations can include rice and a wide variety of vegetables." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "150 grams yellow onions, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon tarragon" }, { "line_type": "ul", "section": "Ingredients", "text": "300 grams tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "6 eggs, scrambled" }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the onions and the chopped garlic in olive oil with the parsley and tarragon until the garlic is slightly brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomatoes and salt. Sauté until the tomatoes are tender. Remove from heat." }, { "line_type": "ol", "section": "Procedure", "text": "Make two open omelets from the scrambled eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Place the cooked vegetables into the center of each omelette and fold them over." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Tortilla Canaria", "url": "https://en.wikibooks.org/wiki/Cookbook:Tortilla_Canaria" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tortilla de patatas (potato omelette) is also sometimes called Tortilla española de patatas (Spanish omelette) to differentiate it from the dish commonly known as tortilla francesa (French omelette) or just tortilla, which is made only with eggs, as well as from the Mexican/Mesoamerican tortilla made from maize/corn or wheat flour. It is a very popular dish at any kind of event in Spain and can be served either cold or hot. It is also served as a tapas dish. Although potatoes and eggs are the basic and in most cases the only ingredients of a tortilla de patatas, other vegetables can also be found accompanying it such as onions and, more rarely, red peppers, chives, artichokes, ham or even chorizo, and then it is called tortilla paisana." }, { "line_type": "ul", "section": "Ingredients", "text": "3 lb (1200 g) potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Peel the potatoes and cut them into small cubes or thin round slices. Sprinkle with salt and leave any excess water to drain from them while heating the oil to around 350°F (177°C) in a large frying pan." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the potato slices until they are very slightly golden, although this is a matter of taste: the more golden and crisp the potatoes are, the juicier will be the omelette. For a dryer and thicker tortilla, turn the heat down and let the potatoes cook gently until tender and soft." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the potatoes from the oil and drain. Beat the eggs, add salt to taste and mix with the potato chips. Leave them to soak for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat 1 tablespoon of the olive oil in a frying pan and, when it's smoking hot, add the potato and egg mixture. Use a smaller frying pan so you will get a thicker and well-rounded omelette. Shake the pan to avoid the omelette sticking or burning." }, { "line_type": "ol", "section": "Procedure", "text": "After a few minutes, turn the omelette over with the help of a flat lid or a large dish, and leave until golden on the other side." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot or cold accompanied by a salad." } ], "title": "Tortilla de Patatas", "url": "https://en.wikibooks.org/wiki/Cookbook:Tortilla_de_Patatas" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A tortilla española (or Spanish omelette) is a mixture of fried potatoes and onions set in eggs, fried to make a dish somewhat akin to a quiche which may be eaten like a pizza." }, { "line_type": "p", "section": null, "text": "The following recipe makes a 10-inch (25 cm) omelette that will feed from one to four persons." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "About ¼ cup + 2 tbsp vegetable or olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "6 medium potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 white onion" }, { "line_type": "ul", "section": "Ingredients", "text": "6 eggs" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the garlic and a small amount of oil in a 10-inch frying pan until garlic is browned." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rest of the oil and heat to about 375°F (200°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Cube or slice the potatoes and coarsely chop the onion; add to hot oil and fry until brown." }, { "line_type": "ol", "section": "Procedure", "text": "Strain the potatoes, onions, and garlic and reserve about 2 tablespoons oil." }, { "line_type": "ol", "section": "Procedure", "text": "Beat eggs in a separate bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add potatoes, onions, and garlic to beaten eggs and allow to sit for about 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Put reserved tablespoons of oil in original 10-inch frying pan and place over low-medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add egg/potato/onion/garlic mixture to frying pan; fry, lifting up edges of tortilla española to allow uncooked egg to run underneath and cook." }, { "line_type": "ol", "section": "Procedure", "text": "Serve after cooked as a pizza with your choice of toppings: salsa, sour cream, shredded cheese, chives, etc., are all very good choices." } ], "title": "Tortilla Española", "url": "https://en.wikibooks.org/wiki/Cookbook:Tortilla_Espa%C3%B1ola" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 3, "servings": "4", "time": "Prep: 50 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "People visiting Spain will sooner or later come face to face with a typical Spanish delicacy called the tortilla. You can find this dish in every bar, pub or restaurant in the country. The tortilla can be ordered as a main dish or as a side dish, for example the bocadillo de tortilla (a bread roll with tortilla inside). In bars people are often served a piece of tortilla for free with their drinks. It is therefore almost impossible for visitors not to get to know this Spanish specialty." }, { "line_type": "p", "section": null, "text": "In Spain the tortilla plays an important role in society. Mothers often oblige their daughters to learn how to prepare tortillas, which is often referred to as the artwork of good cooking. The preparation of a preparation of a good tortilla is the litmus test for the Spanish. If you succeed, you are considered to be a good cook and consequently a good catch. The Spaniards also often use the word tortilla in everyday language, for example in expressions like a falta de pan buenas son las tortillas/tortas, which means beggars can’t be choosers, se le volteó la tortilla, which means his plans changed unpredictably, or quedó como tortilla, which means it was crushed like a tortilla. These examples show the cultural significance of the tortilla in Spain." }, { "line_type": "p", "section": null, "text": "Note that a Spanish tortilla is not the same as the tortilla in Mexico or in France, but a completely different dish. There are various kinds of Spanish tortillas as well. For example, the tortilla de patata is prepared with potatoes and the tortilla de pepino is prepared with cucumber. So make sure you know what you are ordering." }, { "line_type": "p", "section": null, "text": "The original recipe contributor noted the following anecdote:" }, { "line_type": "blockquote", "section": null, "text": "\"Be careful not to mix up the words tortilla and tortillera because that can lead to some undesired confusion. I can confirm this through my own experience. After my first language course in Spain I was asked what I liked best about my time there. As you can probably guess right now, I mixed up the two words and consequently was mistaken for a lesbian. As a farewell present from my Spanish friends I received a tortilla with the word tortillera written across it in sour cream lettering. The word and the dish tortilla will always bring back great memories of my stay in Spain.\"" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (½ kg) potatoes, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "10 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "17 fl oz (500 ml) olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 onions, peeled, quartered, and sliced into ⅛–¼-inch slices" }, { "line_type": "ul", "section": "Ingredients", "text": "Cucumber (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the potatoes into thin slices and dab them dry with a dish towel. Heat the olive oil in a pan. Add the potatoes and onions; turn down the heat and stir-fry them for approximately 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Crack the eggs into a bowl, add salt and pepper, and whisk them. As soon as the potatoes and the onions are cooked, drain them off, collecting the oil. Then add the whisked eggs to the potato-onion mix." }, { "line_type": "ol", "section": "Procedure", "text": "Clean the pan and heat 2 tablespoons of the collected oil in it. Put in the egg-potato-onion mix, reduce the heat and fry the mass for approximately 4 minutes. Make sure that the egg mass covers the potatoes, and be careful not to burn the tortilla." }, { "line_type": "ol", "section": "Procedure", "text": "As soon as the bottom of the mass has solidified, and the top jiggles but is not runny, cover the pan with a big plate and turn it over. Then carefully slide the nearly finished tortilla back into the pan (upside down) and cook it for about 4 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Let it rest for 15 minutes, then the dish is ready to serve." } ], "title": "Tortilla Española de Patatas", "url": "https://en.wikibooks.org/wiki/Cookbook:Tortilla_Espa%C3%B1ola_de_Patatas" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tortilla soup is a traditional southwestern dish and an excellent way to finish tortillas that have begun to go stale. It works well as a soup before a meal or as the meal itself. Turkey or pork may be used in place of chicken. Alternative garnishes, such as avocado and green onions, also work well." }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons olive oil (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (15 ounces) diced tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (6–8 ounces) tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cups chicken stock or broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon chopped fresh cilantro or 1 teaspoon dried cilantro" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 pieces raw boneless, skinless chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 jalapeno, seeded and diced, or ½ teaspoon dried cayenne pepper (optional, Tabasco sauce can be added to individual bowls to adjust heat to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "Crunchy tortillas or tortilla chips" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated Monterey Jack or other Mexican cheeses" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced black olives" }, { "line_type": "ol", "section": "Procedure", "text": "Place oil, chopped onion, minced garlic, tomatoes, tomato paste, cilantro, chicken, stock, salt, pepper, and jalapeño/red pepper in a crock pot. Cook on low for 6–9 hours." }, { "line_type": "ol", "section": "Procedure", "text": "When chicken is cooked, remove from soup, coarsely chop, and return to soup." }, { "line_type": "ol", "section": "Procedure", "text": "Serve soup in individual bowls with chips, cheese and olives to garnish." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the onion and garlic in olive oil prior to adding other ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer on medium heat until chicken is cooked thoroughly and otherwise follow slow cooker directions." } ], "title": "Tortilla Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Tortilla_Soup" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "5 ounces semisweet chocolate, roughly chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup white granulated sugar, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "3 egg yolks, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "1 habanero chilli, seeded and minced" }, { "line_type": "ul", "section": "Ingredients", "text": "12 wheat flour tortillas, each cut into 10 wedges" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup unsalted butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp freshly-squeezed orange juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp vanilla extract" }, { "line_type": "ol", "section": "Procedure", "text": "Toss tortilla wedges with butter. Sprinkle with ¼ cup sugar and place on a half-sheet pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 375°F for 15 minutes. Remove and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat an inch of water in a large saucepan to a simmer. Place a stainless steel bowl that hangs over the edges on top to make a double boiler." }, { "line_type": "ol", "section": "Procedure", "text": "Remove bowl from pot and add egg yolks, whisking continuously, and place back on top of the pot. Cook, whisking continuously, until eggs fall off of whisk in a ribbon." }, { "line_type": "ol", "section": "Procedure", "text": "Add chocolate, chilli, orange juice, remaining sugar, and vanilla extract. Cook, whisking continuously, until chocolate is melted and all ingredients are heated through." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle sauce over tortillas, and serve warm." } ], "title": "Tortillas with Spicy Chocolate Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Tortillas_with_Spicy_Chocolate_Sauce" }

{ "infobox": { "category": "/wiki/Category:Plantain_recipes", "difficulty": 2, "servings": "2", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large ripe plantain" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a frying pan over low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Peel plantain, and cut it horizontally or in circular slices." }, { "line_type": "ol", "section": "Procedure", "text": "Add plantains to frying pan and fry on both sides for about 1 minute or until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Drain, cool, and enjoy!" } ], "title": "Tostones (Fried Plantains)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tostones_(Fried_Plantains)" }

{ "infobox": { "category": "/wiki/Category:Venezuelan_recipes", "difficulty": 2, "servings": "4", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tostón is a Venezuelan vegetable side dish of fried plantain. These can be served hot or at room temperature with a dipping sauce or salsa as an appetiser or plain as an accompaniment to a main course." }, { "line_type": "ul", "section": "Ingredients", "text": "2 green (unripe) plantains" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil for deep frying" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a deep fat fryer to 180°C / 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Slice the plantain very thinly, then fry in the hot oil until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the oil, and when cool enough to handle, sprinkle with salt and flatten each slice with a mallet until very thin." }, { "line_type": "ol", "section": "Procedure", "text": "Reheat the oil until very hot, then fry the flattened plantain slices until crisp and golden on both sides. Drain on absorbent paper." } ], "title": "Tostón (Fried Plantains)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tost%C3%B3n_(Fried_Plantains)" }

{ "infobox": { "category": "/wiki/Category:Lebanese_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Toum or thoum is a garlic sauce used in Lebanon." }, { "line_type": "p", "section": null, "text": "The method below is the traditional way toum is prepared in most parts of Lebanon." }, { "line_type": "ul", "section": "Ingredients", "text": "10–40 g fresh, peeled garlic (less for a milder thoum, more for a stronger one)" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, juiced and strained" }, { "line_type": "ul", "section": "Ingredients", "text": "¼–½ tsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Use a pestle (traditionally wooden) to smash the garlic with salt until very smooth; you can add the salt at the beginning or after the garlic is well smashed.Wooden mortar used to prepare toum" }, { "line_type": "ol", "section": "Procedure", "text": "Gradually mix in the oil—start by adding one drop at a time and stirring the oil into the garlic with the pestle. After you've added about 1 tbsp of oil and it's been well incorporated, you can drizzle the oil in rather than adding it drop by drop. After half of the oil is added, alternate a bit of lemon juice with a bit of oil. Don't stop for long while mixing; it's necessary to keep stirring, stopping only for very brief periods. When finished the toum will have a similar consistency to thick mayonnaise." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can also crush the garlic and salt to a very smooth paste and then use a blender or food processor to incorporate the oil and lemon juice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The pH of some olive oils can promote breaking of the emulsion." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "In Lebanon the pestle used is usually wooden; some new one are made of synthetic materials; occasionally you'll see one carved of stone. Carved stone pestles are usually used for kebbeh nayyeh." } ], "title": "Toum (Lebanese Garlic Sauce)", "url": "https://en.wikibooks.org/wiki/Cookbook:Toum_(Lebanese_Garlic_Sauce)" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tourte à la Lorraine is an elaborate meat pie with a pâte brisée (pie dough) base and a puff pastry top which is baked. Ten minutes before the end of the baking period, a savoury egg-and-cream custard is poured through a hole in the pie crust and returned to the oven to set." }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz puff pastry" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz pie dough" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz fresh pork, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz veal, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup Riesling wine" }, { "line_type": "ul", "section": "Ingredients", "text": "2 shallots, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion" }, { "line_type": "ul", "section": "Ingredients", "text": "2 garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "2 sprigs thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "4-spice powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 whole egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg yolk" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the meat, Riesling, salt, pepper, 4-spice powder, shallots, garlic, onion, parsley, bay leaves, thyme, and cloves." }, { "line_type": "ol", "section": "Procedure", "text": "Marinate for 48 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 400°F." }, { "line_type": "ol", "section": "Procedure", "text": "Press the pie dough into a buttered and floured pie dish or cake pan lined with parchment paper." }, { "line_type": "ol", "section": "Procedure", "text": "Place the meat on the pie dough leaving a narrow border all around the edge. Cover the meat with the puff pastry, taking care to moisten with a little water to glue the edges together." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the surface with egg yolk and make a small chimney in the middle (you may use a tube of cardboard covered with foil). Make a pleasing design on the surface of the pastry with a tip of a small knife." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a hot oven for 45 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "During this time, beat the egg and yolk with the cream. Season with grated nutmeg, salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pie from the oven and, with the help of a funnel, pour the cream mixture through the chimney. This operation is a bit delicate. One needs to add a little at a time and then tilt the pan to disperse the liquid throughout the pie." }, { "line_type": "ol", "section": "Procedure", "text": "Return to the oven for 10 minutes." } ], "title": "Tourte à la Lorraine", "url": "https://en.wikibooks.org/wiki/Cookbook:Tourte_%C3%A0_la_Lorraine" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 3, "servings": "6", "time": "1 hour 20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Beef stroganoff, in its simplest form, is simply tender beef with a mushroom and sour cream sauce. It is very popular as a basic food service dish as it is very easy to produce it in large quantities. It is also very popular in Brazil (where it is better known as \"strogonoff\" or \"estrogonofe\"), but the recipe is slightly different there." }, { "line_type": "p", "section": null, "text": "The current accepted history of this dish dates back to the 1890s when a chef working for Count Pavel Alexandrovich Stroganov (the famous Russian general) invented the recipe for a cooking competition in St. Petersburg. After the fall of Imperial Russia, the recipe was popularly served in the hotels and restaurants of China before the start of the Second World War. Russian and Chinese immigrants, as well as U.S. servicemen stationed in China, brought several variants of the dish to the United States, which may account for its popularity during the 1950s. It is commonly served with noodles or rice." }, { "line_type": "p", "section": null, "text": "Despite the allusion of the name \"stroganoff\" to Count Paul Stroganoff, a 19th century Russian diplomat, the origins of the dish have never been confirmed. Larousse Gastronomique notes that similar dishes were known since the 18th century but insists the dish by this specific name was the creation of chef Charles Briere who was working in St. Petersburg when he submitted the recipe to L 'Art Culinaire in 1891, but the dish seems much older. It did not appear in English cookbooks until 1932, and it was not until the 1940s that beef stroganoff became popular for elegant dinner parties in America." }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds (900 g) beef chuck roast" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon (2.5 ml) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon (2.5 ml) ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "8 tablespoons (110 g) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "4 green onions (white parts only), sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons (60 ml) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "10.5 ounces (300 ml) condensed beef broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon (5 ml) prepared mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "6 ounces (150 g) sliced canned mushrooms, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (160 ml) sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (160 ml) white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground black pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Remove any fat and gristle from the roast, and cut into strips ½ inch thick by 2 inches long. Season with ½ teaspoon each of salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and simmer for 1 hour or until the meat is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Green onion and canned mushrooms can be replaced with white onion and fresh mushrooms, respectively. Fry both until soft." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add a dash of Worcestershire Sauce." } ], "title": "Traditional Beef Stroganoff", "url": "https://en.wikibooks.org/wiki/Cookbook:Traditional_Beef_Stroganoff" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Here's a traditionalist view on how to make it, which shares much with George Orwell's essay, \"A Nice Cup of Tea\"." }, { "line_type": "ul", "section": "Ingredients", "text": "Loose-leaf tea" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk (traditionally full-fat, but semi-skimmed will do)" }, { "line_type": "ol", "section": "Procedure", "text": "Bring freshly drawn water to a boil in a kettle." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, prepare your teapot. A stainless steel pot may be used, but earthenware is preferred. Add some hot water and let the warmth pervade the pot. Drain off the hot water. Remember to take the pot to the water, never the water to the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tea, measured according to the size of the teapot and the strength of tea you prefer. In a large teapot (serving 4 cups), 2 teaspoons will give a fairly weak tea, perhaps enough to console one for a lost umbrella on a rainy day, and 2 should be strong enough for being stood up on a Friday night. A broken heart may need 6." }, { "line_type": "ol", "section": "Procedure", "text": "Add the water as soon as it boils, and leave it to stand for 5 minutes (and no longer) before serving." }, { "line_type": "ol", "section": "Procedure", "text": "Add milk to taste. If you are familiar with the strength of tea you make and the size of the cups, you can follow the 'milk in first' technique. Otherwise, add milk to the tea, to ensure you get the right colour." }, { "line_type": "ol", "section": "Procedure", "text": "Add sugar according to taste and the extent of the emotional crisis you are trying to overcome." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with a biscuit or two, and prepare to feel much better." } ], "title": "Traditional British Brewed Tea", "url": "https://en.wikibooks.org/wiki/Cookbook:Traditional_British_Brewed_Tea" }

{ "infobox": { "category": null, "difficulty": 2, "servings": "8 litres", "time": "Active time: 30 minutesFermentation: 4 days" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Sima is a Finnish, lemon-flavored mead mostly consumed during the celebrations of the 1st of May. A glass of sima is traditionally accompanied by a funnel cake or sugar coated donut." }, { "line_type": "p", "section": null, "text": "The purpose of the fermentation is mainly to make the drink bubbly; the alcohol content of traditionally prepared sima is only 0.5-0.8%. As the drink is meant to be consumed in reasonable quantities anyway, a glass of sima is generally considered suitable for children over five years of age.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "8 litres water" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 lemons" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp yeast (ordinary baker's yeast, either fresh or dry)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful of raisins" }, { "line_type": "ul", "section": "Equipment", "text": "Container large enough to hold all of the sima (a big plastic bucket for example)" }, { "line_type": "ul", "section": "Equipment", "text": "Empty bottles" }, { "line_type": "ul", "section": "Equipment", "text": "Funnel" }, { "line_type": "ol", "section": "Procedure", "text": "Sterilize all of your equipment. A thorough process is described in the mead recipe. However, as the fermentation time of sima is very short (only a few days) and it is usually consumed within a week or so, just washing the bucket and bottles well and then rinsing them with boiling water right before using is generally enough to prevent spoiling." }, { "line_type": "ol", "section": "Procedure", "text": "Boil 4 litres of water." }, { "line_type": "ol", "section": "Procedure", "text": "Wash the lemons well and peel the zest, being careful not to include the bitter white pith. Put the zest into your container." }, { "line_type": "ol", "section": "Procedure", "text": "Slice the lemons and remove the white pith from around the slices. Add the slices into the container." }, { "line_type": "ol", "section": "Procedure", "text": "Add all the sugar into the container with the lemons." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the boiling water on top, and mix well until the sugar is mostly dissolved." }, { "line_type": "ol", "section": "Procedure", "text": "Add 4 litres of cold water so that the mixture will be lukewarm, the right temperature for the yeast to activate. If unsure, check with a thermometer—the temperature should be between 35°C and 45°C." }, { "line_type": "ol", "section": "Procedure", "text": "When the temperature is right, add the yeast. One way is to take a small cup of the mixture from the container, dissolve the yeast in it and then mix it back. Just dropping a crumb of fresh yeast into the container will also work." }, { "line_type": "ol", "section": "Procedure", "text": "Let it stand overnight in room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Bottle it on the next day: add one spoonful of sugar and a few raisins to each bottle before you pour the sima in." }, { "line_type": "ol", "section": "Procedure", "text": "After bottling, let the bottles stand at room temperature out of direct sunlight for 2 more days. The raisins will bloat up and float to the surface." }, { "line_type": "ol", "section": "Procedure", "text": "Move the bottles to your refrigerator. The sima is ready, and should be served cold. It will keep for at least a week in the refrigerator." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "For a simpler process, just squeeze in the juice of 1–2 lemons instead of removing the pith." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "You may use 1 kg brown sugar instead of mixing white and brown to make a darker sima with a stronger brown sugar flavour." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "All the sugar may optionally be replaced with 1 kg honey." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "You can put the bottled sima into the refrigerator immediately instead of fermenting overnight at room temperature. This will cause the fermentation to be slower; the sima will be ready in approximately 5–7 days." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Plastic soda bottles are recommended as pressure can build up in the bottles. An exploding plastic bottle is less dangerous than an exploding glass bottle." }, { "line_type": "ol", "section": "References", "text": "↑ \"Annatko lastesi juoda simaa? – \"Hyvä tiedostaa juoman alkoholipitoisuus\"\". Ilta-Sanomat. 14 April 2015." } ], "title": "Traditional Finnish Lemon Mead (Sima)", "url": "https://en.wikibooks.org/wiki/Cookbook:Traditional_Finnish_Lemon_Mead_(Sima)" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 3, "servings": "8", "time": "1½ hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Template:Nutritionsummary" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 carrots, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 celery stalks, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ lb (680 g) ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (28 oz/800 g) crushed tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "10–15 basil leaves, chopped or torn" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp dried oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "225 ml dry red wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pack of lasagne pasta sheets" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ pints (850 ml) béchamel sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Finely-grated parmesan" }, { "line_type": "ul", "section": "Equipment", "text": "Small nonstick saucepan" }, { "line_type": "ul", "section": "Equipment", "text": "Dutch oven" }, { "line_type": "ul", "section": "Equipment", "text": "Rectangular baking dish" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the olive oil in a Dutch oven over medium high heat until shimmering. Add in ground beef and cook, breaking it up with a wooden spoon, until all liquid had evaporated and meat begins to sizzle (10–15 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in wine, scraping the pot to loosen the fond. Simmer until wine has evaporated." }, { "line_type": "ol", "section": "Procedure", "text": "Add the crushed tomatoes, bring to a simmer, cover, and simmer for 20 minutes. Meanwhile, prepare the béchamel sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 375°F/190°C." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the basil, oregano, salt, and pepper into the ragu." }, { "line_type": "ol", "section": "Procedure", "text": "Place a thin layer of ragu in the base of the ovenproof dish and cover with a single layer of pasta sheets. Spread a layer of béchamel sauce over the pasta. Repeat this until you run out of meat, making sure that you have enough béchamel sauce left to cover the top layer of pasta." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle grated parmesan over the pasta." }, { "line_type": "ol", "section": "Procedure", "text": "Place the dish in the oven on the top shelf and cook for about 45 minutes, or until the top is lightly browned and the sauce is bubbling." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Leaner beef will produce a superior flavor, as it produces less fat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Goat cheese works well in the béchamel sauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Look for San Marzano canned tomatoes. They’re more expensive, but are better quality." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Fresh basil and pepper are recommended." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can substitute the ground beef with other meats." } ], "title": "Traditional Lasagne", "url": "https://en.wikibooks.org/wiki/Cookbook:Traditional_Lasagne" }

{ "infobox": { "category": "/wiki/Category:Dough_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is the traditional pie crust. To ensure a flakey crust (considered desirable), you need to use lard and you need to keep the lard from melting. It's best to use a cold stone rolling pin and surface, and to generally keep everything in the refrigerator until used." }, { "line_type": "p", "section": null, "text": "This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne." }, { "line_type": "ul", "section": "Ingredients", "text": "450 g flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "110 g lard, cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Water or milk" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Add the lard, and cut it into the dry mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Gently mix in just enough water to make a stiff dough." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out the dough in a cool place, and use in your recipe." } ], "title": "Traditional Pie Crust", "url": "https://en.wikibooks.org/wiki/Cookbook:Traditional_Pie_Crust" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": "4", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Known as pilau, pullao, pulao and pilaf, this rice dish will take between up to an hour to prepare if made the traditional way. The cooking time can be reduced with various ingredient compromises, like using ready-fried onions instead of caramelizing the onion yourself, and using quorn mince rather than taking the time to brown lamb mince. Many Indians are vegetarian, and meat is not necessary for this dish; omitting the mince and just using chickpeas for the protein, or substituting imitation ground meat will make the recipe vegan or vegetarian." }, { "line_type": "p", "section": null, "text": "There are many possible ingredient variations in this rice recipe, which is cooked from South Asia to the Middle East. This recipe is a South Asian variant cooked on the stove-top, and isn't finished off in the oven or cooked using nuts, raisins, vermicelli or other grains like a Persian pilaf would be. Although the rice in many pilau dishes looks brown, the colour comes from the fact the onion used for the recipe is caramelized, not from using brown rice. Stirring the rice in the oil before the water is added ensures the grains remain separate. The rice served in many restaurants (and eaten in some Pakistani homes) is very oily, but you do not need to add this much oil to get the proper taste and texture rice." }, { "line_type": "ul", "section": "Ingredients", "text": "425 ml basmati rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion or ½ large onion, peeled and finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 cloves of garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Garam masala spice mixture" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g minced meat (lamb or mutton are most common, but you could use beef or imitation meat)." }, { "line_type": "ul", "section": "Ingredients", "text": "400 g tinned chickpeas (240 g drained weight)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large tomato, diced, or 1 dozen cherry tomatoes, cut into eighths" }, { "line_type": "ul", "section": "Ingredients", "text": "Frozen petits pois (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil (use sunflower oil or a similar vegetable oil without a strong taste) or ghee" }, { "line_type": "ul", "section": "Ingredients", "text": "575 ml water" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the rice in several changes of water and leave it to soak while you prepare the other ingredients, changing the water whenever you have a spare moment." }, { "line_type": "ol", "section": "Procedure", "text": "Chop the onion, and heat the oil or ghee in the saucepan. Add the onion to the pan and fry over a very low heat until caramelized, stirring frequently to prevent them burning. The onions must be browned, not translucent, to get the authentic flavour. This will take at least 15 minutes. If you want to save time, you can do as many Pakistani cooks do and use the ready-fried onions that can be bought in large bags in Asian supermarkets (or in small, expensive pots sold as \"crispy salad onions\" in English supermarkets). If using ready-fried onions, skip this step and add them when you add the water." }, { "line_type": "ol", "section": "Procedure", "text": "While the onions are browning, prepare the other ingredients (not forgetting to stir the onions occasionally). Bash the garlic in a mortar and pestle with some salt, chop the tomatoes and drain the chickpeas." }, { "line_type": "ol", "section": "Procedure", "text": "When the onions look like they are beginning to brown, add the garlic and any powdered or seed spices. Do not add them earlier than this or they will burn in the long time the onions take to caramelize." }, { "line_type": "ol", "section": "Procedure", "text": "When the onions and garlic are both done, add the tomatoes and stir for a minute or so. This will help to deglaze the pan and seems to stop the onions cooking any more. Turn up the heat and add the mince. If using meat mince, cook until completely browned (5–10 minutes). If using quorn mince, you just need to cook for a couple of minutes until heated through." }, { "line_type": "ol", "section": "Procedure", "text": "While the mince is cooking, drain the washed rice in a sieve and put a kettle of water on to boil. When the mince is cooked, add the drained rice to the pan, along with a little extra oil or ghee if necessary. Stir the rice gently until it is coated in the oil, taking care not to break up the grains." }, { "line_type": "ol", "section": "Procedure", "text": "Add 575 ml hot water, along with the drained chickpeas and any larger spices like bay leaves, cardamom pods or cloves. Add the salt and bring to the boil." }, { "line_type": "ol", "section": "Procedure", "text": "Once boiled, put on a tight-fitting lid and turn the heat to very low. Cook for 25 minutes and do not remove the lid." }, { "line_type": "ol", "section": "Procedure", "text": "After 25 minutes, remove the lid, add the peas, cover with a clean teatowel (optional) and replace the lid. Turn off the heat and leave to rest for 5 minutes; the peas will cook in the residual heat and the teatowel will absorb excess moisture/condensation." }, { "line_type": "ol", "section": "Procedure", "text": "Turn out onto a serving platter (separate large lumps by pressing with the back of a spoon) or plate up. Add any garnishes, and serve with yoghurt." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Basmati rice will produce the best flavour, but other long-grain rice can be used." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A cast iron pan with a thick bottom will reduce the likelihood of the rice burning at the bottom. The saucepan you use should have a minimum of 20–22 cm diameter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Whether to serve this dish as a meal in itself or a side dish depends on the ingredients used. If you have used ingredients containing protein, like mince or chickpeas, it can be served as a meal in itself with perhaps just a side salad. If you omit most of the ingredients, it can serve as a plainer foil to a spicy dish ." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Chopped chillies may be added and the frying stage, but if you are going to be eating the rice with curry you may prefer it plain." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Dried chickpeas are cheaper than tinned chickpeas but much less convenient—they must be soaked overnight and then cooked for a long time separately to the rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Other ingredients, such as cubed potatoes (1–2 cm to a side), diced carrots or courgettes (zucchini) cut into matchsticks can be added when the water is added. Ingredients like diced mushrooms or cubes of aubergine (eggplant) (1–2 cm to a side) can be added at the frying stage." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sliced reconstituted dried mushrooms are a non-traditional but tasty variant that can be added either during the frying stage or when the water is added. Use 6–8 dried mushrooms, remembering that their size will increase greatly when soaked. Large bags of shiitake-like dried mushrooms can be bought cheaply in Chinese supermarkets, and the soaking liquid from the mushrooms can be substituted for some of the water to give the rice a really rich, tasty flavour without using any meat (just make sure to either strain the liquid through cheesecloth or leave the last centimetre or so of liquid in the jug to avoid getting any grit that has been washed off the mushrooms in your rice)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The rice can be garnished with toasted flaked almonds when it is turned out onto a plate." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Please note that the amounts of rice needed is given by volume, not weight." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The rice should be well washed. Skipping the washing step will cause the rice to gum together because of the starch." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Be careful to use the right proportions of water. If you use too much, the rice will be soggy, and if you use too little it may be hard in the middle. The rice should have absorbed all the water by the end of the cooking time; if you have to drain water off, you have used too much. If you are using a lot of wet ingredients, you may need to reduce the quantity of water used very slightly." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Different rice varieties require different amounts of water, so if you wanted to make this recipe using brown rice instead of white basmati rice, you would need to change the amount of water." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you are not using mince, you need less spices, and if you are using mince, you need more spices." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Quorn mince can be cooked from frozen but meat mince must be defrosted." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The spice mixture can be bought pre-mixed from Asian supermarkets or you can make your own using cumin, coriander powder, powdered ginger, turmeric, nutmeg, cardamom, fennel seeds, pepper, cloves, bay leaves etc. At least a teaspoon of cumin and coriander is essential, but you can pick and choose which of the others you want to include, or use just a pinch or two of each of them." }, { "line_type": "ul", "section": "Warnings", "text": "Do not store the cooked rice at room temperature—this can cause food poisoning." } ], "title": "Traditional Pilau Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Traditional_Pilau_Rice" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A traditional pound cake recipe would specify one pound each of flour, butter, eggs, and sugar. These quantities are too great for most modern families, but an excellent cake can be made with half quantities. It is usual to weigh the eggs first and then use the same weights of the other ingredients; with a traditional pair of kitchen scales, the eggs are simply used instead of weights." }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound self-raising flour (or rice flour for gluten-free)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound (4 ea.) eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound caster sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla extract (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound assorted dried fruit (currants, sultanas, and raisins, with perhaps a lesser quantity of glacé cherries; optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 175°C (350°F or Gas Mark 4)." }, { "line_type": "ol", "section": "Procedure", "text": "Cream the butter and sugar together until fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in the eggs and add the vanilla extract." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually sift in the dry ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer to a greased and floured baking pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 35 minutes or until a skewer inserted shows no moist crumbs when removed." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "½ pound (or lb) is equal to 1 cup or 8 oz or approximately 227 grams (or g). Needless to say, in this recipe, 250 grams of each ingredient could be used." } ], "title": "Traditional Pound Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Traditional_Pound_Cake" }

{ "infobox": { "category": null, "difficulty": 2, "servings": "4–8", "time": "80 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Traditional tuna casserole is a simple, quick-to-make meal, mentioned by Garrison Keillor on A Prairie Home Companion." }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 cans (12 ounces / 300 g) tuna" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) uncooked macaroni, or other short pasta" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can of peas" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can of mushrooms" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons minced onion" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ cup (30 ml) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (10.75 ounces / 305 g) cream of mushroom or cheddar cheese soup" }, { "line_type": "ul", "section": "Ingredients", "text": "Several slices of cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350–400°F (180–200°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Mix all ingredients, except cheese slices, in a large casserole dish." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 1 hour, stirring 2 or 3 times." }, { "line_type": "ol", "section": "Procedure", "text": "When macaroni is tender, cover top with cheese slices, and return to oven for 5 minutes to melt." }, { "line_type": "ol", "section": "Procedure", "text": "Assemble all ingredients, except sliced cheese, in large skillet with 1–1½ cups (240–360 ml) hot water." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to boil, and simmer 15 minutes, frequently stirring." }, { "line_type": "ol", "section": "Procedure", "text": "Melt cheese on top before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This tastes great with a teaspoon or two of Texas Pete hot sauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may substitute chopped chicken or turkey for the tuna." } ], "title": "Traditional Tuna Casserole", "url": "https://en.wikibooks.org/wiki/Cookbook:Traditional_Tuna_Casserole" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "5 eggs, yolks and whites separated" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup self rising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can sweetened condensed milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can evaporated milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cup heavy whipping cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "3 egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp cream of tartar (optional but used for stabilizing the egg whites; increasing their heat tolerance and volume)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F. Grease and flour cake pan." }, { "line_type": "ol", "section": "Procedure", "text": "Using a standing mixer with the whisk attachment, whip egg whites until frothy: Slowly bring the mixer to the fastest speed, stopping for a minute on each speed." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly beat in the sugar and vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the egg yolks, and finally the flour." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer batter to prepared cake pan, and bake for 20 minutes in the preheated oven." }, { "line_type": "ol", "section": "Procedure", "text": "Remove cake and let cool to room temperature. Poke several holes in the cake." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the condensed milk, evaporated milk, cream, and vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Heat for 5 minutes, stirring constantly. The idea is just to bring all the flavors together, so don’t overheat the milk." }, { "line_type": "ol", "section": "Procedure", "text": "Let the milk mixture cool to room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly pour the milk mixture over the cake. Since you greased the cake pan the milk will flow around and under the cake. The cake will absorb most of the milk." }, { "line_type": "ol", "section": "Procedure", "text": "Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly bring the mixer to the fastest speed stopping for a minute or so on each speed." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cream of tartar." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly beat in the granulated sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the meringue on top of the cake." }, { "line_type": "ol", "section": "Procedure", "text": "Use a blowtorch or the oven broiler to gently toast the meringue. Once the meringue starts to change color you have a few seconds before it burns, so stay alert." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It is very important to separate the eggs correctly when making the meringue. If the yolk breaks and your egg whites contain drops of yolk, the meringue will not form correctly." }, { "line_type": "ul", "section": "See also", "text": "Cookbook:Tres Leches Cake II" } ], "title": "Tres Leches Cake I", "url": "https://en.wikibooks.org/wiki/Cookbook:Tres_Leches_Cake_I" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tres leches cake is a popular Latin American dessert using 3 types of milk." }, { "line_type": "ul", "section": "Ingredients", "text": "1 box of white cake mix, preferably with pudding in the mix" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can of sweetened condensed milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can of evaporated milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup of heavy whipping cream or half and half" }, { "line_type": "ul", "section": "Ingredients", "text": "1 container of cool whip" }, { "line_type": "ol", "section": "Procedure", "text": "Prepare cake mix as directed on the package. Transfer to a greased baking dish or cake pan, and bake per the directions." }, { "line_type": "ol", "section": "Procedure", "text": "While the cake is baking, combine the sweetened condensed milk, evaporated milk, and heaving whipping cream to make the milk mixture. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "When the cake is finished baking, remove from the oven and poke holes all over the top of the cake with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Pour all of the milk mixture on top of the cake." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the cake, and refrigerate it for 8 hours or overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Immediately before serving, spread cake with cool whip or as guests prefer." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Regular cake frosting is an option, although the cake becomes very sweet. Cool whip is found to add just the right touch of sweetness." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can also prepare 2 cakes. After soaking with the milk mixture, add your choice of filling on top of the first cake layer. Then, place the second cake layer on top and soak with milk mixture—this can be a very messy process, so take care to prevent milk from seeping out of the cake sides and bottom. Frost or spread with cool whip as normal." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Liqueur can be added to the milk mixture for flavoring." } ], "title": "Tres Leches Cake II", "url": "https://en.wikibooks.org/wiki/Cookbook:Tres_Leches_Cake_II" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": "6", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tri-colored autumn rice balls (san-shoku ohagi) is a simple a tea sweet, which was at one time served during the autumn equinox celebration. The name comes from a type of bush clover that only blooms in the fall. Serve these rice balls with your finest cup of tea." }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups prepared steamed sweet rice" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup toasted black sesame seeds, lightly crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup smooth Japanese bean paste (koshi-an), chilled" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup roasted soybean powder (kinako) or toasted ground pecans" }, { "line_type": "ol", "section": "Procedure", "text": "Mix sesame seeds and sugar in a small bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Moisten your hands with water and divide warm rice into 12 equal portions." }, { "line_type": "ol", "section": "Procedure", "text": "Shape 4 portions into balls. Moisten a clean dish towel and squeeze it dry." }, { "line_type": "ol", "section": "Procedure", "text": "Place 2½ tablespoons bean paste on towel; pat into a 4-inch circle." }, { "line_type": "ol", "section": "Procedure", "text": "Place 1 rice ball in the centre of the bean paste circle and use towel to mould bean paste around the rice ball." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat this 3 more times, using another ½ cup of bean paste and the other 3 rice balls." }, { "line_type": "ol", "section": "Procedure", "text": "Place these on a nice serving tray. Flatten the remaining eight rice portions." }, { "line_type": "ol", "section": "Procedure", "text": "Form the remaining bean paste into 8 balls (about 2 teaspoons per ball). Place a bean paste ball in the centre of each piece of flattened rice and shape the rice around it." }, { "line_type": "ol", "section": "Procedure", "text": "Mould these stuffed rice balls into oval shapes. Roll 4 ovals in the sesame-sugar mixture. Roll the other 4 balls in the roasted soybean powder. Add these to the serving tray." } ], "title": "Tri-Colored Autumn Rice Balls", "url": "https://en.wikibooks.org/wiki/Cookbook:Tri-Colored_Autumn_Rice_Balls" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "6", "time": "25 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Trifle, also commonly known as sherry trifle, is a traditional layered dessert in many countries. It can be prepared with or without alcohol, and the nonalcoholic version is popular with children." }, { "line_type": "ul", "section": "Ingredients", "text": "1 swiss roll or similar sponge cake" }, { "line_type": "ul", "section": "Ingredients", "text": "50–100 ml dry sherry" }, { "line_type": "ul", "section": "Ingredients", "text": "1 packet/sachet fruit-flavoured jelly (can be found under the brand names \"Quick-Jel\" or \"Jell-O\")" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tin of peach segments" }, { "line_type": "ul", "section": "Ingredients", "text": "Custard" }, { "line_type": "ul", "section": "Ingredients", "text": "Whipped double cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Hundreds and thousands, sprinkles, or other sweet topping (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Slice the Swiss roll approximately ¾-inch (2 cm) thick, and line the base of a Pyrex casserole dish with it." }, { "line_type": "ol", "section": "Procedure", "text": "Pour sherry over the swiss roll." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the peaches, keeping the juice/syrup aside and then arrange the peaches over the swiss roll." }, { "line_type": "ol", "section": "Procedure", "text": "Prepare the jelly as per the instructions, you may wish to use the syrup from the peaches for this. Pour the jelly into the casserole dish and allow to set in the fridge." }, { "line_type": "ol", "section": "Procedure", "text": "Make the custard, again as per the instructions (use fresh or powdered as opposed to canned). Allow this to cool to lukewarm, and pour into the casserole. Allow this to set in the fridge." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the cream for the top of the trifle and spread it over the custard. Garnish with hundreds and thousands, sprinkles, or other cake decorations." }, { "line_type": "ol", "section": "Procedure", "text": "Serve!" } ], "title": "Trifle", "url": "https://en.wikibooks.org/wiki/Cookbook:Trifle" }

{ "infobox": { "category": "/wiki/Category:Bulgarian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Shkembe chorba is a popular meat dish in Bulgarian cuisine." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "3½ cup beef stock" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. onion, chopped fine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. bell pepper, cut into thin-strips" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp dried marjoram" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp parsley, chopped fine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (6 oz / 180 g) tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. garlic clove, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ lb (675 g) tripe, cooked" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup grated Kashkaval cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Combine onion, red pepper, butter in large saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle flour over onion mixture, then stir in the tomato paste." }, { "line_type": "ol", "section": "Procedure", "text": "Cut tripe into thin strips." }, { "line_type": "ol", "section": "Procedure", "text": "Add tripe pieces, stock, salt, marjoram and bay leaf to onion mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Partially cover the pot and simmer 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and discard bay leaf." }, { "line_type": "ol", "section": "Procedure", "text": "Pour soup into a tureen or serve in individual bowls." }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl, combine parsley, garlic and cheese. Sprinkle over hot soup and serve immediately." } ], "title": "Tripe Soup (Shkembe Chorba)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tripe_Soup_(Shkembe_Chorba)" }

{ "infobox": { "category": "/wiki/Category:French_recipes", "difficulty": 2, "servings": "12–14", "time": "25 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "6 lb tripe, cut into 2-inch squares" }, { "line_type": "ul", "section": "Ingredients", "text": "1 calf's foot, boned and cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lb marrow bone" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup apple brandy" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups dry white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups beef broth" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups diced carrots" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups chopped onions" }, { "line_type": "ul", "section": "Ingredients", "text": "3 garlic cloves, pressed or minced" }, { "line_type": "ul", "section": "Ingredients", "text": "10 shallots, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup celery leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup parsley, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 300°F." }, { "line_type": "ol", "section": "Procedure", "text": "Mix all of the ingredients together." }, { "line_type": "ol", "section": "Procedure", "text": "Place in a deep casserole or Dutch oven with a tight fitting lid. Then, wrap the casserole completely in foil." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 10–12 hours. Remove bones before serving." } ], "title": "Tripes à la mode de Caen (Norman Stewed Tripe)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tripes_%C3%A0_la_mode_de_Caen_(Norman_Stewed_Tripe)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "24", "time": "25 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "110 g (3.9 oz / 1 stick) unsalted butter, plus extra for greasing" }, { "line_type": "ul", "section": "Ingredients", "text": "180 g (6.3 oz / 1 cup) soft light brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large egg" }, { "line_type": "ul", "section": "Ingredients", "text": "225 g (7.9 oz / 1¾ cups) plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "30 g (1.1 oz / ¼ cup) cocoa powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp bicarbonate of soda" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "60 g (2.1 oz / ¾ cup) white chocolate chips" }, { "line_type": "ul", "section": "Ingredients", "text": "60 g (2.1 oz / ¾ cup) milk chocolate chips" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 190 °C (374 °F). Grease 3 baking trays." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the flour, cocoa, bicarbonate of soda and salt in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the butter and sugar in a mixing bowl until soft and fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in the egg." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the dry ingredients into the wet ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the chocolate chips into the dough." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon heaped tablespoons of dough onto the baking trays, well spaced apart." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 12–15 minutes. If you want a chewy texture, reduce the time to 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the cookies to wire racks and leave them to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Enjoy!" } ], "title": "Triple Chocolate Chip Cookies", "url": "https://en.wikibooks.org/wiki/Cookbook:Triple_Chocolate_Chip_Cookies" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Ripe plantains (gonja)" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "Smoked sausages (farmers choice smokies)" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable confetti (chopped carrots, tomatoes, onions, bell peppers, etc. As many colours as you can get)" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 175°C." }, { "line_type": "ol", "section": "Procedure", "text": "Peel the plantains and smear them with butter. Place on oven tray." }, { "line_type": "ol", "section": "Procedure", "text": "Place sausages on oven rack." }, { "line_type": "ol", "section": "Procedure", "text": "Put tray and rack in oven." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 170°C for 30–35 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Chop the vegetables, and douse with olive oil and vinegar." }, { "line_type": "ol", "section": "Procedure", "text": "Serve and sprinkle with black pepper if you so wish." } ], "title": "Tropical Sausage Combo", "url": "https://en.wikibooks.org/wiki/Cookbook:Tropical_Sausage_Combo" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 3, "servings": null, "time": "50–55 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A delicious square recipe with a tropical flavor." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 g) margarine, cold" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 g) coconut" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tin crushed pineapple, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon margarine, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon lemon juice" }, { "line_type": "ol", "section": "Procedure", "text": "Stir together flour, sugar and baking powder using a wooden spoon." }, { "line_type": "ol", "section": "Procedure", "text": "Cut in the margarine until the mixture looks like fine crumbs." }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl, beat the egg well. Mix into dry mixture using wooden spoon until combined." }, { "line_type": "ol", "section": "Procedure", "text": "Press into lined and lightly greased square tray." }, { "line_type": "ol", "section": "Procedure", "text": "Drain all of the juice out of the pineapple by wringing it in a cloth." }, { "line_type": "ol", "section": "Procedure", "text": "Add and mix remaining ingredients with the pineapple using a wooden spoon. Do not overwork it." }, { "line_type": "ol", "section": "Procedure", "text": "Spread evenly over base." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 350°F (180°C), or until topping is set and coconut is light brown." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool before removing from pan." } ], "title": "Tropical Squares", "url": "https://en.wikibooks.org/wiki/Cookbook:Tropical_Squares" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tub tim krob (Thai: ทับทิมกรอบ)[1] is one of the most famous Thai desserts. It is made of cubes of water chestnuts coated with red food coloring. This dessert is also known as “Red Rubies” because its appearance looks similar to bright red rubies. It is usually eaten with coconut milk and ice cubes, which makes it very tasty and refreshing. It is a perfect Thai dessert to eat after a hot and spicy Thai meal. There are several methods of making Tub Tim Krob, but the most basic version below takes only five steps to make.[2]" }, { "line_type": "p", "section": "Ingredients", "text": "There are five main ingredients for this dessert.[3]" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup coconut milk" }, { "line_type": "ul", "section": "Ingredients", "text": "5 drops red food coloring" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup tapioca flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ can whole water chestnuts" }, { "line_type": "ol", "section": "Procedure", "text": "Peel and cut the water chestnuts into small cubes." }, { "line_type": "ol", "section": "Procedure", "text": "Soak the water chestnut cubes in red food coloring until their color changes to red." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the colored water chestnut cubes with tapioca flour until the skin of the cubes is covered with the flour." }, { "line_type": "ol", "section": "Procedure", "text": "Boil them in hot water for several minutes or until the water chestnut cubes float to the top of the water." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the water chestnut cubes with coconut milk and serve with ice cubes in a bowl." }, { "line_type": "ol", "section": "References", "text": "↑ \"Red Rubies\". Thelittleteochew. Retrieved 2 September 2014." }, { "line_type": "ol", "section": "References", "text": "↑ \"Tub Tim Krob Recipe\". Thaitable. Retrieved 2 September 2014." }, { "line_type": "ol", "section": "References", "text": "↑ \"Tub Tim Krob\". Amazingthaifood. Amazingthaifood. Retrieved 2 September 2014." } ], "title": "Tub Tim Krob (Thai Water Chestnuts in Coconut)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tub_Tim_Krob_(Thai_Water_Chestnuts_in_Coconut)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": "Prep: 10 minutesCooking: 30 minutesTotal: 42 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tubani is a Nigerian dish eaten by the Hausa people. It is made from maize, soya beans, and baobab leaf powder." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups corn" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups soy beans" }, { "line_type": "ul", "section": "Ingredients", "text": "4 spoonfuls of kuka (baobab leaf powder)" }, { "line_type": "ul", "section": "Ingredients", "text": "Potash" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil for frying" }, { "line_type": "ol", "section": "Procedure", "text": "Blend all the ingredients together, adding water as needed to make a smooth dough." }, { "line_type": "ol", "section": "Procedure", "text": "Mold the dough into your desired shape." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the dough in vegetable oil." } ], "title": "Tubani (Nigerian Corn and Soybean Fritter)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tubani_(Nigerian_Corn_and_Soybean_Fritter)" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Yes, canned tuna is the poster child for gross canned food, but this salad will change that." }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (12 oz) water-pack albacore tuna, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp Dijon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp freshly-squeezed lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp grated lemon zest" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup fresh basil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp fresh rosemary, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup fresh oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup flat-leaf parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup fresh marjoram" }, { "line_type": "ul", "section": "Ingredients", "text": "Hot sauce, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup crumbled feta cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Combine juice, zest, mustard, hot sauce, and Worcestershire sauce. Slowly stream in olive oil while whisking continuously until oil has been integrated." }, { "line_type": "ol", "section": "Procedure", "text": "Season to taste with salt and freshly ground black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Combine remaining ingredients except for cheese. Add dressing and toss to coat. Sprinkle with feta before serving." } ], "title": "Tuna and Herb Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Tuna_and_Herb_Salad" }

{ "infobox": { "category": "/wiki/Category:Tuna_recipes", "difficulty": 1, "servings": "6", "time": "45 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 cans of tuna in water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can each of cream of celery soup, cream of chicken soup, and cream of mushroom soup (substitute cream of potato if you don't like mushrooms)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bag of frozen vegetables (peas, carrots, and corn)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large bag of egg noodles" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can of fried onion rings, 1 packet potato chips, or 1 small packet corn flakes" }, { "line_type": "ol", "section": "Procedure", "text": "Cook egg noodles as directed on package. While boiling water, preheat oven to 400°F." }, { "line_type": "ol", "section": "Procedure", "text": "Drain egg noodles. Mix together all ingredients except fried onion rings. Put in a casserole dish or a 9 x 13 x 2-inch pan. Bake for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle fried onion topping on top of baked casserole. Bake for an additional 3 minutes, or until fried onion is slightly brown." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool for 5 minutes and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can substitute any of the cream soups with the flavor of your choice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can sprinkle with Old Bay or any other seafood seasoning for added taste." } ], "title": "Tuna Casserole", "url": "https://en.wikibooks.org/wiki/Cookbook:Tuna_Casserole" }

{ "infobox": { "category": "/wiki/Category:Curry_recipes", "difficulty": 1, "servings": "2", "time": "20 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons (45 g / 45 ml) butter or olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon (8 g) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon (6 g) curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml (1 cup + 1 tablespoon) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g (3½ oz) frozen vegetables, such as carrot slices, green beans, or peas" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (150 g/5¼ oz) tuna in water, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil or melt the butter in a saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the onion in the butter or olive oil until transparent." }, { "line_type": "ol", "section": "Procedure", "text": "Add the flour and stir until the flour is completely incorporated." }, { "line_type": "ol", "section": "Procedure", "text": "Add the curry powder and stir until it is completely incorporated." }, { "line_type": "ol", "section": "Procedure", "text": "Add the milk and frozen veggies and stir until the mixture gets hot again." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the tuna." }, { "line_type": "ol", "section": "Procedure", "text": "Salt and pepper to taste. Tuna is naturally salty, so add the tuna before tasting." }, { "line_type": "ol", "section": "Procedure", "text": "Heat thoroughly and serve over rice." } ], "title": "Tuna Curry", "url": "https://en.wikibooks.org/wiki/Cookbook:Tuna_Curry" }

{ "infobox": { "category": "/wiki/Category:Tuna_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 cups (720 ml) cooked mashed potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tin (425 g) tuna, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 ml) tinned corn" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 ml) frozen peas, thawed and drained" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) cooked carrots, cut into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons fresh chopped herbs (e.g. coriander, basil, parsley)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon chilli sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) breadcrumbs" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients except breadcrumbs in a large bowl and mix until combined." }, { "line_type": "ol", "section": "Procedure", "text": "Shape mixture into patties and gently roll in breadcrumbs until well coated." }, { "line_type": "ol", "section": "Procedure", "text": "Either:\nPlace patties on a baking tray and cook in a moderately hot oven (200°C /400°F) for 30–35 minutes, turning once until golden brown and crisp; or\nPlace patties under a moderately hot grill and cook for 8–10 minutes each side until golden brown and crisp; or\nHeat a small amount oil in a large frying pan and fry patties for 5 minutes each side until crisp and golden, drain well and keep warm to serve." }, { "line_type": "ol", "section": "Procedure", "text": "Place patties on a baking tray and cook in a moderately hot oven (200°C /400°F) for 30–35 minutes, turning once until golden brown and crisp; or" }, { "line_type": "ol", "section": "Procedure", "text": "Place patties under a moderately hot grill and cook for 8–10 minutes each side until golden brown and crisp; or" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a small amount oil in a large frying pan and fry patties for 5 minutes each side until crisp and golden, drain well and keep warm to serve." } ], "title": "Tuna Fish Cakes", "url": "https://en.wikibooks.org/wiki/Cookbook:Tuna_Fish_Cakes" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": "3", "time": "25 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a simple fried rice made with canned tuna and vegetables, seasoned with honey miso sauce." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup basmati rice, prepared as a firm and dry pilav" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium red onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup or more shredded cabbage" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful of bean sprouts" }, { "line_type": "ul", "section": "Ingredients", "text": "Red pepper paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Hot paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp miso" }, { "line_type": "ul", "section": "Ingredients", "text": "½–¾ tbsp honey" }, { "line_type": "ul", "section": "Ingredients", "text": "Tabasco to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can good-quality tuna" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, if needed" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped scallions" }, { "line_type": "ul", "section": "Ingredients", "text": "Katsuobushi" }, { "line_type": "ol", "section": "Procedure", "text": "Prepare a pilaf-style rice. This should be dry with little fat or excess moisture." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the onion in 1 tbsp olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cabbage and bean sprouts." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in red pepper paste and paprika." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cooked rice." }, { "line_type": "ol", "section": "Procedure", "text": "Add the miso and honey, and combine thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Add Tabasco if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the tuna." }, { "line_type": "ol", "section": "Procedure", "text": "Move the rice to one side of the skillet and crack in the eggs." }, { "line_type": "ol", "section": "Procedure", "text": "When they are ready, mix the scrambled eggs in with the rice." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with katsuobushi and scallions before serving." } ], "title": "Tuna Fried Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Tuna_Fried_Rice" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 1, "servings": "4", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tuna glop a simple, quick-to-make meal" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cup (240 ml) elbow macaroni pasta" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (10 oz / 300 g) cream of mushroom soup" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (6 oz / 170 g) chunk tuna in water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups frozen vegetables, such as peas and carrots" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup crushed potato chips (crisps)" }, { "line_type": "ol", "section": "Procedure", "text": "Prepare macaroni according to directions on the package, but without salt. Drain and return to pot." }, { "line_type": "ol", "section": "Procedure", "text": "Add cream of mushroom soup." }, { "line_type": "ol", "section": "Procedure", "text": "Drain tuna and add." }, { "line_type": "ol", "section": "Procedure", "text": "Add frozen vegetables and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "If you prefer crunchy vegetables, heat for 5 minutes over low heat, stirring frequently. Heat longer if you prefer softer vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Serve topped with crushed potato chips (crisps)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This is a recipe with a great deal of room for variation. All the ingredients can be substituted: other small noodles for the macaroni, chopped turkey or chicken for tuna, cream of celery for cream of mushroom, or fresh chopped vegetables for frozen. Corn flakes cereal can even be substituted for the chips (crisps)." } ], "title": "Tuna Glop", "url": "https://en.wikibooks.org/wiki/Cookbook:Tuna_Glop" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 1, "servings": "4", "time": "45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This practical and tasty recipe can be served either hot or cold as a fast main course or for a picnic or a buffet." }, { "line_type": "ul", "section": "Ingredients", "text": "200 g tuna in olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g ricotta cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g capers" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g grated parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon chopped parsley or basil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 180ºC before beginning preparation." }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl beat the eggs and mix in well the drained tuna with the ricotta." }, { "line_type": "ol", "section": "Procedure", "text": "Add a little salt and pepper, the lemon zest, basil or parsley, Parmesan and half the bread crumbs." }, { "line_type": "ol", "section": "Procedure", "text": "Distribute a trickle of olive oil in an ovenproof dish." }, { "line_type": "ol", "section": "Procedure", "text": "Work the ingredients well and, with the help of two spoons, form medium-sized balls to be covered in the other half of the breadcrumbs and lay them in the ovenproof dish." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the oven for 25–30 minutes and serve warm or cold drizzling with lemon juice and accompanied by a green salad." } ], "title": "Tuna Melt Fishcakes", "url": "https://en.wikibooks.org/wiki/Cookbook:Tuna_Melt_Fishcakes" }

{ "infobox": { "category": "/wiki/Category:Casserole_recipes", "difficulty": 1, "servings": "5", "time": "45 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cans (drained) or pouches (12 ounces each) tuna" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups hot, cooked medium egg noodles" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups frozen peas" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (21 ounces) condensed cream of mushroom soup" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons dry bread crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon melted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 teaspoons dried minced onion (onion)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼–1 teaspoon Texas Pete or other hot sauce (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 ounces cheese, shredded or sliced to cover casserole" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 400°F." }, { "line_type": "ol", "section": "Procedure", "text": "Shred tuna and stir into 3-quart casserole with milk, noodles, peas, and soup. Add onions and hot sauce if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Bake until hot, about 25–30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from oven, and top with bread crumbs mixed with butter or with cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Bake another 5 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Replace half of mushroom soup with cream of celery." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try replacing breadcrumbs with crushed potato chips." } ], "title": "Tuna Noodle Casserole", "url": "https://en.wikibooks.org/wiki/Cookbook:Tuna_Noodle_Casserole" }

{ "infobox": { "category": "/wiki/Category:Casserole_recipes", "difficulty": 1, "servings": "8", "time": "40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tuna rice casserole is a simple, quick-to-make meal that even kids can make!" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (12 ounces / 300 g) tuna" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package (10 ounces / 280 g) frozen peas, cooked" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups cooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (6 ounces / 180 ml) water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (10 ounces / 280 g) cheddar cheese soup" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 400°F (200°C)." }, { "line_type": "ol", "section": "Procedure", "text": "In large bowl, combine tuna, peas, and rice, and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "In another large bowl, combine cheddar cheese soup and water." }, { "line_type": "ol", "section": "Procedure", "text": "Place soup mixture in bowl with tuna mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Place combined mixture in greased casserole dish." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a preheated 400°F (200°C) oven for 20 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try adding 2 tablespoons minced onion to first bowl before mixing." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Tastes great with a teaspoon or two of Texas Pete hot sauce!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "May substitute chopped chicken or turkey for the tuna." } ], "title": "Tuna Rice Casserole", "url": "https://en.wikibooks.org/wiki/Cookbook:Tuna_Rice_Casserole" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": "2–4", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 large can (12 oz) tuna" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can water chestnuts, drained and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ small onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 stalks celery, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup carrot, shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon Dijon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon soy sauce" }, { "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 can tuna, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ small onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large can (12 oz) tuna" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large bag shredded cheddar cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "3 grapes, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4/3 hot dogs, roughly chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 bags tater-tots, just barely defrosted" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all ingredients in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Chill before serving." }, { "line_type": "ol", "section": "Procedure", "text": "Serve on toast." } ], "title": "Tuna Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Tuna_Salad" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This classic tuna salad recipe is from the 1940's U.S." }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (6–9½­ oz / ~170–270 g) tuna" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ apple, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ stalk celery, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup mayonnaise (low fat can work)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "½ ea. chopped green onion or ½ tsp dried chopped white or yellow onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 hard boiled egg, chopped (or two hard boiled egg whites and a bit of oil olive oil to make up the difference)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground black pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Paprika (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Lettuce (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Drain and squeeze tuna dry, discarding liquid or reserving for some other use." }, { "line_type": "ol", "section": "Procedure", "text": "Combine tuna, apple, celery, mayonnaise, lemon juice, green onion, egg, and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate 1 hour or more." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with paprika and trim with lettuce, if desired." } ], "title": "Tuna Salad (1940)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tuna_Salad_(1940)" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 3, "servings": null, "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A tasty salad for any meat-eating salad lover. Salad consists of bacon, olive, carrot, and turkey piled on a bed of lettuce." }, { "line_type": "ul", "section": "Ingredients", "text": "1 head of lettuce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups of shredded carrots" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup of sliced olives" }, { "line_type": "ul", "section": "Ingredients", "text": "4 to 5 slices of deli turkey" }, { "line_type": "ul", "section": "Ingredients", "text": "4 to 5 slices of cooked bacon" }, { "line_type": "ol", "section": "Procedure", "text": "Cook bacon completely." }, { "line_type": "ol", "section": "Procedure", "text": "Remove excess grease by pressing cooked bacon on disposable paper towel." }, { "line_type": "ol", "section": "Procedure", "text": "Chop bacon strips into small pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Clean lettuce, carrots, and olives." }, { "line_type": "ol", "section": "Procedure", "text": "Shred lettuce either by hand or with a knife." }, { "line_type": "ol", "section": "Procedure", "text": "Lay desired amount of lettuce in clean bowl, a minimum of 2 cups recommended." }, { "line_type": "ol", "section": "Procedure", "text": "Roll deli turkey to form a slender shape." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly slice turkey into circular shapes." }, { "line_type": "ol", "section": "Procedure", "text": "Pile carrots, olive, bacon, and turkey on lettuce." }, { "line_type": "ol", "section": "Procedure", "text": "Top off with your favorite dressing." } ], "title": "Turkey and Bacon Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Turkey_and_Bacon_Salad" }

{ "infobox": { "category": "/wiki/Category:Turkey_recipes", "difficulty": 3, "servings": "2–4", "time": "Soaking: 6 hoursCooking: 1 hour-ish" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Turkey and lima beans is a simple dish with a rich flavour. The turkey mince, simmered in the same water used to cook the Lima beans, produces a flavoursome broth, and the sage really sets off the dish nicely. Great when served over steamed rice." }, { "line_type": "ul", "section": "Ingredients", "text": "500 g (1 lb) minced or ground turkey" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup dried lima beans" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 onions, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 stalks of celery" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful of fresh sage, chopped (or 1–2 tsp of dried sage)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp ground coriander seed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tsp chile flakes or powder (or hot paprika)" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "water" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the dried beans overnight, or at least 6 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the soaked beans, discarding the water. Cover the beans with water in a small pot, bring to a boil, then reduce to a simmer. Stir periodically, and start testing for tenderness after 10 minutes. Alternatively, cook in a pressure cooker at 15 PSI for 3 minutes, and set aside to depressurise." }, { "line_type": "ol", "section": "Procedure", "text": "While the beans are cooking, add olive oil to a large pan and heat. When hot, add the onion and celery, and sauté until translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cumin, coriander, chili, and pepper to the pan and stir in. Allow to sauté for another couple of minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the turkey mince to the pan, and turn up the heat. Stir while browning the mince, breaking up large pieces. Ensure that all the mince is browned." }, { "line_type": "ol", "section": "Procedure", "text": "Tip the beans, with their cooking water, into the pan and stir in the salt and sage. Simmer for 15 minutes (e.g. while cooking some rice!)" }, { "line_type": "ol", "section": "Procedure", "text": "Serve over steamed rice (it goes especially nicely with arborio rice)!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Canned lima beans may be used, to short-cut the preparation of this meal. Rinse well before use." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Lima beans work wonderfully well with turkey or chicken, but other beans may be used instead if more convenient—black-eyed peas are almost as good." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If a thicker sauce is desired, stir in some manioc flour, a tablespoon at a time until almost thick enough, while still hot. Alternatively, don't add all of the liquid from cooking the beans." } ], "title": "Turkey and Lima Beans", "url": "https://en.wikibooks.org/wiki/Cookbook:Turkey_and_Lima_Beans" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Cooked turkey" }, { "line_type": "ul", "section": "Ingredients", "text": "Potatoes, peeled, cubed, and rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrots, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Green beans" }, { "line_type": "ul", "section": "Ingredients", "text": "Paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Starch" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Bell pepper, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley leaf" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the turkey and potatoes in a pot. Cover with water, and cook for a few minutes until softened." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced carrots, green beans, paprika, black pepper, and starch. Stir and cook for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in your onions, seasoning cubes, and salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in your bell pepper, and cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the parsley, and remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Turkey and Potato Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Turkey_and_Potato_Stew" }

{ "infobox": { "category": "/wiki/Category:Turkey_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is designed for using the leftover turkey after a holiday meal, such as Thanksgiving or Christmas dinner." }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups cooked turkey meat, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can cream of chicken soup" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons ranch dressing" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup shredded cheddar cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package frozen biscuit dough" }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the onion until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Combine in a small bowl the all the other ingredients except the cheese and biscuits." }, { "line_type": "ol", "section": "Procedure", "text": "Stir this mixture, then place it into a baking dish, and bake for 15 minutes at 350°F until it is quite warm throughout." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the baked mixture from the oven and sprinkle the shredded cheese on it." }, { "line_type": "ol", "section": "Procedure", "text": "Add a layer of frozen biscuits on top of this. Bake for about 20–30 minutes longer." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Turkey Biscuit", "url": "https://en.wikibooks.org/wiki/Cookbook:Turkey_Biscuit" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Turkey soup works well as a meal for an ordinary day. Chicken may be used in place of turkey, but is not as nice and often costs more per pound." }, { "line_type": "ul", "section": "Ingredients", "text": "Raw turkey" }, { "line_type": "ul", "section": "Ingredients", "text": "Celery" }, { "line_type": "ul", "section": "Ingredients", "text": "Broccoli" }, { "line_type": "ul", "section": "Ingredients", "text": "Wide egg noodles" }, { "line_type": "ul", "section": "Ingredients", "text": "Sage" }, { "line_type": "ul", "section": "Ingredients", "text": "Rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Egg or egg white (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Asparagus (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Frozen corn (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Bay leaf (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Thaw the turkey in the refrigerator if necessary—this may take a few days." }, { "line_type": "ol", "section": "Procedure", "text": "Wash the turkey, including the inside. There may be a bag of organ meat inside the turkey; some of this will be needed." }, { "line_type": "ol", "section": "Procedure", "text": "Discard the liver, often found in the organ bag. Also discard the kidneys if you can find them. They may be attached to the inside of the turkey. Your broth will taste better if you can get rid of the kidneys and the liver." }, { "line_type": "ol", "section": "Procedure", "text": "Place the turkey in a pan, preferably on a wire rack to keep the turkey out of the juices." }, { "line_type": "ol", "section": "Procedure", "text": "Poke holes in the turkey and turkey neck to let the juices drain." }, { "line_type": "ol", "section": "Procedure", "text": "Place the neck, heart, and gizzards in the pan. To protect them from the heat, shove them under the edge of the turkey a bit." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the turkey, following directions for temperature. Increased time will yield more juice and make the meat nearest to the skin be as if it were fried. At regular intervals, collect the juices from the pan and replace it with a small amount of water to prevent burning (the broth in the pan will burn if it is allowed to go completely dry). You may wish to eat the heart part-way through the cooking time." }, { "line_type": "ol", "section": "Procedure", "text": "Carve the turkey, and remove all the meat from the bones. Save the sliceable parts for sandwiches and the softer parts for the soup." }, { "line_type": "ol", "section": "Procedure", "text": "Place the skin, bones, wing tips, neck, gizzards, and so on into a large pot. Leave out any severely burned parts. Press the bones down a bit, cover with water, and add a lid." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil, then reduce heat to a simmer. Simmer for 1–2 hours. You may need to add water from time to time to replace any lost water. Do not allow the water to fully boil away. This is critical; it is very easy to ruin this by boiling away the water." }, { "line_type": "ol", "section": "Procedure", "text": "Strain this broth into another container." }, { "line_type": "ol", "section": "Procedure", "text": "Mix some of the broth with the turkey juices you collected while cooking. You'll have to go by taste and experience. If you have a great deal of fat, you may wish to scrape some off after it solidifies. However, do not remove all of the fat—you will lose a lot of the flavor." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the turkey meat into chunks similar in size to your egg noodles. Most ingredients should be cut to this size." }, { "line_type": "ol", "section": "Procedure", "text": "Place your broth, herbs, and celery into a large pot. Bring to a simmer." }, { "line_type": "ol", "section": "Procedure", "text": "If using an egg, beat it. From just above the surface of the liquid in your pot, dribble the egg into the pot while moving across the pot. Do not stir until the egg has set. This should produce egg filaments." }, { "line_type": "ol", "section": "Procedure", "text": "Add the noodles, turkey, and frozen corn. If your broth did not have much fat, add some oil." }, { "line_type": "ol", "section": "Procedure", "text": "If the noodles are not soft yet, wait until they are soft." }, { "line_type": "ol", "section": "Procedure", "text": "Add the broccoli and asparagus. When the broccoli loses its bluish cast and becomes bright green, serve the soup. Do not allow the broccoli to cook any more, especially not to the point where it begins to get a yellow-brown cast. You may use ice to stop the cooking and more quickly bring the soup to an eatable temperature." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you use too many bones in the broth, the result will have an overly strong flavor you may add water to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Note that a proper broth solidifies like gelatin when it is refrigerated." } ], "title": "Turkey Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Turkey_Soup" }

{ "infobox": { "category": "/wiki/Category:Puerto_Rican_recipes", "difficulty": 3, "servings": null, "time": "5 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe for pavo relleno de mofongo was submitted by Brenda Ortiz Valle, who said the following:" }, { "line_type": "blockquote", "section": null, "text": "\"This recipe is my mom's, Aida E Valle, special Turkey recipe. The best I have tasted in my life!!\"" }, { "line_type": "ul", "section": "Ingredients", "text": "3 medium to large green plantains" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups canola oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large tomato, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red bell pepper, cut into ½-inch squares" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green bell pepper, cut into ½-inch squares" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp adobo" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup red wine vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp adobo" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp of ground pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 packages of ground \"cubitos\" (Cubitos en polvo—chicken bouillon cubes)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 packages of uncolored sazon (sazon sin achiote—uncolored seasoned salt. Goya is a typical brand.)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 large cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 whole turkey (15 lbs)" }, { "line_type": "ol", "section": "Procedure", "text": "Peel plantains and slice into 1-inch chunks." }, { "line_type": "ol", "section": "Procedure", "text": "Add 2 cups canola oil to a medium-size frying pan. Set stove to medium-high and heat the frying pan for about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add plantains and fry until they are golden brown. Drain them on paper towels or brown paper bags." }, { "line_type": "ol", "section": "Procedure", "text": "Squash plantains one-by-one using a mortar, and place into a medium size bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add, tomato, red and green pepper, garlic, olive oil, and adobo to the bowl containing the squashed plantains, then mix." }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl mix olive oil, red wine vinegar, adobo, oregano, salt, ground pepper, \"cubitos\", \"sazon\", and garlic." }, { "line_type": "ol", "section": "Procedure", "text": "With a sharp knife, make incisions in different places of the turkey." }, { "line_type": "ol", "section": "Procedure", "text": "Use seasoning mixture to season whole turkey, inside and out. If you need more seasoning mix, repeat first step." }, { "line_type": "ol", "section": "Procedure", "text": "Cover turkey with aluminum foil and refrigerate until it absorbs the seasoning, at least 2–4 hours, preferably overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (175°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Fill turkey with plantain filling. Cover, the turkey filling opening with kitchen thread.[1]" }, { "line_type": "ol", "section": "Procedure", "text": "Cover turkey with aluminum foil and place turkey in preheated oven." }, { "line_type": "ol", "section": "Procedure", "text": "Leave turkey within the first 2 hours without removing aluminum foil. After 2 hours, remove aluminum foil and turn in ½ hour intervals for two hours. Use the turkey drippings to moist turkey while cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Set oven to broil for 20 minutes each side." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "↑ Alton Brown shows how to truss a turkey here: http://www.foodnetwork.com/videos/how-to-truss-a-turkey/27751.html" } ], "title": "Turkey with Plantain Stuffing (Pavo Relleno de Mofongo)", "url": "https://en.wikibooks.org/wiki/Cookbook:Turkey_with_Plantain_Stuffing_(Pavo_Relleno_de_Mofongo)" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The turkey wrap works well as a meal for an ordinary day. Chicken may be used in place of turkey, but is not as nice and often costs more per pound." }, { "line_type": "ul", "section": "Ingredients", "text": "8 large (burrito-size, about 12-inch) flour tortillas." }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (6 ounces) tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "6 ounces (net drained weight) black olives" }, { "line_type": "ul", "section": "Ingredients", "text": "Several cups of cooked turkey" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the olives in half." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the turkey into ¾-inch chunks." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the olives and tomato paste." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in turkey, adding as much as will be covered by the paste." }, { "line_type": "ol", "section": "Procedure", "text": "Optionally, warm the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Place some of the mixture on a tortilla." }, { "line_type": "ol", "section": "Procedure", "text": "Wrap the tortilla around the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Place the finished wrap on an ungreased cookie sheet, with the exposed edge (flap) downward to prevent the wrap from coming undone before it is cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Keep making wraps as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Place the cookie sheet in an oven set to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the wraps when they start to brown, which should be about 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Let the wraps cool a bit on the outside while heat sinks into the inside." } ], "title": "Turkey Wrap", "url": "https://en.wikibooks.org/wiki/Cookbook:Turkey_Wrap" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": "30 minutes + cooling" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Turkish delight, or lokum (also loukoum), is a confection made from starch and sugar. It is often flavored with rosewater or lemon, the former giving it a characteristic pale pink color. It has a soft, sticky consistency, and is often packaged and eaten in small cubes that are dusted with sugar to prevent sticking. Some recipes include small nut pieces, usually pistachio, hazelnut or walnuts." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp cream of tartar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp rosewater" }, { "line_type": "ul", "section": "Ingredients", "text": "Food coloring" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped toasted pistachios or almonds (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Icing sugar, granulated sugar, or desiccated coconut for dusting" }, { "line_type": "ol", "section": "Procedure", "text": "Combine sugar, 1 cup water, cream of tartar, and flavoring(s) in a small saucepan and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Boil over medium-low heat for 20-30 minutes, until the mixture reaches \"firm-ball,\" or 250°F (120°C) on a candy thermometer." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate bowl, combine cornstarch with ½ cup hot water, mix completely, and slowly stir into sugar mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Stir constantly until mixture is evenly combined. Continue to stir on low heat until mixture thickens and becomes clearer." }, { "line_type": "ol", "section": "Procedure", "text": "Apply non-stick cooking spray to a form (heat-safe ice cube trays will do nicely, though not plastic ones), shallow pie pan, or jelly-roll pan." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the thickened hot mixture into the pan or form and allow to set." }, { "line_type": "ol", "section": "Procedure", "text": "When cool, release from form or cut into cubes as applicable and roll each piece in powdered sugar, granulated sugar, or coconut." }, { "line_type": "ol", "section": "Procedure", "text": "Store at room temperature in airtight container." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "With the exception of the sugar, cornstarch, water, cream of tartar, and cooking technique, this recipe may be greatly altered according to taste and/or occasion. The nuts may be omitted, and various flavorings can be added." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try replacing the rosewater with one of the following:\n½ tsp rose food flavoring\n¼ cup fruit juice\n1 tbsp vanilla extract\n1 tbsp orange extract\n1 tbsp Crème de menthe liqueur" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "½ tsp rose food flavoring" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "¼ cup fruit juice" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "1 tbsp vanilla extract" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "1 tbsp orange extract" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "1 tbsp Crème de menthe liqueur" }, { "line_type": "ul", "section": "Warnings", "text": "There is a potential danger in adding the water/cornstarch mix into the hot sugar mix in phase 3 of the recipe. Adding a cold liquid to hot sugar can cause rapid vaporization of the water which can lead to the pan boiling over almost explosively, possibly causing serious burns. This can be avoided by heating the water/cornstarch mix and mixing it slowly while it's hot. Never add cold liquids into boiling sugar mixtures!" } ], "title": "Turkish Delight", "url": "https://en.wikibooks.org/wiki/Cookbook:Turkish_Delight" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": "2", "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Turkish dolma pilav also called iç pilav is a spiced pilav-style rice dish that can be used to make stuffed grape leaves, cabbage rolls, or to stuff vegetables like green peppers or zucchini. It can also be served as a side dish, usually with poultry or lamb, or as a main course with liver." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup basmati rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "Pine nuts" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried currants" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tsp dried mint" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tsp white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the rice until the water runs clear." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté pine nuts and onions over medium heat in a deep skillet with lid" }, { "line_type": "ol", "section": "Procedure", "text": "Add cinnamon, mint, salt, sugar and black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice and stir constantly until the rice turns translucent" }, { "line_type": "ol", "section": "Procedure", "text": "Add water, enough to cover the rice and cook on low heat." }, { "line_type": "ol", "section": "Procedure", "text": "When the water is absorbed, check the rice. Add more water or spices if needed." }, { "line_type": "ol", "section": "Procedure", "text": "Quickly add currants; they should soften in the steam but can be soaked in hot water if preferred." }, { "line_type": "ol", "section": "Procedure", "text": "If needed, use paper towel and a pan with a closed lid to steam the rice until it is finished cooking." } ], "title": "Turkish Dolma Pilav", "url": "https://en.wikibooks.org/wiki/Cookbook:Turkish_Dolma_Pilav" }

{ "infobox": { "category": "/wiki/Category:Filipino_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Turon are crispy deep-fried rolls containing plantains and ripe jackfruit." }, { "line_type": "ul", "section": "Ingredients", "text": "2 saba plantains, cut into 10 3-inch pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Jackfruit (optional), sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "10 lumpia/spring roll wrappers" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil for frying" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup brown sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Lay a lumpia wrapper on your work surface. Arrange a piece of banana and jackfruit in a line down the center." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the sides of the wrapper towards the center, then roll everything up. Brush the overlapping end of the wrapper with a little water, then press against the roll to seal." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the filling and rolling steps to make a total of 10 rolls." }, { "line_type": "ol", "section": "Procedure", "text": "Heat an inch of oil in a pan over medium heat. Add the rolls and fry until golden brown on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the pan, and let any excess oil drain." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sugar to a heavy-bottomed pan. Carefully heat over medium heat, stirring periodically, until the sugar is fully melted. Make sure not to let it burn." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the melted sugar pan from the heat. Immediately add the rolls to the pan and turn to coat with caramelized sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the rolls from the sugar and serve." } ], "title": "Turon (Filipino Plantain Spring Rolls)", "url": "https://en.wikibooks.org/wiki/Cookbook:Turon_(Filipino_Plantain_Spring_Rolls)" }

{ "infobox": { "category": "/wiki/Category:Bean_recipes", "difficulty": 2, "servings": "4–6", "time": "Soak: overnightPrep: 15–20 minutesCooking time: 1½ hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 cups cranberry or pinto beans" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup spelt or wheat berries (available at gourmet-food shops)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup extra-virgin olive oil, plus more for drizzling" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound sweet Italian sausage, casings removed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound kale, preferably Tuscan, coarse stems removed, cut into thick ribbons" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium-large onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large carrot, peeled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large rib celery, trimmed and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves garlic, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cups homemade chicken stock, or canned low-sodium stock, plus more if needed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup peeled, seeded, and diced tomatoes, or drained canned diced tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 sprig fresh rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "1 sprig fresh sage" }, { "line_type": "ul", "section": "Ingredients", "text": "Sea salt and freshly ground pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup freshly grated Parmigiano-Reggiano cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Soak beans and spelt overnight in separate bowls of cold water." }, { "line_type": "ol", "section": "Procedure", "text": "Drain and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat olive oil in a large pot over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add sausage." }, { "line_type": "ol", "section": "Procedure", "text": "Cook stirring occasionally, until meat begins to separate and brown (3–5 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in kale, onion, carrot, celery, and garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Cook until softened (about 10 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Add beans, spelt, chicken stock, and tomatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to boil." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in rosemary and sage." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer mixture for 60–70 minutes, until beans are tender; if soup is too thick, add chicken stock." }, { "line_type": "ol", "section": "Procedure", "text": "Season to taste with salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Ladle soup into bowls." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle with olive oil, and sprinkle on cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Have this soup first with bread, like ciabatta, then finish with some cold cuts, like salami and prosciutto." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of using spelt, you can substitute barley." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you can't find Tuscan kale, you can use regular kale, mustard greens, or Swiss chard." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This soup tastes even better the next day." } ], "title": "Tuscan Bean Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Tuscan_Bean_Soup" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": "4", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "¼ cup unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 garlic cloves, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons shallots, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "~½ cup dry porcini mushrooms" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white mushrooms, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups risotto rice" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cups chicken broth or vegetable broth" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup choice of Parmesan, Romano cheese, or Asiago cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt and freshly ground pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon parsley, chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Keep broth heated in a medium-size saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "On medium heat in a large pan combine butter, garlic or garlic oil, shallots, mushrooms, and rice." }, { "line_type": "ol", "section": "Procedure", "text": "Heat for about 2 minutes, stirring well." }, { "line_type": "ol", "section": "Procedure", "text": "Add white wine and let simmer on low for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "With lid off, add chicken or vegetable broth, add cream, and let simmer on low until liquid is absorbed, approximately 25 minutes, stirring regularly." }, { "line_type": "ol", "section": "Procedure", "text": "Add cheese of choice and salt and pepper to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with parsley and grated choice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "May substitute vegetable broth for chicken broth." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Plump, medium grain rice that contains a lot of starch, like Arborio or Carnaroli, are traditionally best. Other rices that work well are Roma, Nano, Maratelli, and Vialone." } ], "title": "Tuscan Mushroom Risotto", "url": "https://en.wikibooks.org/wiki/Cookbook:Tuscan_Mushroom_Risotto" }

{ "infobox": { "category": "/wiki/Category:Potato_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is great served with grilled steak, roast chicken, or vegetable sauté." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (450 g) each Russet potatoes and redskin potatoes, cut into 2-inch (5 cm) cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp freshly ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp each dried parsley, rosemary, thyme, basil and oregano" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a large pot of water to a boil. Add potatoes and cook for 10 minutes. Shock in a bowl of ice water." }, { "line_type": "ol", "section": "Procedure", "text": "Drain and refrigerate for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Combine remaining ingredients. Add potatoes and toss to coat." }, { "line_type": "ol", "section": "Procedure", "text": "Spread out in one even layer on your largest baking pan. Roast at 450°F (230°C) for 20 minutes, stirring halfway." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm." } ], "title": "Tuscan Roast Potatoes", "url": "https://en.wikibooks.org/wiki/Cookbook:Tuscan_Roast_Potatoes" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": "4", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 small onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small carrot, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (29 ounces) chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (15–16 ounces) kidney beans or great northern beans, rinsed and drained" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup uncooked small spiral pasta" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups thinly-sliced fresh escarole or spinach" }, { "line_type": "ol", "section": "Procedure", "text": "In a 2-quart saucepan, sauté onion and carrot in oil until onion is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Add broth, water, salt and pepper; bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in beans and pasta; return to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Add escarole or spinach and heat through." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "May substitute vegetable broth for chicken broth." } ], "title": "Tuscan Soup (Meatless)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tuscan_Soup_(Meatless)" }

{ "infobox": { "category": "/wiki/Category:Swallow_recipes", "difficulty": 2, "servings": "2 servings", "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tuwo alabo is a Nigerian swallow made from cassava flour, which is gotten by sun-drying and milling fermented peeled cassava. It is a substitute for tuwo masara and is the Hausa version of lafun." }, { "line_type": "ul", "section": "Ingredients", "text": "Cassava flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Equipment", "text": "Sieve" }, { "line_type": "ul", "section": "Equipment", "text": "Turning stick" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ol", "section": "Procedure", "text": "Sift the cassava flour to remove debris." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the water in a pot, and gradually stir in the flour until it forms a smooth mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Stir thoroughly until smooth, and cook for a minute or two." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Tuwo Alabo (Nigerian Cassava Swallow)", "url": "https://en.wikibooks.org/wiki/Cookbook:Tuwo_Alabo_(Nigerian_Cassava_Swallow)" }