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{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": "8–12",
"time": "Preparation: 30 minutes Cooking: 7 hours Reheating: 2 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Christmas pudding is a dessert served typically around the Christmas festive period and on Christmas day in the United Kingdom and other Commonwealth countries such as Australia, New Zealand, South Africa, and Canada. Outside of this festive period, it is known as a plum pudding which can have further recipe variations as well."
},
{
"line_type": "p",
"section": null,
"text": "The following is a Sussex recipe for Christmas pudding that is known to have been in annual use for over 50 years without a break, and is believed to have been used largely unaltered since the late nineteenth century, despite the difficulties in gathering the ingredients during the rationing in force in the UK in two world wars. All measurements are in imperial units (with metric measurements in brackets), generally meaning that volume measurements are 20% larger than with the Queen Anne units used in the USA. Originally, twice or even four times these quantities would have been made."
},
{
"line_type": "p",
"section": null,
"text": "The pudding needs to be made and cooked well in advance, to allow the flavours to mix (and to save the cook labour on Christmas Day); it is merely reheated when it is to be eaten."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ lb (225 g) raisins"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ lb (340 g) currants"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ lb (225 g) sultanas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ lb (225 g) white granulated sugar (or less)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ lb (340 g) shredded suet (can be vegetarian; see note below)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ lb (225 g) breadcrumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ lb (110 g) crystallised peel"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 oz (55 g) almonds, chopped but not too small"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup (about 60 g) flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ pint (about 190 ml) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 large eggs, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Brandy"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Juice and rind of 1 lemon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ nutmeg pod, grated"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix all ingredients together, stirring well to combine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Divide batter between 2 pudding basins. Cover with cloths or buttered greaseproof paper, tied tightly in place with string."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Steam for 7 hours, then cool and keep until Christmas Day."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To prepare for serving, steam for 2 hours. Times can be reduced by using a pressure cooker."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Suet can be difficult to find in some countries, like the USA. Butter is an excellent substitute. To incorporate the butter in the mixture, melt it in a microwave or saucepan, and pour into your mixing bowl."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "It was common practice to include small silver coins in the pudding mixture, which could be kept by the person whose serving included them. The usual choice was a silver 3d piece (the threepence), or a sixpence. However this practice fell away once real silver coins were not available, as it was believed that alloy coins would taint the pudding."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Once turned out of its basin, the Christmas pudding is traditionally decorated with a spray of holly, then dowsed in brandy, flamed, and brought to the table ceremonially, where it should be greeted with a round of applause. It is best eaten with brandy butter, cream (lemon cream is excellent), or custard. Christmas puddings keep very well, and many families keep one back from Christmas to be eaten at another celebration later in the year."
}
],
"title": "Christmas Pudding II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Christmas_Pudding_II"
} | recipes/recipe_04_000.html |
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "The traditional Algerian potato stew is made with dersa, a hot chile-garlic paste. It tastes great as a vegan or vegetarian main dish on its own or when served as a side alongside meat or seafood."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Potatoes, halved"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the garlic, cumin, paprika, cayenne, black pepper, and salt in a mortar. Use the pestle to pound the mixture into a paste, then mix in the olive oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a pot over medium heat. Add the spice mixture, and fry for 2–4 minutes until aromatic. Stir in the tomato paste and the halved potatoes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add enough water to just cover the potatoes. Reduce the heat and simmer for about 40 minutes, or until the potatoes are soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the potatoes with any remaining sauce."
}
],
"title": "Chtitha Batata (Algerian Potato Stew)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chtitha_Batata_(Algerian_Potato_Stew)"
} | recipes/recipe_04_001.html |
{
"infobox": {
"category": "/wiki/Category:Camping_recipes",
"difficulty": 2,
"servings": "8",
"time": "1½ hours"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ pound bacon, cut into bite-sized pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound ground chuck"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup white sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons molasses"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup barbecue sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon chili powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "32 ounces canned pork and beans"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brown bacon, ground chuck, and onion."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in remaining ingredients in order; mix well in between each addition."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 350°F for about 40 minutes, or until thickened."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Good with corn bread"
}
],
"title": "Chuck Wagon Beans",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chuck_Wagon_Beans"
} | recipes/recipe_04_002.html |
{
"infobox": {
"category": "/wiki/Category:Side_dish_recipes",
"difficulty": 1,
"servings": "2",
"time": "20 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Chukauni is a potato salad dish from Palpa district in Nepal.[1] It is mainly served with roti, steamed rice or batuk."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 boiled potatoes, peeled and roughly cubed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 ml yoghurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 chiles, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp mustard oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp turmeric powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp fenugreek seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chile powder (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 dried red chiles (optional)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Ladle"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Small pan or wok"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowls to serve"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Spoons"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the boiled potatoes in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add chopped chilies and chilies."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the yoghurt over the potatoes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add salt and red chili powder as per your taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a small wok or pan, heat some oil with red chilies and fenugreek seed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the seeds turn black, remove the pan from heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add turmeric powder over the oil immediately."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the oil over the potatoes and yoghurt mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the mixture evenly with a ladle or a spoon."
}
],
"title": "Chukauni (Nepalese Potato Salad)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chukauni_(Nepalese_Potato_Salad)"
} | recipes/recipe_04_003.html |
{
"infobox": {
"category": "/wiki/Category:Breakfast_recipes",
"difficulty": 2,
"servings": "8",
"time": "20–25 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "A tasty muffin recipe with apple chunks and dried cranberries."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (180 g) natural wheat bran"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (180 g) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cup (360 g) all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ teaspoon baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ teaspoon cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon baking soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅛ teaspoon cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (180 g) brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup (80 ml) vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cup (360 g) chopped, peeled apples"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 g) dried cranberries"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine bran and milk into a mixing bowl. Let rest for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine flour, baking powder, cinnamon, salt, baking soda and nutmeg in another mixing bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir brown sugar, cooking oil, and egg into the bran mixture. Stir in dried ingredients, apples and cranberries."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spoon batter into greased muffin cups."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill muffin cups ¾ full. Bake at 400°F (200°C) for 15 to 20 minutes, or until tester comes out clean."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "For an optional topping, add 2 teaspoons of granulated sugar and ¼ teaspoon of cinnamon to the batter when they are in the muffin cups."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "These taste best when still warm."
}
],
"title": "Chunky Cran Apple Bran Muffins",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chunky_Cran_Apple_Bran_Muffins"
} | recipes/recipe_04_004.html |
{
"infobox": {
"category": "/wiki/Category:Vegetable_recipes",
"difficulty": 1,
"servings": "6",
"time": "½ hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 ripe avocados"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons lime juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup of salsa fresca"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel and dice avocados."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle the avocados with lime juice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add salsa fresca, and toss to mix."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you don't plan on serving immediately, place an avocado pit in the bowl to prevent browning, cover tightly with plastic wrap, and store in refrigerator."
},
{
"line_type": "ul",
"section": "See also",
"text": "California cuisine"
},
{
"line_type": "ul",
"section": "See also",
"text": "Tex-Mex cuisine"
},
{
"line_type": "ul",
"section": "See also",
"text": "Southwestern cuisine"
}
],
"title": "Chunky Guacamole",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chunky_Guacamole"
} | recipes/recipe_04_005.html |
{
"infobox": {
"category": "/wiki/Category:Cheese_recipes",
"difficulty": 2,
"servings": "1",
"time": "10 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Chupaquesos (\"suck cheese\") are a cheesy dish invented by Howard Tayler in his webcomic, Schlock Mercenary.[1] The basic idea is to fry cheese until it reaches a rubbery consistency, then cover that rubbery layer with cheese and toppings, then fold it into a tube."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "About 3 oz (85 g) shredded \"shell\" cheese (e.g. cheddar)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "About 1 oz (28 g) shredded \"filler\" cheese (e.g. parmesan, Monterey Jack)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Example toppings:\nBacon\nChopped cold cuts\nBanana peppers\nChili peppers\nMarinated mushrooms\nMarinara sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bacon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chopped cold cuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Banana peppers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chili peppers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Marinated mushrooms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Marinara sauce"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a medium-large non-stick or cast-iron skillet, sprinkle the \"shell\" cheese evenly. It will melt and bubble, and eventually form a layer of cheese."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the underside is orange or brown colored, flip it over."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle the filler cheese down the middle, and put whatever toppings you want down the middle."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold the shell over, and let it cook long enough to melt the filler cheese if desired."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve and eat right away."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "It's advisable to get the toppings ready in advance—it's a time-critical procedure once the cheese is flipped."
},
{
"line_type": "ol",
"section": "Notes, tips, and variations",
"text": "↑ \"Saturday 6 September 2003\". www.schlockmercenary.com. Retrieved 2023-04-25."
}
],
"title": "Chupaqueso",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chupaqueso"
} | recipes/recipe_04_006.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 2,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon cumin seed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 grams fresh mint, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "15 grams fresh coriander leaves, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cm fresh ginger root, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 fresh green chile peppers, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 deciliters natural (plain) yoghurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 deciliters cultured buttermilk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, chopped"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add cumin seed to a skillet over medium heat, and toast until fragrant. Don't let burn."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grind the toasted cumin seeds with a mortar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grind the mint, coriander leaves, ginger, and chili peppers into a paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the yoghurt, buttermilk and salt and make sure everything gets mixed up well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the onion and the ground cumin."
}
],
"title": "Churri (Indian Yogurt Herb Sauce)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Churri_(Indian_Yogurt_Herb_Sauce)"
} | recipes/recipe_04_007.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 1,
"servings": "4 people",
"time": "15 minutes + 1 hour standing"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a very simple recipe for plain churros. Makes one plateful, suitable for about 4 people. It can easily be doubled or halved, but be warned that attempting to mix more than double this recipe at once is very hard work."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "400 g (~3¼ cups) plain flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "400 ml (~1⅔ cups) boiling water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon bicarbonate of soda (baking soda)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon cinnamon (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sift the flour, baking soda, and salt into a large mixing bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the boiling water gradually to the flour, mixing constantly until you get a very thick, smooth paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow to stand for about an hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat up a deep frying pan of oil until it shimmers."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using an icing bag, or a freezer bag with the corner cut out to give a hole about the size of your little finger, squeeze the paste into the pan. Use a pair of scissors to cut the sausage-shaped pieces off after about 10 cm."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the churros until golden brown and crunchy. If the pieces are too thick and are still raw in the middle, cut them in half lengthwise and fry again."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove churros from oil, and drain on a rack or paper towels."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve dusted liberally with sugar or hot chocolate sauce (or both)."
}
],
"title": "Churros I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Churros_I"
} | recipes/recipe_04_008.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Churros are a type of fried dough or fritter, sometimes dusted with cinnamon sugar or dipped in a chocolate sauce."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tbsp butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the water, milk, butter, salt, and sugar in a saucepan. Heat gently until the butter is melted."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring to a boil and dump in the flour all at once. Mix over the heat for a minute to form a thick, smooth dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the heat, and beat the dough by hand or with a mixer until it has cooled."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whisk the eggs, and gradually incorporate them into the dough, occasionally scraping down the sides with a rubber spatula. Do not add too much egg at once, or it will not properly incorporate. Wait until the previous addition is incorporated before adding more. After all the eggs are incorporated, you should have a smooth yellow dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place a star-shaped nozzle/tip in a piping bag, and transfer the dough to the bag."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat vegetable oil in a pot or deep fryer until it reaches 350°F. Use the piping bag to squeeze 6-inch strips of dough into the hot oil, using scissors to snip the dough. Avoid overcrowding the pot, which will cause the temperature to decrease and make the churros oily."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the churros for about 2–3 minutes until golden brown on all sides. You may need to flip them with a utensil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the churros from the oil, and let them drain on paper towels. Repeat the frying process until all the dough is used up."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
}
],
"title": "Churros II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Churros_II"
} | recipes/recipe_04_009.html |
{
"infobox": {
"category": "/wiki/Category:Fish_recipes",
"difficulty": 3,
"servings": "4",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Chu Chee Fish is whole fish in kaeng chuu chee curry sauce with lime leaves. This very tasty distinctly Thai fish dish is great as one of the main courses of a Thai banquet. It is also good on its own with rice."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "650 g whole bream or similar fish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 metric cup vegetable oil (reserve 1 tablespoon for stir-frying curry paste)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon of kaeng chu chee curry paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 dried Kaffir lime leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 metric cup coconut milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon (warning: perhaps the metric 20 mL one) fish sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh cilantro"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 fresh red chile pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a wok or large frypan, over high heat, fry fish using most of the vegetable oil, until golden on one side. It will take about 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lower heat and, using tongs, gently turn fish over."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn up heat again and cook until golden. Using tongs again, lift fish gently onto a serving plate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the wok, gently stir-fry the curry-paste and lime leaves in remaining tablespoon of oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add coconut milk and fish sauce. Simmer for about 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add sugar and simmer for another 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste to see if extra coconut milk, fish sauce, or sugar is required."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour sauce over fish and garnish with cilantro and chopped chili peppers."
},
{
"line_type": "ul",
"section": "Warnings",
"text": "Always wash your hands after handling chili peppers. Be especially careful not to touch your eyes, your kids, or pets."
}
],
"title": "Chuu Chee Fish",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chuu_Chee_Fish"
} | recipes/recipe_04_010.html |
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 3,
"servings": "4",
"time": "18 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ciabatta is an Italian white bread made with wheat flour and yeast. The loaf is somewhat elongated, broad and flattish and, like a slipper, should be and somewhat collapsed in the middle. Since the late 1990s it has been popular across Europe and in the United States, and is widely used as a sandwich bread."
},
{
"line_type": "p",
"section": null,
"text": "Ciabatta was first produced in Liguria, although at least one type of ciabatta can be found in nearly every region of Italy nowadays. The ciabatta from the area encompassing Lake Como has a crisp crust, a somewhat soft, porous texture, and is light to the touch. The ciabatta found in Tuscany, Umbria, and Marche varies from bread that has a firm crust and dense crumb, to bread that has a crisper crust and more open texture. The more open-crumbed form, which is usual in the United States, is made from a very wet dough, often requiring machine-kneading, and a biga or sourdough starter."
},
{
"line_type": "p",
"section": null,
"text": "There are many variations of ciabatta. When made with whole wheat flour, it is known as ciabatta integrale. In Rome, it is often seasoned with olive oil, salt, and marjoram. When milk is added to the dough, it becomes ciabatta al latte."
},
{
"line_type": "p",
"section": null,
"text": "A toasted sandwich made from small loaves of ciabatta is known as a panino (plural panini)."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "350 g sifted wheat flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "280 g lukewarm water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "38 g olive oil (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp active dry yeast"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dissolve salt and yeast in lukewarm water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add sifted wheat flour and olive oil into lukewarm water. Mix."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After thoroughly being mixed and one is left with a dough that is of a uniform texture and consistency, cover and leave to rest in warm place for 45 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take out and begin to work the dough once more, stretching it and folding it over itself on all four corners; adding flour to surface to prevent its sticking. Cover and leave it to rest for about 30 minutes, during which time the dough will rise."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Repeat this process, by stretching the dough and folding it over itself on all sides, allowing for air pockets to be formed (which will make the bread airy when it is baked). Cover and allow to rest for 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Repeat the above process once more and leave the dough to settle for 30 minutes while covered."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take up dough and place on baking sheet, and cut the dough into equal parts to form into smaller, separate loaves (elongated)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place dough in pre-heated oven and bake at 430 °F (221 °C) for 18 minutes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Before closing oven, mist the bread dough with a spray bottle to ensure a crusty top."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Some doughs used for making Ciabatta bread were left to ferment 18–24 hours before being worked; the batch of dough then being refreshed with the addition of water, malt, and salt, after which it was again allowed to sit without agitation so that it could rise."
},
{
"line_type": "ul",
"section": "Gallery",
"text": "A half-sized Ciabatta"
},
{
"line_type": "ul",
"section": "Gallery",
"text": "Beef pastrami served in Ciabatta"
},
{
"line_type": "ul",
"section": "Gallery",
"text": "Submarine sandwich based on a Ciabatta"
}
],
"title": "Ciabatta",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ciabatta"
} | recipes/recipe_04_011.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ciceri e tria is the most beloved dish of Salento, Italy. It's a brothy pasta dish, with the addition of chickpeas. A third of the pasta is fried, the rest boiled directly into the broth. Its brothiness varies and sometimes you'll be given a spoon with it, sometimes you won't. Cheese is always absent. The addition of the fried pasta was meant to mimic the texture of meat, back when it was scarce."
},
{
"line_type": "p",
"section": null,
"text": "This recipe was translated and adapted by Silvestro Silvestori, owner of The Awaiting Table Cookery School, Lecce, Italy."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dried chickpeas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Carrots, diced finely"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions, diced finely"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Celery, diced finely"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Barley flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Hard durum wheat flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chilli peppers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Parsley, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bay leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the chickpeas overnight."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the chickpeas and add to a large pot with fresh water. Add the vegetables, bay leaves, and salt, then simmer until tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Meanwhile, make the pasta, by adding roughly 30% barley flour to the 70% hard durum wheat flour and water until you reach a pasta consistency. Roll out into thin ribbons, several times thicker than egg pasta allows. Dry for a few hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take a third of the pasta and fry in small batches in extra virgin olive oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Regulate water, bring the chickpeas to a boil again, and add the raw pasta."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook until tender (around 3 minutes). Add fried pasta, the diced parsley and a good glug of raw oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve in bowls."
}
],
"title": "Ciceri e Tria (Brothy Pasta with Chickpeas)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ciceri_e_Tria_(Brothy_Pasta_with_Chickpeas)"
} | recipes/recipe_04_012.html |
{
"infobox": {
"category": "/wiki/Category:Egg_recipes",
"difficulty": 3,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 L water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp hot paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) yogurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 clove garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper, to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a small mixing bowl, combine the yogurt, garlic and salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the vinegar and some salt to boiling water, and poach the eggs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the eggs with a slotted spoon and place an egg in each dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the eggs with plenty of yogurt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt the butter in a small skillet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the paprika, and pour the hot butter over the eggs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve immediately."
}
],
"title": "Cilbir (Turkish Eggs with Yogurt)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cilbir_(Turkish_Eggs_with_Yogurt)"
} | recipes/recipe_04_013.html |
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pounds ground beef"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 quart cold water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (6 ounces) tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium onions, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons chili powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon oregano"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon allspice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon marjoram"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅛ teaspoon ground cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 bay leaves"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Crumble the raw ground beef into the cold water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add remaining ingredients and spices. Stir well, breaking the meat up before cooking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and simmer over low heat for two hours, stirring occasionally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cool, then refrigerate and remove solidified grease."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reheat and serve as desired."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Serve over spaghetti. Top with cheese to make a Three-way, top with onions and cheese to make a Four-way, top with cooked pinto beans, onions and cheese to make a Five-way. May also be used as hot dog sauce with mustard and minced onions to make a Coney, adding shredded cheese to make a Cheese Coney."
}
],
"title": "Cincinnati-Style Chili",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cincinnati-Style_Chili"
} | recipes/recipe_04_014.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": "8",
"time": "Prep: 20 minutesCooking: 15–20 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "A cinnamon bun (or a cinnamon roll) is a type of pastry made with cinnamon, sugar and butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine flour, baking powder and salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut in the shortening."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the milk, stirring with a knife until the dough is soft and slightly sticky."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Knead the dough until it \"springs back\" when you push your finger into it."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll the dough into a 9 x 13-inch (23 x 30 cm) rectangle. Use a 9 x 13-inch (23 x 30 cm) baking pan as a mould for the size."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush butter over the dough, leaving about ¼ inch (0.75 cm) around the edges clear."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine brown sugar, white sugar, cinnamon and salt. Sprinkle over the buttered dough, leaving about ¼ inch around the edges clear."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Press the sugar mixture down. Roll the dough up lengthwise into a log, as tight as you can."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Trim the edges, then cut into 8 pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Arrange the buns in a small pan, so that all the buns are touching."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 425°F (210°C) for 15–20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine icing sugar and liquid. Whisk together to make an icing."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread topping on buns after they have cooled."
}
],
"title": "Cinnamon Bun",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cinnamon_Bun"
} | recipes/recipe_04_015.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 3,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 chicken breasts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "~3 tablespoons olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small onion, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (28 oz/800 ml) whole tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cinnamon sticks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼–½ peach, chopped finely OR 1–2 tablespoons honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 splash of vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Enough pasta for 4 servings (cheese tortellini is good)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat olive oil in a medium saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lightly brown the chicken breasts in the oil—don't cook them through."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the onion and fry for a couple of minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add peach (if you're using peach) and fry for another minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the tomatoes in half and add them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add everything else and simmer, covered, for 45 minutes, stirring occasionally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the lid and let it simmer for about 15 more minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the meantime, cook the pasta according to the directions on the package."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove cinnamon sticks from sauce. Serve over hot pasta with freshly-grated Parmesan and garlic bread."
}
],
"title": "Cinnamon Chicken",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cinnamon_Chicken"
} | recipes/recipe_04_016.html |
{
"infobox": {
"category": null,
"difficulty": 2,
"servings": "4–6",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Cinnamon croûtons are a sweet variation on the classic salad croûton, which can be used to enhance a fruit salad. Alternately, these croûtons make a good addition to pumpkin, sweet potato, or carrot soups."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 slices day-old French bread, cubed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tablespoons walnut oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tablespoons white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon ground cinnamon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine sugar and cinnamon in a small bowl, and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 350°F (~180°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the walnut oil in a frying pan. Add the bread cubes, then fry them, tossing to coat with oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread the bread cubes on a baking sheet and sprinkle with cinnamon sugar. Bake for 8 minutes or until crispy and dry."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow to cool well before handling, as the sugar will make these croûtons easier to brown, and thus hotter to handle initially."
}
],
"title": "Cinnamon Croutons",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cinnamon_Croutons"
} | recipes/recipe_04_017.html |
{
"infobox": {
"category": "/wiki/Category:Apple_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Serve this with pork chops, or as a dessert."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Honeycrisp apples, cut into ½-inch wedges"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup unsalted butter, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp freshly-ground cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup brandy"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Juice of ½ orange"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt 2 tbsp of the butter in a large stainless steel skillet over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add apples and cook, tossing often, until lightly browned around edges. Remove and keep warm."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add sugar, salt, orange, and cinnamon to pan. Scrape with a metal whisk to loosen browned bits."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt in butter, 1 tbsp at a time, while whisking continuously. Once all butter has been melted, bring to a boil (the fiercer the boil, the flashier the show)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Carefully add brandy and, if it hasn't ignited by itself, do so with a long match or a firestick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add apples and cook 1–2 minutes, depending on how soft you want your apples."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove apples from pan and drizzle with sauce. Serve warm."
},
{
"line_type": "ul",
"section": "Warnings",
"text": "Do not add the liquor directly from the bottle—if it catches, this can result in an explosion within the bottle."
}
],
"title": "Cinnamon Glazed Apples",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cinnamon_Glazed_Apples"
} | recipes/recipe_04_018.html |
{
"infobox": {
"category": "/wiki/Category:Pastry_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Cinnamon buns are another name for cinnamon rolls. These sweet rolls are created with flour and sugar."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Milk, warm"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Active dry yeast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg, room temperature"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2½ tbsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter, softened"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "16 tbsp (8 oz) butter, softened"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp ground cinnamon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dissolve the yeast in the warm milk. Stir in the sugar, and let it sit for 5 minutes to activate the yeast."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the egg, 2½ tbsp sugar, and softened butter until smooth. Mix in the milk mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the flour and salt. Gradually stir this dry mixture into the wet mixture until it forms a dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Knead the dough for at least 5 minutes until it is smooth, stretchy, and no longer sticky. If it is still sticky, add a little more flour. If it is too dry, add a little bit of warm water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the dough in the bowl, and let rest for 5 minutes to make it more controllable because it becomes too soft and flexible to roll into the proper cylindrical shape."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the dough on a lightly floured surface, and roll it out into a flat rectangle. Lightly dust the dough if needed to prevent sticking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread the softened butter in a thin layer over the dough. Combine the sugar and cinnamon, and sprinkle it evenly over the butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll up the dough rectangle like a mat so you get a cylindrical log."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the log into slices a few inches thick. Arrange the slices cut-side up in a baking pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake in the oven at 350°F until it turns golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cool slightly and serve warm."
}
],
"title": "Cinnamon Rolls",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cinnamon_Rolls"
} | recipes/recipe_04_019.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Kotopoulo kapama is a Greek dish of braised chicken flavored with cinnamon. This recipe is the Catsoulis family version, from the Greek island of Kythera."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chicken pieces (one per person)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 large onions, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cloves garlic, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tin tomatoes, or 300 g of fresh tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cinnamon stick"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 bay leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tablespoon finely-chopped fresh parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup red wine (shiraz)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 carrot, cut into thick slices"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 stick of celery, cut into thin 3-inch strips"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Finely-chopped celery leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon ground cloves"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oil in saucepan and add onion. Stir gently until onion is well browned."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add chicken, bay leaves, and cinnamon, then thoroughly brown chicken on all sides. The objective is to get as much \"stock\" from the skin as possible as this adds to the flavour later on."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add tomatoes, garlic, wine, and water, and cook through. Add parsley, celery leaves, celery, carrot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add enough water to cover the contents of the pot. Allow to cook slowly for at least 2 hours. It is important to cook over a low heat so that sauce does not catch. Stirring or agitation will only cause the vegetables and chicken pieces to break up."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with thin pasta. Grate cheese generously over dish."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The fresher the ingredients, the better it will taste."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "It is important to get as much \"stock\" from the chicken as possible. This is the reason for leaving the skin and bone on, although too much skin will result in a fatty dish."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The chicken should be browned for at least 10 minutes before the tomatoes are added."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If wine is added, it should be a good wine. When wine is used in cooking, the alcohol boils off leaving only the taste of the wine, therefore a poor quality wine will do little for the flavour."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Don't be overgenerous when adding ingredients, as an imbalance will shift the final result. In particular, strong sauces should only be used in small quantities."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "In addition, a small piece of pumpkin may be finely chopped and added to thicken the sauce. It will cook away completely but will enhance the flavour."
}
],
"title": "Cinnamon-braised Chicken (Kotopoulo Kapama)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cinnamon-braised_Chicken_(Kotopoulo_Kapama)"
} | recipes/recipe_04_020.html |
{
"infobox": {
"category": "/wiki/Category:Seafood_recipes",
"difficulty": 2,
"servings": "6–8",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Cioppino is a fish stew descended from the various regional fish soups and stews of Italian cooking. It was developed by the fishermen who settled in the North Beach section of San Francisco. Originally it was made on the boats while out at sea and later became a staple as Italian restaurants proliferated in the city. The name comes from the Italian ciuppin, a word which described the local fish stew in the regional dialect of the port city of Genoa.[1] It's customary to serve cioppino with San Francisco sourdough bread. However, any bread with a thick, chewy crust will do."
},
{
"line_type": "p",
"section": null,
"text": "The below recipe is based on one by Giada De Laurentiis.[2] Be sure to review the tips for cooking with mussels."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large fennel bulb, thinly sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 ounces onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 ounces of celery, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 large shallots, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 large garlic cloves, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ teaspoon dried crushed red pepper flakes, plus more to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 ounces tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pounds diced tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cups dry white wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bay leaf"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pounds crabs (any type), cut into pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pounds mussels, scrubbed and debearded"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound scallops"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ pounds tilapia (or other white, firm-fleshed fish), cut into 2-inch chunks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 loaves of San Francisco sourdough bread or any other bread with a chewy crust"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the oil in a very large pot over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the fennel, onion, shallots, and salt and sauté until the onion is translucent."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the garlic and red pepper flakes, and sauté for 2 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the tomato paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add tomatoes with their juices, wine, water, crabs, celery and bay leaf. Cover and bring to a simmer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce the heat to medium-low. Simmer, covered, for about 30 minutes to allow the flavors to blend."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the mussels to the cooking liquid. Cover and cook until the mussels begin to open.This should take about 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the scallops and fish. Simmer gently until the fish and scallops are just cooked through and all the mussels are completely open, gently stirring occasionally. This should take about another 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Check the soup for closed mussels and throw them out. Remove the bay leaf."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season the soup to taste with more salt and red pepper flakes."
}
],
"title": "Cioppino (Italian Seafood Stew)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cioppino_(Italian_Seafood_Stew)"
} | recipes/recipe_04_021.html |
{
"infobox": {
"category": "/wiki/Category:European_recipes",
"difficulty": null,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Cirdingis (pronounced as \"jirdingish\") is a traditional Chechen meal consisting of dumplings and meat served with accompanying sauces. It may also be called \"galnish\"."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 kg red meat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ kg flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "1. Make a \"crater\" in the middle of flour"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "2. Pour water into the well"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "3. Mix with hands to form a dough"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "4. Knead dough well until smooth"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "5. Add more flour if dough is too sticky"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "6. The finished dough should be smooth and not too sticky"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "7. Sprinkle work surface with flour"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "8. Cut dough into several pieces"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "9. Sprinkle a dish with flour"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "10. Place the dough pieces on the floured dish"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "11. Take a piece of dough and roll into a long rope"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "12. Flatten the dough rope slightly"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "13. Cut the rope into pieces"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "14."
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "15. Toss the cut pieces with flour"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "17. Roll the pieces to about 2 inches long with your hands"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "18. Place the dough piece on floured surface"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "19."
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "20."
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "21."
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "22. Place the finished cirdingis on a platter"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "23. Boil a pot of water and add the cirdingis to cook"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "24. Strain out the cooked cirdingis"
},
{
"line_type": "ul",
"section": "Visual procedure",
"text": "25. Serve cirdingis with sauces"
},
{
"line_type": "ul",
"section": "External links",
"text": "Video showing preparation of cirdingis."
},
{
"line_type": "ul",
"section": "External links",
"text": "Shalt's cirdingis page"
},
{
"line_type": "ul",
"section": "External links",
"text": "Shalt's ceepilgiş page"
},
{
"line_type": "ul",
"section": "External links",
"text": "Shalt's Garzny-H'avl page"
}
],
"title": "Cirdingis (Chechen Meat and Dumplings)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cirdingis_(Chechen_Meat_and_Dumplings)"
} | recipes/recipe_04_022.html |
{
"infobox": {
"category": "/wiki/Category:Seafood_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Clam dip is a type of dip."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Canned or freshly-cooked clams, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cream cheese or sour cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Various seasonings"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic, minced (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve immediately or refrigerate."
}
],
"title": "Clam Dip",
"url": "https://en.wikibooks.org/wiki/Cookbook:Clam_Dip"
} | recipes/recipe_04_023.html |
{
"infobox": {
"category": "/wiki/Category:Main_course_recipes",
"difficulty": 3,
"servings": "18",
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "18 ea. (2 lbs) clams"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 celery stalks, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bell pepper, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 garlic cloves, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup of lemon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 450°F (230°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Clean clams."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut out four 18-inch aluminum foil squares."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Make squares into double foil pockets and put ingredients in them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold edges so there is plenty of space for them to open. The edges themselves should be tightly folded several times to close up."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 15–25 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Eat right out of the foil or empty onto plate."
}
],
"title": "Clams Steamed in Aluminum Foil",
"url": "https://en.wikibooks.org/wiki/Cookbook:Clams_Steamed_in_Aluminum_Foil"
} | recipes/recipe_04_024.html |
{
"infobox": {
"category": "/wiki/Category:Pie_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "A classic American apple pie is a double-crusted pie filled with sweetened and spiced apples. The exact spices vary by recipe, but cinnamon is traditional."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 ounces all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 ounces cold butter, cut into ½-inch pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5–7 tbsp applejack (apple brandy) or hard cider"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp table salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 Honeycrisp apples, peeled, cored, and cut into 12ths"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup granulated sugar, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp freshly-ground grains of paradise"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ tsp freshly-ground cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup apple jelly"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp apple cider"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup tapioca starch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp freshly-squeezed lemon juice"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine dough ingredients to get a mealy dough. Split in half by weight, shape into 2 disks, and chill for 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Toss apples with ¼ cup sugar and place in a colander set over a large bowl. Let drain for 1 ½ hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer liquid from bowl into a saucepan, and bring to a boil over medium high heat. Cook until reduced to 2 tbsp. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Toss apples with remaining filling ingredients. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll out both disks of crust into rough circles. Place one inside a 9 ½–10-inch tart pan and attach."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add apples to the crust in a concentric circle, starting from the outside and working to the inside, making the center slightly taller than the outside. Pour any liquid in the bottom of the bowl over the apples."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top with the second sheet of dough, and seal the edges. Crimp the edges if desired, then snip 3 incisions in the center. Brush top with reduced apple liquid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 425°F on the floor of the oven in a half sheet pan lined with parchment for 30 minutes. Transfer to the lower rack, and bake for another 20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove and cool for 4 hours. Serve."
}
],
"title": "Classic American Apple Pie",
"url": "https://en.wikibooks.org/wiki/Cookbook:Classic_American_Apple_Pie"
} | recipes/recipe_04_025.html |
{
"infobox": {
"category": "/wiki/Category:Pie_and_tart_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 pounds beef, boiled and chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound suet"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pounds granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pounds raisins"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 pounds chopped apples"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pint wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pint cider"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Mace"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Nutmeg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Orange zest"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pie dough"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine beef, suet, sugar, raisins, apples, wine, and cider until thin enough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add mace, nutmeg, and orange zest to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If not sweet enough, add more sugar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Form pies with the pastry dough and filling."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake pies."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Warm the pies before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Butter may be used instead of suet."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The apples may be stewed and the cider reduced."
}
],
"title": "Classic Mince Pies",
"url": "https://en.wikibooks.org/wiki/Cookbook:Classic_Mince_Pies"
} | recipes/recipe_04_026.html |
{
"infobox": {
"category": "/wiki/Category:Beef_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This pot roast recipe is even better than your mom made."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ea. (2 ½ pounds / 1.1 kg) bottom round roast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup beef broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6–8 cloves garlic, smashed and minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Kosher salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup red wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup tomato juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 carrots, peeled and cut into ¾-inch (2 cm) pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp fresh rosemary, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp fresh thyme, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp fresh oregano, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup olive oil, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup balsamic vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓–½ cup all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 red-skinned potatoes, quartered"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season roast liberally with kosher salt and freshly-ground black pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a 6-quart (6-liter) Dutch oven, heat ¼ cup olive oil over medium-high heat. Add roast and cook until browned on all sides."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove roast to a plate and keep warm."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add remaining oil and vegetables. Cook until onions are lightly browned around edges."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove vegetables and keep warm."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Deglaze pan with broth and add remaining ingredients. Reduce heat to low, then add vegetables and beef."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and place into a 225°F (110°C) oven and cook 6 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve warm."
}
],
"title": "Classic Pot Roast",
"url": "https://en.wikibooks.org/wiki/Cookbook:Classic_Pot_Roast"
} | recipes/recipe_04_027.html |
{
"infobox": {
"category": "/wiki/Category:Dough_recipes",
"difficulty": 4,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2½ lbs (40 oz / 1125 g) bread flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ oz (15 g) salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ lbs (24 oz / 675 g) cold water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2½ lbs (40 oz / 1125 g) room temp butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 oz (115 g) bread flour"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the salt in with the larger portion of flour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cold water to the flour and salt and work it into a dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Knead about 80 times to make a soft dough and build some gluten."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Flatten out the dough (allows quicker cooling) and refrigerate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the room temperature butter and the smaller portion of flour and mix well. It will form a soft paste that is easy to spread."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take the chilled dough and roll it into a rectangle about ¼–½ inch thick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Leaving a 1-inch margin around the edge, spread the butter out over ⅔ of the dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold the dough into thirds like you were folding a letter, starting with the portion of dough with no butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Refrigerate for 20–30 minutes to allow the dough to relax, and so the butter doesn't get displaced when rolling out again."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll out the dough again to a large rectangle the same size as the first."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold the dough so that the two short edges meet in the center and then fold the dough in half. This should give the dough four layers and is, as a result, called a four-fold."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Refrigerate the dough again and then roll out and do another four-fold. Repeat this step two more times. You now have classical puff pastry dough to use as you see fit."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Always salt your dough. It's not enough to be noticeable, but it will help bring out the flavors of the butter and dough and whatever you decide to put in the puff dough."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The dough can be refrigerated for 5–7 days. It will often take on a greyish tinge once it's getting old and it should then be thrown away."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Freezing dough generally isn't a good idea, but for something like this it's manageable. The water crystals that form can destroy the gluten that was formed while kneading and rolling and can lead to an improper rise while baking. Be sure to let the dough thaw completely and get to room temperature before rolling out and using. If you roll it out too early the butter will form spotty chunks within the dough which can tear your dough and cause it to rise unevenly in the oven."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Do not be afraid to add flour or water to your dough if you find it too sticky or dry. Location and humidity can alter the amount of moisture a dough needs to be just right."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Extra bread flour was added to the butter to help absorb any excess moisture in your dough and product. It will also help prevent a soggy baked good."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A little French terminology; the flour and butter mixture is called a berrauge and the dough is called a detrempe."
}
],
"title": "Classic Puff Pastry",
"url": "https://en.wikibooks.org/wiki/Cookbook:Classic_Puff_Pastry"
} | recipes/recipe_04_028.html |
{
"infobox": {
"category": "/wiki/Category:Salad_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a great salad, suitable for right before dinner!"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 large leaves Romaine lettuce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium to large tomato, or 1 cup cherry/grape tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup cheese- and garlic-flavored croutons, broken into small pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup crumbled extra-sharp Cheddar cheese (preferably aged at least 1 year)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Honey Dijon salad dressing"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup raisins (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Tear the lettuce into small pieces, and place lettuce in a medium-sized bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice the tomato into small pieces and let them fall into the bowl. If using cherry or grape tomatoes, sprinkle them over the lettuce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle the crumbled cheese and croutons (and raisins, if desired) over the salad."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drizzle the salad dressing over the salad."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Enjoy!"
}
],
"title": "Classic Salad",
"url": "https://en.wikibooks.org/wiki/Cookbook:Classic_Salad"
} | recipes/recipe_04_029.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": "1",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Milkshakes are beverages made by blending cream and milk with other ingredients added for color and flavor."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (480 ml) vanilla ice cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) whole milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 ml) half & half"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ½ tablespoons (35 g) sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅛ teaspoon vanilla extract"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the milk, ice cream, and half & half in a blender and partially blend."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the sugar and flavoring, and blend until thoroughly mixed."
}
],
"title": "Classic Vanilla Milkshake",
"url": "https://en.wikibooks.org/wiki/Cookbook:Classic_Vanilla_Milkshake"
} | recipes/recipe_04_030.html |
{
"infobox": {
"category": "/wiki/Category:Pork_recipes",
"difficulty": null,
"servings": "12–16",
"time": "12–28 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Cochinita pibil (also puerco pibil) is a traditional Mexican slow-roasted (braised) pork dish from the Yucatán."
},
{
"line_type": "p",
"section": null,
"text": "This version of the dish was adapted from Robert Rodríguez's DVD extras on Once Upon a Time in Mexico."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 Tbsp (75 ml) annatto seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp (10 ml) cumin seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp (15 ml) peppercorns"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 allspice berries"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp (8 ml) whole cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 habanero chiles (or milder chiles)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 ml) orange juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 ml) white vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp (30 ml) salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 cloves of garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 lemons, juiced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 splash of tequila"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 pounds (2.3 kg) pork butt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Banana leaves and/or heavy-duty aluminium foil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "White or Spanish rice, taco shells, or tortillas for serving"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the annatto, cumin, peppercorns, allspice, and cloves in a spice grinder and process to a fine powder. You can use an electric coffee grinder for the spices, but it will not be suitable for coffee afterwards."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the seeds and veins from the habanero chiles and chop coarsely. If you want a hotter dish, leave some of the veins and seeds in."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Process the orange juice, vinegar, chiles, salt, garlic, and the spice powder in a blender or food processor until liquefied. Add the lemon juice and tequila."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the pork into 2-inch (5 cm) chunks. Leave the fat on the meat, to keep the pork moist while roasting; you can remove it after cooking if you wish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place pork in a large, self-sealing plastic bag with the marinade. Seal bag and turn to evenly coat the meat. Refrigerate for 8 to 24 hours, turning occasionally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oven to 325°F (160°C). Dump the meat and the marinade in a roasting pan lined with banana leaves or foil, making sure to wrap tightly so no steam escapes. If using banana leaves, an outer wrapping with foil will help seal in the steam."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 4 hours. Open packet carefully; the meat should shred easily with a fork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve over rice, or shred and serve with taco shells or tortillas."
},
{
"line_type": "p",
"section": "Nutrition",
"text": "Per serving: 240 calories (84 fat calories), 9.3 g fat (2.9 g saturated, 3.8 g monounsaturated), 92.2 mg cholesterol, 33.1 g protein, 5.2 g carbohydrates, 0.7 g fiber, 1037 mg sodium."
}
],
"title": "Cochinita Pibil (Mexican Braised Pork)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cochinita_Pibil_(Mexican_Braised_Pork)"
} | recipes/recipe_04_031.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": "approximately 48",
"time": "5 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups nonfat dry milk powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup cocoa powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup white sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix thoroughly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Store in an airtight container."
},
{
"line_type": "p",
"section": "Use",
"text": "For each serving of hot cocoa, add 2 heaping teaspoons of cocoa mix to 1 cup of hot water, and stir until smooth."
}
],
"title": "Cocoa Mix",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cocoa_Mix"
} | recipes/recipe_04_032.html |
{
"infobox": {
"category": "/wiki/Category:Confection_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Originally posted to Foodista by Anne Pedersen. Foodista recipes are released under a CC-BY license."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup (45 g) coconut oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (25 g) unsweetened cocoa powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅛ cup + 1 tsp (30 ml + 1 tsp) maple syrup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch salt"
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Melt the coconut oil in a small saucepan over low heat. Once melted, transfer to a bowl and whisk in unsweetened cacao powder, maple syrup, and salt until smooth and lump-free."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Pour the chocolate mix into small chocolate molds. You can also use a regular baking tray."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Place them in the freezer/fridge to harden for a few hours. If using a regular baking tray, cut the chocolate into pieces with a sharp knife."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Because these confections are not made of tempered chocolate, they will not hold their shape at room temperature. They must be stored in the fridge or freezer."
}
],
"title": "Cocoa-Coconut Bites",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cocoa-Coconut_Bites"
} | recipes/recipe_04_033.html |
{
"infobox": {
"category": "/wiki/Category:Confection_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Barfi is a Pakistani and Indian confection popular all over Pakistan and India, and often a part of festivals. The recipe included here is for coconut barfi."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 ml water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g finely-grated coconut"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ghee"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground cardamom (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine sugar and water in a pot, and cook to a 2–3 thread (about 235–255°F) sugar syrup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Warm the coconut in a heavy saucepan, and pour in the hot syrup. Stir well, and cook until a soft lump forms."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Press and spread the mixture into a ghee-greased pan or mold, and let cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle with cardamom."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut into squares, and store in an airtight container."
}
],
"title": "Coconut Barfi",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coconut_Barfi"
} | recipes/recipe_04_034.html |
{
"infobox": {
"category": "/wiki/Category:Cookie_recipes",
"difficulty": 2,
"servings": null,
"time": "20 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This recipe is adapted from the public domain cookbook Mrs. Beeton's Book of Household Management.[1]"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1¼ cups (280 g/9.9 oz) caster sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 egg whites"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2½ cups (170 g/6.0 oz) desiccated coconut"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 150 °C (302 °F)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whip the egg whites in a mixing bowl until soft peaks form."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add sugar gradually, whipping until stiff peaks form."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold in the coconut until combined."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Form the dough into pyramids. Cover each pyramid with baking parchment and place them on a baking tray."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 15 minutes until they are colored light brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Uncover the biscuits and leave them to cool."
}
],
"title": "Coconut Biscuits",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coconut_Biscuits"
} | recipes/recipe_04_035.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "The original contributor provided the following anecdote:"
},
{
"line_type": "blockquote",
"section": null,
"text": "\"On a recent trip to the Caribbean I was impressed by all the roadside Barbecue stops that spring up on weekends, where you can buy, very cheaply, a portion of chicken, usually in a good, if rather sticky barbecue sauce, to take away and eat on a wonderful beach somewhere! I jokingly suggested to one enterprising young man, that he also offer chicken marinaded in coconut, herbs and spices as an alternative. He tried it and told me that evening that he had had almost more customers for this recipe, than for his barbecued chicken. It may become all the rage in the future!! It certainly is delicious!\""
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Skin-on chicken legs, breasts, or wings (sufficient for the number of people you are cooking for)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tin (400 ml) coconut milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lime, zested and juiced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bunch fresh mint, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large sprinkle of paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small knob of fresh ginger, grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cupful of basmati rice per person"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 g butter (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stab the chicken in various places to a depth of about ½ inch so that they take on the taste from the marinade."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all the contents of the marinade together in a dish, and place the chicken into it so that the chicken is covered by the marinade. Let marinate, turning occasionally, for at least 3 hours, or overnight is possible—the longer the better."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the chicken pieces on a barbecue, an electric grill, or even in the oven. Cook until done, making sure you coat the chicken with plenty of the marinade as you cook. You should aim for a nice crispy skin."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large saucepan bring some salted water to a boil, and add the cloves."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the rice, and boil until the rice is cooked. Drain and rinse under hot water to remove excess starch. Take out the cloves and discard."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Return the rice to the pan and place over a low heat. Add about ½ cupful of the coconut marinade mixture (or any leftover coconut milk from the tin) to the rice, and heat through slowly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the butter at the last minute, and let it melt. If there is any left over, also add a handful of the chopped mint leaves to the rice as well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fluff up the rice with a fork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place rice in the middle of your serving plate, place the grilled/barbecued chicken on top, sprinkle with a squeeze of fresh lime juice, and serve with a green salad."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can roast some bananas in the same oven to go with this, either in their skins, or in foil with a little cinnamon!"
}
],
"title": "Coconut Chicken",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coconut_Chicken"
} | recipes/recipe_04_036.html |
{
"infobox": {
"category": null,
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Coconut chutney is served as an accompaniment to many South Indian dishes, such as dosa and idli. This recipe is a North Indian variant."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups shredded fresh coconut"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 split green chillies"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 cloves garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup chopped cilantro"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grind all ingredients well in a blender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve within 2 days."
},
{
"line_type": "ul",
"section": "See also",
"text": "Coconut Chutney"
}
],
"title": "Coconut Chutney (North Indian)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coconut_Chutney_(North_Indian)"
} | recipes/recipe_04_037.html |
{
"infobox": {
"category": "/wiki/Category:Chutney_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Coconut Chutney is served as a side dish for a lot of Indian snacks and breakfast items. It can be mild to extra hot depending on the individual preference. This recipe is from South India."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ Tbsp channa dal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup finely-grated fresh coconut"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6–8 green hot chile peppers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp tamarind paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp chopped cilantro"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp ginger paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp mustard seed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3-4 curry leaves, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp asafoetida"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dry roast the channa dal until browned. Allow it to cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grind the roasated dal, coconut, chiles, tamarind paste, cilantro, ginger paste, and salt in a blender with as little water as possible. For best results the final consistency must be somewhere between a coarse and smooth paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "For seasoning, heat the oil in a small ladle. Add the mustard seeds to hot oil, and allow them to crackle. When the crackling starts subsiding, add the asafoetida and the curry leaves, and stir for a few seconds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the seasoning mixture to the chutney, and mix well."
},
{
"line_type": "ul",
"section": "See also",
"text": "Coconut Chutney (North Indian)"
}
],
"title": "Coconut Chutney (South Indian)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coconut_Chutney_(South_Indian)"
} | recipes/recipe_04_038.html |
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 3,
"servings": "10",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a popular and tasty dessert."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 coconuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 g) of white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "9 egg yolks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–4 pound cakes (biscochuelo) cut in ½-inch slices"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bottle of moscatel wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Powdered cinnamon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grate the coconut meat. Separate the flesh from the milk of the coconut."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the coconut flesh with the sugar, reserving the milk. Cook until a thick syrup is made. Remove from heat and to allow to rest."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat the yolks with a little bit of the coconut milk, then whisk this into the syrup. Mix well and return to the heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir constantly until it thickens. The idea is to obtain a rather thick coconut custard."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove custard from the heat and let cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the cake pieces in wine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a glass dish, layer the coconut custard and the cake slices. Continue alternating biscochuelo layers with the coconut custard."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle the top generously with cinnamon."
}
],
"title": "Coconut Cream and Pound Cake with Moscatel (Bienmesabe)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coconut_Cream_and_Pound_Cake_with_Moscatel_(Bienmesabe)"
} | recipes/recipe_04_039.html |
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 4,
"servings": "10",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This popular and tasty dessert recipe is from the original contributor's grandmother."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 large eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup self-rising flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon pure vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cups white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups coconut milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 large yolks (reserve whites for meringue)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup sweetened, shredded coconut"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup cornstarch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup coconut milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup coconut rum"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 large egg whites"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 tablespoons white granulated sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 350°F. Butter a 9 x 13-inch cake pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the bowl of an electric mixer, beat the eggs and sugar until pale and fluffy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the flour, baking powder, and vanilla extract; mix until just combined."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the batter to the prepared pan. Bake 30–35 minutes at 350°F or until a toothpick inserted in the center tests clean."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cool cake completely on a wire rack. Meanwhile, make coconut cream filling."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large bowl, whisk together sugar, coconut milk, yolks, shredded coconut, and cornstarch."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large saucepan, combine milk and remaining 1 cup sugar; heat over medium until sugar dissolves and milk is steaming."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually whisk the hot milk into egg mixture; return the custard mixture to the saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook, stirring, until custard thickens, 3 to 4 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the custard into a heat-proof bowl. Cover the surface directly with plastic wrap. Set aside to cool completely, about 1 hour (or up to overnight in the refrigerator)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While coconut cream and cake cool, make cake syrup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine water and sugar in a medium saucepan; bring to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer to a bowl with coconut milk and rum; stir to combine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine sugar and water in a small saucepan and bring to a boil. Boil, stirring to dissolve the sugar, for 4 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the bowl of an electric mixer, beat the egg whites and remaining 1 tablespoon sugar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "With the motor running, gradually beat in the syrup mixture in a slow, steady stream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 400°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use a serrated knife to cut cake horizontally into 2 layers."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush the bottom layer with syrup and spread with coconut cream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the second cake layer and repeat with syrup and coconut cream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread the meringue over the cake."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the cake to the oven for 2 to 3 minutes or until the meringue is toasted."
}
],
"title": "Coconut Cream Filled Cake with Meringue (Bienmesabe)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coconut_Cream_Filled_Cake_with_Meringue_(Bienmesabe)"
} | recipes/recipe_04_040.html |
{
"infobox": {
"category": "/wiki/Category:Seafood_recipes",
"difficulty": 2,
"servings": "5",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup coconut milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp reduced-sodium soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp sesame oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp crushed red pepper flakes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp ginger, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 ea. (15 ounces) cod fillets"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp chopped mint"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp coconut flakes, lightly toasted"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a bowl, combine coconut milk, soy sauce, sesame oil, pepper flakes, ginger, and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Marinate cod in this mixture for 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place fillets on an oiled baking pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 350°F for 15 minutes or until flaky."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish with coconut flakes and fresh mint."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Almost any type of white fish can be substituted for the cod."
}
],
"title": "Coconut Crusted Baked Cod",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coconut_Crusted_Baked_Cod"
} | recipes/recipe_04_041.html |
{
"infobox": {
"category": "/wiki/Category:Pudding_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tender (young) coconuts, flesh scooped out"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup tender (young) coconut water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup China grass (agar) strands"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup condensed milk"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Purée the young coconut flesh in a blender, and keep aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a saucepan, combine the tender coconut water and china-grass strands. Heat gently until the china-grass strands melt completely."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the meantime, heat milk and condensed milk in another saucepan over medium heat. Let it come to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To the boiled milk, add the melted china-grass mixture, and combine well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the flame and let it cool down for at least 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the pureed tender coconut to the cooled milk mixture, and mix everything well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the mixture into a cake pan or stainless steel pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the pudding in the freezer for about 15 minutes or until it begins to set."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the pudding from the freezer and place it in the refrigerator until fully set."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using a knife, gently cut the pudding and serve it in dessert bowls."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You could garnish the pudding with almonds, cashew nuts etc."
}
],
"title": "Coconut Pudding I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coconut_Pudding_I"
} | recipes/recipe_04_042.html |
{
"infobox": {
"category": "/wiki/Category:Pudding_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "425 milliliters thick coconut milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "115 grams white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon Jasmine water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine eggs, coconut milk, sugar and Jasmine water in a dish. Beat until foamy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the mixture into a heatproof dish, and place on top of a bamboo steamer basket."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the basket and place above a large wok of boiling water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Steam the pudding for 30–40 minutes, or until no longer fluid. If the pudding is cooked too fast, it becomes rubbery."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take the pudding out of the steamer and allow to cool."
}
],
"title": "Coconut Pudding II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coconut_Pudding_II"
} | recipes/recipe_04_043.html |
{
"infobox": {
"category": "/wiki/Category:Confection_recipes",
"difficulty": 2,
"servings": "6",
"time": "20 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Coconut pyramids are cakes simple enough for children to make, and gluten free."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g desiccated coconut"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "50 g castor sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "About 6 glacé cherries (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "a few drops pink food colouring (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 180°C"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the caster sugar and desiccated coconut in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat the egg in another bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the egg (and food colouring if using) to the dry ingredients, and stir until evenly mixed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Form into 6 or 7 pyramids using your hands or an egg cup, and place on a lined baking sheet (or use cupcake cases)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lightly press a glacé cherry (if using) into the top of each pyramid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 15–20 minutes until a pale golden-brown."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "After baking, the pyramids can be decorated with a little melted dark chocolate."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Coconut pyramids will keep for a few days in an airtight container."
}
],
"title": "Coconut Pyramids",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coconut_Pyramids"
} | recipes/recipe_04_044.html |
{
"infobox": {
"category": "/wiki/Category:Rice_recipes",
"difficulty": 2,
"servings": "4–6",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "In India, coconut rice is made with coconut flakes or with grated or desiccated/dry coconut). One way to make this dish is to make the rice separately (preferably using a rice variety which is light and fluffy when cooked) and then mixing it with the coconut mixture (coconut flakes toasted in sesame/coconut oil and spiced with paprika, nuts, curry powder/leaves and other spices)."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon black mustard seed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup fresh/frozen grated coconut or dry coconut flakes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 dry red chiles"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "7–10 curry leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon chana dhal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "A few cashews"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5–7 cups of cooked, cooled white long-grain rice (light and fluffy)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the oil with the mustard seeds in a covered sauté pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the mustard seeds have finished popping, add everything but the rice, and lightly toast in the oil until golden."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the seasonings to the cooked rice, mix well, and serve."
}
],
"title": "Coconut Rice (Indian)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coconut_Rice_(Indian)"
} | recipes/recipe_04_045.html |
{
"infobox": {
"category": "/wiki/Category:Rice_recipes",
"difficulty": 2,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "300 grams uncooked white long-grain rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "400 ml coconut milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 red shallots"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 slices fresh ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinpoint of fenugreek seed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pandan leaves"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rinse and drain the rice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put all ingredients in a skillet or saucepan; make sure the rice is submerged in the coconut milk by 2 cm."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the pan and allow to cook over medium-low heat until the liquid is absorbed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the pandan leaves."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the rest of the coconut milk over the rice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow to rest for 15 minutes at room temperature, then serve."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Depending on the thickness of the coconut milk, 2 deciliters coconut milk and 2 deciliters water may also be used. Also, instead of 300 grams of rice, 350 grams may be used depending on the thickness of the milk, whether or not the rice has been soaked a longtime prior to frying, personal preference, etc."
}
],
"title": "Coconut Rice (Indonesian)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coconut_Rice_(Indonesian)"
} | recipes/recipe_04_046.html |
{
"infobox": {
"category": null,
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 cups (1450 ml) basmati rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "7 cups (1680 ml) coconut milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 pandan leaves tied in a knot (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 inches (51 mm) of fresh ginger root (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rinse the rice and set it aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Meanwhile put the coconut milk on the stove, and add the salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the rice, pandan leaves, and ginger. Let it simmer until the coconut milk evaporates."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover it with lid and let it sit for about 15 minutes until it is well cooked."
}
],
"title": "Coconut Rice (Nasi Lemak)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coconut_Rice_(Nasi_Lemak)"
} | recipes/recipe_04_047.html |
{
"infobox": {
"category": "/wiki/Category:Shrimp_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "24 large (15/20) shrimp, peeled, deveined, and butterflied"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup dark rum"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ tsp cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp smoked paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lemon, halved"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sweetened shredded coconut, or shredded fresh coconut"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil for deep-frying"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine rum and seasonings. Pour over shrimp and refrigerate for at least 30 minutes, 8 hours for most (the alcohol will cook it after that)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dredge shrimp in coconut. Let rest at room temperature 2–3 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oil to 350°F. Fry shrimp 6 at a time 3 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain on a cooling rack above a sheet pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Squeeze some lemon juice over and serve warm."
}
],
"title": "Coconut Rum-Battered Shrimp",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coconut_Rum-Battered_Shrimp"
} | recipes/recipe_04_048.html |
{
"infobox": {
"category": "/wiki/Category:Swallow_recipes",
"difficulty": 2,
"servings": "2",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Cocoyam fufu is a swallow made from cocoyams (also known as taro root, dasheen, yautia, eddo, and kalo)."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cocoyam"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cassava flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Mortar and pestle"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the cocoyam into medium-sized chunks, and cook in a pot of water until tender. Drain the cocoyam."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the cassava flour with ½ cup water to make a mouldable ball."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cassava mixture to the cooked cocoyam in a mortar. Pound together until smooth."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Always use cocoyam heads to make a smooth swallow. The cassava flour serves to bind the cocoyam and make it mouldable."
}
],
"title": "Cocoyam Fufu",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cocoyam_Fufu"
} | recipes/recipe_04_049.html |
{
"infobox": {
"category": "/wiki/Category:Fish_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb salt cod, skinless and boneless"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup milk or heavy cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp fresh lemon juice, or to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup finely-chopped onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves garlic, pressed or grated with a microplane"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the salt cod in a large bowl of cold water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak for 24 hours, changing the water several times. When the fish has completely rehydrated, it is ready for the next step."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Poach the cod in plain water for 25 minutes or until it flakes easily when tested."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain and break it into pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook the onion in olive oil over low heat until translucent."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a food processor, purée the cod, onion, and garlic with half of the olive oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "With the motor running add the milk or cream, rest of the oil, lemon juice and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend until smooth. If it is too thick, thin with milk or cream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve on toast or over potato slices, coated with olive oil and roasted in a 400ºF (200ºC) oven for 30 to 40 minutes, turning once."
}
],
"title": "Cod, Olive Oil, and Cream Sauce (Brandade de Morue)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cod,_Olive_Oil,_and_Cream_Sauce_(Brandade_de_Morue)"
} | recipes/recipe_04_050.html |
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 1,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Coddle is a popular meal in Dublin. It's seen as an economical dish and can be stored in fridge and reheated in microwave. It goes well with soda bread or brown bread."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "550 g sausages"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g bacon, chopped into 3 cm pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "300 ml chicken stock or water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 medium-sized potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Completely submerge bacon, onions, and sausages in broth, then boil for about 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the potatoes, cutting into bite-sized pieces if necessary, then add the rest of the stock."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Return to the boil and simmer for about 1 hour, or until the potatoes have started to disintegrate, thickening the broth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add salt and pepper to serve."
}
],
"title": "Coddle",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coddle"
} | recipes/recipe_04_051.html |
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cup butter or margarine, softened"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 package (8 ounces) cream cheese, softened"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cups granulated sugar, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon vanilla extract"
},
{
"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": "½ teaspoon baking soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup semisweet chocolate chips"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups fresh raspberries"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup chopped pecans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground cinnamon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large mixing bowl, combine the butter, cream cheese, and 1¼ cups of sugar. Beat until creamy. Then beat in eggs and vanilla."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a separate bowl, combine the flour, baking powder, baking soda and salt; slowly add it to the creamed mixture alternately with the milk. Stir in chocolate chips. Gently fold in the raspberries."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour batter into a greased 9x13-inch pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "With a fork, mash brown sugar, cinnamon, and remaining butter until chunky, mixing in pecans if desired. Sprinkle over batter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 350°F for 50–55 minutes or until a toothpick inserted in several places comes out clean."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cool for 15 minutes. Carefully run a knife or spatula around the edge of the pan to loosen."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cool completely before cutting."
}
],
"title": "Coffee Cake",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coffee_Cake"
} | recipes/recipe_04_052.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": "8–10 servings",
"time": "prep: 12.5 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Coffee concentrate is produced through the cold brew method, in which ground coffee is soaked in water for several hours, then strained, leaving a strong coffee liquid. Coffee made from coffee concentrate is generally less acidic than regularly brewed coffee and can be prepared stronger or weaker per the individual drinker's taste. It can be kept refrigerated for two to three weeks."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound ground coffee OR coffee and chicory blend"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3.5 quarts mineral water"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "2 ea. 1-gallon jars"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Sieve"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cheesecloth"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add coffee grounds to a jar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour mineral water over grounds, stirring only to ensure all coffee is wet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let mixture stand for 10–12 hours (best to let it sit over night)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Line sieve with cheesecloth and place over another jar. Pour coffee mixture into sieve, allowing grounds to collect."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Discard coffee grounds and store coffee concentrate in the refrigerator. It will keep for 2–3 weeks."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To prepare coffee from concentrate, use a ratio of concentrate:water of 1:2 or 1:3 depending on taste."
}
],
"title": "Coffee Concentrate",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coffee_Concentrate"
} | recipes/recipe_04_053.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": "2",
"time": "15 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 g powdered gelatin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 tbsp cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 egg yolks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp castor sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 tbsp milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp of instant coffee powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 egg whites"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup heavy cream, cold"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp vanilla"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tbsp sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle the powdered gelatin over the cream. Let sit for a few minutes to bloom the gelatin."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine egg yolk, castor sugar, and milk. Cook on a low flame for about 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cream/gelatin mixture and instant coffee powder. Mix well until thoroughly combined and there are no lumps of gelatin. Cool slightly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whip the egg whites in a bowl till they are fluffy. Fold the whipped whites into the egg yolk custard mix."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer mousse mixture to serving dish(es). Refrigerate for an hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the heavy cream, vanilla, and sugar. Whip to medium peaks."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the mousse with the whipped cream, and garnish with grated chocolate."
}
],
"title": "Coffee Mousse",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coffee_Mousse"
} | recipes/recipe_04_054.html |
{
"infobox": {
"category": "/wiki/Category:Apple_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 Honeycrisp apples, peeled, cored, and sliced into 12ths"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp dark rum"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp coffee liqueur"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup strong coffee, cooled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp unsalted butter"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt 1 tbsp butter in a stainless steel skillet over medium heat. Add apples and sauté just until browned around edges. Remove and keep warm."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Meanwhile, combine liqueurs. Add to pan, turn heat off, and ignite. Bring to a boil and start scraping browned bits."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add remaining ingredients to pan and bring to a boil over medium heat until reduced by ⅓."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add apples and toss to coat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve warm."
}
],
"title": "Coffee Rum Glazed Apples",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coffee_Rum_Glazed_Apples"
} | recipes/recipe_04_055.html |
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pounds (1 kg) beef stew meat, cut into 2 in. (5 cm) cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "All-purpose flour, as needed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp smoked paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup cognac"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ pound (225 g) red-skinned potatoes, quartered"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp minced garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup red wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 sprigs thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 bay leaves"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dredge beef in flour. Heat oil in a 6-quart Dutch oven."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Working in batches, add beef and thoroughly brown on all sides."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove beef and add cognac. Bring to a boil and ignite."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Deglaze pan by scraping the bottom."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once reduced by half, remove and pour over beef."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt butter over medium heat and add onion. Cook 1–2 minutes before adding garlic. Sauté until pale gold color is achieved."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add everything else, place in a 250°F (120C) oven, and bake 5 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let rest 10 minutes and serve."
}
],
"title": "Cognac Beef Stew",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cognac_Beef_Stew"
} | recipes/recipe_04_056.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Sweet and spicy. It's a nice twist on a barbecue favorite."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 each boneless skinless chicken breasts and chicken drumsticks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup Barbecue Chicken Rub"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup Cola BBQ Sauce"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season chicken with Rub."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Refrigerate for at least 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat grill for medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place chicken on grill and turn often, basting with sauce every time the chicken is turned until internal temperature reaches 165°F inside the breast and 170°F in the drumstick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rest 15 minutes; serve."
}
],
"title": "Cola BBQ Chicken",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cola_BBQ_Chicken"
} | recipes/recipe_04_057.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 1,
"servings": null,
"time": "25 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Great on ribs or chicken!"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bottle ketchup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cans good cola (Pepsi is recommended)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup cider vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Hot sauce, to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients and bring to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook over high heat for 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Store refrigerated in a nonreactive container for up to 1 week."
}
],
"title": "Cola BBQ Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cola_BBQ_Sauce"
} | recipes/recipe_04_058.html |
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (275 g / 9.7 oz) flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (450 g / 16 oz) white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (250 ml / 8.5 oz) cola"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 sticks (250 g / 8.8 oz / 1 cup) margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons cocoa"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (125 ml / 4.2 oz) buttermilk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon baking soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cup (125 g / 4.4 oz) miniature marshmallows"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tablespoons cola"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons cocoa"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 stick (125 g / 4.4 oz) margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon vanilla"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups (500 g / 1.1 lb) powdered sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (80 g / 2.8 oz) chopped nuts (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine flour and sugar in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix cola, margarine, and cocoa in a saucepan, and bring to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour over flour/sugar mixture and mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat the eggs and mix them in. Add milk, soda, vanilla and marshmallows to make thin batter. Marshmallows will float to the surface."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake in a 9x13-inch (23x33 cm) pan at 350 °F (177 °C) for 35 minutes. Make frosting before it cools."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix cola, cocoa, and margarine in a pan and bring to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add vanilla, sugar, and nuts. Mix until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread the warm frosting on the cake."
}
],
"title": "Cola Cake",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cola_Cake"
} | recipes/recipe_04_059.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": null,
"servings": "12 persons",
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ L of Chilean brandy"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 nutmeg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cinnamon sticks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 spoonfuls coffee"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "9 cups (2.1 L) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 spoonfuls sugar"
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Mix the nutmeg, the cloves and the cinnamon in a small pot with the water. Boil the mixture for 10 minutes."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "If desired, take remove the spices from the water, although it is better to leave them there."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Transfer the water into a pot with a capacity of 3 liters."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Add the coffee along with some more water and sugar."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "As soon as the sugar gets dissolved, add the rest of the milk and the Chilean brandy."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Bottle the Cola de Mono and put it in the refrigerator."
}
],
"title": "Cola de Mono",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cola_de_Mono"
} | recipes/recipe_04_060.html |
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Colcannon is a rich mashed potato dish with cabbage, butter, and other ingredients. It's very easy to make and is a nice change from ordinary mashed potatoes. Its sloppiness is balanced by the crunch of the cabbage, and it should taste a little peppery."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "450 g potatoes (floury Maris Piper or Golden Wonders are best; leave skin on if you want)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 ml single cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Mace"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "450 g white or savoy shredded cabbage"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 small leeks or 1 bunch of spring onion tops, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "125 g unsalted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g mature Gouda cheese, grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil or steam the potatoes until soft, then shake the drained spuds in a deep pot with the lid on, until they crumble."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mash the crumbled potatoes up with a fork and season with the salt, pepper, and mace/paprika, before stirring in the cream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add 100 g of the butter in pieces and put the lid back on, leaving the butter to melt, then stir. Transfer the mix to a clean bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blanch the cabbage in boiling water for 2 minutes and drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the leeks in the remaining butter for a few minutes, then add the cabbage and toss around for a few more minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spoon the cabbage into the bowl and mix with the mashed potatoes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir the gouda into the mix, leaving a little to coat the top. Put the bowl in an oven on 2/3 heat for 20 minutes or until the cheese is melted."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The mixture may be turned into a greased pie dish, sprinkled with grated cheese, dotted with butter or margarine, and browned in a hot oven."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Is especially good with dark greens such as savoy cabbage or kale."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The Gouda is an innovation—leave it out, if you don't want the dish too rich."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The oven heating is ideally done along with the final stage of your roast meat."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Seasoning is very important: bear in mind that the cheese has plenty of salt."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The perfect colcannon has a butter sogginess at the bottom of the bowl when removed from the oven."
}
],
"title": "Colcannon",
"url": "https://en.wikibooks.org/wiki/Cookbook:Colcannon"
} | recipes/recipe_04_061.html |
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is from an old Scottish recipe still used frequently to this day."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter or drippings"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Equal amounts of cooked potato and cabbage"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt a piece of butter in a saucepan, allowing approximately 1 ounce per 1 pound vegetables."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix all the ingredients together, heat thoroughly, and serve."
}
],
"title": "Colcannon (Scottish)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Colcannon_(Scottish)"
} | recipes/recipe_04_062.html |
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Meat drippings"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Boiled potatoes, cold and sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat some drippings in a frying pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the sliced potatoes, and season with a little salt and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook the potatoes until quite hot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
}
],
"title": "Cold Potatoes Fried",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cold_Potatoes_Fried"
} | recipes/recipe_04_063.html |
{
"infobox": {
"category": "/wiki/Category:Salad_recipes",
"difficulty": 1,
"servings": "6",
"time": "10 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tablespoons mayonnaise or 2 dL olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼–½ cup (about 50–100ml) cider vinegar (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 head white cabbage"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium red onion, thinly sliced"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If adding cider vinegar, add it to the mayonnaise and mix together well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice or shred the cabbage, as coarsely or finely as desired."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large bowl, mix cabbage and onion together with mayonnaise."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Set aside to allow the flavours to merge at least 20 minutes but preferably for a couple of hours."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Savoy cabbage can be used instead of white cabbage"
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Other vegetables can be added to the coleslaw for greater variety, including:\nSliced bell peppers (red, yellow, and orange)\nGrated carrots\nChopped nuts (e.g. almonds, walnuts)"
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Sliced bell peppers (red, yellow, and orange)"
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Grated carrots"
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Chopped nuts (e.g. almonds, walnuts)"
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Some people prefer to sweeten the dressing by adding up to 2 tablespoons of sugar to the mayonnaise and vinegar"
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Spices can be added to the dressing to \"liven it up\" (e.g. ground black pepper, celery seeds)"
}
],
"title": "Coleslaw I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coleslaw_I"
} | recipes/recipe_04_064.html |
{
"infobox": {
"category": "/wiki/Category:Salad_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is not the watery goop you knew as a child! Serve chilled with something Southern, like fried chicken or some ribs."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ head napa cabbage, shredded"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ head red cabbage, shredded"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup mayonnaise"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup apple cider vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp freshly-ground celery seed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp freshly-ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp freshly-ground coriander"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp dry mustard powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Toss cabbage with a few big handfuls of kosher salt. Place in a colander in a bowl and let sit at room temperature 2 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain cabbage. Rinse with clean water and let them go for a spin in your salad spinner until relatively dry."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine vinegar and spices. Microwave on high until mixture comes to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold in mayonnaise and cabbage. Chill until cold."
}
],
"title": "Coleslaw II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coleslaw_II"
} | recipes/recipe_04_065.html |
{
"infobox": {
"category": "/wiki/Category:Mutton_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Colonial goose is the name for a surprisingly effective preparation of roast leg of lamb."
},
{
"line_type": "p",
"section": null,
"text": "Early colonial pioneers in New Zealand had sheep aplenty, but goose was relatively scarce. To prepare dishes similar to those they had back home in England the pioneers were very inventive. Colonial Goose is now a recognised classic, with some restaurants featuring it as a main attraction at midwinter festivities (June 21 in NZ). It involves the careful boning out a leg of lamb, stuffing it with honey and dried apricots, and then marinating it in a red wine based marinade which even gives it the appearance of goose when cooked."
},
{
"line_type": "p",
"section": "Ingredients",
"text": "You need a large leg of mutton. If you don’t know how to bone it out, ask your butcher to do it, stressing that you need to be able to stuff it."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large leg of mutton"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "30 g (2 Tbsp) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large tablespoon clear honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "125 g (½ cup) dried apricots, finely diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium-sized onion, finely diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup fresh bread crumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon of dried thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 beaten egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g (1 cup / 1–2 ea.) sliced carrots"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 large onions, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bay leaf"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–4 crushed parsley stalks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 not-quite-full cup of red wine such as claret"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To prepare the stuffing, melt the butter and honey over low heat, add the other ingredients, and combine well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Force the stuffing into the cavity in the meat, and sew it up with fine string."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all marinade ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the leg into a plastic bag in a large bowl, and add the marinade mixture to the bag. Let marinate for 8 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake mutton in oven at 180 °C for 2 hours, checking on progress at 90 minutes. If the meat looks like it is over-browning, it can be covered by foil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the string before carving."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Strain the marinade and use 3–4 tablespoons of the liquor to make gravy."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The meat is best prepared just after breakfast, so it can then be regularly turned over in the marinade throughout the day."
}
],
"title": "Colonial Goose",
"url": "https://en.wikibooks.org/wiki/Cookbook:Colonial_Goose"
} | recipes/recipe_04_066.html |
{
"infobox": {
"category": "/wiki/Category:Rice_recipes",
"difficulty": 2,
"servings": "5",
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 leeks, chopped finely"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 red chiles, chopped finely"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g diced carrot"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g prawn, diced small"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g green peas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "600 g rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp chicken powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fried egg"
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Heat the oil in a non-stick pan, and stir-fry the garlic, red chile, and leeks for about 1 minute."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Add the prawn, carrot, and peas, and then add the beaten eggs. Mix until combined."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Add the rice, salt, pepper, and chicken powder. Stir until well-mixed."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Serves with a fried egg."
},
{
"line_type": "ul",
"section": "External links",
"text": "Com Chien recipe"
},
{
"line_type": "ul",
"section": "External links",
"text": "How to make a Com Chien at YouTube"
}
],
"title": "Com Chien (Vietnamese Fried Rice)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Com_Chien_(Vietnamese_Fried_Rice)"
} | recipes/recipe_04_067.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 2,
"servings": null,
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Common Sauce is a multi-purpose sauce that can be used for a number of meat-based dishes and side vegetables. This recipe is an interpreted method from the original recipe in Henry Hartshorne's the Household Cyclopedia."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Veal slices"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ham slices"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 parsnips"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves of garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 ml broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "175 ml white wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 slices of lemon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine veal, ham, onions, parsnips, garlic, and cloves in a large saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add broth, wine, and lemon slices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer over low heat for 15 to 20 minutes, or until reduced."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sieve the sauce and serve."
},
{
"line_type": "p",
"section": "References",
"text": "This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne."
}
],
"title": "Common Sauce (Hartshorne)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Common_Sauce_(Hartshorne)"
} | recipes/recipe_04_068.html |
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Confederate cush is a dish that became popular among the armies of the South during the American Civil War, since it used ingredients that many Southerners had on hand."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fat bacon, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cubed cooked beef"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cornmeal mush"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 qt water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 clove garlic (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put bacon into a hot iron skillet, and fry the grease out of it."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the beef, then slowly add 4 cups of water. Bring to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add cornmeal mush and stir until dry."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove skillet from fire, and let cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve warm, like hash."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Can be made with cold cornbread or soured corn pone."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Flour can be substituted for cornmeal."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Salt pork can be substituted for bacon."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If more water is added, it can serve as a stew."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Crumbled hardtack can serve in the place of the cornmeal mush."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Can be saved for later, like hardtack."
}
],
"title": "Confederate Cush",
"url": "https://en.wikibooks.org/wiki/Cookbook:Confederate_Cush"
} | recipes/recipe_04_069.html |
{
"infobox": {
"category": "/wiki/Category:Stock_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Consommé a very clear broth or stock. It is made by beating egg whites into cold stock, then heating it to just below a simmer for 15 minutes. As the egg white heats up it coagulates, and in the process it encloses all the minute cloudy particles. These rise to the surface and are skimmed off, leaving a clear broth beneath."
},
{
"line_type": "p",
"section": null,
"text": "The stock must be thoroughly degreased beforehand. This is done by refrigerating the stock and removing the solidified fat. The rest of the fat is then removed by warming the stock, then when the fat has melted, laying a sheet of paper towel on the surface. Because fat has a lower surface tension than water, the paper will absorb the fat.[1] Remove the paper and discard. Repeat with a fresh sheet if necessary."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 quart (950 ml) chicken, veal, or beef stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 egg whites"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup (85 ml) Madeira, port, or cognac"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "5 layers of well-washed dampened cheesecloth"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Colander"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "3-quart (2.9 litre) bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Ladle"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "2½-quart (2.3 litre) saucepan"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Having degreased the stock thoroughly, taste it for seasoning and add salt if necessary. If the consommé is to be served cold, over-salt it slightly as more salt is needed for a cold dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat 1 cup of stock with the egg whites in a large bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the rest of the stock to a simmer in the saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While beating the egg white mixture, gradually pour the hot stock into the egg white mixture in a thin stream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the stock back into the saucepan and bring back to a simmer over medium heat. While it is heating, stir it with a wire whisk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "As soon as the stock reaches a simmer, stop stirring."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Move the pot to the edge of the flame, and continue heating over a low flame for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn the pot a quarter turn and heat for 5 minutes, then turn again after 5 minutes, and once again for a final 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Line a colander with the dampened cheesecloth and place it over the bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Carefully ladle the stock and egg whites into the colander, agitating the egg whites as little as possible."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When finished, allow it to drain for 5 or 6 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the colander and stir the wine or cognac into the consommé."
}
],
"title": "Consommé",
"url": "https://en.wikibooks.org/wiki/Cookbook:Consomm%C3%A9"
} | recipes/recipe_04_070.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 1,
"servings": "1",
"time": "<5 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Cookies and milk is a common snack in Canada, especially Ontario. Many versions are made, varying from the most basic, simply dipping a cookie in milk, to this recipe for one of the more complicated and messy versions."
},
{
"line_type": "p",
"section": null,
"text": ""
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cookies (preferably chocolate chip, but others can be used)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Milk"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "A glass (diameter must be equal to or larger than that of the cookie)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drop the cookies into the glass, filling it up to roughly ¾ of the glass. You can fill it more if you desire, but usually about 4–6 cookies is good."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill the cookie-filled glass with milk until the milk covers the top cookie."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wait a couple of minutes for the cookies to absorb the milk and become soft. You can decide how soft you want them"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drink milk and cookies from glass."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use chocolate milk for a more chocolatey taste."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For those who suffer from a lactose intolerance or other milk allergy, soy milk can be used as an alternative, less strong option."
}
],
"title": "Cookies and Milk",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cookies_and_Milk"
} | recipes/recipe_04_071.html |
{
"infobox": {
"category": "/wiki/Category:Cookie_recipes",
"difficulty": 3,
"servings": null,
"time": "1¼ hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Nastar, or tananas, are pineapple jam-filled cookies. These are popular treats for Eid ul-Fitr and Christmas celebrations in Indonesia."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pineapples"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "300 g (1⅓ cups/11 oz) sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cinnamon stick"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g (2 cups/1.1 lb) margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g (3½ cups/1.1 lb) all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 egg yolks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 oz (2 tablespoons) sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 g vanilla powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 oz (⅓ cup/30 g) grated Gouda or Cheddar cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 beaten egg yolks, for brushing the top of the cookies"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ oz (15 g) raisins for garnish"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel pineapple, wash, and blend into a purée."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put pineapple purée in a pan, add sugar and cinnamon, and stir over medium heat until thick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If the jam still tastes sour, add more sugar to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let cool until thick enough to roll into small marbles."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat the 6 egg yolks with margarine and sugar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the grated cheese."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add flour and vanilla little by little to make a dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pinch off pieces of dough, and roll into balls a little smaller than golf balls."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Flatten each piece of dough slightly, and place a pineapple jam marble on the cookie. Fold the dough around the jam enclose it, and pinch to seal the cookie. Roll it between your hands until round again."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the cookies on a parchment-lined baking sheet, flattening them very slightly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Halve raisins, then put on top of the cookies."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush the cookies with beaten egg yolk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake in oven for 30 minutes or until golden yellow and cooked through."
}
],
"title": "Cookies with Pineapple Jam Filling (Nastar)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cookies_with_Pineapple_Jam_Filling_(Nastar)"
} | recipes/recipe_04_072.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 3,
"servings": "4–6",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Many French regions claim coq au vin, or chicken stew, as their own, but legend has it that the recipe originated with Caesar's chef. Different variants exist throughout the world. Note that you can also use capon."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1.5 kg (about 3.5 lbs) chicken, jointed (or drumsticks, thighs, breasts); get the giblets, and the blood if you can; season beforehand; marrow is important."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 carrot, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g (about ¼ lb) small mushrooms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "240 ml (1 cup) red wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 clove garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp basil, chopped and fresh"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp fresh or dried thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil for sautéing"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Wide skillet"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Deep pyrex bowl with lid"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Jug"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix flour, salt and pepper. Coat chicken, onion and carrot in flour mixture and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté mushrooms, set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brown the chicken pieces a few at a time, set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brown onions and carrots. Put chicken into large casserole on medium-high heat along with onions, carrots and mushrooms."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine wine, garlic, and basil; pour over chicken."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the casserole, cook until chicken is ready (1–1.5 hours), stirring occasionally."
},
{
"line_type": "ul",
"section": "External links",
"text": "Perfect Coq au Vin via The Observer"
}
],
"title": "Coq au Vin I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coq_au_Vin_I"
} | recipes/recipe_04_073.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 4,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 ea. chicken thighs and drumsticks, or 1 stewing hen, cut into serving pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 bay leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 bottles (1.5 L) Pinot Noir red wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "All-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 eggs, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, quartered"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 stalks celery, quartered"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 carrots, quartered"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 ounces salt pork or slab bacon, cubed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 sprigs thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 sprigs rosemary"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "7 cloves garlic, smashed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "24–30 pearl onions, peeled but left whole"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 eggs, beaten"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle both sides of chicken pieces very liberally with kosher salt and freshly ground black pepper. Dip into eggs. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place some flour into a gallon size zip-top bag. Add chicken pieces and toss to coat. It's fun for the whole family!"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place water in the bottom of a cast-iron skillet along with the salt pork, and heat over medium heat. Cook 8–10 minutes. Remove salt pork but leave fat in."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add pearl onions to same pan and cook until deeply browned. Remove and add chicken pieces, working in batches if needed, into same pan and brown on both sides. Transfer to a 7–8 quart enameled Dutch oven. Keep onions in an airtight container with salt pork in the refrigerator."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour off remaining fat. Deglaze with 1 cup of wine. Pour this along with remaining ingredients into Dutch oven and refrigerate overnight."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "The next day, preheat the oven to 325 °F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the chicken in the oven and cook for 2–2½ hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, rosemary, garlic, and bay leaf. Discard. Return the sauce to the pot, place over medium heat, and reduce by half."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once sauce has reduced, add salt pork and onion. Cook until heated through. Remove from heat, add chicken, and serve warm over hot cooked egg noodles, if desired."
}
],
"title": "Coq au Vin II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coq_au_Vin_II"
} | recipes/recipe_04_074.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 4,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Nearly all coq au vin recipes other than those altered for low-fat diets start with lardons, or their more available substitutes, unsmoked bacon or pancetta. The lardons are cooked, and the rendered fat used for browning the other ingredients, and (with the addition of the flour) to form the roux which thickens the sauce. Generally, a full bottle of red wine is used, and brandy may be added."
},
{
"line_type": "p",
"section": null,
"text": "Porcini mushrooms, while not particularly authentic, are good in this dish. This is a difficult dish, but you've got to try it. The asafoetida is a novelty, but it does add pungency."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1.5 kg (about 3.5 lbs) chicken, jointed (or drumsticks, thighs, breasts); get the giblets, and the blood if you can; season beforehand; marrow is important"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black peppercorns"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 carrots, cut in thick lengths"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 whole onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 thick slices pancetta, cut into strips less than width of little finger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 strip of pork belly fat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g button mushrooms, whole"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 clove garlic, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 measures of brandy"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bottle red burgundy wine (or côte du Rhône/Morgon)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup vegetable stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cloves garlic, crushed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 sprigs thyme (2 tsp)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 bay leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Selection of wild mushrooms, sliced (dried is okay; use the soaking liquor)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 small fresh pickling onions, peeled and whole"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 stalks celery, roughly diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp ground asafoetida"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Parsley"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "For chicken stock, sear the giblets in a bit of oil in a pan, and simmer in water with the whole onion, 1 carrot and some peppercorns. You should have 1 cup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the skillet, fry pancetta and pork belly fat with butter until golden brown. Remove pancetta."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To the skillet, add the seasoned chicken pieces skin side down and fry until honey-coloured, then flip. This is vital for the flavour; the skillet must be left sticky. There won't be enough room to do it in one go, so take it in turns. Remove, leaving the pork belly behind, snipped into pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To the skillet, add the chopped onion and the button mushrooms; fry for 5 minutes, then add the sliced garlic and immediately flame off one of the measures of brandy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To the skillet add the chicken pieces and pancetta, then pour over all the wine, chicken stock, and vegetable stock. Bring to the boil, then add garlic and herbs. Reduce the heat and simmer for 45 minutes. Turn the chicken pieces twice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the chicken pieces to the pyrex lid and pour the skillet sauce into the jug; put the jug in the freezer for 30 minutes and then remove the fat. At this stage, it is recommended that you refrigerate the whole dish overnight."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the skillet, add some butter along with the wild mushrooms; then pickling onions, remaining carrots, and celery; fry until the mushrooms brown. Stir in the asafoetida and flame off the second measure of brandy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the jug ingredients to the skillet sauce, along with another crushed clove of garlic, and push the veg to the edge of the skillet; reduce the sauce in the skillet until glossy (about 15 minutes). It may need some flour stirred in, but it shouldn't be thick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour half the sauce into the pyrex bowl, then place the chicken pieces in, and pour the rest of the sauce on top; put the covered pyrex bowl in an oven on 170 °C for 90 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle parsley over each portion, and serve with asparagus/green beans, and steamed potatoes/flat noodles/rice/orzo/colcannon."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you're doing breasts off the bone, sear on skin side only and do not put back into the dish until the oven stage—otherwise they will toughen up."
}
],
"title": "Coq au Vin III",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coq_au_Vin_III"
} | recipes/recipe_04_075.html |
{
"infobox": {
"category": "/wiki/Category:Cookie_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 large eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g desiccated coconut"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g white sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp water (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat your oven to 180°C."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix all ingredients together in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If your paste is too thick to pipe with a large piping tip, then add the water, and keep adding one tablespoon of water at a time until you get a consistency you can pipe. If your eggs are extra large, you may not need the extra water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pipe dollops on a parchment-lined baking sheet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake in a medium to hot oven for 30 minutes or until done."
}
],
"title": "Coquitos (Coconut Macaroons)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coquitos_(Coconut_Macaroons)"
} | recipes/recipe_04_076.html |
{
"infobox": {
"category": "/wiki/Category:Chutney_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Coriander chutney goes well with a papadum or chapati. It is suitable for refrigeration and freezes fairly well. It pairs extremely well with meat and many vegetarian preparations and is commonly served as a condiment with a wide variety of dishes in North Indian cuisine."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bunch of coriander leaf (cilantro)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 or so green chillies"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp cumin seeds or ground cumin (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "juice of ½ lemon or lime"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash the coriander."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Finely chop the onion, chillies, and coriander."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the salt, juice, and cumin."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend to a fine paste."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This can also be made with mint leaves and is called mint chutney. Both varieties are called green chutney."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Grated coconut, garlic, and ginger can also be added."
}
],
"title": "Coriander Chutney",
"url": "https://en.wikibooks.org/wiki/Cookbook:Coriander_Chutney"
} | recipes/recipe_04_077.html |
{
"infobox": {
"category": "/wiki/Category:Corn_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a recipe for a corn and kelp chowder."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 quart corn kernels (removed from the cob)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup dried sea kelp (or laver)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups milk or cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 green or red bell pepper, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt butter in a pan, add the kelp, and sauté until it begins to dissolve in the butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the remaining ingredients, turn down to low heat, and cover."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer for 30–40 minutes until soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove cover and cook on low heat until water most of the liquid is evaporated."
}
],
"title": "Corn and Kelp Chowder",
"url": "https://en.wikibooks.org/wiki/Cookbook:Corn_and_Kelp_Chowder"
} | recipes/recipe_04_078.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": "8",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 carrot chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 clove garlic, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3½ cups canned chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon dill seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups frozen corn kernels"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ pounds (675 g) medium shrimp, shelled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup light cream or milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon fresh parsley, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt and pepper to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large saucepan, heat olive oil over low heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add onion, carrot and garlic."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook, stirring occasionally, until the onion is transparent, about 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add broth and dill seeds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce heat and simmer, covered, for 20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add corn to broth and simmer, covered, until the corn is just tender, about 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a blender or food processor, puree the newly made chowder and pour it back into the saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add shelled shrimp, simmer and cook until shrimp are almost done, about 1 minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in milk and parsley, salt and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring mixture back to simmer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve immediately."
}
],
"title": "Corn and Shrimp Chowder",
"url": "https://en.wikibooks.org/wiki/Cookbook:Corn_and_Shrimp_Chowder"
} | recipes/recipe_04_079.html |
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "See also: Cornbread, Cornbread 2"
},
{
"line_type": "p",
"section": null,
"text": "Corn bread is a traditional bread recipe from the mountain areas of Lombardy, in Italy, where corn flour was much cheaper and easier to obtain than wheat. In its native area it's called “pan giald”, lombard for “yellow bread”. The sourdough in this recipe has been replenished with a ratio of 1 sourdough, 1 flour, 0.5 water, and should have been last replenished around 8–12 hours before."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g finely-ground cornmeal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "300 g water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g wheat flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 g firm sourdough"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 g (1 teaspoon) salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil 200 g of water and pour it over the cornmeal in a bowl; mix well with a fork and let it cool to room temperature."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the sourdough, wheat flour, salt and the rest of the water; knead until smooth. Cover with a towel and let rise for about 8 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold the dough on itself a few times, form into a round loaf and place on a pan covered with baking paper. Make a couple cuts on the surface and let rise for another hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 240°C, sprinkle the loaf with water and bake for 10 minutes; lower the oven temperature to 160°C and keep baking for 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the oven and let it rest on a rack to cool down."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Instead of wheat flour, Buckwheat flour was also traditionally used, especially in more rural areas, but will result in a even denser loaf."
}
],
"title": "Corn Bread (Lombardy)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Corn_Bread_(Lombardy)"
} | recipes/recipe_04_080.html |
{
"infobox": {
"category": "/wiki/Category:Fish_recipes",
"difficulty": 2,
"servings": "4",
"time": "⅛ hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 boneless, skinless fish fillets (about 6 ounces each, 1–1¼ inches at thickest), such as tilapia, catfish or trout (see notes)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup bottled Italian dressing"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large corn muffin, or ⅔ cup coarse crumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lemon, or 3 tablespoons lemon juice"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 400°F (204°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spray a glass baking dish with cooking-oil spray."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season each fish piece with salt and pepper, and place in the dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the dressing evenly over the fish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Crumble the corn muffin, and sprinkle the crumbs over the fish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the dish in the preheated oven, and bake until the dressing is bubbling at the edges, the crumbs lightly brown, and the thickest part of the fillets are opaque and flake easily with a fork (about 15 to 20 minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While fish is baking, cut the lemon into 4 parts and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the fish is done, remove it from the oven, squeeze the juice from the lemon quarters over the fish, and serve immediately."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If the only available fillets are large, cut two of them in half to make four servings."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "When placing the fish in the baking dish, the thick parts should not be layered."
}
],
"title": "Corn Bread Fish",
"url": "https://en.wikibooks.org/wiki/Cookbook:Corn_Bread_Fish"
} | recipes/recipe_04_081.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 1,
"servings": "6",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoon butter or margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup chopped onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup chopped celery"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups diced, pared potatoes, cut in ½-inch cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups corn, fresh or frozen"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 chicken bouillon cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup light cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a medium saucepan, melt butter; add onion and celery and cook until tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add potatoes, corn, salt, pepper, water, bouillon cubes, and thyme."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and simmer for 15 minutes, or until potatoes and corn are tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add milk and cream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat through."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If cooking outdoors, you can substitute evaporated milk or powdered milk. Paprika or pepper can be added for spicier flavor."
}
],
"title": "Corn Chowder I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Corn_Chowder_I"
} | recipes/recipe_04_082.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups (43.5 oz / 1.23 kg) whole kernel corn"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (14.5 oz / 410 g) creamed corn"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 box (32 oz / 900 g) chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups cubed potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (13 oz / 370 g) chicken breast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cups (½ pint / 250 ml) sliced fresh onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (8 oz / 250 ml) chopped celery"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp black pepper (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp non-iodized sea salt (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp MSG (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put all ingredients into stockpot and start cooking slowly over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the ingredients get warm, put some of them into a blender, liquefy them, and pour back into the pot. This helps thicken the soup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook until the potatoes get soft all the way through and start getting translucent, stirring every few minutes to get the contents off the bottom of the pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If storing then proceed to the section on long term storage."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To serve, add ½ cup whole milk, 1 tbsp unsalted butter, and ¼ cup romano cheese per pint of hot soup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Refrigerate at under 40°F (2°C) for no more than 3 days."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour into 16-ounce (1-pint) mason jars leaving 1 inch (2.5 cm) headspace."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Process 90 minutes in a pressure canner at 10 (11 for dial) pounds, adjusted for your altitude."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "It is recommended that you use all the optional ingredients or this will taste bland."
}
],
"title": "Corn Chowder II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Corn_Chowder_II"
} | recipes/recipe_04_083.html |
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 2,
"servings": "8–10",
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅔ cup (160 g) corn meal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup (60 g) flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 ml) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoon vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8–10 hot dogs"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "8–10 wooden skewers"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat deep fat fryer to 375°F (190°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine corn meal, flour, and salt. Add milk, egg, and oil; mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Insert a wooden skewer into one end of each hot dog."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Coat with flour, then coat with corn meal mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry a few at a time in deep hot oil until golden brown."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Serve with mustard, like at a fair."
}
],
"title": "Corn Dogs",
"url": "https://en.wikibooks.org/wiki/Cookbook:Corn_Dogs"
} | recipes/recipe_04_084.html |
{
"infobox": {
"category": "/wiki/Category:Muffin_recipes",
"difficulty": 2,
"servings": null,
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "These corn muffins are moist and sweet with a slightly crunchy crust This recipe is based on a recipe from Rose Levy Berenbaum's Bread Bible, but with yogurt substituted for the sour cream. This is also double her recipe."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (128 g) cornmeal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup plus 1 Tbsp (150 g) bleached all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 Tbsp plus 4 tsp (66 g) white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp baking soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 large eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–⅓ cups yogurt or sour cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 Tbsp butter, melted and cooled"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the cornmeal, flour, sugar, baking powder, baking soda, and salt together. Whisk together the egg and yogurt, and stir them quickly into the dry goods, leaving some lumps."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the melted butter and fold in."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour into ramekins or muffin tins."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 15–18 minutes at 400°F, or until the tops are golden."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "It can be helpful to pour the butter from ramekin to ramekin, which both lubes up the ramekins and cools the butter."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This recipe makes a fine cornbread, too, if poured into a 6x9-inch pan instead of muffin tins."
}
],
"title": "Corn Muffins",
"url": "https://en.wikibooks.org/wiki/Cookbook:Corn_Muffins"
} | recipes/recipe_04_085.html |
{
"infobox": {
"category": "/wiki/Category:Corn_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Corn can be roasted over the fire or on the grill without using tinfoil by simply leaving the husks on. Soaking in advance prevents the husks from burning. Each ear of corn serves 1."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Corn on the cob, with husks left on"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Carefully peel back husk without detaching it and remove silk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Replace husks and soak ears in cold water for ½ hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place corn on grill or on a rack above an open fire."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook for about 15 minutes, turning occasionally to ensure even cooking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with butter and salt."
}
],
"title": "Corn on the Cob with Husks",
"url": "https://en.wikibooks.org/wiki/Cookbook:Corn_on_the_Cob_with_Husks"
} | recipes/recipe_04_086.html |
{
"infobox": {
"category": "/wiki/Category:Pancake_recipes",
"difficulty": 2,
"servings": null,
"time": "Prep: 10 minutesCooking: 5 minutes per skillet"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup all-purpose bleached flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon baking soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup fine yellow corn meal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup buttermilk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoon unsalted butter, melted"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil for brushing griddle"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup frozen corn"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a large non-stick skillet or griddle over low heat while preparing ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix flour, sugar, salt, baking powder, and baking soda in medium bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whisk corn meal into dry ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Microwave buttermilk and milk in a 2-cup Pyrex measuring cup until room temperature, 20 to 30 seconds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whisk in egg, butter, and vanilla."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add wet ingredients to dry ingredients and whisk until just mixed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Increase heat to medium and generously brush skillet or griddle with oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When oil starts to spider, but before it starts to smoke, pour in batter to make pancakes, about ¼ cup at a time. Work in batches, if necessary, to avoid overcrowding."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle 2 tablespoons corn over the uncooked side of each pancake as it cooks."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook until pancakes are golden brown on remaining side."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Repeat, brushing skillet or griddle with oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use all-purpose flour (which is softer than unbleached), not unbleached flour to make a tender pancake."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If using salted butter, reduce salt to ¼ teaspoon."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can substitute a tablespoon of lemon juice (or vinegar) in milk for the buttermilk."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Pancake batter should pour, not glug! On the other hand, runny batter makes thin, oddly shaped pancakes that frequently collide on the griddle. Stir in a touch more flour into thin batter. For batter that's too thick, whisk in water, a teaspoon at a time."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The temperature of the pan or griddle is important: too hot and the pancakes are dark and raw; too cool and they're blond and hard. For tender, golden brown pancakes, heat the pan or griddle on low while you make the batter. Then increase the heat to medium and generously brush the pan or griddle with oil. It's ready when the oil starts to shimmer and, in any skillet or griddle other than non-stick, sends out tendrils that resemble and octopus or spider. But if the pan starts to smoke, set it down off the burner until the smoking subsides and the oil cools a bit."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This recipe easily doubles for a crowd."
}
],
"title": "Corn Pancakes",
"url": "https://en.wikibooks.org/wiki/Cookbook:Corn_Pancakes"
} | recipes/recipe_04_087.html |
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Corn pone is a small simple corn cake, similar to a johnnycake. It was originally cooked in ashes, and introduced to early European settlers by indigenous Americans."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 qt water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cornmeal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 oz butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put on the water in a pot, and as soon as it boils stir in enough cornmeal to make a very thin batter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat it frequently while it is boiling for 10 minutes; remove from the heat, pour it in a pan, and add the butter and salt to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the batter is lukewarm, stir in enough corn meal to make it quite thick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let rise overnight."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pat the dough out into small cakes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Butter a baking tin and bake in a moderate oven or butter a cake pan, fill it ¾ full, and bake."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This recipe did not originally have an oven temperature; 350°F is probably safe."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "To prevent lumping, mix some cool water into corn meal first, before adding boiling water. See details at Mixing flours or dry meal with hot liquids."
},
{
"line_type": "ul",
"section": "References",
"text": "This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne."
}
],
"title": "Corn Pone",
"url": "https://en.wikibooks.org/wiki/Cookbook:Corn_Pone"
} | recipes/recipe_04_088.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups corn off the cob"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tablespoons unsalted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large egg"
},
{
"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 the corn and water in a large pot. Bring to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Make a roux with the butter and flour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the roux to the soup when the corn is tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil for an additional 10–15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat the egg and add it to the soup. Immediately take the soup off the heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add salt and pepper to taste."
}
],
"title": "Corn Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Corn_Soup"
} | recipes/recipe_04_089.html |
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 2,
"servings": null,
"time": "1 hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) cornmeal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tsp baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 ml) shortening"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 ml) sugar (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ can (7.5 ounces / 212 g) whole corn (optional), drained"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 425°F (220°C). Grease a corn stick pan well, and preheat inside the oven. Cast iron works best."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine corn meal, flour, baking powder, salt, and sugar in a large mixing bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add egg, sugar, and shortening. Beat until fairly smooth (about 1 minute)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour into the hot, well-greased cornstick pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 15–20 minutes until golden brown. If corn is added to batter, increase time a little."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot and buttered."
}
],
"title": "Corn Sticks",
"url": "https://en.wikibooks.org/wiki/Cookbook:Corn_Sticks"
} | recipes/recipe_04_090.html |
{
"infobox": {
"category": "/wiki/Category:Casserole_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "If you like, you can substitute turkey, beef, or even tuna for the chicken."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups shredded cooked chicken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups cornbread, crumbled finely"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp minced garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ large onion, finely diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups shredded Monterey Jack cheese, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp unsalted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅔ cup dried breadcrumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup unsalted melted butter"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large straight-sided stainless steel sauté pan set over medium-high heat, melt butter with olive oil. Add onion and cook until onion is translucent."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add garlic and sauté until golden. Remove and set aside until cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine chicken with onion mixture along with the salt, pepper, and 1 cup cheese. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place enough cornbread in the bottom of a parchment-lined high-sided roasting pan to lightly coat the bottom. Place a layer of chicken mixture on top and repeat until all has been used up."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine remaining ingredients and sprinkle over top layer. Cover with foil and place in the center of a 375°F oven 20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove foil and bake for 15 more minutes or until browned and bubbly on top. Serve warm."
}
],
"title": "Cornbread and Chicken Casserole",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cornbread_and_Chicken_Casserole"
} | recipes/recipe_04_091.html |
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 2,
"servings": "8",
"time": "45 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Cornbread is a type of quick bread made of cornmeal and sometimes supplemented with wheat flour. Some variations may include whole corn kernels."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (140 g / 4.9 oz) cornmeal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (140 g / 4.9 oz) all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tsp baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (250 ml / 8.5 fl oz) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ea. (50 g) egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 g / 2.1 oz) shortening, melted"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (55 g / 1.9 oz) white granulated sugar (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ of a 15-ounce (430 g) can whole corn kernels, drained (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ ea. onion, finely chopped (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 425 °F (218 °C). Grease an 8-inch (20 cm) baking pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add egg, milk, and shortening."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat until fairly smooth (about a minute)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If using corn and/or onion, fold in these ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the mixture into the baking pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 20–25 minutes or until a toothpick inserted in center comes out clean. If corn is added to batter, increase time by ~50%"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot!"
}
],
"title": "Cornbread I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cornbread_I"
} | recipes/recipe_04_092.html |
{
"infobox": {
"category": null,
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (35 g / 1.2 oz) cornmeal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1¼ cup (310 ml / 10 oz) mixture of milk and orange juice (you can use as much orange juice as you like; ¼–½ cup (60–125 ml / 2–4.2 oz) is ideal)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (140 g / 4.9 oz) flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup (75 g / 2.6 oz) white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 ml / 2 oz) vegetable oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 400°F (205°C). Grease a 20-centimeter (7.9 in) baking pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine cornmeal and milk/orange juice, and let stand 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine dry ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add egg and oil to cornmeal mixture, then add dry ingredients. Stir until combined."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the mixture into the baking pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 15–20 minutes."
}
],
"title": "Cornbread II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cornbread_II"
} | recipes/recipe_04_093.html |
{
"infobox": {
"category": "/wiki/Category:Zucchini_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": ""
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 small zucchini, halved lengthwise"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups crumbled cornbread, divided"
},
{
"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": "½ cup cream cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 eggs, separated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cups grated Monterey Jack cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅛ tsp cream of tartar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Scoop out the column of seeds in zucchini halves using a teaspoon or a grapefruit spoon. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine 1 cup cornbread with salt, pepper, egg yolks, and cream cheese. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whip egg whites to stiff peaks with cream of tartar. Stir in ¼ of the egg whites."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently fold in remaining egg whites. Place enough mixture to fill the column in the zucchini."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine remaining cornbread and Monterrey Jack cheese. Sprinkle over top of each zucchini half."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake in a 400°F oven for 30–35 minutes or until browned and bubbly on top. Serve warm."
}
],
"title": "Cornbread Stuffed Zucchini",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cornbread_Stuffed_Zucchini"
} | recipes/recipe_04_094.html |
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": null,
"servings": "6–8",
"time": "60 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Corned beef pie is a traditional British pie. It can be eaten hot or cold, making it good for picnics and also as a 'winter warmer'."
},
{
"line_type": "p",
"section": null,
"text": "Allegedly in Australia, corned beef pie (generally made with potato and tinned corned beef) is one of the few exclusively and iconic British foods consumed at picnics and similar events, being almost unknown to any group except British ex patriots, being especially favoured by Scots!"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 oz (340 g) self-raising flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 oz (85 g) lard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 oz (85 g) margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large tin of corned beef"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb (450 g) potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 knob (1–2 tablespoons) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Milk"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 200°C (400°F, GM 6)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sift the flour into a bowl. Rub in the lard and margarine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add enough water to bind the mixture into a dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll out half the dough and use it to line a large flan or quiche dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the potatoes. Drain, add the butter, and mash."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chopped onion and corned beef."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spoon potato mixture into the lined dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll out the other half of the pastry mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lay it over the dish sealing at the edges, forming a lid to the pie."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut some slits in the top of the lid. Brush with a little milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook until golden brown (about 35–40 minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with vegetables, gravy, chips, peeled plum tomatoes, waffles, anything you like really."
}
],
"title": "Corned Beef Pie",
"url": "https://en.wikibooks.org/wiki/Cookbook:Corned_Beef_Pie"
} | recipes/recipe_04_095.html |
{
"infobox": {
"category": "/wiki/Category:Cookie_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Cornish fairings are traditional Cornish spiced biscuits with a real kick."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "110 g (½ cup or 4 oz) flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "60 g (¼ cup or 2 oz) butter or margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "60 g (¼ cup or 2 oz) caster sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp (levelled, not heaped) baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp golden syrup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp ground ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp mixed spice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp ground cinnamon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "1 sieve"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "1 mixing bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "1 wooden spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "1 baking tray"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "1 rolling pin"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "1 cooling rack"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 180°C (350°F or Gas Mark 4)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sift the flour into a mixing bowl, then rub in the butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sift in the caster sugar, baking powder, and spices, then mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the syrup to the mixture, then stir in until it becomes a dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll the dough out into little balls about the size of walnuts."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the balls on a baking tray, then bake for 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow the fairings to cool for a few minutes on the cooling rack before serving."
}
],
"title": "Cornish Fairing",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cornish_Fairing"
} | recipes/recipe_04_096.html |
{
"infobox": {
"category": "/wiki/Category:Mushroom_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Morel mushrooms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups cornmeal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bacon grease"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Halve, clean and soak the morels then leave overnight in salt water with a heavy plate weighing them down in the water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rinse the morels well and drain before cooking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a wide shallow bowl, mix the egg and milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a thick paper bag, mix the cornmeal and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a deep well-seasoned cast-iron skillet, melt the bacon grease 1 inch deep. Get it good and hot but not smoking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dip your mushrooms in the milk and let them soak a little while your grease is heating."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pick a handful out of the bowl and shake them a little to get off some of the liquid excess."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drop the mushrooms into the bag of cornmeal. Hold your hand on the bottom of the bag so it doesn't break, and gently shake."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add more mushrooms, shaking gently after each addition. When they are all coated very well, start laying them in a single layer in the hot skillet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry, trying to only turn them once so the coating stays on better."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When golden, drain on paper towels."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Don't salt; bacon grease is already salty."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can gently dump the coated morels in a colander set in a larger bowl. This lets the loose stuff fall off and if you need to touch up any bare spots your coating is right there."
}
],
"title": "Cornmeal Fried Morels",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cornmeal_Fried_Morels"
} | recipes/recipe_04_097.html |
{
"infobox": {
"category": "/w/index.php?title=Category:Flatbread_recipes&action=edit&redlink=1",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Arepas are fried or baked yellow or white corn pancakes, either plain or with a filling. Most Venezuelans and Colombians eat them as part of their daily diet in place of bread, mostly at breakfast, at least in Colombia. They are one of the national dishes of Venezuela and there are many food stands or small restaurants called areperas which specialize in the making of these small delights."
},
{
"line_type": "p",
"section": null,
"text": "Arepas have been an important staple in the diets of the poor Venezuelan's diet for centuries; today they are eaten by rich and poor alike. Originally they were made from dried corn kernels which were soaked in water and lime to remove the skins, then cooked, drained, dried and ground into flour. Thanks to modern technology, it is now possible to buy the \"harina de maíz precocida\" (corn flour) ready to use, cutting out the lengthy soaking and drying process, which means they can be prepared in just a few minutes."
},
{
"line_type": "p",
"section": null,
"text": "Arepas can be eaten for breakfast; at any time of the day as a snack; as an appetiser or starter, especially when accompanied with a sauce; or as an accompaniment to a main course, much like bread rolls. They can be eaten plain; cooked with a filling of meat or cheese; simply split open and buttered; or filled like a sandwich. They can be poached, grilled, baked, griddled or (most often) fried, making them not only of the most traditional but also one of the most versatile foods in Venezuela."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2.4 cups (500 g) corn flour for arepas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1.2 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "0.6 cup (140 g) grated white cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2.4 cups (500 g) cool water (or more if needed)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large mixing bowl, whisk together the flour, salt, and white cheese. Stir in enough water to make a firm, slightly moist dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the dough and let it rest for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Divide the dough into 10 pieces and form each piece into a ball. Flatten the ball slightly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 350 °F (180 °C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Oil a griddle very lightly and warm it over medium heat. Cook the arepas on the griddle for about 5 minutes on each side, until a golden brown crust forms."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the arepas to a baking sheet and bake 20–25 minutes, turning them several times as they bake."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve immediately, with cheese, ham and black beans."
},
{
"line_type": "ul",
"section": "External links",
"text": "La mejor arepa de Colombia, Arepa Santandeana Recipe"
}
],
"title": "Cornmeal Pancakes (Arepa)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cornmeal_Pancakes_(Arepa)"
} | recipes/recipe_04_098.html |
{
"infobox": {
"category": null,
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "A cornstarch slurry is a mixture of a cold liquid with cornstarch. It is used as a thickening agent, and is particularly common in Asian sauces. A typical cornstarch slurry will consist of 2 parts cold water and 1 part cornstarch. The slurry can then be slowly stirred into hot sauces until the desired consistency is reached."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon cornstarch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons cold water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the cornstarch in a cup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add water and mix thoroughly with a fork. Re-mix as needed to keep the cornstarch in suspension."
}
],
"title": "Cornstarch Slurry",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cornstarch_Slurry"
} | recipes/recipe_04_099.html |