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{ "infobox": { "category": "/wiki/Category:Sweet_potato_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Boiled sweet potato is a typical Nigerian food which has a delicious taste when compared to yam or cocoyam. It contains various nutrients." }, { "line_type": "ul", "section": "Ingredient", "text": "Sweet potato, unpeeled and cut into chunks" }, { "line_type": "ul", "section": "Ingredient", "text": "Water" }, { "line_type": "ul", "section": "Ingredient", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Place the sweet potato chunks in a pot." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the sweet potato with water, and add a pinch of salt." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil, then simmer until the sweet potato is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the sweet potatoes, and peel off the skin." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with the pepper sauce of your choice." } ], "title": "Boiled Sweet Potato", "url": "https://en.wikibooks.org/wiki/Cookbook:Boiled_Sweet_Potato" }

{ "infobox": { "category": "/wiki/Category:Pea_recipes", "difficulty": 1, "servings": "10", "time": "2 hours to overnight" }, "text_lines": [ { "line_type": "p", "section": null, "text": "These legumes are flavorful and healthy, but require soaking." }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound (225 grams / 1¼ cups) dry yellow split peas" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 cups (¾–1 liter) potable (drinking) water" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoon baking soda, if needed (see tips)" }, { "line_type": "ol", "section": "Procedure", "text": "Pick over beans, then add hot water." }, { "line_type": "ol", "section": "Procedure", "text": "Boil for two minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Set aside for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Drain and rinse." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Pick over beans, then add cold water." }, { "line_type": "ol", "section": "Procedure", "text": "Soak overnight, or 6 hours minimum." }, { "line_type": "ol", "section": "Procedure", "text": "Drain and rinse." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer until tender." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "As beans are a natural product, pick over beans, discarding any stones, dirt particles, or discolored beans before soaking or cooking." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you have hard water in your area, adding ⅛ teaspoon baking soda will reduce the cooking time." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Make sure water covers beans by at least 2 inches (5 centimeters), check on water level every little while, and don't let the top beans get above the water." } ], "title": "Boiled Yellow Split Peas", "url": "https://en.wikibooks.org/wiki/Cookbook:Boiled_Yellow_Split_Peas" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": "12–18", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Boilo is a traditional Yuletide drink of the north-eastern United States, specifically Pennsylvania. It is a type of whiskey-based liqueur made with oranges, lemons, sugar and various different spices such as cinnamon. Recipes vary and may include nutmeg, cloves, caraway seed and aniseed." }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium-large oranges" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lemons" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small box (about 1½ oz / 40 g) raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz (220 g) honey" }, { "line_type": "ul", "section": "Ingredients", "text": "12 oz (355 ml) whiskey or more to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "½–1 teaspoon each of any or all of these spices: cinnamon, nutmeg, cloves, caraway seed, aniseed" }, { "line_type": "ol", "section": "Procedure", "text": "Peel the oranges and lemons. Cut up the fruit and squeeze them into a crock pot. A garlic press or potato-ricer works, or some kind of juicer or fruit squeezer. Put the remaining fruit pulp into the crock pot as well." }, { "line_type": "ol", "section": "Procedure", "text": "Add the raisins, honey, and spices. Stir. Do not add whiskey yet!" }, { "line_type": "ol", "section": "Procedure", "text": "Start the crock pot, and let the mixture cook for about 2–4 hours. Stir occasionally. It's complete when the fruit pulp gets cooked down." }, { "line_type": "ol", "section": "Procedure", "text": "Strain into a pitcher. Mash down the fruit in the strainer to get all the liquid." }, { "line_type": "ol", "section": "Procedure", "text": "Add the whiskey to the pitcher and stir. If you cook the whiskey, even for a short time, the alcohol will start to evaporate. Taste, and add more whiskey to your liking." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot in shot glasses, espresso cups, or coffee mugs. After the first round, each individual serving can be reheated in the microwave." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use a whiskey that is at least 80 proof (40% alcohol)." } ], "title": "Boilo (Hot Spiced Citrus Whiskey)", "url": "https://en.wikibooks.org/wiki/Cookbook:Boilo_(Hot_Spiced_Citrus_Whiskey)" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": null, "servings": "6–8", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Boliche (pronounced bow-lee-chay) is a popular Cuban dish consisting of eye round roast stuffed with chorizo sausages simmered in a tomato sauce base." }, { "line_type": "ul", "section": "Ingredients", "text": "3–5 lb beef eye round roast" }, { "line_type": "ul", "section": "Ingredients", "text": "4 Goya chorizos, quartered lengthwise" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp Goya adobo seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large pinches saffron" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large green bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "3 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 heaping tbsp oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp green Spanish olives with pimentos" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp capers" }, { "line_type": "ul", "section": "Ingredients", "text": "2 packets Goya sazon con azafran" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup red wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (29 oz) tomato sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package Badia cilantro" }, { "line_type": "ol", "section": "Procedure", "text": "Cut slits into eye round roast, and stuff with quartered chorizos (follow the grain of meat)." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly rub meat with adobo seasoning." }, { "line_type": "ol", "section": "Procedure", "text": "Brown the meat on all sides in a sauté pan to seal in the juices. Remove and place in a large covered roasting pan." }, { "line_type": "ol", "section": "Procedure", "text": "In the same pan as the beef was browned, add saffron, garlic, onions, peppers, bay leaves, oregano, olives, capers, and the Sazon seasoning. Sauté until the onions are translucent in color." }, { "line_type": "ol", "section": "Procedure", "text": "Deglaze with red wine, turn heat down, and simmer about 5 minutes. Add the cilantro and the tomato sauce and stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Pour this mixture over the beef, and roast at 325 °F for 1 ½–2 hours, or until meat is tender. Turn the roast over and baste with the sauce once in a while to assure full flavor penetration and even cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Boliche (Cuban Chorizo-Stuffed Roast)", "url": "https://en.wikibooks.org/wiki/Cookbook:Boliche_(Cuban_Chorizo-Stuffed_Roast)" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": "4", "time": "1 hour, 45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bolognese sauce, not to be confused with ragù alla bolognese, is the tomato-based meat sauce that usually accompanies certain pasta, like spaghetti and rigatoni, and used to top lasagne in restaurants, in North America." }, { "line_type": "p", "section": null, "text": "While pasta sauce served in homes usually includes vegetables that are, or are a part of, a union between the mirepoix and holy trinity, and sometimes mushrooms; spaghetti bolognese or spaghetti with meat sauce served as \"traditional\" and in restaurants does not." }, { "line_type": "p", "section": null, "text": "This recipe could be seen as a commercial, North American take on the authentic Italian version that traditionally uses minced veal; here, egg whites are mixed with ground beef to lighten the color and mute the taste. Institutionally, the sauce's composition is typically only ground tomatoes, ground pork, and water." }, { "line_type": "ul", "section": "Ingredients", "text": "1.5 lb (675 g) of lean ground beef, at room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large egg whites, at room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (28 oz / 800 g) of stewed San Marzano or Roma (Italian) tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (6 oz / 170 g) tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cloves of garlic, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "Oregano" }, { "line_type": "ol", "section": "Procedure", "text": "Put a thick-bottomed pot over a medium-low heat with the oil and garlic." }, { "line_type": "ol", "section": "Procedure", "text": "As the pot warms up, mix the beef and egg whites into a homogeneous paste." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the garlic cloves in the warming oil until the fragrance can be noted." }, { "line_type": "ol", "section": "Procedure", "text": "Add the meat to the pot, stirring to break clusters into fine pieces, and cook until most of the juices have evaporated." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomato paste and stir before adding the stewed tomatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot, leaving a vent, and simmer at a low heat for 1 hour, stirring every 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Turn off the heat and retrieve the garlic cloves, to either discard or mash them before re-adding to the sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Season according to taste, taking in consideration the salt content of the tomato products." }, { "line_type": "ol", "section": "Procedure", "text": "Cover completely and let rest for half an hour, during which time preparation for assembly and plating can be done." } ], "title": "Bolognese Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Bolognese_Sauce" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bonda is a typical South Indian snack. The process of making Bonda involves deep frying a filling of potato (or other vegetables) dipped in gram flour batter." }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium-sized potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium-sized onions" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 medium-sized green chiles" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp, finely-chopped coriander leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp finely-chopped ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp finely-chopped Garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "4 portions gram flour (besan)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 portion rice flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Water or beer" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil for frying" }, { "line_type": "ol", "section": "Procedure", "text": "Boil potatoes, remove skin, and mash coarsely." }, { "line_type": "ol", "section": "Procedure", "text": "Heat 2 tbsp of oil in a pan. When the oil is hot, throw in green chilies and fry for a few seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Add onions and fry until browned." }, { "line_type": "ol", "section": "Procedure", "text": "Add ginger and garlic and fry for a minute." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped coriander leaves and mashed potatoes and fold well." }, { "line_type": "ol", "section": "Procedure", "text": "Allow it to cool and shape into small golf ball-sized balls." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the gram flour and the rice flour with baking soda. Add salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Add enough water or beer to make a smooth batter. The batter consistency should be slightly thicker than ketchup." }, { "line_type": "ol", "section": "Procedure", "text": "Once the batter and filling are ready, heat some oil in a deep pan. The oil should be at least 1½ inch (4 cm) deep for deep-frying." }, { "line_type": "ol", "section": "Procedure", "text": "Dip the filling balls in the batter, making sure they are completely coated, and drop into the hot oil. Don't overcrowd the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the bonda until golden, then remove from the oil." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with ketchup or chutney." } ], "title": "Bonda (South Indian Vegetable Fritter)", "url": "https://en.wikibooks.org/wiki/Cookbook:Bonda_(South_Indian_Vegetable_Fritter)" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bonga fish domoda is a popular Gambian dish that features bonga fish cooked in a rich peanut-based sauce. It is a flavorful and hearty stew that is enjoyed across Gambia and often served with rice or couscous." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium onions, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cayenne pepper (adjust according to your spice preference)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds bonga fish fillets" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley or cilantro, chopped (for garnish)" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Knife for chopping" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the vegetable oil in a large pot over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onions and garlic to the pot and sauté until they become translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the diced tomatoes and tomato paste, cooking for a few minutes until the tomatoes soften." }, { "line_type": "ol", "section": "Procedure", "text": "Add the peanut butter, ground paprika, cayenne pepper, salt, and pepper to the pot. Stir well to combine all the ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly pour in the water while continuously stirring the mixture to ensure the peanut butter is well incorporated." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the sauce to a simmer and let it cook for about 15–20 minutes, allowing the flavors to meld together." }, { "line_type": "ol", "section": "Procedure", "text": "Gently place the bonga fish fillets into the simmering sauce, making sure they are fully submerged. Cook for another 10–15 minutes or until the fish is fully cooked and flakes easily." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the sauce and adjust the seasoning if needed." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from heat and let it cool slightly before serving." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with freshly chopped parsley or cilantro." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the bonga fish domoda hot with rice or couscous." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Bonga fish domoda can be customized by adding vegetables such as carrots, potatoes, or bell peppers for added flavor and texture." } ], "title": "Bonga Fish Domoda (Gambian Fish in Peanut Sauce)", "url": "https://en.wikibooks.org/wiki/Cookbook:Bonga_Fish_Domoda_(Gambian_Fish_in_Peanut_Sauce)" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": "16", "time": "3 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Booyah is a stew created in Northeastern Wisconsin by Walloon-Belgian immigrants (particularly in the Green Bay area). The name is believed to be derived from the French word bouillir, meaning \"to boil.\" The stew is sometimes created in giant steel kettles and stirred with boat paddles at things like church picnics, or other gatherings in areas with a high Walloon-Belgian population. On large scales like this, it usually takes a day or two to cook." }, { "line_type": "p", "section": null, "text": "This is the recipe transcribed by a third generation member of the original generation that emigrated from Belgium in the early 1900's (transcribed here, again, by a fourth generation member)." }, { "line_type": "ul", "section": "Ingredients", "text": "1 large roasting chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups green beans" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups (1 pound) diced carrot" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups peas" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup diced cabbage" }, { "line_type": "ul", "section": "Ingredients", "text": "4 stalks celery" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups tomato sauce (or 1 quart whole tomatoes)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups peeled and diced potatoes (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Place chicken in a large pot and cover with water. Simmer until chicken is well done." }, { "line_type": "ol", "section": "Procedure", "text": "Remove chicken from broth and skim off fat." }, { "line_type": "ol", "section": "Procedure", "text": "Add remaining ingredients to broth." }, { "line_type": "ol", "section": "Procedure", "text": "Remove chicken meat from bones and skin. Cut meat into small pieces and add to broth. Add salt and water to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and let simmer for at least 3 hours. It tastes best when cooked all day." }, { "line_type": "ul", "section": "References", "text": "Another recipe is available at http://www.uwgb.edu/wisfrench/kitchen/booyah.htm" } ], "title": "Booyah (Chicken Vegetable Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Booyah_(Chicken_Vegetable_Stew)" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 2, "servings": "6", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Borhani are yoghurt-based drinks popular in Bangladesh. It's traditionally served in wedding ceremonies around the country." }, { "line_type": "ul", "section": "Ingredients", "text": "3 tsp cumin seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "500 mL (2 cups) full-fat plain yoghurt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (200 mL) cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp fresh green chile peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp mint" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ tsp white mustard seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ tsp ground white pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp rock salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Dry-roast cumin seeds by cooking them over low heat in small pan until you can smell the seasoning, about 2 minutes. Cool and grind to a powder." }, { "line_type": "ol", "section": "Procedure", "text": "Beat yoghurt with water until it becomes smooth. Strain green chili, mint, leaf and coriander pastes with some water blend into the yoghurt. Combine all other ingredients and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Serve cold." } ], "title": "Borhani (Spiced Yogurt Drink)", "url": "https://en.wikibooks.org/wiki/Cookbook:Borhani_(Spiced_Yogurt_Drink)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": null, "servings": "about 6", "time": "75 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Borscht, or borsch is a hearty beetroot vegetable soup considered to originate from Ukraine or Western Russia. The soup is part of the local culinary heritage of many Eastern and Central European nations. It is also a staple dish in Eastern Europe, and made its way into United States cuisine by way of Jewish immigrants (as well as other Eastern Europeans)." }, { "line_type": "p", "section": null, "text": "Recipes of borscht vary, but beetroot is an essential ingredient." }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups thinly-sliced potatoes (about 3 small potatoes)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup thinly-sliced beets." }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups chopped onion (about ⅓ of a large onion)" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ teaspoons salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stalk celery, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium carrot, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 cups shredded cabbage (about ⅓ of a large cabbage)" }, { "line_type": "ul", "section": "Ingredients", "text": "a little fresh-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon dill weed" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tablespoons cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tablespoons brown sugar or honey" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup tomato purée or ¼ to ½ cup tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Sour cream or yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "Dill weed" }, { "line_type": "ol", "section": "Procedure", "text": "Place the potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender (20–30 minutes). While that is cooking, proceed with the recipe." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter in a Dutch oven/soup pot. Add the onion and salt. Cook over medium heat, stirring occasionally, until the onions are translucent (8–10 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Add the celery, carrots, cabbage, and 2 cups of the water in which the potatoes and beets are cooking. Cover and cook over medium heat until the vegetables are tender (8–10 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Add the remaining soup ingredients (including the potatoes, beets, and the rest of the water in which they are cooking). Cover and simmer for at least 15 more minutes. Correct the seasonings. If it is too thin, let it simmer uncovered, and maybe add a little more tomato paste." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot, topped with sour cream or yoghurt and sprinkled with dill. If desired the sour cream or yoghurt can be served with the soup and used as a condiment to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A sour environment is essential for the authentic taste and preservation of the red color, but excessive amount of acetic acid from the vinegar (esp. distilled) causes a sharp restaurant smell and taste. The cider vinegar can be replaced with sauerkraut or extra tomatoes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Ukrainian Cabbage Soup (Kapusniak)" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Montreal Russian Borscht" } ], "title": "Borscht", "url": "https://en.wikibooks.org/wiki/Cookbook:Borscht" }

{ "infobox": { "category": "/wiki/Category:Bean_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "6 rashers thick cut bacon, sliced (or 5 drops liquid smoke)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups canned kidney beans, rinsed and drained" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup molasses" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup blackstrap molasses, plus more as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup dark brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp dark rum" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp dry mustard" }, { "line_type": "ol", "section": "Procedure", "text": "Cook bacon. Separate the meat from the fat, and chop the bacon." }, { "line_type": "ol", "section": "Procedure", "text": "Place 1 tbsp of the bacon fat into a large stainless steel pan. Add kidney beans and sauté over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add rum and tilt to ignite. If you do not have a gas stove, simply light with a fire stick." }, { "line_type": "ol", "section": "Procedure", "text": "Add remaining ingredients and chopped bacon and fold to combine." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a 325°F oven for 1 ½ hours, adding blackstrap molasses occasionally to prevent drying." } ], "title": "Boston Baked Beans", "url": "https://en.wikibooks.org/wiki/Cookbook:Boston_Baked_Beans" }

{ "infobox": { "category": "/wiki/Category:Passover_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bouballe is a Jewish dish traditionally eaten for Passover. It is a sort of sweetened omelette bound with matzo meal and starch [1]." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp matzo meal" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Whip the egg whites." }, { "line_type": "ol", "section": "Procedure", "text": "Add the yolks, then the matzo meal and cornstarch. Mix everything together." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the mixture like an omelette." }, { "line_type": "ol", "section": "Procedure", "text": "When cooked, sprinkle with sugar and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Before sprinkling the sugar, cut into small squares, so it can be eaten with your fingers." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Goes well with maple syrup" }, { "line_type": "ol", "section": "References", "text": "↑ https://www.gastronomiac.com/lexique_culinaire/bouballe/" } ], "title": "Bouballe (Sweetened Matzo Meal Omelette)", "url": "https://en.wikibooks.org/wiki/Cookbook:Bouballe_(Sweetened_Matzo_Meal_Omelette)" }

{ "infobox": { "category": "/wiki/Category:French_recipes", "difficulty": null, "servings": "2–4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bouchée à la reine is named for Marguerite de Valois, wife of Henri IV. This entrée has been somewhat neglected but is one of the great classics of French gastronomy. It is usually served as an entrée (introductory course) but may also be served as a plat principal (main course) for an evening meal, for example, accompanied by a green salad. It can also be made with seafood or even snails. For holidays, one may also add sweetbreads, truffles or morels." }, { "line_type": "ul", "section": "Ingredients", "text": "4 vol-au-vent shells" }, { "line_type": "ul", "section": "Ingredients", "text": "1 shallot, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large chicken or turkey breasts" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz small or medium button mushrooms" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg yolk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup crème fraîche (or heavy cream)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bouquet garni" }, { "line_type": "ul", "section": "Ingredients", "text": "12 oz chicken stock" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Place the chicken stock and the bouquet garni in a saucepan. Bring to a boil and allow to infuse 10–11 minutes" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the chicken breasts into small dice." }, { "line_type": "ol", "section": "Procedure", "text": "Wash the mushrooms rapidly and cut in halves or quarters depending on the size." }, { "line_type": "ol", "section": "Procedure", "text": "In a sauteuse (or a frying pan), melt the butter on a medium-high heat and add the chopped shallot. Cook for about 1 minute stirring." }, { "line_type": "ol", "section": "Procedure", "text": "Add the flour and cook 1 petite minute, mixing with a whisk or a wooden spoon, without browning." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chicken stock little by little and cook for 2 minutes, stirring." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced chicken and the mushrooms and cook for 5–6 minutes, stirring from time to time." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 350°F (gas mark 6) and bake the vol-au-vent shells for 5–10 minutes or as directed by the manufacturer, without burning them." }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, mix the cream with the egg yolk. Increase the heat under the sauteuse and add the egg yolk/cream mixture, beating to combine well with the sauce and lower the heat as soon as it reaches a boil. The sauce should be unctuous and should coat a spoon. Do not salt, only pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the vol-au-vents from the oven. Fill rapidly and serve without delay as they cool rapidly." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This dish is sometimes confused with vol-au-vent financière but the latter is quite different with quenelles, cockscombs, cocks’ kidneys, truffle slices, fluted mushroom caps and black olives bound with a Madeira sauce." } ], "title": "Bouchée à la Reine", "url": "https://en.wikibooks.org/wiki/Cookbook:Bouch%C3%A9e_%C3%A0_la_Reine" }

{ "infobox": { "category": "/wiki/Category:French_recipes", "difficulty": 2, "servings": "8", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bouillabaisse is a traditional fish stew originating from the port city of Marseille. It is made by boiling several species of fish with herbs and vegetables. The broth is then served as a soup poured over bread seasoned with rouille (a spicy French mayonnaise) with the fish and vegetables served separately. The exact proportions of these ingredients vary by cook and region." }, { "line_type": "p", "section": null, "text": "The Charte de la Bouillabaisse Marseillaise (the Charter of Marseillaise Bouillabaisse )[1] was signed in 1980 by 11 restaurants in France in an attempt to standardize the definition of a bouillabaisse. According to the charter, bouillabaisse must be prepared with at least four of the following fish: monkfish, John Dory, galinette (or gunard), mullett, rascasse, conger eel, and chapon (rascasse rouge, or red scorpion fish). Most versions will contain at least rascasse to be considered authentic." }, { "line_type": "p", "section": "Ingredients", "text": "This recipe comes from one of the most traditional Marseille restaurants, Grand Bar des Goudes on Rue Désirée-Pelleprat.[2]" }, { "line_type": "ul", "section": "Ingredients", "text": "660 g whole cleaned sea robin" }, { "line_type": "ul", "section": "Ingredients", "text": "660 g whole cleaned scorpionfish" }, { "line_type": "ul", "section": "Ingredients", "text": "660 g whole cleaned red gurnard" }, { "line_type": "ul", "section": "Ingredients", "text": "660 g whole cleaned conger" }, { "line_type": "ul", "section": "Ingredients", "text": "660 g whole cleaned lotte, or monkfish" }, { "line_type": "ul", "section": "Ingredients", "text": "660 g whole cleaned John Dory" }, { "line_type": "ul", "section": "Ingredients", "text": "1 live octopus (optional)[3], cleaned and cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "10 sea urchins" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg of potatoes, peeled and cut into large slices" }, { "line_type": "ul", "section": "Ingredients", "text": "7 cloves of garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "3 onions, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "5 ripe tomatoes, peeled, quartered and without seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup of olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bouquet garni" }, { "line_type": "ul", "section": "Ingredients", "text": "1 branch of fennel" }, { "line_type": "ul", "section": "Ingredients", "text": "8 threads of saffron" }, { "line_type": "ul", "section": "Ingredients", "text": "10 slices of country bread" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg yolk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup of olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "10 threads of saffron" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Cayenne pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Scale the fish and wash them, if possible, in sea water. Cut them into large slices, leaving the bones." }, { "line_type": "ol", "section": "Procedure", "text": "Warm the olive oil in a large, deep saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onions, along with 6 cloves of crushed garlic, the octopus pieces and tomatoes. Brown at low heat turning gently for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the fish slices; first the large slices then the smaller ones. Cover with boiling water and add salt, pepper, fennel, the bouquet garni and saffron. Simmer at a low heat, stirring from time to time so the fish doesn't stick to the pan. Correct the seasoning. Remove the bouillabaise from the heat once the oil and water have thoroughly blended with the other ingredients. This should take about twenty minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Prepare the rouille: Use a mortar to crush the garlic cloves into a fine paste after removing the stems. Add the egg yolk and the saffron, then blend in the olive oil little by little to make a mayonnaise, stirring it with the pestle." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the potatoes in salted water for 15 to 20 minutes. Open the sea urchins with a pair of scissors and remove the roe with a small spoon." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the fish on a platter. Add the sea urchin roe into the broth and stir." }, { "line_type": "ol", "section": "Procedure", "text": "Rub several slices of bread with garlic and spread a tablespoon of rouille on each. Place at least two slices per serving bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the fish and potatoes from the broth and place them on a large serving platter." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the hot broth in each bowl containing a slice of bread smothered in rouille. Then serve the fish and the potatoes on a separate platter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Finding all the species of fish listed above may be difficult. If so, substitute any combination of four of five species with firm, white flesh." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve this dish without rouille to reduce the fat and cholesterol in this dish." } ], "title": "Bouillabaisse", "url": "https://en.wikibooks.org/wiki/Cookbook:Bouillabaisse" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Boule-di, also known as boule (pronounced \"boo-lay\"), is a traditional West African dish that originated in Senegal. It is a hearty and flavorful one-pot meal made with a combination of fish, vegetables, and rice. This dish is popular for its aromatic spices, vibrant colors, and rich taste." }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds firm white fish fillets (such as cod or tilapia)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (14 ounces) diced tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 carrots, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup frozen okra, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cayenne pepper (adjust to your preferred level of spiciness)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon dried thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups long-grain rice" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups fish or vegetable broth" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped fresh parsley or cilantro (for garnish)" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot or Dutch oven with a lid" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Measuring cups and spoons" }, { "line_type": "ul", "section": "Equipment", "text": "Paper towels" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the fish fillets under cold water and pat them dry with paper towels. Cut the fish into medium-sized chunks and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and minced garlic, and sauté until they turn translucent and fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced tomatoes, red and green bell peppers, carrots, and frozen okra to the pot. Stir well to combine with the onions and garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomato paste, paprika, cayenne pepper, black pepper, dried thyme, and salt to the pot. Stir everything together to evenly distribute the spices and coat the vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Gently place the fish chunks on top of the vegetable mixture. Then add the rice, spreading it evenly over the fish and vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully pour the fish or vegetable broth into the pot, making sure it covers the fish and rice mixture. The liquid should be about 1 inch above the ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to low and cover the pot with a lid. Allow to simmer for about 20–25 minutes, or until the rice is tender and the fish is cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from heat and let it sit for a few minutes with the lid on. This allows the flavors to meld together. Serve hot, garnished with fresh parsley or cilantro." } ], "title": "Boule-Di (Senegalese Fish and Rice)", "url": "https://en.wikibooks.org/wiki/Cookbook:Boule-Di_(Senegalese_Fish_and_Rice)" }

{ "infobox": { "category": "/wiki/Category:Apple_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 Honeycrisp apple, cored, peeled, and sliced into 12ths" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup bourbon" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp unsalted butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp freshly squeezed lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp freshly ground allspice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves, freshly ground" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp freshly ground cinnamon" }, { "line_type": "ol", "section": "Procedure", "text": "Coat apples with butter and lemon." }, { "line_type": "ol", "section": "Procedure", "text": "Combine sugar, allspice, cloves, and cinnamon. Sprinkle over apples and toss to coat." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat a small stainless steel skillet over medium high heat. Add apples and sauté until lightly browned." }, { "line_type": "ol", "section": "Procedure", "text": "Add bourbon to pan and deglaze. Bring to a boil, and cook, stirring occasionally, until apples are fork tender. Serve immediately." } ], "title": "Bourbon Apples", "url": "https://en.wikibooks.org/wiki/Cookbook:Bourbon_Apples" }

{ "infobox": { "category": "/wiki/Category:Potato_recipes", "difficulty": 2, "servings": null, "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Variant of the traditional Irish fried potato cakes recipe. An old Irish rhyme goes as follows:" }, { "line_type": "blockquote", "section": null, "text": "Boxty on the griddle,Boxty in the pan,If you can't make boxty,You'll never get your man." }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tablespoons butter, for frying" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup buttermilk" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Take half of the potatoes and wash, peel, chunk, and boil them." }, { "line_type": "ol", "section": "Procedure", "text": "Mash the boiled potatoes with milk and 1 tablespoon butter and set them aside." }, { "line_type": "ol", "section": "Procedure", "text": "Grate the other pound of (raw) potatoes into a strong cloth." }, { "line_type": "ol", "section": "Procedure", "text": "Squeeze cloth to remove all possible liquid from the raw potatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Mix together the grated potatoes, the mashed potatoes, baking soda, buttermilk, flour, and black pepper (to taste)." }, { "line_type": "ol", "section": "Procedure", "text": "Stir thoroughly to combine." }, { "line_type": "ol", "section": "Procedure", "text": "Warm nonstick griddle or skillet over medium heat and melt butter." }, { "line_type": "ol", "section": "Procedure", "text": "Pour potato cakes on griddle, ¼ cup at a time." }, { "line_type": "ol", "section": "Procedure", "text": "Fry until edges are soft and cake is bubbling." }, { "line_type": "ol", "section": "Procedure", "text": "Cook on other side." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Boxty (Irish Potato Cakes)", "url": "https://en.wikibooks.org/wiki/Cookbook:Boxty_(Irish_Potato_Cakes)" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Braai is a cultural grilled meat common in South Africa, similar to America's barbecue. It is usually prepared at family gatherings and parties" }, { "line_type": "ul", "section": "Ingredients", "text": "Meat or seafood, cleaned and cut into chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Virgin olive oil" }, { "line_type": "ul", "section": "Equipment", "text": "Grill" }, { "line_type": "ul", "section": "Equipment", "text": "Wood" }, { "line_type": "ul", "section": "Equipment", "text": "Skewers" }, { "line_type": "ul", "section": "Equipment", "text": "Firelighter" }, { "line_type": "ol", "section": "Procedure", "text": "Rub the meat or seafood with the pepper, ginger, and curry powder. Let rest for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Thread the meat on skewers and brush with olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Grill over a wood fire, and turning the meat until brown and dry." }, { "line_type": "ul", "section": "Note, tips, and variation", "text": "Compared to barbecue, braai is made at a lower pace at family gathering." }, { "line_type": "ul", "section": "Note, tips, and variation", "text": "The host is referred to as the 'braaimaster\"" }, { "line_type": "ul", "section": "Note, tips, and variation", "text": "There are two types of braais in South Africa: the \"chop'ndop\" braai where the guest bring their own meat and wine while the host provide the rest. The other type is \"bring'n braai\", the guest is coming with their food while the host provide only fire." }, { "line_type": "ul", "section": "Note, tips, and variation", "text": "Braai is not just about grilling meat; it is a whole experience and a way of connecting in South Africa." } ], "title": "Braai (South African Barbecue)", "url": "https://en.wikibooks.org/wiki/Cookbook:Braai_(South_African_Barbecue)" }

{ "infobox": { "category": "/wiki/Category:Zambian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Braai is a traditional Zambian barbecue that brings people together for a delightful outdoor cooking experience. This method of grilling is popular in Zambia, especially during social gatherings and special occasions." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds beef, cut into skewer-friendly pieces" }, { "line_type": "ul", "section": "Equipment", "text": "Grill or braai stand" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden or metal skewers" }, { "line_type": "ul", "section": "Equipment", "text": "Plastic wrap" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the finely chopped onion, minced garlic, vegetable oil, lemon juice, paprika, cayenne pepper, ground cumin, ground coriander, and salt. Mix well to create a marinade." }, { "line_type": "ol", "section": "Procedure", "text": "Add the beef pieces to the marinade and toss them until they are evenly coated. Cover the bowl with plastic wrap or a lid and let the beef marinate in the refrigerator for at least 1 hour, or preferably overnight, to enhance the flavors." }, { "line_type": "ol", "section": "Procedure", "text": "If you are using wooden skewers, soak them in water for about 30 minutes to prevent them from burning during grilling." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the grill or braai stand to medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Thread the marinated beef pieces onto the skewers, ensuring they are evenly spaced." }, { "line_type": "ol", "section": "Procedure", "text": "Place the skewers on the grill and cook the beef for about 8–10 minutes, turning occasionally, until they are charred and cooked to your desired level of doneness." }, { "line_type": "ol", "section": "Procedure", "text": "Once the beef is cooked, remove the skewers from the grill and let them rest for a few minutes before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can use different cuts of beef, such as sirloin, ribeye, or rump, for the braai. Ensure the pieces are cut into uniform sizes to ensure even cooking." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For added flavor, you can add other spices or herbs to the marinade, such as thyme, rosemary, or ginger." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you prefer, you can also marinate chicken, pork, or lamb using the same marinade and grilling method." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Braai is traditionally served with side dishes like nshima (maize meal porridge), salads, or grilled vegetables." } ], "title": "Braai (Zambian Barbecue)", "url": "https://en.wikibooks.org/wiki/Cookbook:Braai_(Zambian_Barbecue)" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Beef short ribs are cheap and can make an excellent winter warmer. Many like to braise in the fall and winter as the oven adds heat to the house and the smells when coming in from the cold will blow your socks off. This recipe is very easy and there are many many variations." }, { "line_type": "ul", "section": "Ingredients", "text": "8 ea. (3.5–4 lbs) bone-in beef short ribs" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, peeled and sliced (pole to pole)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 celery stalks, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "4 carrots, peeled and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves garlic, smashed and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "4 sprigs thyme (or 1 tsp dried)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bottle of dry red wine" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Pour yourself a glass of wine." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove any large fat deposits on the sides of the ribs (your butcher should have done this, but sometimes it needs a more tender hand) and salt and pepper all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Heat about 2 tbsp of olive oil in Dutch oven over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add ribs and brown on all sides (about 2–3 minutes per side). Work in batches as not to crowd pan." }, { "line_type": "ol", "section": "Procedure", "text": "While meat is browning mix tomato paste with enough wine to thin (⅓ bottle)" }, { "line_type": "ol", "section": "Procedure", "text": "Remove meat and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the vegetables until soft (about 5–10 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Deglaze pan with wine and scrape up any fond." }, { "line_type": "ol", "section": "Procedure", "text": "Add in tomato paste mixture, as well as salt and pepper to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Add ribs (nestle in vegetables)." }, { "line_type": "ol", "section": "Procedure", "text": "Add sprigs of thyme." }, { "line_type": "ol", "section": "Procedure", "text": "Add remainder of wine to just almost cover the ribs." }, { "line_type": "ol", "section": "Procedure", "text": "Pour rest of wine in your almost empty glass." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and braise in oven for 2.5–3 hours (turning ribs once while cooking) until ribs are fork tender and fall off the bone." }, { "line_type": "ol", "section": "Procedure", "text": "Serve ribs with braising liquid and vegetables over mashed potatoes, along side new potatoes, or over egg noodles." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Separate out ribs and braising liquid, strain out vegetables and thicken braising liquid over medium heat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Separate out ribs and braising liquid and blend vegetables and braising liquid in blender or food processor, reduce over medium heat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Blend all vegetables prior to sautéing and sauté on high heat until almost burned" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Refrigerate overnight, remove any solidified fat, reheat over medium-low heat until sauce is reduced." } ], "title": "Braised Beef Short Ribs", "url": "https://en.wikibooks.org/wiki/Cookbook:Braised_Beef_Short_Ribs" }

{ "infobox": { "category": null, "difficulty": 2, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "In the southeastern United States, collard greens are frequently served as a side item. They are traditionally cooked in a pot of premade broth or water flavored with pork." }, { "line_type": "ul", "section": "Ingredients", "text": "2 ham hocks" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Sea salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 quarts water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lbs collard greens" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white vinegar" }, { "line_type": "ol", "section": "Procedure", "text": "Place ham hocks, garlic cloves and a healthy pinch of sea salt in the 2 quarts of water, and slowly bring to a boil in a large stew pot until the ham hocks become tender." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, wash the greens thoroughly with cold water to remove dirt, and then wash them once in the vinegar (do not pat dry after vinegar wash). Next, remove the stems and shred the leaves into thin strips." }, { "line_type": "ol", "section": "Procedure", "text": "When the water is boiling, add the greens by the handful and turn the temperature down to medium. Simmer the greens uncovered until they are quite tender and the broth has reduced." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with hot pepper vinegar, Tabasco, or red pepper flakes." } ], "title": "Braised Collard Greens", "url": "https://en.wikibooks.org/wiki/Cookbook:Braised_Collard_Greens" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Shortribs cooked in beef broth with aromatic herbs and vegetables makes a fork-tender, flavorful entrée." }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ pounds (1.35 kg) English cut beef shortribs" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup bacon fat" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cups beef broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups red wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp dried rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp dried thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Finely-chopped rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tbsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "4 carrots, peeled and cut into 1-inch (2.5 cm) slices" }, { "line_type": "ul", "section": "Ingredients", "text": "3 red-skinned potatoes, cut into 2-inch (5 cm) cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ol", "section": "Procedure", "text": "Heat bacon fat in a 6-quart (6-liter) cast iron Dutch oven over medium-high heat. Season shortribs with salt, freshly ground black pepper, then dredge in flour. Place 1 or 2 in the pot at one time, and cook until browned on all sides. Repeat until all shortribs have been browned. Keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "If there is not enough fat in the pan to coat the bottom, add olive oil. Add ¼ of the vegetables at a time and sauté until browned around the edges. Repeat until all vegetables have been sautéed." }, { "line_type": "ol", "section": "Procedure", "text": "Add remaining ingredients and browned shortribs. Place into a cold oven and then set for 250°F (120°C). Cook 5 ½ hours." }, { "line_type": "ol", "section": "Procedure", "text": "Move to serving bowls and sprinkle each serving with finely chopped rosemary. Serve warm." } ], "title": "Braised Shortribs", "url": "https://en.wikibooks.org/wiki/Cookbook:Braised_Shortribs" }

{ "infobox": { "category": "/wiki/Category:Muffin_recipes", "difficulty": 1, "servings": "12", "time": "20–25 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A delicious bran muffin recipe that makes an excellent breakfast." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) natural wheat bran" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 ml) cultured buttermilk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) brown sugar" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Muffin cups, greased or lined" }, { "line_type": "ul", "section": "Equipment", "text": "Measuring cup" }, { "line_type": "ul", "section": "Equipment", "text": "Oven" }, { "line_type": "ol", "section": "Procedure", "text": "Stir wheat bran and buttermilk together in a mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Cream together egg, brown sugar and margarine in another mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Combine remaining ingredients in a third bowl. Add to batter, and stir just to moisten." }, { "line_type": "ol", "section": "Procedure", "text": "Fill muffin cups ¾ full." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 400°F (200°C) for 15 to 20 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For bran raisin muffins, add 1 cup raisins." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you do not want to buy store-bought cultured buttermilk, you can make your own by adding 1 tablespoon lemon juice or vinegar to 1 cup of milk. Let it sit for five minutes before using." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Tastes best when still warm." } ], "title": "Bran Muffins", "url": "https://en.wikibooks.org/wiki/Cookbook:Bran_Muffins" }

{ "infobox": { "category": null, "difficulty": 1, "servings": "8", "time": "Prep: 10 minutesChilling: until frozen/cold" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "75 g unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "75 g sieved icing sugar or caster sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp brandy" }, { "line_type": "ol", "section": "Procedure", "text": "Cream together the butter and sugar until light and fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually beat in the brandy." }, { "line_type": "ol", "section": "Procedure", "text": "Chill before serving." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with Christmas pudding and warm mince pies." }, { "line_type": "ul", "section": "Notes and variations", "text": "Brandy butter can be kept for several weeks if made with fresh butter and stored covered in the fridge." }, { "line_type": "ul", "section": "Notes and variations", "text": "Brandy butter is a 'hard sauce', meaning it contains alcohol. Other, rather similar hard sauces can be made by substituting the brandy with rum, whiskey, or sherry." }, { "line_type": "ul", "section": "Notes and variations", "text": "Some people like to add a few more ingredients. Here is a list of some of the options you could try:\nA dash of vanilla extract\nOrange or lemon zest\nSpices such as nutmeg, cinnamon, or allspice\na small handful of flaked nuts" }, { "line_type": "ul", "section": "Notes and variations", "text": "A dash of vanilla extract" }, { "line_type": "ul", "section": "Notes and variations", "text": "Orange or lemon zest" }, { "line_type": "ul", "section": "Notes and variations", "text": "Spices such as nutmeg, cinnamon, or allspice" }, { "line_type": "ul", "section": "Notes and variations", "text": "a small handful of flaked nuts" } ], "title": "Brandy Butter", "url": "https://en.wikibooks.org/wiki/Cookbook:Brandy_Butter" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": null, "servings": "4–6", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups dried black beans" }, { "line_type": "ul", "section": "Ingredients", "text": "8 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup diced white onion" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup chopped green onion" }, { "line_type": "ul", "section": "Ingredients", "text": "2 whole cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon caribe or another ground hot pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of 1 lime" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Place beans in a large pan and cover with water. Bring to a boil and remove from heat. Cover and let stand for 1 hour. Simmer for 2 hours and drain." }, { "line_type": "ol", "section": "Procedure", "text": "Place beans in a large pan and add 8 cups water, garlic, salt, white onions, cumin, ground chili and lime juice. Tie cloves in cheesecloth for easy removal if desired. Bring to a boil; reduce heat, cover and simmer for 2 hours or until beans are tender and soup is thick." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in green onions and serve with lime wedge." } ], "title": "Brazilian Black Bean Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Brazilian_Black_Bean_Soup" }

{ "infobox": { "category": "/wiki/Category:Brazilian_recipes", "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Brazilian feijoada or \"Feijoada Brasileira\" usually includes a bean stew with a spicy sauce, pork meat, white rice, farofa, kale and sliced oranges." }, { "line_type": "p", "section": null, "text": "It can be difficult to prepare authentic feijoada when living outside Brazil, since it requires specific ingredients that are difficult to find elsewhere. Components that are easily found at almost any street corner in Brazil become a challenging quest when you are out of the country. Depending on the place you are living in, it is quite a hardship to find, for example, salted pork ribs, loins, or feet; furthermore, it is difficult to find any salted pork parts like ears, tail, or tongue." }, { "line_type": "p", "section": null, "text": "In this alternative recipe for Brazilian feijoada, all the ingredients can be found in major supermarkets, and the taste will still be authentic. The hardest thing to find is the manioc meal (roasted cassava flour), used to prepare the farofa. However, it can be found in Latino or international stores. The farofa can also be done with cornbread stuffing." }, { "line_type": "p", "section": null, "text": "Though the black beans are almost the same everywhere, this alternative feijoada recipe uses non-spicy, pre-cooked canned black beans. The main adaptations to the original recipe of feijoada are mostly in the meat that was used. The carne-seca (dehydrated meat) was replaced by filet mignon (as an additional option, jerked beef can be used); regular pork ribs were used as a substitute for smoked pork ribs; smoked sausage can be used as a substitute for the paio; the lombinho (tenderloins) was replaced by ham steak. The recipe below serves 6 people." }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb pork ribs" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 filet mignon medallions" }, { "line_type": "ul", "section": "Ingredients", "text": "1 smoked sausage" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ lb ham steak" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package smoked pork chops (such as Hormell)" }, { "line_type": "ul", "section": "Ingredients", "text": "Jerked beef (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Chives, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 cans pre-cooked black beans" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups uncooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Collard greens" }, { "line_type": "ul", "section": "Ingredients", "text": "Thinly-sliced bacon (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup sliced bacon" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup black olives" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups white toasted cassava flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp chicken flavor bouillon" }, { "line_type": "ul", "section": "Ingredients", "text": "Cilantro" }, { "line_type": "ul", "section": "Ingredients", "text": "Chives" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "A little bit of vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red hot finger pepper, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced oranges (1 orange for each person)" }, { "line_type": "ul", "section": "Ingredients", "text": "Tabasco sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Three days before serving, place the pork ribs in a large stock pot, and cover them thoroughly with salt. Cut off one of the salted ribs, place in a plastic bag, and set aside in the fridge. Cover the stockpot containing the remaining ribs, and store it in the fridge." }, { "line_type": "ol", "section": "Procedure", "text": "One day before serving, remove the stockpot with the ribs from the fridge. Start the process of withdrawing the excess salt, soaking the ribs in cold water and changing the water three times in intervals of 6 hours. Each time you change the water, return the covered stockpot with water and ribs back to the fridge. After the third and last time, fill again the stockpot with the ribs and water and leave it in the fridge until the time to start the cooking process." }, { "line_type": "ol", "section": "Procedure", "text": "On the day of cooking and serving, cut the filet mignon into 1-inch cubes. Slice the smoked sausage as thick as you wish. Cut the bacon into small cubes. Cut the ham steak into 1-inch cubes. Cut the smoked pork chops into small pieces. Do not cast away the bone yet; leave some meat on it to be cooked altogether. If you are also using jerked beef, cut the pieces proportionally to the rest of the meat. If any part of the meat has bones, leave part of the meat on the bones to be cooked altogether." }, { "line_type": "ol", "section": "Procedure", "text": "Take the stockpot with the ribs out of the fridge and throw out the water. Divide the ribs; if you think they are too big, cut each in half." }, { "line_type": "ol", "section": "Procedure", "text": "In a large pan, put ¼ cup olive oil and heat it. Then add the sliced bacon together with the ribs, including the salted rib you left aside in the fridge (note: the salt on this specific piece of rib will be the basic salt enough for the preparation)." }, { "line_type": "ol", "section": "Procedure", "text": "Put the lid on, and cook all together for 10–15 minutes over medium heat, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sliced onion, the parsley, and the chives. Add the rest of the sliced meat and cook for 15 more minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Then, add 2–3 cans of black beans, plus one can of water, and cook for more 30 minutes. When it starts boiling, decrease the heat to medium-low temperature. Stir occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Taste for salt. It should be enough. If you want to add more salt, be careful. Do not salt your feijoada too much." }, { "line_type": "ol", "section": "Procedure", "text": "Watch the water. Add more (hot) water, if you want your feijoada more liquid. Your feijoada will be ready when the meat becomes soft and loosens from the bones. Now you can take out the bones, if you wish. Serve it warm." }, { "line_type": "ol", "section": "Procedure", "text": "Wash the rice and drain." }, { "line_type": "ol", "section": "Procedure", "text": "In a medium pan, put olive oil and chopped onion. Cook until it gets soft. Add garlic if you want." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice previously washed and dry. Add a pinch of salt and stir." }, { "line_type": "ol", "section": "Procedure", "text": "Add hot water (for each cup of rice, use 2 cups of water) and cook until it starts boiling." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat. Put the lid on and finish cooking. The rice is be ready when the water is fully evaporated and the rice is soft." }, { "line_type": "ol", "section": "Procedure", "text": "In a pan, fry 1 cup of sliced bacon until it becomes golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add black olives and cook." }, { "line_type": "ol", "section": "Procedure", "text": "Add olive oil and onion. Cook until it becomes soft." }, { "line_type": "ol", "section": "Procedure", "text": "When heated, pour the cassava/manioc flour and stir until you get the desired consistency. The amount of flour will determine the consistency. Be careful with the heat; your farofa should not be burnt in the bottom." }, { "line_type": "ol", "section": "Procedure", "text": "Wash the collard greens leaf by leaf, then slice them in very thin strips and set it aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a pan or a skillet, put enough olive oil and sliced onion for the amount of collard greens you use. If using, add sliced bacon." }, { "line_type": "ol", "section": "Procedure", "text": "Add the thinly-sliced collard greens with a pinch of salt and a pinch of sugar (this will help your collard greens remain green)." }, { "line_type": "ol", "section": "Procedure", "text": "Put the lid on and cook for 15 minutes, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Peel the oranges you have already set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Cut them in round slices and put them in a ceramic bowl or on a plate." }, { "line_type": "ol", "section": "Procedure", "text": "In a ceramic or metal bowl, put the cilantro, chives, salt, olive oil, a little bit of vinegar, and one finely chopped red hot finger pepper, and add a cup of warm bean broth, and stir altogether." }, { "line_type": "ol", "section": "Procedure", "text": "Use a teaspoon to serve. This sauce can be used on top of the feijoada and is added individually." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the bean stew with accompanying sides and orange slices." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Feijoada can be eaten the same day, but it will be much more tasty when served the next day." } ], "title": "Brazilian Feijoada", "url": "https://en.wikibooks.org/wiki/Cookbook:Brazilian_Feijoada" }

{ "infobox": { "category": "/wiki/Category:Brazilian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 lbs (1.2 kg) medium size shrimp" }, { "line_type": "ul", "section": "Ingredients", "text": "3 lb (1.2 kg) yuca root" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves garlic, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "6 medium tomatoes, peeled and seeded (or a large can of whole tomatoes)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup cilantro, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups coconut milk" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup palm oil (also known as dendê)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Preparation", "text": "Peel and cut the manioc and put in a pan with cold water and salt." }, { "line_type": "ol", "section": "Preparation", "text": "Cook until tender, drain and reserve both the cooked manioc and the liquid." }, { "line_type": "ol", "section": "Preparation", "text": "Discard any manioc fiber." }, { "line_type": "ol", "section": "Preparation", "text": "Using a fork, mash the manioc while still hot. Use some of the liquid to help in the process. Do not use a blender or food processor." }, { "line_type": "ol", "section": "Preparation", "text": "Peel and de-vein the shrimp." }, { "line_type": "ol", "section": "Preparation", "text": "Sauté the onion and garlic in the olive oil until wilted." }, { "line_type": "ol", "section": "Preparation", "text": "Add ½ of the chopped cilantro and the tomatoes, stirring well." }, { "line_type": "ol", "section": "Preparation", "text": "Add the shrimp, and cook it for about 15 minutes." }, { "line_type": "ol", "section": "Preparation", "text": "Add the puréed manioc. Check the amount of liquid and add more of the reserved manioc liquid to thin the mixture, if necessary." }, { "line_type": "ol", "section": "Preparation", "text": "Add the coconut milk, the remaining cilantro and the palm oil." }, { "line_type": "ol", "section": "Preparation", "text": "Check for salt and pepper." }, { "line_type": "ol", "section": "Preparation", "text": "Serve over Brazilian white rice." } ], "title": "Brazilian Shrimp and Cassava Sauce (Bobó de Camarao)", "url": "https://en.wikibooks.org/wiki/Cookbook:Brazilian_Shrimp_and_Cassava_Sauce_(Bob%C3%B3_de_Camarao)" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon of chaat masala" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon of amchur (dried green mango) powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon of red chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon of coriander powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon of jeera (cumin) powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of hing" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tablespoon of black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 spoons of lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Black salt (according to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "100 grams moong dal" }, { "line_type": "ul", "section": "Ingredients", "text": "50 grams tamarind" }, { "line_type": "ul", "section": "Ingredients", "text": "100 grams sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "50 grams boondi" }, { "line_type": "ul", "section": "Ingredients", "text": "15 small puris" }, { "line_type": "ol", "section": "Procedure", "text": "Combine amchur, chaat, jeera powder, coriander powder, lemon juice, black salt, red chili powder and water to a fine blend and keep it chilled." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the potatoes and moong separately. Peel the potatoes and roughly mash them." }, { "line_type": "ol", "section": "Procedure", "text": "Make a chutney with tamarind and sugar, and keep it chilled." }, { "line_type": "ol", "section": "Procedure", "text": "Break the puris from the top, put the potatoes, moong, chopped coriander, chutney and chilled water" }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with chopped coriander and serve." } ], "title": "Bread Filled with Potato Curry (Pani Puri)", "url": "https://en.wikibooks.org/wiki/Cookbook:Bread_Filled_with_Potato_Curry_(Pani_Puri)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "12", "time": "60 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "6 slices of bread, with or without crusts. Slightly stale or new bread is acceptable." }, { "line_type": "ul", "section": "Ingredients", "text": "30 g (2 tbsp) butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "80 g (½ cup) raisins (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g (¾ cup) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "475 ml (2 cups) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 g (1 tsp) ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "5 ml (1 tsp) vanilla extract" }, { "line_type": "ul", "section": "Equipment", "text": "20 cm (8-inch) square baking pan, or large oven-safe bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Whisk" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oven to 175°C (350°F)." }, { "line_type": "ol", "section": "Procedure", "text": "Rip bread into small pieces. Cutting into cubes is also okay. Place into baking dish. Mix in raisins while filling the dish." }, { "line_type": "ol", "section": "Procedure", "text": "Pour melted butter over the bread." }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, beat the eggs slightly. Add the sugar, milk, cinnamon, and vanilla. Mix." }, { "line_type": "ol", "section": "Procedure", "text": "Pour mixture over the bread. Press the bread lightly to help it absorb the mixture, if necessary. All the bread should be wet." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in preheated oven for 45 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Serve cold, though warm may also be acceptable. Use a spoon, or cut into squares, to serve." } ], "title": "Bread Pudding", "url": "https://en.wikibooks.org/wiki/Cookbook:Bread_Pudding" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": null, "servings": "2", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ loaf dry bread" }, { "line_type": "ul", "section": "Ingredients", "text": "750 ml puréed tomato" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 garlic cloves, crushed and finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful of well-ripped basil leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Dip the bread in water for a short time, so that you can crush it with your hands. It should not be soaked." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the garlic in a large frying pan with oil until it begins to change color." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomato purée and salt, and cook over medium heat until it comes to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add pieces of bread in, none smaller than a walnut, after wringing and continue to mix it with the tomato, until it has become completely red." }, { "line_type": "ol", "section": "Procedure", "text": "At this point the tomato should still have a fresh aroma." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and serve hot in a bowl, seasoned with a drizzle of olive oil, pepper and a basil leaf." } ], "title": "Bread with Tomato Sauce (Pappa al Pomodoro)", "url": "https://en.wikibooks.org/wiki/Cookbook:Bread_with_Tomato_Sauce_(Pappa_al_Pomodoro)" }

{ "infobox": { "category": "/wiki/Category:Liver_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Traditional chicken livers are breaded and fried in hot oil. Chicken livers, along with gizzards and hearts, can be obtained from most grocers." }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken livers" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Trim the sinews from the livers." }, { "line_type": "ol", "section": "Procedure", "text": "Coat the livers in flour and knock off any excess." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully place the livers in a hot, oiled pan." }, { "line_type": "ol", "section": "Procedure", "text": "Fry for 2–3 minutes on each side, until golden brown on the outside and just pink on the inside." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cayenne pepper can also be added to the flour." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Chicken livers are sometimes cooked with chicken gizzards and chicken heart; while heart are cooked very much like livers, gizzards require additional cooking time due to their density." } ], "title": "Breaded Chicken Livers", "url": "https://en.wikibooks.org/wiki/Cookbook:Breaded_Chicken_Livers" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": null, "servings": "4–8", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pint shucked large oysters, cleaned and dried" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup cream" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups fine bread crumbs or cracker crumbs" }, { "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": "Cayenne pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil, to fry" }, { "line_type": "ol", "section": "Procedure", "text": "Take the cleaned oysters, place them on a clean towel, and dry them." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the eggs and cream together, and place in a shallow bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the bread or cracker crumbs with the salt, pepper, and cayenne. Place in a shallow bowl or on a plate." }, { "line_type": "ol", "section": "Procedure", "text": "With a fork, dip each oyster individually in the egg, then in the crumbs. With the back of a spoon, pat the crumbs to adhere them to the oysters." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a frying pan—the amount of oil will vary with the cooking method used." }, { "line_type": "ol", "section": "Procedure", "text": "Deep fry, pan fry, or sauté the oysters in the pan, but do not crowd them; cook in batches if needed. Fry quickly until light brown on both sides; 1 or 2 minutes a side should be enough." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." }, { "line_type": "p", "section": "Procedure", "text": "The information in this module was taken from the public domain 1881 Household Cyclopedia and modernized by Wikibooks editors." } ], "title": "Breaded Fried Oysters", "url": "https://en.wikibooks.org/wiki/Cookbook:Breaded_Fried_Oysters" }

{ "infobox": { "category": "/wiki/Category:Potato_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 pounds Russet potatoes, cut into 10 wedges" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup crushed cornflakes" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil for deep-frying" }, { "line_type": "ol", "section": "Procedure", "text": "Combine eggs with seasoning. Dip potatoes into egg mixture then dredge in cornflakes. Let rest 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil to 350°F. Fry wedges, in batches if needed, 3–4 minutes or until limp. Drain on a cooling rack set above a baking pan." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil to 375°F. Fry wedges again, until golden brown and crispy. Drain again on same rack. Serve warm." } ], "title": "Breaded Potato Wedges", "url": "https://en.wikibooks.org/wiki/Cookbook:Breaded_Potato_Wedges" }

{ "infobox": { "category": null, "difficulty": 2, "servings": "2–4", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "8 eggs either scrambled, sunny-side up, or poached" }, { "line_type": "ul", "section": "Ingredients", "text": "4 large flour burrito skins" }, { "line_type": "ul", "section": "Ingredients", "text": "8 strips of cooked bacon or 1 lb (400 grams) cooked breakfast sausage" }, { "line_type": "ul", "section": "Ingredients", "text": "1 full order of hash browns" }, { "line_type": "ul", "section": "Ingredients", "text": "Hollandaise sauce, cheese, salt, and pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Place one-quarter of the hash browns in a tortilla." }, { "line_type": "ol", "section": "Procedure", "text": "On top of this place 2 strips of bacon or one quarter of the breakfast sausage." }, { "line_type": "ol", "section": "Procedure", "text": "Add two eggs, cheese, salt, and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Roll up the tortilla to enclose everything. If you used poached or sunny-side up eggs you can squeeze the burritos to pop the egg yolks and then work the yolk around to form a sauce." } ], "title": "Breakfast Burrito", "url": "https://en.wikibooks.org/wiki/Cookbook:Breakfast_Burrito" }

{ "infobox": { "category": "/wiki/Category:Casserole_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "5 small sausage links, cooked and finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 standard eggs, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups finely-crumbled cornbread" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup ricotta cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup shredded Monterrey Jack cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "8 slices cooked bacon, crumbled" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup dry breadcrumbs" }, { "line_type": "ol", "section": "Procedure", "text": "Combine sausage and bacon. In another bowl, combine ricotta, eggs, butter, salt, pepper, and cornbread." }, { "line_type": "ol", "section": "Procedure", "text": "In a greased large roasting pan, place just enough cornbread mixture to cover the bottom. Add just enough meat mixture to cover that layer, and repeat the layering until all mixtures have been used." }, { "line_type": "ol", "section": "Procedure", "text": "Combine Monterey Jack and breadcrumbs. Sprinkle evenly over layers and bake at 375°F (190°C) for 30–35 minutes or until browned and bubbly on top." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm." } ], "title": "Breakfast Casserole", "url": "https://en.wikibooks.org/wiki/Cookbook:Breakfast_Casserole" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 2, "servings": "1", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Breakfast sludge is a breakfast recipe that originally showed up on Imgur and Reddit in 2011. It combines a number of drinks and foods that are commonly eaten for breakfast. The drink itself doesn't look very good, but it is quite tasty. It's best to drink it without looking at it. This recipe is adapted from the original." }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 granola bar or oatmeal/granola" }, { "line_type": "ul", "section": "Ingredients", "text": "1 scoop of instant coffee powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teabag or 1 scoop of chai powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon of sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 scoop of hot chocolate powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of cinnamon powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk" }, { "line_type": "ol", "section": "Procedure", "text": "Put water on to boil." }, { "line_type": "ol", "section": "Procedure", "text": "Break up the granola bar into a mug. You will want to ensure that it is very well ground up.[1] The pieces of the granola bar should be about the size of pieces of oatmeal." }, { "line_type": "ol", "section": "Procedure", "text": "Add the instant coffee, chai, sugar, and hot chocolate powder to the cup." }, { "line_type": "ol", "section": "Procedure", "text": "Add cinnamon to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in enough boiling water to fill the cup." }, { "line_type": "ol", "section": "Procedure", "text": "Stir vigorously until everything is mixed and the mixture has a dark brown appearance." }, { "line_type": "ol", "section": "Procedure", "text": "Add milk to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Most of the ingredients in this recipe can have their quantities changed to suit your taste." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "↑ \"My guide to making breakfast sludge (that will blow off your dick)\". r/funny. 2010-11-25. Retrieved 2023-10-14. {{cite web}}: line feed character in |title= at position 53 (help)" } ], "title": "Breakfast Sludge", "url": "https://en.wikibooks.org/wiki/Cookbook:Breakfast_Sludge" }

{ "infobox": { "category": "/wiki/Category:Waffle_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "These basic breakfast waffles are simple and predictable to make. The batter can be made in about 15 minutes, so they are suitable as a last-minute addition to a breakfast. They are made fluffy by beating the egg whites separately and folding them in as the last step." }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs, separated" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb (about 1¾ cups) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Mix egg yolks and milk." }, { "line_type": "ol", "section": "Procedure", "text": "Add flour, baking powder, sugar, salt and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Add the oil." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the egg whites until stiff and then fold into the batter." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat a waffle iron." }, { "line_type": "ol", "section": "Procedure", "text": "Ladle a scoop of batter into the waffle iron, and cook until browned and cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Remove waffle and repeat cooking process with remaining batter." } ], "title": "Breakfast Waffles", "url": "https://en.wikibooks.org/wiki/Cookbook:Breakfast_Waffles" }

{ "infobox": { "category": "/wiki/Category:Waffle_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "These waffles are surprisingly good for a gluten-free recipe. They are similar to the breakfast waffles made with wheat flour except the flour is replaced with Wheat-Free Baking Mix. They are simple and predictable to make. The batter can be made in about 15 minutes, so they are suitable as a last-minute addition to a breakfast. They are made fluffy by beating the egg whites separately and folding them in as the last step." }, { "line_type": "p", "section": null, "text": "The amount of milk is tailored to \"Bob's Red Mill Wheat Free Biscuit & Baking Mix\" which is a blend of non-wheat flours and some gluten-free binders. You could use any Wheat-Free Baking Mix provided it is actually gluten-free (and not just wheat-free), but you might have to adjust the amount of milk to get the right consistency." }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs, separated" }, { "line_type": "ul", "section": "Ingredients", "text": "1¾ cups (420 ml) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb (225 g) Wheat-Free Baking Mix" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "3 teaspoons granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (2 oz) vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Mix egg yolks and milk." }, { "line_type": "ol", "section": "Procedure", "text": "Add the wheat-free baking mix, baking powder, sugar, salt and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Add the oil." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the egg whites until stiff and then fold into the batter." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat a waffle iron." }, { "line_type": "ol", "section": "Procedure", "text": "Ladle a scoop of batter into the waffle iron, and cook until browned and cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Remove waffle and repeat cooking process with remaining batter." } ], "title": "Breakfast Waffles (Gluten-Free)", "url": "https://en.wikibooks.org/wiki/Cookbook:Breakfast_Waffles_(Gluten-Free)" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 3, "servings": "6 people", "time": "Prep: 30 minutesCooking: 2 hours 15minutesTotal: 2 hours 45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bredie is a South African stew made with mutton. Bredie means stew in Africa, and the word originated from Malaysia." }, { "line_type": "ul", "section": "Ingredients", "text": "Mutton, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Cinnamon stick" }, { "line_type": "ul", "section": "Ingredients", "text": "Cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "Potato, cut in chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "Lentils (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cauliflower (optional), cut in chunks" }, { "line_type": "ul", "section": "Equipment", "text": "Saucepan" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ol", "section": "Procedure", "text": "Toss mutton cubes with flour." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a few tablespoons of oil in a pot over medium heat. Add the meat, and brown on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer lamb to a plate, and add onion to the reserving drippings in the pan. Cook until translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Return the lamb to the pot, along with the bay leaves, salt, black pepper, ginger, cinnamon, and cloves. Cover with water and allow to simmer for 1 hour and 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add potatoes, cauliflower, and lentils. Continue cooking for about 45 minutes until soft." }, { "line_type": "ul", "section": "Note, tips, and variations", "text": "Use fresh spices to bring out good flavour." }, { "line_type": "ul", "section": "Note, tips, and variations", "text": "For better flavor, leave stew in the fridge for 2 or more days before serving." } ], "title": "Bredie (South African Mutton Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Bredie_(South_African_Mutton_Stew)" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": null, "servings": null, "time": "30–45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Brigadeiro is a simple Brazilian chocolate fudge candy created in the 1920s. It is named after Brazilian airman Eduardo Gomes (brigadeiro being his rank in the Air Force). It's commonly served with soda, coffee or milk." }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (395 g) of sweetened condensed milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon of butter" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons of cocoa powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 box (482 g) of chocolate sprinkles" }, { "line_type": "ol", "section": "Procedure", "text": "In a heavy saucepan, combine the milk, cocoa powder, and butter. Stir to dissolve the chocolate." }, { "line_type": "ol", "section": "Procedure", "text": "Put over low heat and stir constantly to avoid formation of lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Continue stirring for 10–12 minutes, or until you are able to see the bottom of the pot for one second when you scratch it side-to-side with the spoon. The more you cook, the harder the resulting candy will be—it may vary from liquid fudge to hard candy." }, { "line_type": "ol", "section": "Procedure", "text": "Allow mixture to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Butter your hands, and roll the mixture into small balls (around 2 cm in diameter). Alternatively, you can use two metal spoons to shape the candies. Roll them in the chocolate sprinkles." }, { "line_type": "ul", "section": "Notes, tips, and vatiations", "text": "Should you accidentally get hard candy, fill the pot with water and leave to rest—the candy will dissolve completely and the pot will be easy to clean." }, { "line_type": "ul", "section": "Notes, tips, and vatiations", "text": "You can substitute 100 g of baking chocolate for the cocoa powder. If you want a lighter candy, use powdered chocolate (such as Nestlé Quick). You can also put raisins or nuts in the center of the candy. You can decorate with powdered sugar instead, or cocoa powder." }, { "line_type": "ul", "section": "Notes, tips, and vatiations", "text": "Brazilian brigadeiros also have gourmet varieties. Some references are available in specialized houses in Brazil: Maria Brigadeiro and Brigadeiríssimo and Brigadeiro Gourmet" } ], "title": "Brigadeiro (Brazilian Chocolate Fudge)", "url": "https://en.wikibooks.org/wiki/Cookbook:Brigadeiro_(Brazilian_Chocolate_Fudge)" }

{ "infobox": { "category": "/wiki/Category:Stuffing_recipes", "difficulty": 2, "servings": null, "time": "65 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups brioche bread, coarsely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup shelled walnuts, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup dried apples, coarsely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup honey" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup unsalted butter, cut into small cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup diced red onion" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, smashed and minced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp dried rubbed sage" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup diced celery" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in a deep roasting pan. Press into a loose, flat layer." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a 375 °F (190 °C) oven for 25 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Raise temperature to 425 °F (220 °C), and bake for 10 minutes. Serve immediately." } ], "title": "Brioche Stuffing", "url": "https://en.wikibooks.org/wiki/Cookbook:Brioche_Stuffing" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Christmas pudding is a traditional British dish served at Christmas time. British people in different regions may call this dish by different names. Traditional Christmas pudding can be served with coated butter, or sauce, or even cream. Moreover, it can be cooked nearly 6 weeks before Christmas. British people keep the pudding in a greaseproof paper stored in a cool place. The longer it is being cooked, the brighter it will be. As a rule the pudding must consist of 13 ingredients; however, British cuisine of those old times was really different and today we present a new recipe of Christmas pudding that is common in the modern British society. It is very easy and will take you nearly 45 minutes to prepare this dish." }, { "line_type": "ul", "section": "Ingredients", "text": "450 g dried mixed fruit (raisins, currants)" }, { "line_type": "ul", "section": "Ingredients", "text": "55 g flour" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "½ orange" }, { "line_type": "ul", "section": "Ingredients", "text": "40 g fresh white breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "40 g chopped almonds" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "75 g butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small apple" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all dried mixed fruit in a large bowl. Stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the flour, then the sugar, lemon, orange, breadcrumbs, and nuts." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk eggs in a separate bowl. Mix eggs into the dry ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Steam the pudding for several hours, remove it, and put it in a cool place." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with butter, cream, custard, or brandy." } ], "title": "British Christmas Pudding", "url": "https://en.wikibooks.org/wiki/Cookbook:British_Christmas_Pudding" }

{ "infobox": { "category": "/wiki/Category:Vegetarian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Broccoli burgers are a handheld foodstuff similar to hamburgers though produced with eggs and vegetables in place of beef." }, { "line_type": "ul", "section": "Ingredients", "text": "2 standard eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "240 ml (1 cup) chopped broccoli" }, { "line_type": "ul", "section": "Ingredients", "text": "120 ml (½ cup) chopped toasted almonds" }, { "line_type": "ul", "section": "Ingredients", "text": "190 ml (¾ cup) chopped red onion" }, { "line_type": "ul", "section": "Ingredients", "text": "120 ml (½ cup) seasoned dry bread crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "80 ml (¼ cup) water" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Toasted buns or bread" }, { "line_type": "ul", "section": "Ingredients", "text": "Mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "Lettuce" }, { "line_type": "ol", "section": "Preparation", "text": "In a bowl, beat eggs." }, { "line_type": "ol", "section": "Preparation", "text": "Stir in broccoli, almonds, onion, breadcrumbs and water." }, { "line_type": "ol", "section": "Preparation", "text": "Add salt and pepper to taste." }, { "line_type": "ol", "section": "Preparation", "text": "On an oiled 30x38 cm (12x15-inch) baking sheet, shape mixture into 4 patties, each 2 cm (¾ inch) thick." }, { "line_type": "ol", "section": "Preparation", "text": "Bake in 190 °C (375 °F) oven, turning halfway through cooking, until each side is golden brown, about 25 minutes total." }, { "line_type": "ol", "section": "Preparation", "text": "Serve on buns with mayonnaise and lettuce." } ], "title": "Broccoli Burgers", "url": "https://en.wikibooks.org/wiki/Cookbook:Broccoli_Burgers" }

{ "infobox": { "category": "/wiki/Category:Broccoli_recipes", "difficulty": null, "servings": "8–10", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 lbs frozen chopped broccoli, thawed" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon parve chicken soup powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons onion soup mix" }, { "line_type": "ul", "section": "Ingredients", "text": "6 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "4 teaspoons pine nuts" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (175°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Melt margarine and stir in flour." }, { "line_type": "ol", "section": "Procedure", "text": "Add water, chicken soup power, and mayonnaise, and stir until thickened." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and add remaining ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into 9x13-inch (22x33-cm) pan and bake for approximately 1 hour, until center is firm." } ], "title": "Broccoli Kugel", "url": "https://en.wikibooks.org/wiki/Cookbook:Broccoli_Kugel" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 2, "servings": "12", "time": "Overnight" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This broccoli salad is often served at potlucks." }, { "line_type": "ul", "section": "Ingredients", "text": "7–8 cups (700–800 g / 1.5–1.8 lb) broccoli florets" }, { "line_type": "ul", "section": "Ingredients", "text": "7–8 slices of crisp fried bacon, crumbled (smoked bacon works well)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red or sweet onion, chopped (Vidalia are recommended)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 apple, chopped (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (80 g / 2.8 oz) raisins, plumped in boiling water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 g / 8.8 oz) mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (110 g / 3.9 oz) granulated sugar (or equivalent artificial sweetener)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (40 g / 1.4 oz) pecans or sunflower seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "dash of cider vinegar or lemon juice" }, { "line_type": "ol", "section": "Procedure", "text": "Whisk mayonnaise, sugar, and vinegar together.s" }, { "line_type": "ol", "section": "Procedure", "text": "Mix remaining ingredients and combine completely in a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Cover." }, { "line_type": "ol", "section": "Procedure", "text": "Cool in the refrigerator overnight before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Keep refrigerated." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "May be served with additional pecans or sunflower seeds sprinkled over the top." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "2 bunches of broccoli should supply enough florets. If not, then add stems and stalk (peeled and chopped finely)." } ], "title": "Broccoli Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Broccoli_Salad" }

{ "infobox": { "category": "/wiki/Category:Broccoli_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Chicken or other meat" }, { "line_type": "ul", "section": "Ingredients", "text": "Broccoli" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered ginger (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil to fry with, possibly including sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Sesame seeds" }, { "line_type": "ol", "section": "Procedure", "text": "Cut raw meat into small pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Chop the broccoli head into medium-small pieces, perhaps 1.2-inch diameter. Cut the stalk into disks, ⅛-inch thick." }, { "line_type": "ol", "section": "Procedure", "text": "Place oil in a wok and turn on the heat. High temperatures can produce a better result, but require rapid stirring to prevent burning. Slow beginners should use lower temperatures. Split the cooking into batches as needed to ensure that your wok is not too full; there should be plenty of room to stir and toss the food in your wok. You may prefer to cook each ingredient separately, then mix them at the end." }, { "line_type": "ol", "section": "Procedure", "text": "Place sesame seeds into the wok. Stir fry them until they are golden-brown. Remove them, and put them aside for later." }, { "line_type": "ol", "section": "Procedure", "text": "Stir-fry the meat. Drain juices and add more oil as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Add soy sauce. For a typical wok full of food, add 1 tablespoon. If using low-salt soy sauce, you can add much more without making the food too salty." }, { "line_type": "ol", "section": "Procedure", "text": "Add back the sesame seeds." }, { "line_type": "ol", "section": "Procedure", "text": "If using ginger, add about 1/4 teaspoon, depending on taste. Ginger is somewhat hot." }, { "line_type": "ol", "section": "Procedure", "text": "Add the broccoli, stalks first. When done, the broccoli should be just slightly softened. Broccoli should end up being very bright green, losing the bluish cast but not gaining any hint of a yellow-brown cast." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Near the end, you can add well-drained canned straw mushrooms, well-drained canned water chestnuts, and/or crisp white bean sprouts. Seafood is also an option." } ], "title": "Broccoli Stir Fry", "url": "https://en.wikibooks.org/wiki/Cookbook:Broccoli_Stir_Fry" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Yes, all those grilling websites say sirloin isn't that tender, but they're probably talking about bottom sirloin. Top sirloin is almost as good as a ribeye. It's juicy, tender, and flavorful." }, { "line_type": "ul", "section": "Ingredients", "text": "1 top sirloin steak (also known as a top butt and center cut sirloin steak)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Place a rack in the upper third of an oven with a broiler at the top (this will not work with a broiler drawer). Place another right below it. Place a tray of aluminum foil on the lower rack. Preheat the broiler." }, { "line_type": "ol", "section": "Procedure", "text": "Brush steak on both sides with olive oil. Season both sides liberally with salt and freshly ground black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Place the steak on the upper rack. Insert a probe thermometer into the thickest part of the steak. Keep the oven door slightly open with a tube of foil and cook until internal temperature reaches 140°F for medium rare, 155°F for medium, and 165°F for toast." }, { "line_type": "ol", "section": "Procedure", "text": "Remove to a plate and cover with aluminum foil. Let rest 7 minutes before slicing on the bias across the grain. Serve warm." } ], "title": "Broiled Sirloin Steak", "url": "https://en.wikibooks.org/wiki/Cookbook:Broiled_Sirloin_Steak" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": null, "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Brown butter biscuits is a recipe adapted from page 42 of the July/August 2022 edition of Tesco's magazine.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stick (125 g/4.4 oz) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (110 g/3.9 oz) superfine sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ cups (350 g/12 oz) self-rising flour" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 180 °C (356 °F). Line 2 baking sheets." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter in a pan over a medium heat for 3–5 minutes until the surface is foamy." }, { "line_type": "ol", "section": "Procedure", "text": "Leave it to cool for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk in the sugar until dissolved." }, { "line_type": "ol", "section": "Procedure", "text": "Leave it to cool for 10–15 minutes until lukewarm." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in the eggs and vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in the flour until combined." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the dough into 20 balls and place on the prepared baking sheets." }, { "line_type": "ol", "section": "Procedure", "text": "Flatten the biscuits with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 12–14 minutes until golden." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the biscuits to a wire rack and leave it to cool." }, { "line_type": "ol", "section": "References", "text": "↑ \"Brown butter biscuits\". Tesco Real Food. Retrieved 2023-04-22." } ], "title": "Brown Butter Biscuits", "url": "https://en.wikibooks.org/wiki/Cookbook:Brown_Butter_Biscuits" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 4, "servings": "9–10", "time": "49 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Brown butter toffee chocolate chip cookies are flavorful cookies, and it takes 48 hours for the dough to develop the flavors. This recipe is adapted from the YouTube channel Tasty.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ stick (90 g / 3 oz) unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (140 g / 5 oz) lightly packed light brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon kosher salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Water, as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (2 sticks / 250 g / 9 oz) unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ice cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (160 g / 5.5 oz) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups (270 g / 9.5 oz) packed light brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons espresso powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons kosher salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ea. (100 g) standard eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ cups (350 g / 12.5 oz) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "6 oz (170 g) dark chocolate (50–70% cacao), chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Flaky sea salt, for sprinkling" }, { "line_type": "ol", "section": "Procedure", "text": "Line a baking sheet with baking parchment." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter, sugar and salt in a saucepan over medium heat. Add water if necessary to keep fat from separating. Continue to cook until the temperature is 150°C (302°F) and when dropped in water it forms brittle threads." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the toffee onto the prepared baking pan. Freeze until ready to use, about 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, line another baking sheet with parchment." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter in a saucepan and cook until it turns dark brown. Remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add an ice cube to the butter and let it melt. Repeat with remaining ice cubes." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the sugars, espresso powder, salt, and baking soda in a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the brown butter into the sugar mixture and beat until combined." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in the eggs and vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in the flour until combined." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the toffee from the freezer and break into chunks. Put into a zippable bag and break into bits using a rolling pin." }, { "line_type": "ol", "section": "Procedure", "text": "Add the toffee and chocolate to the dough and fold in." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop the dough onto the baking sheet and let it chill for 48 hours for flavors to develop." }, { "line_type": "ol", "section": "Procedure", "text": "When ready to bake, preheat the oven to 163°C (325°F). Line 2 baking sheets with baking parchment." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the cookies on the baking sheets, leaving at least 2 inches (5 cm) of space between each other." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 18–20 minutes until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Take the cookies out of the oven and sprinkle with a little sea salt before leaving them to cool." }, { "line_type": "ol", "section": "References", "text": "↑ https://google.miraheze.org/wiki/YouTube_Wiki:2-Minute_Vs._2-Hour_Vs._2-Day_Cookie_%E2%80%A2_Tasty" } ], "title": "Brown Butter Toffee Chocolate Chip Cookies", "url": "https://en.wikibooks.org/wiki/Cookbook:Brown_Butter_Toffee_Chocolate_Chip_Cookies" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Brown gravy is a basic gravy similar to what you get using a pouch of supermarket instant gravy." }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp finely-minced onion" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cup vegetable stock (or beef or mushroom stock)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp yeast extract" }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the onion in the oil over medium heat with salt and pepper, until the onion begins to turn golden brown. Add the flour and stir. A roux should form; cook it for several minutes until it starts to darken." }, { "line_type": "ol", "section": "Procedure", "text": "Add the stock and stir until smooth. Add the yeast extract—as the gravy warms it will become incorporated. Taste and season if necessary. When the gravy simmers, it is done." }, { "line_type": "ol", "section": "Procedure", "text": "Strain into a gravy boat or other serving container and allow to cool a few minutes before serving." } ], "title": "Brown Gravy", "url": "https://en.wikibooks.org/wiki/Cookbook:Brown_Gravy" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup oat milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups cooked brown rice" }, { "line_type": "ul", "section": "Ingredients", "text": "4 dates, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pinches of cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup unsalted pumpkin seeds" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients, and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instant brown rice will work fine." } ], "title": "Brown Rice Breakfast Bowl", "url": "https://en.wikibooks.org/wiki/Cookbook:Brown_Rice_Breakfast_Bowl" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 1, "servings": "6–8", "time": "½ hour, plus a few minutes prep" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "8 ounces cubed processed cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (4 ounces) mushrooms" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (15 ounces) sweet peas" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups cooked brown rice" }, { "line_type": "ul", "section": "Ingredients", "text": "cooking spray" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup slivered almonds" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Combine cheese, mushrooms, peas, and rice in large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Coat 1½ quart baking pan with cooking spray." }, { "line_type": "ol", "section": "Procedure", "text": "Move mixed ingredients to baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and bake for 20 to 25 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle almonds on top" }, { "line_type": "ol", "section": "Procedure", "text": "Bake 5 minutes more." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instant brown rice will work fine." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Mushroom \"stems and pieces\" are okay." } ], "title": "Brown Rice Casserole", "url": "https://en.wikibooks.org/wiki/Cookbook:Brown_Rice_Casserole" }

{ "infobox": { "category": "/wiki/Category:Turkey_recipes", "difficulty": 3, "servings": "4", "time": "30 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups cooked brown rice" }, { "line_type": "ul", "section": "Ingredients", "text": "20 ounces of extra lean ground turkey breast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (12 ounces) diced tomatoes with green chiles" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ounce vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon teriyaki sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasonings to taste (e.g. garlic powder, lemon pepper, allspice, etc.)" }, { "line_type": "ol", "section": "Procedure", "text": "Spray skillet with cooking spray, and sprinkle in garlic powder and other seasonings. Add turkey, and crumble it as it cooks. Add tomatoes, and mix with turkey until turkey is cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Add cooking oil to a wok or deep skillet. Add 1 teaspoon allspice and/or other seasonings." }, { "line_type": "ol", "section": "Procedure", "text": "As pan heats slowly add cooked rice (watch for splattering of hot oil). When rice is heated evenly add teriyaki sauce, and mix it evenly." }, { "line_type": "ol", "section": "Procedure", "text": "When ground turkey is done cooking add it to rice in wok, mix it thoroughly, and serve." }, { "line_type": "ul", "section": "Nutritional information", "text": "Carbohydrates per serving: 21.5 g" }, { "line_type": "ul", "section": "Nutritional information", "text": "Sugar per serving: 2.5 g" }, { "line_type": "ul", "section": "Nutritional information", "text": "Protein per serving: 35.25 g" }, { "line_type": "ul", "section": "Nutritional information", "text": "Cholesterol per serving: 56.25Zmg" } ], "title": "Brown Rice with Ground Turkey", "url": "https://en.wikibooks.org/wiki/Cookbook:Brown_Rice_with_Ground_Turkey" }

{ "infobox": { "category": "/wiki/Category:Vegan_recipes", "difficulty": null, "servings": "1", "time": "25–45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pandora's feast is a complete vegan meal that can be served several times a week due to the ease with which it can be modified. The meal is easy to prepare in a rice cooker." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup uncooked brown rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup soaked and boiled black, pinto, kidney or other beans" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cubed potato" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cubed sweet potato" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cubed squash" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cubed beet" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chopped kale" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil, hemp oil, flaxseed oil, or other nutritious oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutritional yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Black sesame seeds" }, { "line_type": "ol", "section": "Procedure", "text": "Add the brown rice and water to a rice cooker." }, { "line_type": "ol", "section": "Procedure", "text": "Drain, rinse, and add the beans to the rice cooker." }, { "line_type": "ol", "section": "Procedure", "text": "If using, add the garlic to the cooker." }, { "line_type": "ol", "section": "Procedure", "text": "If using, add the sweet potato, squash, beet, or potato." }, { "line_type": "ol", "section": "Procedure", "text": "If using a fuzzy logic (i.e. programmable) cooker, set the cooker to the brown rice setting and turn it on. If using an on/off cooker, simply turn it on." }, { "line_type": "ol", "section": "Procedure", "text": "In about 20–40 minutes, your cooker should finish cooking the rice. When the finished, open the lid, add the kale, close the lid, and wait about another minute or two." }, { "line_type": "ol", "section": "Procedure", "text": "Open and serve. Top with oil, yeast, soy sauce and/or sesame seeds, to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you have \"Thai sweet black rice\" or \"Chinese forbidden black rice\", replace about 10% of your brown rice with this, and your finished product will be a lovely purple and will have a different taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The beans must be either pre-soaked for at least 8 hours and boiled briskly for 20 minutes (preferred) or from a can. It is important to soak and pre-cook dried beans. Dried kidney beans will cause nausea, vomiting and diarrhea unless they have been boiled briskly for at least 20 minutes to destroy the very indigestible phytohaemagglutinin that they contain (the slow cooker will not do and can even make things worse). They will then need another 60–90 minutes at a slow simmer to be tender. Tinned kidney beans are quite safe and do not need pre-cooking, as their preparation involves sufficient heat to destroy the toxin.)" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The cubed vegetables should be 1cm x 1cm for optimal cooking." } ], "title": "Brown Rice with Other Starches and Vegetables (Pandora's Feast)", "url": "https://en.wikibooks.org/wiki/Cookbook:Brown_Rice_with_Other_Starches_and_Vegetables_(Pandora%27s_Feast)" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Brown Sauce is a tangy, slightly sweet sauce accompanying cooked breakfasts and chips (fries)." }, { "line_type": "p", "section": null, "text": "This recipe is an interpreted method from the original recipe in Henry Hartshorne's the Household Cyclopedia.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp French vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Mix together the sugar, vinegar, olive oil, mustard, salt, and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Serve or store in a bottle." }, { "line_type": "p", "section": "References", "text": "This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne." } ], "title": "Brown Sauce (Hartshorne)", "url": "https://en.wikibooks.org/wiki/Cookbook:Brown_Sauce_(Hartshorne)" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": null, "time": "Prep: ½ hourTotal: 1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup packed light brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (1 stick) butter or margarine, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ounces (2 squares) unsweetened chocolate, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup coarsely-chopped walnuts" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 325°F." }, { "line_type": "ol", "section": "Procedure", "text": "Grease an 8 x 8 x 2-inch square baking pan." }, { "line_type": "ol", "section": "Procedure", "text": "Cream sugar and butter until fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in melted chocolate." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in flour, then stir in nuts." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into prepared pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake about 25 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Cool in pan, and cut into squares." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The brownies can also be baked in a Dutch oven at moderately slow heat instead of in the baking pan." }, { "line_type": "p", "section": "Notes, tips, and variations", "text": "{{DEFAULTSORT:Brownies, Brown Sugar]]" } ], "title": "Brown Sugar Brownies", "url": "https://en.wikibooks.org/wiki/Cookbook:Brown_Sugar_Brownies" }

{ "infobox": { "category": "/wiki/Category:Frosting_and_icing_recipes", "difficulty": 2, "servings": null, "time": "½ hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups (320 g / 11 oz) brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (165 ml / 5.6 oz) cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon butter" }, { "line_type": "ol", "section": "Procedure", "text": "Boil sugar and cream together until a soft ball forms in cold water." }, { "line_type": "ol", "section": "Procedure", "text": "Cool to 125 °F (52 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "Add vanilla and butter; beat until thick enough to spread." } ], "title": "Brown Sugar Icing", "url": "https://en.wikibooks.org/wiki/Cookbook:Brown_Sugar_Icing" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup (180 g/6.3 oz) brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon dried ground orange peel" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground allspice" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoons ground nutmeg" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in a medium bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Stir with wire whisk until well blended." }, { "line_type": "ol", "section": "Procedure", "text": "Store in an airtight container in a cool place." } ], "title": "Brown Sugar Mulling Spice Mix", "url": "https://en.wikibooks.org/wiki/Cookbook:Brown_Sugar_Mulling_Spice_Mix" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "375 g all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3 g cream of tartar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 g baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "0.8 g ground nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "205 g shortening, melted and cooled slightly" }, { "line_type": "ul", "section": "Ingredients", "text": "440 g packed brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "5 ml vanilla extract" }, { "line_type": "ol", "section": "Procedure", "text": "Combine flour, cream of tartar, baking soda and nutmeg in a bowl. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Beat together in a large bowl the melted shortening and the brown sugar. Beat in the eggs, then the vanilla extract. Gradually blend in the dry ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Shape dough into a log measuring 1½ inches in diameter. Wrap log in waxed paper or foil and chill for 4 hours or overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 375°F (180°C). Lightly grease 2 baking sheets." }, { "line_type": "ol", "section": "Procedure", "text": "Slice log into slices ¼ inch thick. Place slices 1 inch apart on the baking sheets." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 8–10 minutes until lightly colored. Cool on wire racks." } ], "title": "Brown Sugar Nutmeg Cookies", "url": "https://en.wikibooks.org/wiki/Cookbook:Brown_Sugar_Nutmeg_Cookies" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Brown Windsor soup is a hearty British soup that was popular during the Victorian and Edwardian eras." }, { "line_type": "ul", "section": "Ingredients", "text": "Variety of meat including lamb, mutton and beef, cut into bite-sized pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetables including onion, potato and other root vegetables" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef stock" }, { "line_type": "ul", "section": "Ingredients", "text": "Bouquet garni" }, { "line_type": "ul", "section": "Ingredients", "text": "Madeira" }, { "line_type": "ol", "section": "Procedure", "text": "Roll meat in plain flour so it's well dusted, and brown the pieces in butter over a medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in chopped vegetables—an onion, a potato and some root vegetables would be traditional." }, { "line_type": "ol", "section": "Procedure", "text": "Add beef stock and bouquet garni. Simmer on a low heat for an hour or two to allow everything to tenderise." }, { "line_type": "ol", "section": "Procedure", "text": "Purée the soup. You can chill at this point and reheat when required, or eat it as it is." }, { "line_type": "ol", "section": "Procedure", "text": "Just before serving, stir a good tablespoon of Madeira into the pot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The slow cooking process (and later puréeing) means cheaper cuts of meat can be used, if desired." } ], "title": "Brown Windsor Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Brown_Windsor_Soup" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": "4 persons", "time": "90 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 g) uncooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can beef consommé" }, { "line_type": "ul", "section": "Ingredients", "text": "½ stick margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion, chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Sauté onion in margarine over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Mix rice and consommé in a baking dish. Pour onion and margarine over rice and consommé and mix." }, { "line_type": "ol", "section": "Procedure", "text": "Bake covered for 30 minutes at 350 °F (180 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from oven, and add ½ can water over rice mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and cook an additional 30 minutes." } ], "title": "Browned Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Browned_Rice" }

{ "infobox": { "category": "/wiki/Category:Italian_recipes", "difficulty": 1, "servings": "depends on loaf size", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This article describes general preparation procedures for the popular Italian appetizer (or antipasto) Bruschetta (plural bruschette), slices of toasted or grilled bread rubbed with garlic, drizzled with olive oil, and seasoned with salt and pepper.[1] This basic preparation is frequently topped with combinations of flavorful seasonal ingredients. It is a dish coming from the Southern Italian culinary tradition, though variants exist throughout Italy. It is commonly mispronounced in America as \"bru-shetta\", but should be pronounced with a hard K sound, \"bru-sketta.\"" }, { "line_type": "p", "section": null, "text": "There are many types of bruschetta, some involving special roasted and/or hard bread which may require a different preparation than the one below." }, { "line_type": "p", "section": null, "text": "The recipe below is a meeting point between Northern and Southern Italy, using an Italian or French baguette-style loaf. You can adapt this recipe to as many servings as you need. As a guideline, you can serve 1 or 2 bruschette per person." }, { "line_type": "ul", "section": "Ingredients", "text": "1 loaf of Italian or French bread, sliced ½ inch (1.25 cm) thick on the bias" }, { "line_type": "ul", "section": "Ingredients", "text": "½ head garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Kosher salt or sea salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Toppings of your choice (see examples below)" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped tomatoes with arugula or basil" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooked white beans (topped, if you like, with sautéed kale)" }, { "line_type": "ul", "section": "Ingredients", "text": "Sautéed mushrooms (preferably wild varieties)" }, { "line_type": "ul", "section": "Ingredients", "text": "Minced anchovies flavored with wine vinegar and herbs" }, { "line_type": "ul", "section": "Ingredients", "text": "Thinly-sliced pancetta crisped under the broiler" }, { "line_type": "ul", "section": "Ingredients", "text": "Pugliese-style chopped mixture of summer vegetables (red onion, cucumber, tomatoes, oregano, flat-leaf parsley, basil, and red pepper flakes)" }, { "line_type": "ol", "section": "Procedure", "text": "Toast the bread slices in a toaster oven, under a broiler, or on a grill, until they turn golden." }, { "line_type": "ol", "section": "Procedure", "text": "Immediately rub the bread with the cut side of the garlic. Sprinkle with salt and black pepper, and drizzle generously with extra-virgin olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm topped with whatever combinations of seasonal ingredients you choose.[1]" } ], "title": "Bruschetta", "url": "https://en.wikibooks.org/wiki/Cookbook:Bruschetta" }

{ "infobox": { "category": "/wiki/Category:Dumpling_recipes", "difficulty": null, "servings": "2–3", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bryndzové halušky is a Slovak dumpling dish. The ingredient that makes this national dish of Slovakia a favorite is the sheep's milk cheese, which has a slightly sharper taste than the non-flavored goat cheese spread available at many US grocery stores. The most abundant ingredient is the raw potato, which comprises most of the dough that creates the halušky and is a major staple in the Slovak diet." }, { "line_type": "ul", "section": "Ingredients", "text": "750 g potatoes, peeled and finely grated" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g all-purpose flour (hladkej múky)" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g bryndze cheese, cut into very small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g bacon (údenej slaniny), cooked and cut into small pieces" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the grated potatoes with with the flour and salt to make a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the dough into small cylindrical pieces less than 3 cm in size." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the dumplings to a pot of boiling salted water. When the dumplings rise to the top of the boiling water, remove one to make sure they are thoroughly cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the dumplings from the pot with a slotted spoon, and transfer to a warmed plate." }, { "line_type": "ol", "section": "Procedure", "text": "Immediately after dumplings are placed on the plate, scatter the cheese over top, and let the cheese melt over the dumplings. Mix if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the crispy bacon bits on top of the cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Serve piping hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If in a hurry, try replacing the from-scratch halusky with store-bought potato gnocchi." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If unable to find bryndze, you can substitute crumbled goat cheese or one of several types of crumbled feta. Some feta are stronger-flavored, which is preferable here." } ], "title": "Bryndzové Halušky (Slovak Dumplings with Cheese)", "url": "https://en.wikibooks.org/wiki/Cookbook:Bryndzov%C3%A9_Halu%C5%A1ky_(Slovak_Dumplings_with_Cheese)" }

{ "infobox": { "category": "/wiki/Category:Thai_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bua loi is a traditional Thai rice flour dessert. It is often prepared for religious or ritual ceremonies, but it can also be eaten as an everyday dish. Bua loi are often brightly colored with various ingredients (see notes)." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups sweet glutinous rice flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup steamed and mashed taro root" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "Coconut milk" }, { "line_type": "ol", "section": "Procedure", "text": "Combine rice flour, mashed taro, and water to make a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the dough into small balls, using additional rice flour to prevent sticking." }, { "line_type": "ol", "section": "Procedure", "text": "Bring a large pot of water to a boil. Add the dough balls to the boiling water. They will initially sink but will gradually float to the surface as they cook." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the cooked bua loi from the pot, and drain the water." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the bua loi to a dish, and serve with coconut milk. This dish is best served hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you want to make your bua loi more colorful, you can add pumpkin (yellow) or pandan (green)." } ], "title": "Bua Loi (Rice Balls in Sweet Coconut Milk)", "url": "https://en.wikibooks.org/wiki/Cookbook:Bua_Loi_(Rice_Balls_in_Sweet_Coconut_Milk)" }

{ "infobox": { "category": "/wiki/Category:Side_dish_recipes", "difficulty": 2, "servings": "varies", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bubble and squeak is a traditional English vegetable dish made from the leftover vegetables from a Sunday roast. The name is derived from the sound the dish makes while cooking." }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion (optional), chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon fat or oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Various cooked vegetables (e.g. potatoes, cabbage, carrots, peas, and/or Brussels sprouts)" }, { "line_type": "ol", "section": "Procedure", "text": "Fry the chopped onion in fat or oil." }, { "line_type": "ol", "section": "Procedure", "text": "Chop the vegetables, and add to the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Cook over a medium heat till the underside is golden brown and crispy, then turn it, scraping the crispy bits into the mix. Repeat the turning and scraping a few times until browned and cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot (often on crunchy toast)." } ], "title": "Bubble and Squeak", "url": "https://en.wikibooks.org/wiki/Cookbook:Bubble_and_Squeak" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": "1–2", "time": "< 30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bubble tea is a tea beverage with black tapioca pearls mixed in." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (125 ml) cooked boba tapioca pearls" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml) crushed ice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml) very strong chilled black tea" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml) milk, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Honey or granulated sugar, to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Place pearls in a large glass." }, { "line_type": "ol", "section": "Procedure", "text": "Combine all remaining ingredients in a cocktail shaker. Shake vigorously until mixture is frothy." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into glass and serve with large-diameter straws." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you don't want the drink to be frothy, simply stir the ingredients together instead of shaking." } ], "title": "Bubble Tea", "url": "https://en.wikibooks.org/wiki/Cookbook:Bubble_Tea" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bubur candil are traditional Indonesian glutinous rice balls in a sweet coconut sauce." }, { "line_type": "ul", "section": "Ingredients", "text": "225 g glutinous rice flour" }, { "line_type": "ul", "section": "Ingredients", "text": "120 g tapioca flour" }, { "line_type": "ul", "section": "Ingredients", "text": "175 ml water" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "750 ml water" }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml coconut milk" }, { "line_type": "ul", "section": "Ingredients", "text": "125 ml diluted gula jawa (palm sugar)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 piece pandan leaf (or some pandan paste)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "300 ml coconut milk, boiled for few minutes" }, { "line_type": "ol", "section": "Procedure", "text": "Combine rice flour and tapioca flour until well-mixed. Make a well in the middle, then gradually mix in water and salt. Mix well by hand until it forms a soft dough. Make sure that the dough is not to hard; if necessary add a bit more of water." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the dough into little balls about 1 cm in diameter." }, { "line_type": "ol", "section": "Procedure", "text": "Boil a lot of water in a big stock pot. Put the little balls one-by-one in the boiling water. Cook for about 5 minutes until they float to the surface of the boiling water. Take them out and drain." }, { "line_type": "ol", "section": "Procedure", "text": "For the sauce, mix all the sauce ingredients in a saucepan, and heat until bubbly." }, { "line_type": "ol", "section": "Procedure", "text": "Place the rice balls in the sauce. Cook for further 20 minutes and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "To serve, pour the coconut milk on top. Serve hot." } ], "title": "Bubur Candil (Sweet Glutinous Rice Balls in Coconut Sauce)", "url": "https://en.wikibooks.org/wiki/Cookbook:Bubur_Candil_(Sweet_Glutinous_Rice_Balls_in_Coconut_Sauce)" }

{ "infobox": { "category": "/wiki/Category:Pudding_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bubur ketan hitam is a dish of black glutinous rice pudding with coconut milk." }, { "line_type": "ul", "section": "Ingredients", "text": "250 grams black glutinous rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ litres water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pandan leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "250 grams coconut sugar or palm sugar, microwaved for couple minutes to dissolve easily" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "350 ml thick coconut milk" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pandan leaves" }, { "line_type": "ol", "section": "Procedure", "text": "Soak black glutinous rice in water overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the rice. Cook with water and pandan leaves until soft and thick." }, { "line_type": "ol", "section": "Procedure", "text": "Add coconut sugar and salt, and continue cooking until the sugar is dissolved and the water is absorbed." }, { "line_type": "ol", "section": "Procedure", "text": "Cook thick coconut milk with salt and pandan for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the black rice pudding in a bowl, and pour coconut milk sauce on top." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Additional toppings might be added, such as sliced baked banana, brown sugar powder, or cinnamon powder." } ], "title": "Bubur Ketan Hitam (Sweet Black Rice with Coconut Milk)", "url": "https://en.wikibooks.org/wiki/Cookbook:Bubur_Ketan_Hitam_(Sweet_Black_Rice_with_Coconut_Milk)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "15–20", "time": "Prep: 1 hrCooking: 30 min" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Originally, Buchteln (singular: Buchtel) were a Bohemian sweet dish. However, in the course of time they have become part of the traditional Austrian cuisine." }, { "line_type": "p", "section": null, "text": "This dough is yeast-based. In order to get nice, fluffy dough, the right combination of flour, milk and yeast is needed. Additionally, as a yeasted dough, this recipe is somewhat time consuming. This is indispensable as the dough needs to rise, and this takes some time." }, { "line_type": "p", "section": null, "text": "The joy for cooking and baking should be in the foreground in today’s hectic society. So, take your time and try this traditional Austrian sweet dish." }, { "line_type": "ol", "section": "Procedure", "text": "Scald milk by bringing it to at least 180 °F (82 °C), then let it cool." }, { "line_type": "ol", "section": "Procedure", "text": "Put the yeast in a small bowl and add some lukewarm milk to it. Add 1 teaspoon of sugar. Let it rest for a moment, as yeast in general needs some time to ferment." }, { "line_type": "ol", "section": "Procedure", "text": "When ready, add the yeast mixture to the bowl with the flour. Put the remaining sugar into the bowl. Make sure the mixture has reached at least room temperature, then mix in the eggs and a pinch of salt. Finally, add ground lemon peel." }, { "line_type": "ol", "section": "Procedure", "text": "Knead it until you get nice, smooth dough." }, { "line_type": "ol", "section": "Procedure", "text": "Use a cloth to cover the bowl. Let it rest until the dough has risen significantly." }, { "line_type": "ol", "section": "Procedure", "text": "In the meantime, thoroughly oil or butter a baking pan, preferably of about 5 to 10 cm height." }, { "line_type": "ol", "section": "Procedure", "text": "When ready, take the dough and put it on a clean, floured surface. Roll the dough to 1 cm thickness. Divide it so that you get equal squares of about 4 x 4 square centimeters each." }, { "line_type": "ol", "section": "Procedure", "text": "Top each square with a dollop of jam. Pinch together the 4 corners of the square to enclose the filling, then roll the bun in your hands to round it out." }, { "line_type": "ol", "section": "Procedure", "text": "Place the buns side-by-side in the greased pan. Cover them with a cloth once more, and let them rest for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the buns in a preheated oven until they are golden brown." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try dusting the buns with some powdered sugar." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For extra flavor, you may also serve them with some vanilla sauce." } ], "title": "Buchteln (Austrian Sweet Buns)", "url": "https://en.wikibooks.org/wiki/Cookbook:Buchteln_(Austrian_Sweet_Buns)" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 1, "servings": "about 25", "time": "10–12 minutes (plus refrigeration time)" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Template:Nutritionsummary" }, { "line_type": "p", "section": null, "text": "Buckeyes are an easy snack named from their resemblance to the nut of the Buckeye tree." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (320 g/11 oz) peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons melted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups (375 g/13.2 oz) powdered sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small bag (100 g/3.5 oz) semi-sweet chocolate chips" }, { "line_type": "ul", "section": "Ingredients", "text": "25 toothpicks" }, { "line_type": "ol", "section": "Procedure", "text": "Mix peanut butter, melted butter, vanilla, and powdered sugar in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Form the mixture into 1-inch balls." }, { "line_type": "ol", "section": "Procedure", "text": "Place a toothpick into each ball." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate or freeze for an hour." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the semi-sweet chocolate chips in a double boiler." }, { "line_type": "ol", "section": "Procedure", "text": "Dip the balls in the melted chocolate, leaving a small exposed circle at the top." }, { "line_type": "ol", "section": "Procedure", "text": "Place on wax paper and remove toothpick." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate or freeze." }, { "line_type": "ul", "section": "Related recipes", "text": "Chocolate balls" } ], "title": "Buckeyes", "url": "https://en.wikibooks.org/wiki/Cookbook:Buckeyes" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 2, "servings": "1", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A Buffalo chicken sandwich is a sandwich consisting of pieces of boneless Buffalo chicken and blue cheese on a submarine sandwich style roll. The recipe is for one sandwich. It can be doubled, tripled, quadrupled, etc., but fry the chicken one piece at a time." }, { "line_type": "ul", "section": "Ingredients", "text": "Oil for frying" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 boneless skinless chicken breast, pounded flat" }, { "line_type": "ul", "section": "Ingredients", "text": "1 hamburger bun" }, { "line_type": "ul", "section": "Ingredients", "text": "1 leaf green leaf lettuce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tomato slices" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red onion sliced (if it's strong, only use a few rings)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoon hot sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Blue cheese dressing" }, { "line_type": "ol", "section": "Procedure", "text": "Heat just enough oil to cover chicken to 350 °F (175°C) in a large frying pan or a deep-fryer." }, { "line_type": "ol", "section": "Procedure", "text": "Stir together flour and salt. Dredge chicken in milk, then flour mixture, again in milk, then flour a second time. Refrigerate chicken for 10–15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Deep fry chicken in oil for 10 minutes or until golden brown. Drain on a rack." }, { "line_type": "ol", "section": "Procedure", "text": "Toast or grill the face of the bun." }, { "line_type": "ol", "section": "Procedure", "text": "Put chicken in a bowl with a lid. Add hot sauce, put lid on, and shake gently to coat." }, { "line_type": "ol", "section": "Procedure", "text": "Put chicken on bun and top with lettuce and tomato. Serve open face, with blue cheese dressing on the side." }, { "line_type": "ul", "section": "External links", "text": "Buffalo Chicken Sandwich Recipe" } ], "title": "Buffalo Chicken Sandwich", "url": "https://en.wikibooks.org/wiki/Cookbook:Buffalo_Chicken_Sandwich" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "48 chicken wingettes" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil for deep frying" }, { "line_type": "ul", "section": "Ingredients", "text": "Poultry Shake, as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup unsalted butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup Smoky Chipotle Hot Sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Chili leaves, optional" }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle chicken with the Poultry Shake." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil to 350 °F (180°C). Add the chicken pieces to the hot oil, and fry for 11 minutes. Drain on a cooling rack." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, combine remaining ingredients. Add wings and toss to coat and serve." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with the chili leaves, if desired." } ], "title": "Buffalo Wings", "url": "https://en.wikibooks.org/wiki/Cookbook:Buffalo_Wings" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Buka stew with assorted meats is a Yoruba recipe. The name ''buka\" came into existence from the local buka joint. It can be served with white rice, ofada rice, beans, etc." }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Locust beans" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Assorted meat" }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking pot" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Blender" }, { "line_type": "ul", "section": "Equipment", "text": "Chef spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Add palm oil to a pot and allow to heat for 10–15 minutes. Add onion and discard after bleaching. Cool and reserve." }, { "line_type": "ol", "section": "Procedure", "text": "Blend together the tomatoes, pepper, onion, locust beans, and maggi seasoning." }, { "line_type": "ol", "section": "Procedure", "text": "Put the assorted meat in a pot, and boil until cooked. Remove the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Pan-fry the meat in oil for 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the tomato mixture. Add the stockfish, and allow to simmer until the oil floats the top of the stew." }, { "line_type": "ol", "section": "Procedure", "text": "Add the bleached oil and allow to cook for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with rice, beans, ofada rice, etc." } ], "title": "Buka Stew With Assorted Meats", "url": "https://en.wikibooks.org/wiki/Cookbook:Buka_Stew_With_Assorted_Meats" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 kg minced meat (approximately 60% pork + 40% beef)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 tablespoons water" }, { "line_type": "ol", "section": "Procedure", "text": "Salt the meat, and mix well with spices and water." }, { "line_type": "ol", "section": "Procedure", "text": "Cover, and let stand in the refrigerator for 1–2 days. This is the most important and tricky part of the recipe, as the goal is to allow the meat to ferment." }, { "line_type": "ol", "section": "Procedure", "text": "Form mixture into oblong rissoles (skinless sausages) by passing through a grinder with a funnel at the end." }, { "line_type": "ol", "section": "Procedure", "text": "Grill sausages on medium-high heat. Do not flip more than once when grilling—flipping multiple times will produce a dry instead of juicy product." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with your choice of sides. They are best with golden French fries and cold beer." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the minced meat is very lean, modify the ratio to 75% pork + 25% beef—otherwise the kepabcheta will be dry. The target fat content should be about 30% fat, like a US style burger." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Kebapche does not contain onion, which is found in the related dish called Kyufte." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "When the meat is well fermented, the cooked product looks puffed (compare to a Walmart burger, which shrinks when cooked)." } ], "title": "Bulgarian Fresh Sausage (Kebapcheta)", "url": "https://en.wikibooks.org/wiki/Cookbook:Bulgarian_Fresh_Sausage_(Kebapcheta)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Supa topcheta is a popular Bulgarian soup." }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (450 g) ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "6 Tbsp rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp dried savory" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 beef bouillon cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "½ bunch green onions, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green bell pepper, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 carrots, peeled and sliced thin" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tomatoes, peeled and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ bunch parsley, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, juiced" }, { "line_type": "ol", "section": "Procedure", "text": "Combine beef, rice, paprika, and savory." }, { "line_type": "ol", "section": "Procedure", "text": "Season to taste with salt and pepper, and mix lightly but thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Form mixture into 1-inch (2.5 cm) balls, then roll in flour." }, { "line_type": "ol", "section": "Procedure", "text": "Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots, and tomatoes in large pot. Cover, bring to boil, reduce heat, and simmer 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add meatballs, cover, and bring to boil again. Reduce heat and simmer 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add chiles and simmer, covered, 40 minutes or until rice is cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Add parsley during last 5 minutes of cooking time. Taste and add more salt and pepper, if needed." }, { "line_type": "ol", "section": "Procedure", "text": "Just before serving, beat egg with lemon juice. Stir 1 to 2 tablespoons hot soup into egg mixture, then stir egg mixture into soup." }, { "line_type": "ol", "section": "Procedure", "text": "Heat gently, stirring, until soup is thickened slightly, but do not allow to boil." } ], "title": "Bulgarian Meatball Soup (Supa Topcheta)", "url": "https://en.wikibooks.org/wiki/Cookbook:Bulgarian_Meatball_Soup_(Supa_Topcheta)" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 3, "servings": "6", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 lb (450 g) beef suitable for grilling, sliced as thin as possible" }, { "line_type": "ul", "section": "Ingredients", "text": "3 green onions, sliced on the bias" }, { "line_type": "ul", "section": "Ingredients", "text": "4 button mushrooms (optional), sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ onion (optional), thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (4 tbsp) sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tsp pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp mirin (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all the ingredients in a big bowl. Marinate for at least 30 minutes, but marinating overnight will get the best flavor and tenderization." }, { "line_type": "ol", "section": "Procedure", "text": "Grill the beef." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use same amount of soy sauce and sugar." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you do this a day ahead, reduce the amount of soy sauce and don't forget to put it in a refrigerator." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use thinly-sliced beef, available specifically for Bulgogi in some grocery stores, for best results." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can grill this on a table top, with a shallow pan. You can also use just a normal fry pan." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Grill over medium-high heat and have the juice of beef and vegetables on rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may marinate the beef in cola (Coca-Cola works best) instead of using just sugar. The extra liquid helps the meat to absorb the marinade more quickly." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can also add 1 finely-chopped or grated Korean pear to your marinade overnight in lieu of sugar or cola. This will help tenderize the meat." } ], "title": "Bulgogi", "url": "https://en.wikibooks.org/wiki/Cookbook:Bulgogi" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": "~3 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This heavier bread is slightly sweet and is delicious for sandwiches, toast, etc. It is best hot out of the oven." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the boiling water and the bulgur, and let stand for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate bowl, mix together lukewarm water, yeast, and sugar. Let rest a few minutes until it bubbles." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate bowl, mix together molasses, margarine, and oil." }, { "line_type": "ol", "section": "Procedure", "text": "When the bulgur mixture is lukewarm, combine it with the yeast mixture and molasses mixture." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, combine the 2 cups of flour and the salt. Add the bulgur mixture, and mix thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Add the remaining 3 cups of the flour, and knead for 8–10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Grease a clean bowl, and add the dough. Cover with plastic wrap and a warm, damp cloth, then put in a warm place and let it rest until doubled in volume." }, { "line_type": "ol", "section": "Procedure", "text": "Gently deflate the dough, and divide it into 3 pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Shape each piece into a round loaf, and cut ½-inch deep slashes in the tops. Let rise again." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 375°F (190°C) for 10 minutes, then turn the temperature down to 350°F (175°C) and bake for 20–25 more minutes or until done." } ], "title": "Bulgur Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:Bulgur_Bread" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 4, "servings": "6–8", "time": "45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A bulgur burger is a tasty vegetarian patty for use in sandwiches." }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups bulghur" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup scallions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup carrots, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup fresh parsley, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup tahini" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon Dijon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dash ground black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Bring the water to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "While it is heating, use a heavy pan or skillet to sauté the garlic and bulghur in the oil on medium-high heat for 2 minutes, stirring frequently." }, { "line_type": "ol", "section": "Procedure", "text": "Add the boiling water to the skillet. Return to a boil, cover, and reduce heat to low." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer for 15 to 20 minutes, until all of the water is absorbed and the bulghur is soft but still chewy." }, { "line_type": "ol", "section": "Procedure", "text": "When the bulghur is ready, stir in the scallions, carrots, parsley, tahini, tomato paste, soy sauce, mustard, and pepper. With moistened hands, form the bulghur mixture into 6 to 8 burgers." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the patties in a lightly-oiled heavy skillet on medium-low heat for about 10 minutes, flipping the burgers once when the outside is crunchy, or bake on an oiled baking sheet for 20 minutes at 375 °F (190 °C)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a different flavour and more protein, add 1 cup of mashed cooked chickpeas to the cooked bulghur along with the other ingredients, before forming the burgers." } ], "title": "Bulgur Burgers", "url": "https://en.wikibooks.org/wiki/Cookbook:Bulgur_Burgers" }

{ "infobox": { "category": "/wiki/Category:Fruit_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 slice butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup raspberries" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup blackberries" }, { "line_type": "ul", "section": "Ingredients", "text": "Eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cream" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ⅓ cup sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 325°F (165°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Place the butter in a baking dish, and melt in the oven." }, { "line_type": "ol", "section": "Procedure", "text": "Place the raspberries and blackberries in the buttered dish." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the eggs, cream, vanilla, and sugar, then pour it over the berries in the dish." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 45 minutes to 1 hour." } ], "title": "Bumbleberry Souffle", "url": "https://en.wikibooks.org/wiki/Cookbook:Bumbleberry_Souffle" }

{ "infobox": { "category": "/wiki/Category:Swallow_recipes", "difficulty": 2, "servings": "1", "time": "Prep: 15\nminutesCooking: 40 minutesTotal: 55 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bunny chow is a fast food dish that originated from South Africans of Durban consisting of white bread and salad . Skhambane  another dish that uses only quarter of the loaf of  bread is a variation of bunny chow common among various ethnic groups in South Africa." }, { "line_type": "ul", "section": "Ingredients", "text": "Curry" }, { "line_type": "ul", "section": "Ingredients", "text": "Trotters (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salad" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable pickle" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "Cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Garnish" }, { "line_type": "ul", "section": "Ingredients", "text": "Cilantro" }, { "line_type": "ul", "section": "Equipment", "text": "Saucepan" }, { "line_type": "ul", "section": "Equipment", "text": "Spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ol", "section": "Procedure", "text": "Cook onion in a pan of oil until translucent" }, { "line_type": "ol", "section": "Procedure", "text": "Add curry powder and tomato , stir until it gives a sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Add meat to the sauce alongside ginger and curry leaves for 40 minutes when the meat is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Add the mixture into the hollows of bread and serve." }, { "line_type": "ul", "section": "Note,Tips and Variations", "text": "Any type of meat such as lamb, mutton, beef and chicken are used to prepare  the dish.it can also be served with vegetables, beans and potatoes." }, { "line_type": "ul", "section": "Note,Tips and Variations", "text": "Try serving with french fries." } ], "title": "Bunny Chow (South African Bread with Salad Dish)", "url": "https://en.wikibooks.org/wiki/Cookbook:Bunny_Chow_(South_African_Bread_with_Salad_Dish)" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Burgoo is traditional to Western Kentucky and has endless variation. While true tradition burgoo is made from game meats or mutton, modern variation are made from BBQ pork and/or chicken. Recipes range in size from enough to feed a family to a entire community. While cooked meats are used, BBQ meats are preferred for a more authentic taste." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (450 g) mixed cooked meats (beef, lamb, pork, chicken, game, etc.)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ gallon (2 liters) chicken stock" }, { "line_type": "ul", "section": "Ingredients", "text": "½ gallon (2 liters) beef stock" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ounce (30 ml) Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stalk celery, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small green bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large potato, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large carrots, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup peas" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup okra" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup lima beans" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup yellow corn" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in a pot, and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat and simmer for 2 hours, skimming the top as needed." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Traditional burgoo was often cooked outdoors in a cast-iron kettle over a wood fire. Purists will insist this greatly improves the flavor." } ], "title": "Burgoo", "url": "https://en.wikibooks.org/wiki/Cookbook:Burgoo" }

{ "infobox": { "category": "/wiki/Category:Curry_recipes", "difficulty": 2, "servings": "4", "time": "2 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Burmese pork curry is a light, flavoursome pork dish." }, { "line_type": "ul", "section": "Ingredients", "text": "8 dried red chillis" }, { "line_type": "ul", "section": "Ingredients", "text": "2.5 cm fresh root ginger, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemongrass stalks, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "15 ml (1 tbsp) fresh galangal, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "15 ml (1 tbsp) shrimp paste" }, { "line_type": "ul", "section": "Ingredients", "text": "30 ml (2 tbsp) fine brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "675 g pork, diced into chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "600 ml (2½ cup) water" }, { "line_type": "ul", "section": "Ingredients", "text": "10 ml (2 tsp) ground turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "5 ml (1 tsp) dark soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g French (green) beans" }, { "line_type": "ul", "section": "Ingredients", "text": "5 ml (1 tsp) brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "45 ml (3 tbsp) tamarind juice or 5 ml (1 tsp) tamarind pulp concentrate" }, { "line_type": "ul", "section": "Ingredients", "text": "15 ml (1 tbsp) minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "4 shallots, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "15 ml (1 tbsp) fish sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh red chillis, to garnish" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the dried chilli in warm water for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Crush the ginger, chilli, lemongrass, and galangal in a mortar and pestle until they form a coarse paste." }, { "line_type": "ol", "section": "Procedure", "text": "Add the shrimp paste and fine sugar, and continue grinding to a dark grainy paste." }, { "line_type": "ol", "section": "Procedure", "text": "Place the pork in a wok or large frying pan over medium heat, and stir in the curry paste until the meat is well coated." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the pork over a low heat, stirring occasionally, until the meat changes colour and renders some of its fat, and the curry has started to release its aroma." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the turmeric, water, and soy sauce, then simmer gently, uncovered, for 40 minutes until the meat is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Steam the beans separately for about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the sugar, tamarind, garlic, shallots, and fish sauce into the meat until the sugar and tamarind are dissolved." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with the fresh chillis and steamed beans, and serve immediately." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The pork can have some of its fat trimmed, but should have some remaining to render into the sauce as it cooks." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of galangal, additional root ginger can be used." } ], "title": "Burmese Pork Curry", "url": "https://en.wikibooks.org/wiki/Cookbook:Burmese_Pork_Curry" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is loosely derived from the animated television show Chowder[1]. It is unclear whether it is intended for consumption." }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "2 sticks butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup flour" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 320°F." }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, gently crack egg." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in sugar, then butter, flour, and coriander to make a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Shape dough into small balls." }, { "line_type": "ol", "section": "Procedure", "text": "Place dough balls on a cookie sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 1 hour." }, { "line_type": "ol", "section": "References", "text": "↑ \"Burple Nurples (food)\". Chowder Fan Club. Retrieved 2023-04-04." } ], "title": "Burple Nurples", "url": "https://en.wikibooks.org/wiki/Cookbook:Burple_Nurples" }

{ "infobox": { "category": "/wiki/Category:Tex-Mex_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A burrito is a flour tortilla filled with some filling. Generally, the filling includes meat such as pork, beef, or chicken, but also often includes beans and/or rice. Vegetarian burritos are also common." }, { "line_type": "ul", "section": "Ingredients", "text": "Large flour tortilla" }, { "line_type": "ul", "section": "Ingredients", "text": "Beans (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Rice (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "If using dried beans, wash them and examine them for any rocks, then soak overnight in plenty of water. Discard the soak water before cooking—your pot plants will love it!" }, { "line_type": "ol", "section": "Procedure", "text": "Cook the beans until soft:\nIf using a stove-top method, simmer them in lots of water until they are very soft. You'll need to cook the beans a very long time on very low heat. You may add salt or black pepper to the water. You may add onion halves or a ham bone, which you can remove at the end. Changing the water from time to time will reduce the risk of gas. Expect the cooking to take at least 3 hours, if not 6 or more.\nIf using a pressure cooker, place the beans and some flavoring (typically salt) in enough water to cover all the beans fully, and bring to pressure. Keep the pressure for about 20 minutes, turn off the heat, and let the pressure fall naturally (about 15 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "If using a stove-top method, simmer them in lots of water until they are very soft. You'll need to cook the beans a very long time on very low heat. You may add salt or black pepper to the water. You may add onion halves or a ham bone, which you can remove at the end. Changing the water from time to time will reduce the risk of gas. Expect the cooking to take at least 3 hours, if not 6 or more." }, { "line_type": "ol", "section": "Procedure", "text": "If using a pressure cooker, place the beans and some flavoring (typically salt) in enough water to cover all the beans fully, and bring to pressure. Keep the pressure for about 20 minutes, turn off the heat, and let the pressure fall naturally (about 15 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, smash the beans, perhaps with a potato masher." }, { "line_type": "ol", "section": "Procedure", "text": "Season with spices as desired." }, { "line_type": "ol", "section": "Procedure", "text": "Get a large wide pot or tall-sided frying pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add any uncooked meats to the pan and fry, stirring to ensure it browns all over. If using a ground (minced) meat, break it up as it cooks. Drain any excess grease." }, { "line_type": "ol", "section": "Procedure", "text": "Add spices and other flavorings as necessary." }, { "line_type": "ol", "section": "Procedure", "text": "If using rice, rinse rice well until the water runs clear." }, { "line_type": "ol", "section": "Procedure", "text": "Add 2 cups of water per 1 cup of rice, bring to a boil, then reduce to the lowest heat and simmer for 15–20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Set aside with the lid secured for at least 5 minutes before use." }, { "line_type": "ol", "section": "Procedure", "text": "Soften the tortillas by heating them up. Use a small amount of oil to prevent sticking if heating in a pan that isn't non-stick. If heating them in an oven, cover with aluminium foil to protect the tortillas from moisture loss." }, { "line_type": "ol", "section": "Procedure", "text": "Position a tortilla flat on a suitable surface such as a kitchen counter top." }, { "line_type": "ol", "section": "Procedure", "text": "Place your desired fillings on the tortilla in any order, leaving a border of at least a couple inches all around." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the bottom flap up. A small flap will allow the fillings to escape from the finished burrito." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the side up and over your filling. Tucking the edge of the tortilla under your filling is an excellent extra step." }, { "line_type": "ol", "section": "Procedure", "text": "Create a small fold with the remaining side of the tortilla. This is the key to maintaining burrito integrity. Failure is a given if you do not follow this step! The small, diagonal flap is an extra \"lock\" for the bottom flap of the tortilla—without it, the weight of the filling has the power to force the bottom flap right out of itself." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the remaining tortilla flap over the filling." }, { "line_type": "ol", "section": "Procedure", "text": "Eat with confidence, though the fillings may be very hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "12-inch tortillas are suggested. If you can find bigger tortillas, use them!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "When using beans alone, you might want to add up to 20% home-rendered lard (lard substitutions are obvious, but will lack flavor)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Common ingredients in Mexican burritos include fried pork (carnitas), marinated grilled steak (carne asada), marinated grilled chicken (pollo asado), stewed pork (al pastor), pork in green chile sauce (chile verde), fried fish, beef tongue (lengua), beef brains (cabeza), goat meat (birria), tripe (tripas), and chicharrones (fried pork rinds, stewed)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The Mission burrito generally combines whole beans (sometimes refried beans), Mexican rice, traditional Mexican meats (sometimes ground beef), with optional grated cheese, sour cream, guacamole, sliced jalapenos, salsa fresca/salsa cruda, and sometimes shredded lettuce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A smothered (\"wet\") burrito is generally a Mission burrito with enchilada sauce, either \"red\" or \"green\", poured over it, with grated cheese topping it. it is meant to be eaten with a knife and fork, not held in the hand as other burritos can be." } ], "title": "Burrito", "url": "https://en.wikibooks.org/wiki/Cookbook:Burrito" }

{ "infobox": { "category": "/wiki/Category:Tex-Mex_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This burrito mix can be used to fill tortillas and make burritos." }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 lbs meat" }, { "line_type": "ul", "section": "Ingredients", "text": "1 whole onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can black beans, rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can corn w/ juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can diced tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup salsa (any heat intensity)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup instant rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 packet taco seasoning" }, { "line_type": "ol", "section": "Procedure", "text": "Brown the meat and onion in saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in black beans, corn, tomatoes, salsa, rice, water, and taco seasoning. Simmer until done." }, { "line_type": "ol", "section": "Procedure", "text": "Use as a filling in burritos." } ], "title": "Burrito Mix", "url": "https://en.wikibooks.org/wiki/Cookbook:Burrito_Mix" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": "70 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Butter tarts (tartes au sucre) are an extremely common dessert in Canada. Many versions are made; some are gooey while some are not, and different nuts, fruits, and other fillings can be used. Similar tarts can be found in the culinary traditions of Scotland and France." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup shortening" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large teaspoon butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup boiling water" }, { "line_type": "ul", "section": "Ingredients", "text": "3 ½ cups pastry flour or 3 cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup corn syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup currants or raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped walnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon vanilla extract" }, { "line_type": "ol", "section": "Procedure", "text": "Beat the shortening, butter, and hot water together until creamy." }, { "line_type": "ol", "section": "Procedure", "text": "While still warm, sift in the flour, baking powder, and salt. Mix gently until a dough forms. Try not to knead it while forming it into a large ball." }, { "line_type": "ol", "section": "Procedure", "text": "Separate the dough into two equal portions and chill 20 to 40 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the dough into two dozen equal balls. Roll each ball into a flat disc." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (175˚C)." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the eggs well. Add sugar, syrup, and melted butter and beat again." }, { "line_type": "ol", "section": "Procedure", "text": "Add the currants, walnuts, vinegar, salt, and vanilla extract and mix vigorously." }, { "line_type": "ol", "section": "Procedure", "text": "Put a small amount of cornmeal into small tartlet pans, or count out 24 cupcake papers." }, { "line_type": "ol", "section": "Procedure", "text": "Fit the flat circles of pie crust into the pans, or fit them into cupcake papers and insert them into the pans." }, { "line_type": "ol", "section": "Procedure", "text": "Fill the shells ⅔ full with the prepared filling." }, { "line_type": "ol", "section": "Procedure", "text": "Bake until the pastry is light brown (about 20 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the oven and let cool." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For runnier tarts, cook for 15 to 17 minutes. You can also adjust the filling ingredients to 1 cup of corn syrup and 1 cup of brown sugar." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try replacing the currants with coconut, or omit entirely." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try replacing the walnuts with pecans, or omit entirely." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try drizzling 4 oz (120 g) melted chocolate over the cooked tarts." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This recipe (both the tarts and the pie crust) is a century-old recipe from rural North Western Ontario." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the top of the tart hasn't frothed while baking and formed a cream coloured crunchy top it means there was too much time between when you beat the mixture and when it started baking. If you have to do multiple batched in the oven with the same mixture be sure to keep it cool and keep stirring it to make sure the second batch has the traditional crispy top." }, { "line_type": "ul", "section": "Links", "text": "Recipe source: http://www.boutell.com/vegetarian/butter-tarts.html" } ], "title": "Butter Tart", "url": "https://en.wikibooks.org/wiki/Cookbook:Butter_Tart" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 2, "servings": "2", "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Butter tea, known as Po Cha, is a traditional drink of the Tibetans and is also consumed in Bhutan. Butter tea is an indispensable part of Tibetan life. Before work, a Tibetan will down several bowlfuls of this tangy beverage, and it is always served to guests. Since butter is the main ingredient, butter tea is a very warming drink and a good antidote to the cold, so it is especially suited to high altitudes." }, { "line_type": "p", "section": null, "text": "According to the Tibetan custom, butter tea is drunk in separate sips, and after each sip the host refills the bowl to the brim. Thus the guest never drains his bowl yet it is constantly topped up. If the visitor does not wish to drink, the best thing to do is leave the tea untouched until the time comes to leave and then drain the bowl. In this way etiquette is observed and the host will not be offended." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon regular black tea leaves (preferably Nepalese or Indian)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups whole milk (or 1½ cup half-and-half + 1½ cup water)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Boil tea with milk for 2–10 minutes, depending upon the strength of tea desired" }, { "line_type": "ol", "section": "Procedure", "text": "Strain into tea cups." }, { "line_type": "ol", "section": "Procedure", "text": "Add butter and salt. Stir thoroughly, ideally by carefully using a blender, and serve." }, { "line_type": "ul", "section": "External links", "text": "Read more" } ], "title": "Butter Tea", "url": "https://en.wikibooks.org/wiki/Cookbook:Butter_Tea" }

{ "infobox": { "category": "/wiki/Category:Cream_soda_beverage_recipes", "difficulty": 1, "servings": "8", "time": "5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Butterbeer is a drink from the Harry Potter book series." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pint vanilla ice cream, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon grated nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 quart apple juice" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all ingredients thoroughly in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Divide between mugs." }, { "line_type": "ol", "section": "Procedure", "text": "Heat as desired, and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add rum or brandy for an adult butterbeer." } ], "title": "Butterbeer", "url": "https://en.wikibooks.org/wiki/Cookbook:Butterbeer" }

{ "infobox": { "category": "/wiki/Category:Snack_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 bowl of popped popcorn" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Melted butter" }, { "line_type": "ol", "section": "Procedure", "text": "Toss the popcorn with melted butter" }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with salt if desired." } ], "title": "Buttered Popcorn", "url": "https://en.wikibooks.org/wiki/Cookbook:Buttered_Popcorn" }

{ "infobox": { "category": "/wiki/Category:Biscuit_recipes", "difficulty": 2, "servings": "6", "time": "40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Buttermilk Biscuits are a variety of biscuits using cultured buttermilk as the primary liquid. Other biscuits use milk, or a combination of milk and cream, or powdered milk and water as the liquid. Since buttermilk is an acidic ingredient, typically an increased amount of baking soda is used, and baking powder is reduced or eliminated. This recipe is for one variety of Southern-style (U.S.) hand-rolled biscuits, which are formed in the hands as opposed to being rolled and cut, but the shaping style is optional. These biscuits are incredibly light and fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Move oven rack to highest position, and preheat to 450 °F." }, { "line_type": "ol", "section": "Procedure", "text": "Grease the bottom of a cookie sheet with shortening or butter." }, { "line_type": "ol", "section": "Procedure", "text": "Mix sifted self-rising flour, soda, salt, and sugar (if using) in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Using a pastry blender or fork, cut in shortening until evenly distributed, with no flakes of shortening bigger than a green pea remaining. It will look like cornmeal but coarser." }, { "line_type": "ol", "section": "Procedure", "text": "Using a large spoon, fold in ½ cup buttermilk, then another ½ cup to moisten the flour evenly. Stir only long enough to moisten the mixture sufficiently. If dry flour remains after a few stirs, add the remaining 2 Tbsp buttermilk." }, { "line_type": "ol", "section": "Procedure", "text": "Let mixture rest and rise 3–5 minutes. The mixture should be quite moist, but not pourable. If the mixture seems too dry, add more buttermilk." }, { "line_type": "ol", "section": "Procedure", "text": "Pour ½ cup all-purpose flour in a plate." }, { "line_type": "ol", "section": "Procedure", "text": "Assuming you are right-handed, grab a teaspoon or so of the all-purpose flour in your left hand, and make sure your inner palm is mostly covered." }, { "line_type": "ol", "section": "Procedure", "text": "With your right hand, using a soup spoon, scoop about 3 Tbsp of the biscuit mixture in your left hand." }, { "line_type": "ol", "section": "Procedure", "text": "Working over the flour plate, Grab some flour with your right hand and sprinkle on top of the scoop of biscuit mixture. The wet mixture will not stick to your hands if enough flour is used." }, { "line_type": "ol", "section": "Procedure", "text": "Begin gently tossing the biscuit back and forth between your floured hands until the outside of the biscuit is coated lightly with flour. The excess flour will fall off your hands back into the plate." }, { "line_type": "ol", "section": "Procedure", "text": "Gently shape the dough into a fairly smooth ball, place on the greased biscuit sheet with sides touching, and press to flatten slightly to about 1-inch high." }, { "line_type": "ol", "section": "Procedure", "text": "Grab a little more flour and continue with the next biscuit." }, { "line_type": "ol", "section": "Procedure", "text": "Delicately but generously brush the biscuits with melted butter." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the preheated oven for 12–16 minutes, depending on the biscuit size, until tops and bottoms are nicely browned." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately with softened butter. See notes section for additional ideas." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If cultured buttermilk is not available, similar results can be obtained by mixing 2 Tbsp lemon juice with enough milk to make 1 cup, and letting it stand 10 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Lard or butter may be used instead of shortening." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If self-rising flour is not available, substitute all-purpose flour and add baking powder and salt. An alternative is to add baking soda and cream of tartar. If desired, use only baking soda as leavening. This is acceptable since the buttermilk is acidic." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cream may be substituted for ¼ cup of the buttermilk." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use all-purpose flour for rolling to avoid tasting the leavening in self-rising flour." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The preferred flour is Southern \"biscuit\" flour, a soft wheat flour with a protein content of 2 g per ¼ cup. Non-Southern flours, at 3 g protein per ¼ cup, are acceptable." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a traditional Southern topping, mix equal parts softened butter and molasses." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If your hands become sticky when rolling biscuits, wash and dry your hands and use more flour." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Biscuits do not need to be kneaded. In fact, if you knead the biscuits, you will likely incorporate too much flour to get a high, fluffy biscuit." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If using a convection oven with the fan on, the oven rack may be in the center position." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do not skip the resting step, as the flour needs a brief period to accept the moisture." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The sugar and salt may be dissolved into the buttermilk if desired. The sugar may be omitted altogether." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you are unsure if a biscuit is done, use an instant read thermometer and remove when internal temperature reaches 205–210 °F." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Butter the baked biscuits immediately so the butter melts. Always used softened or melted butter as refrigerated butter is too hard and will tear the biscuit." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Low-protein flours require less buttermilk than higher protein flours. You will have to adjust the liquid in the recipe according to the protein content of the flour, the type of fat used (butter is part liquid), the humidity of the flour, and the desired texture of the final biscuit. In general, the mixture you roll should be quite moist, but not pourable." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the dough isn't moist enough to stick to your unfloured hands, the dough mixture isn't moist enough for this style of biscuit. The biscuits will taste fine, but will not be as fluffy." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of brushing the butter on the biscuits before baking, you can pour the butter slowly over each biscuit, letting the excess drip between the biscuits. Use your fingers to evenly coat each biscuit top with butter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Thin biscuits can be made with the same recipe, except you will use less buttermilk and roll out ½ inch thick on a floured board. Cut with a floured biscuit cutter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To save time, spread out all the biscuit mixture onto the pan using a spatula, and with floured hands, pat the \"cake\" to an even 1-inch height. Bake as usual." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "Mix dry ingredients in a large bowl. Make a well in the center." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "Put all the shortening in the center of the flour. Add ¾ cup buttermilk, and using one hand, cream the buttermilk and shortening until mostly smooth." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "Gradually pull in flour from the sides, until the appropriate the flour has been incorporated. Add more buttermilk and flour as needed." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "Shape dough by hand or roll out on floured surface and cut with biscuit cutter, dipping cutter in all-purpose flour when cutting each biscuit." }, { "line_type": "ul", "section": "Warnings", "text": "Biscuits are best consumed immediately. However, left-over biscuits can be heated or toasted. Buttering immediately helps for a better-tasting left-over biscuit." }, { "line_type": "ul", "section": "Warnings", "text": "Do not use bread flour (protein content 4 g per ¼ cup) as the biscuits will not be light and fluffy." } ], "title": "Buttermilk Biscuits", "url": "https://en.wikibooks.org/wiki/Cookbook:Buttermilk_Biscuits" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": null, "servings": "4", "time": "35 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup besan (chickpea flour)" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 glasses cultured buttermilk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp besan" }, { "line_type": "ul", "section": "Ingredients", "text": "Turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of asafoetida" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black mustard seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼-inch piece of ginger root, peeled and minced" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 kadi patta (curry leaves)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion, finely chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Mix besan with water, salt, and turmeric powder until you get a thick batter." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in big pan." }, { "line_type": "ol", "section": "Procedure", "text": "Drop dollops of batter in the pan using a round spoon so that pakoras are round and fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Fry until the pakoras are golden, then remove them from the oil." }, { "line_type": "ol", "section": "Procedure", "text": "Mix buttermilk, 1 tbsp besan, turmeric powder, asafoetida, and salt until smooth and lump-free." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a little oil in a pan. Add mustard seeds, garlic, ginger, curry leaves, and onion, then fry it until slightly reddish in color." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the buttermilk mixture, and mix it into the onions. Continue mixing it over medium heat until it starts bubbling." }, { "line_type": "ol", "section": "Procedure", "text": "Add the pakoras, lower the heat, and keep for some time. Close the lid and switch off the flame." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with rice or roti." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you want to make it more spicy, put garam masala and chilli powder in both the pakora and the curry." } ], "title": "Buttermilk Curry Soup (Kadi Pakora)", "url": "https://en.wikibooks.org/wiki/Cookbook:Buttermilk_Curry_Soup_(Kadi_Pakora)" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fried chicken is a Southern main meal in the USA, served often at \"Sunday dinner\" (\"dinner\" being the midday meal for many Southerners) or church \"suppers\" (\"supper\" being the term for the evening meal). Recipes are legion; every family has one handed down." }, { "line_type": "ul", "section": "Ingredients", "text": "1 whole chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups buttermilk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp mustard powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cayenne powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp cracked black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour seasoned with herbs and spices (e.g. pepper, cayenne, salt, ground coriander, cinnamon, thyme, oregano)" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil (e.g. peanut or corn oil)" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion (or shallots), chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove of garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 tablespoons flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups chicken stock (or 2 cups stock + 1 cup cream)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the chicken into 8–10 pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the buttermilk and spices, and marinate the chicken pieces for 4 hours in the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Take each chicken piece out of the marinade and allow it to drip dry for a few seconds. Then, dredge it in seasoned flour. An easy way to dredge involves putting flour and seasonings in a small plastic bag, dropping the piece in, and shaking." }, { "line_type": "ol", "section": "Procedure", "text": "Let the pieces rest (separately; do not stack) for about 10 minutes. Then dredge them again. The first dredging absorbs the buttermilk marinade. The second dredging gives a seasoned flour outer coat." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a deep, wide pan. When oil is smoking hot, drop chicken pieces into the pan, and be careful to not overcrowd (pieces should not touch; fry in multiple batches). After 3 or 4 minutes, turn the chicken, and reduce the heat. Let the chicken fry for 20–25 minutes, turning the pieces every few minutes. When the chicken is a deep golden-brown, and the juices run clear, it's done. The chicken will continue to cook after being removed from the pan, so err on the side of \"just about done\"." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the chicken on absorbent paper or cloth. If you are not serving the chicken immediately, place it in a lightly-warmed oven, uncovered, separately (not stacked)." }, { "line_type": "ol", "section": "Procedure", "text": "Pour off the accumulated oil from the pan, reserving 3–4 tablespoons and all the flour and chicken residue. Keeping the pan on medium flame, add the chopped onion and garlic. Sauté for a few minutes. Whisk in 3–4 tablespoons of flour, and keep stirring until the mixture becomes light to medium brown. Do not burn." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk in 3 cups of chicken stock. Simmer over low heat, covered, for 15 minutes. Salt and pepper to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Serve chicken with rice and some green vegetables. Spoon gravy over rice and chicken." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The spice mix isn't fixed. You can use more or less as desired." } ], "title": "Buttermilk Fried Chicken with Pan Gravy", "url": "https://en.wikibooks.org/wiki/Cookbook:Buttermilk_Fried_Chicken_with_Pan_Gravy" }

{ "infobox": { "category": "/wiki/Category:Salad_dressing_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The all-American dressing, great for salads, sandwiches or as a dip with crudités. Tangy but not too sweet." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup buttermilk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp onion powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Mix ingredients until smooth." } ], "title": "Buttermilk Ranch Dressing", "url": "https://en.wikibooks.org/wiki/Cookbook:Buttermilk_Ranch_Dressing" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 medium butternut squash" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium onions, peeled and halved" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups chicken stock or vegetable stock" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup cream sherry" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp nutmeg" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 400 °F." }, { "line_type": "ol", "section": "Procedure", "text": "Cut squash in half lengthwise and remove seeds." }, { "line_type": "ol", "section": "Procedure", "text": "Rub onions and squash with olive oil. Bake uncovered for about 1 hour or until done. Cool slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon squash pulp into a food processor. Add onions and 1–2 cups of chicken stock. Purée until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into cooking pot. Add garlic, sherry and nutmeg, and stir over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add remaining stock and cook until hot. Season to taste." } ], "title": "Butternut Squash Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Butternut_Squash_Soup" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "300 g brown sugar or Muscovado sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla essence" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp black treacle (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "300 ml double cream (~48% butterfat)" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the sugar, butter, vanilla, and treacle in a saucepan over low heat, and gently stir until everything has melted. Low heat is needed so that the sugar does not burn and so, when you add the double cream, the cream does not split." }, { "line_type": "ol", "section": "Procedure", "text": "When everything has combined, slowly add in the double cream and gently stir." }, { "line_type": "ol", "section": "Procedure", "text": "Once the cream has been mixed in, turn up to a medium heat. Stirring gently, wait until the sauce is bubbling and hot, then take it off the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the sauce with the recipe of your choice and/or place into a pouring jug and keep warm." } ], "title": "Butterscotch Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Butterscotch_Sauce" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe was inspired by the Wikipedia article on Alfredo." }, { "line_type": "ul", "section": "Ingredients", "text": "Dry linguine or Spaghetti (enough for 2 people)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 vegetarian bouillon cube" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 pat(s) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Goat cheese (2 pats of butter worth)—Parmesan is an acceptable substitute" }, { "line_type": "ul", "section": "Ingredients", "text": "3–5 cloves garlic (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Herbs (e.g. basil, oregano, etc; optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Textured vegetable protein (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 whole tomato (optional), diced" }, { "line_type": "ol", "section": "Procedure", "text": "Fill pot with enough water for 2 servings of linguine." }, { "line_type": "ol", "section": "Procedure", "text": "Put pot over high heat, and add vegetarian bouillon cube." }, { "line_type": "ol", "section": "Procedure", "text": "As soon as the water boils, add linguine and textured vegetable protein." }, { "line_type": "ol", "section": "Procedure", "text": "When the linguine is done, pour out most of the water, so that there is approximately an inch left." }, { "line_type": "ol", "section": "Procedure", "text": "Add butter, cheese, chopped tomato, and herbs." }, { "line_type": "ol", "section": "Procedure", "text": "Crush in garlic cloves and add to pot" }, { "line_type": "ol", "section": "Procedure", "text": "Stir frequently until it is of desired thickness." } ], "title": "Buttery Noodles with Cheese", "url": "https://en.wikibooks.org/wiki/Cookbook:Buttery_Noodles_with_Cheese" }

{ "infobox": { "category": "/wiki/Category:Dumpling_recipes", "difficulty": 4, "servings": "2", "time": "Prep: 20 minutesCooking: 15 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "300 g (11 oz) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "200–300 g (7.1–11 oz) cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "20 g (0.71 oz) onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "400 g (14 oz) beef, minced or ground" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp (2.5 ml) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp (1.3 ml) pepper (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tbsp (75 ml) water" }, { "line_type": "ul", "section": "Ingredients", "text": "400 ml (14 oz) water" }, { "line_type": "ol", "section": "Procedure", "text": "Combine beef, salt, onion, pepper, and water in a bowl. Mix together thoroughly and leave covered during the preparation of the dough." }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl mix together flour and cold water to make a very soft dough. Cover the bowl and leave the dough for 5 minutes to relax." }, { "line_type": "ol", "section": "Procedure", "text": "Knead the dough for a half minute. Cut the dough into 10 pieces, and flatten the dough into discs." }, { "line_type": "ol", "section": "Procedure", "text": "Place a fair amount of meat mixture on each disc, and fold the edges together to enclose the filling." }, { "line_type": "ol", "section": "Procedure", "text": "Boil a fair amount of water in a steamer. Spread some oil on the steamer pan to protect the buuz buns from getting stuck during cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully place the buuz buns on the steamer pan, spacing them 1 cm (0.4 inch) away from one another. Place the pan into the boiling steamer and cover the steamer very well. Cook for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Take out the steamer board and fan the buuz for 30 seconds using steamer cover or any safe, light object." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with some cabbage salad, or some chopped kosher cucumbers. Enjoy!" } ], "title": "Buuz (Mongolian Meat Dumplings)", "url": "https://en.wikibooks.org/wiki/Cookbook:Buuz_(Mongolian_Meat_Dumplings)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Buñuelos are a type of Latin-American fried pastry." }, { "line_type": "ul", "section": "Ingredients", "text": "5 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup vegetable oil for frying" }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl combine eggs with ¼ cup sugar, and beat until thick and lemon-colored. Add the oil." }, { "line_type": "ol", "section": "Procedure", "text": "Combine 1 ½ cups of the flour, the baking powder, and the salt. Gradually add this to the egg mixture and beat well." }, { "line_type": "ol", "section": "Procedure", "text": "Turn dough out onto a floured board (use remaining ½ cup flour) and knead thoroughly until dough is smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Shape dough into 16 balls. Roll each one into a circle about 5 inches (13 cm) in diameter. Let stand uncovered on waxed paper for about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a deep frying pan to 350°F (175°C). Fry dough circles until golden brown, turning once. Drain on paper towels." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the cinnamon and 1 cup sugar. Sprinkle fried dough with sugar/cinnamon mixture. Store in an airtight container." } ], "title": "Buñuelos (Sweet Fried Pastry)", "url": "https://en.wikibooks.org/wiki/Cookbook:Bu%C3%B1uelos_(Sweet_Fried_Pastry)" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bánh mì means 'bread' in Vietnamese, and it often refers to a type of Vietnamese sandwich. It may have started as a 'kitchen sink' recipe in Vietnam, where various leftovers would be tossed into a sandwich to finish them up (like a po' boy). Bánh mì is now sought after by many for its unique and delicious flavors. There are many different types of bánh mì sandwiches, ranging from chunked BBQ grilled pork, sliced pork pate, and shredded grilled chicken, to grilled and smoked fish, sardine, meatball, Chinese-style sausage, and tripe." }, { "line_type": "p", "section": null, "text": "Choices of bread are also quite varied. It is customary to use a toasted French baguette or French bread, because of the textures these breads provide: bánh mì tastes best when the outer crust of the bread is firm but not overly hard, and the inner part of the bread is fluffy and light like a yeast roll, that is, one which is not overly dense or spongy. The reason for this is that the crust's firmness provides a barrier for the moisture of the sandwich, and the lightness of the inner bread does not overwhelm the flavors of the sandwich, which would otherwise make the sandwich taste overly 'bready'. Still, no sandwich tastes better than the flavor of the bread, so make sure the bread is fresh and flavorful (preferably one from a bakery). Using a store-bought bread yields unpredictable results as they tend to taste overly processed or they taste like the plastic or paper bag in which they are kept." }, { "line_type": "p", "section": "Ingredients", "text": "Many different ingredients may be used to make bánh mì. Put in as many as you wish in your sandwich—each is different." }, { "line_type": "ul", "section": "Ingredients", "text": "1 loaf baguette-style bread" }, { "line_type": "ul", "section": "Ingredients", "text": "Julienned carrot" }, { "line_type": "ul", "section": "Ingredients", "text": "Julienned daikon radish" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Coconut vinegar or white vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Cilantro (coriander) leaves and stems" }, { "line_type": "ul", "section": "Ingredients", "text": "Super-thin jalapeño slices" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh sliced cucumber" }, { "line_type": "ul", "section": "Ingredients", "text": "BBQ pork" }, { "line_type": "ul", "section": "Ingredients", "text": "BBQ chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced pork paté" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced pork meatloaf" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced ham" }, { "line_type": "ul", "section": "Ingredients", "text": "BBQ beef" }, { "line_type": "ul", "section": "Ingredients", "text": "Textured vegetable protein (wheat gluten, seitan, sueyu, suegai - vegetarian fish fillets)" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoned tofu" }, { "line_type": "ul", "section": "Ingredients", "text": "Meatballs" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced Chinese/Thai/Vietnamese-style sausage (waxy kind)" }, { "line_type": "ul", "section": "Ingredients", "text": "Sardines" }, { "line_type": "ul", "section": "Ingredients", "text": "Tripe" }, { "line_type": "ul", "section": "Ingredients", "text": "Smoked salmon" }, { "line_type": "ul", "section": "Ingredients", "text": "Grilled or fried whitefish" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced turnip" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced green onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced, patted dry tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Sprigs of mint" }, { "line_type": "ul", "section": "Ingredients", "text": "Sprigs of basil" }, { "line_type": "ul", "section": "Ingredients", "text": "Shredded cabbage" }, { "line_type": "ul", "section": "Ingredients", "text": "Sprout mix" }, { "line_type": "ul", "section": "Ingredients", "text": "Lettuce" }, { "line_type": "ul", "section": "Ingredients", "text": "Japanese mayonnaise (Kewpie Mayo - squeeze bottle with a baby on front)" }, { "line_type": "ul", "section": "Ingredients", "text": "Mayso (mayo and soy sauce)" }, { "line_type": "ul", "section": "Ingredients", "text": "Maysocha (mayo, soy sauce, and sriracha chili sauce)" }, { "line_type": "ul", "section": "Ingredients", "text": "Maycha (mayo and sriracha)" }, { "line_type": "ul", "section": "Ingredients", "text": "Hot Mom (mayo, Lao Gan Ma – Sad, Old grandmother Chinese hot sauce)" }, { "line_type": "ul", "section": "Ingredients", "text": "Any of the above with lime or lemon juice and sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "BBQ sauce and mayo" }, { "line_type": "ol", "section": "Procedure", "text": "Lightly sprinkle the julienned carrot and radish with salt. Let rest 5 min, then rinse with cold water." }, { "line_type": "ol", "section": "Procedure", "text": "Mix equal parts of water, vinegar with sugar. Bring to a boil, cool, and pour over vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Store this mixture in a container in the refrigerator for at least a day before using." }, { "line_type": "ol", "section": "Procedure", "text": "Slice a length of baguette lengthwise. Form a trench in each half by either removing the excess bread or compressing it. These depressions are where you will put the filling." }, { "line_type": "ol", "section": "Procedure", "text": "Toast the bread if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Spread a layer of desired sauce(s) on each half of the bread." }, { "line_type": "ol", "section": "Procedure", "text": "Fill the sandwich with any of the desired fillings listed above." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Bánh Mì", "url": "https://en.wikibooks.org/wiki/Cookbook:B%C3%A1nh_M%C3%AC" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Béarnaise sauce is an egg-yolk and butter emulsion in the Hollandaise family of sauces." }, { "line_type": "ul", "section": "Ingredients", "text": "30 ml (2 tablespoons) tarragon vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "30 ml (2 tablespoons) sherry vinegar or dry white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 shallot, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "75–100 g (⅓–½ cup / 3–4 oz) melted butter (warm but not hot)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Cayenne pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon freshly-chopped tarragon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon freshly-chopped parsley" }, { "line_type": "ol", "section": "Procedure", "text": "Put the vinegars, shallot, and herbs in a small saucepan; simmer until reduced to 1 tablespoon. This is the flavorful glaze. Strain and set aside to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Add the egg yolks and whisk until the ribbon stage with a balloon whisk." }, { "line_type": "ol", "section": "Procedure", "text": "Place the bowl over a pan of hot water (a double boiler) and continue whisking. Gradually add the melted butter, whisking until the sauce thickens and all the butter has been added." }, { "line_type": "ol", "section": "Procedure", "text": "Season and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do not use dried tarragon; if you cannot find fresh tarragon, use a sprig from the vinegar bottle." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To find the right temperature to emulsify the egg mixture and the butter, the bowl should be just hot enough so that you can still touch it. If you cannot hold the bowl it is too hot. Be forewarned that this trick may not always work depending on a multitude of conditions." }, { "line_type": "ul", "section": "References", "text": "Julia Child (1961), Mastering the Art of French Cooking, Alfred A. Knopf" } ], "title": "Béarnaise Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:B%C3%A9arnaise_Sauce" }