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{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": "8", "time": "15–20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Easy wedding soup is a simple variation on Italian wedding soup that requires only four ingredients and water." }, { "line_type": "ul", "section": "Ingredients", "text": "6 cups chicken broth (from bouillon cubes is fine)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 packet (10 oz) frozen spinach" }, { "line_type": "ul", "section": "Ingredients", "text": "12 oz spicy chicken sausage (pre-cooked)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp acini di pepe (pastina, little bead-like pasta)" }, { "line_type": "ol", "section": "Procedure", "text": "Bring broth and water to boil in 4-quart saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Add frozen spinach." }, { "line_type": "ol", "section": "Procedure", "text": "Cut sausage into small pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Add sausage and acini di pepe to soup." }, { "line_type": "ol", "section": "Procedure", "text": "Bring back to boil, and allow to boil for 10 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Calorie content may vary depending on the specific ingredients you use; 80 kcal is reasonable." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The spicy sausage will impart more subtle flavor to the soup, making further spicing unnecessary. Using different types of sausage will vastly change the character of the soup." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This recipe may require salt if you use homemade chicken stock. Bouillon cubes tend to be heavily salted already." } ], "title": "Easy Wedding Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Easy_Wedding_Soup" }

{ "infobox": { "category": "/wiki/Category:Swallow_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ẹba is a popular Nigerian swallow made from cassava flakes (garri)[1] and is eaten with various soups, such as ẹgusi, ẹfọ riro, and ọgbọnọ soup. It is starchy and considered a heavy food." }, { "line_type": "ul", "section": "Ingredients", "text": "1 liter water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 milk tins of processed cassava flakes (garri)" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ol", "section": "Procedure", "text": "Boil water in a pot." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually stir in the cassava flour, and cook until it forms a smooth dough." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with your soup of choice." }, { "line_type": "ol", "section": "References", "text": "↑ \"Nigerian Eba\". Serious Eats. Retrieved 2023-12-26." } ], "title": "Eba (Cassava Flake Swallow)", "url": "https://en.wikibooks.org/wiki/Cookbook:Eba_(Cassava_Flake_Swallow)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ebatu soup, also known as garden egg soup, is a typical Nigerian dish made from garden eggs and often consumed by the Ebira people. It is served with eba, amala, pounded yam or tuwo shinkafa." }, { "line_type": "ul", "section": "Ingredients", "text": "White garden eggs, rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "Ewedu leaves, chopped and rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "Maggi cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh bell pepper, rinsed and blended until smooth" }, { "line_type": "ol", "section": "Procedure", "text": "Separately boil garden egg and ewedu leaves in water for a few minutes until tender. Drain each, and reserve." }, { "line_type": "ol", "section": "Procedure", "text": "Mash garden egg with the maggi cube, and add salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Fry fish and beef in a pot." }, { "line_type": "ol", "section": "Procedure", "text": "Add palm oil, blended pepper, garden egg mixture, and ewedu leaves. Stir and cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with eba, amala, or pounded yam." } ], "title": "Ebatu Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Ebatu_Soup" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ebiripo is an Ijebu dish of mashed cocoyam. It is often eaten with egusi soup or pepper sauce, but you can eat it with any soup of your choice." }, { "line_type": "ul", "section": "Ingredients", "text": "Cocoyam tubers, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Moi-moi leaves, cleaned" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the cocoyam thoroughly with salt and water. Grate or blend it into a paste." }, { "line_type": "ol", "section": "Procedure", "text": "Season the paste with salt and pepper, and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop the paste into the moi-moi leaves, and wrap them to seal in the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Place a pot on medium heat, and arrange the wrapped parcels in the pot. Add a small amount of water to the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot, and cook over medium heat for about an hour to steam the ebiripo." }, { "line_type": "ol", "section": "Procedure", "text": "Remove, and serve with egusi soup, pepper sauce, or palm oil." } ], "title": "Ebiripo (Nigerian Mashed Taro)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ebiripo_(Nigerian_Mashed_Taro)" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "These long, puffy buns are filled with cream and topped with rich chocolate icing. The buns are made with choux pastry, which is made by bringing butter and water to the boil, tipping in the flour and then beating in the eggs." }, { "line_type": "ul", "section": "Ingredients", "text": "75 g (2½ oz / ⅔ stick) butter, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "200 ml (7 fl oz / ¾ cup) water" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g (4 oz / ¾ cup) strong plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml (9 fl oz / 1 cup) double or whipping cream" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g (4 oz / ½ cup) caster sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "100 ml (3½ oz / ⅜ cup) water" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g (2 oz) dark chocolate" }, { "line_type": "ul", "section": "Ingredients", "text": "25 g (1 oz / ¼ stick) unsalted butter" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oven to 200°C / 400°F / Gas 6." }, { "line_type": "ol", "section": "Procedure", "text": "Place the butter, water and a pinch of salt in a medium saucepan over low heat. Stir occasionally with a wooden spoon as the butter melts. Meanwhile, sift the flour into a small bowl." }, { "line_type": "ol", "section": "Procedure", "text": "When the butter has melted, turn up the heat and bring the mixture to the boil. Switch off the heat and quickly tip the flour into the saucepan. Immediately beat the flour into the liquid with the wooden spoon to mix all the ingredients together. Stop beating when the mixture swells into a smooth dough that comes away from the sides of the saucepan. This should take only a few seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Let the mixture cool for 3–4 minutes. Pour in a little of the beaten egg into the flour mixture and beat it in well. Keep adding and beating in the egg, a little at a time, until the dough looks thick, smooth and shiny and still holds its shape well. You may not need the last two or three tablespoonfuls of egg if your eggs are large." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon the mixture into a large freezer bag or a piping bag (you'll need to scrape it out of the pan with a flexible spatula). Fold down the top of the bag to squeeze the dough to the bottom. Snip off one of the bottom corners of the bag to give you a hole about 1 cm long." }, { "line_type": "ol", "section": "Procedure", "text": "Line two flat baking sheets with baking parchment. Squeeze the mixture into chipolata-sized sausage shapes on to the parchment, allowing about 4 cm between each one (they will at least double in size in the oven). You should be able to make about 12." }, { "line_type": "ol", "section": "Procedure", "text": "Place the baking sheets in the preheated oven, and bake for about 30 minutes. Take the éclairs out when they are puffed up, golden brown all over, and feel hard when you poke one with a knife." }, { "line_type": "ol", "section": "Procedure", "text": "Immediately take each éclair off the baking sheet—they will be very hot, so wear oven gloves—and, with the point of a knife, gently slit the side to let out the steam. Otherwise, the steam sits trapped in the éclair and turns back to water, leaving you with a soggy bun." }, { "line_type": "ol", "section": "Procedure", "text": "Leave éclairs to cool and dry out on a wire rack." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the cream in a small bowl until it is just thick enough to hold its shape." }, { "line_type": "ol", "section": "Procedure", "text": "Place whipped cream in the fridge while you make the chocolate icing." }, { "line_type": "ol", "section": "Procedure", "text": "For the icing, place the sugar and water in a small saucepan over a low heat. Heat gently, stirring all the time with a wooden spoon to dissolve the sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to the boil, and boil fast for three minutes. Switch off the heat and wait for a few minutes for the syrup to cool down (you can speed this up by dipping the base of the pan in a bowl of cold water if you like)." }, { "line_type": "ol", "section": "Procedure", "text": "Break up the chocolate and cut the butter into chunks." }, { "line_type": "ol", "section": "Procedure", "text": "When the syrup is very warm, rather than very hot, add the chocolate and butter. Stir until both have melted and blended to a smooth, glossy sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Leave to cool, stirring occasionally. When the sauce starts to thicken, it's time to ice your éclairs." }, { "line_type": "ol", "section": "Procedure", "text": "When the buns are cool, use a teaspoon or a piping bag to fill the inside of each éclair with whipped cream (you may need to enlarge the slit you made before)." }, { "line_type": "ol", "section": "Procedure", "text": "Take a different teaspoon and smear the chocolate icing generously over each éclair." }, { "line_type": "ol", "section": "Procedure", "text": "Leave the éclairs on the wire rack until the icing has set. In the unlikely event that you're not going to eat them straight away, you can put them in the fridge for a few hours." } ], "title": "Eclairs", "url": "https://en.wikibooks.org/wiki/Cookbook:Eclairs" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": "5", "time": "1 hour 35 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Edikang ikong soup, often abbreviated to edikaikong soup is a Nigerian dish common among the Efik people. It is similar to afang soup and can be served with semo, ẹba, fufu, and other swallows." }, { "line_type": "ul", "section": "Ingredients", "text": "Beef, cut in pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground chile pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Periwinkles" }, { "line_type": "ul", "section": "Ingredients", "text": "Waterleaf, washed and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Pumpkin (ugwu) leaves, washed and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl/plate" }, { "line_type": "ol", "section": "Procedure", "text": "Combine beef, dryfish, onions, and seasoning cube in a pot. Cover with a small amount of water. Boil until the meat is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the palm oil, ground crayfish, and ground pepper. Leave to boil for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the periwinkles, waterleaf, and pumpkin leaves. Season with a pinch of salt to taste. Cover the pot, and cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the soup with sẹmo, ẹba, amala, cassava fufu, or pounded yam." } ], "title": "Edikang Ikong Soup I", "url": "https://en.wikibooks.org/wiki/Cookbook:Edikang_Ikong_Soup_I" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Edikang ikong soup, often abbreviated to edikaikong soup is a common dish among the Calabar people of Nigeria." }, { "line_type": "ul", "section": "Ingredients", "text": "Meat (goat or beef), cut in pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Cowskin (kpomo)" }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, blended" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Cameroon pepper (black pepper)" }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Red and yellow bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Waterleaf" }, { "line_type": "ul", "section": "Ingredients", "text": "Ugwu leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Periwinkle" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the meat, cowskin, stockfish, blended onion, seasoning cube, salt, and Cameroon pepper in a pot. Cook the meat in its own juices before adding a small amount of water. Cook until the water is almost dried up." }, { "line_type": "ol", "section": "Procedure", "text": "Add the dryfish." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the peppers and onions to a paste. Stir it into the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in some palm oil and ground crayfish. Cook for about 8–10 minutes on low heat, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the waterleaf, and cook for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the ugwu leaves and periwinkles. Stir, and cook for a minute." }, { "line_type": "ol", "section": "Procedure", "text": "Adjust seasoning as needed, and remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with fufu, eba, pounded yam, or other swallows." } ], "title": "Edikang Ikong Soup II", "url": "https://en.wikibooks.org/wiki/Cookbook:Edikang_Ikong_Soup_II" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Edo black soup is, as the name implies, a soup common among the Edo people of Nigeria. It can be eaten with any swallow of your choice such as starch, eba, fufu, wheat, or semovita." }, { "line_type": "ul", "section": "Ingredients", "text": "Bitter leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "4 onions" }, { "line_type": "ul", "section": "Ingredients", "text": "4–6 habanero peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Goat meat" }, { "line_type": "ul", "section": "Ingredients", "text": "Snails (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning/stock cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried fish, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Fermented locust beans" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried prawns" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the bitter leaf very well (as if you are washing clothes) until all the bitterness is gone. Blend it to a paste." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the onions and peppers to a paste." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the goat meat, snails, onion-pepper paste, and seasoning cube in a pot. Add enough water to just cover the meat. Bring to a boil, and simmer until the meat is soft. After a while add your washed dry fish." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the bitterleaf paste to a pot, and bring to a boil over medium heat. Add the cooked meat, fish, stock, ground crayfish, fermented locust beans, dried prawns, and salt to taste. Simmer for 5–7 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Edo Black Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Edo_Black_Soup" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is from The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes, from a project that puts out-of-copyright texts into the public domain. This is from a very old source, and it reflects the cooking at the turn of the last century. Update as necessary." }, { "line_type": "ul", "section": "Ingredients", "text": "1 large eel" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ounces butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup stock" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ounces Chablis wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "a medley of vegetables (e.g. carrots, cauliflower, celery, beans, tomatoes, etc.)" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the eel and fry it in butter. When it is a good colour, add flour, stock, wine, bay leaf, pepper, and salt. Boil until it is well cooked." }, { "line_type": "ol", "section": "Procedure", "text": "In the meantime, separately boil the vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Take out the pieces of eel, and keep them hot." }, { "line_type": "ol", "section": "Procedure", "text": "Pass the liquor which forms the sauce through a sieve, and add the vegetables to this." }, { "line_type": "ol", "section": "Procedure", "text": "Let the vegetables boil a little longer in the liquor, then arrange them in a dish." }, { "line_type": "ol", "section": "Procedure", "text": "Place the pieces of eel on the vegetables and cover with the liquor. Serve very hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Any sort of fish will do as well for this dish." } ], "title": "Eel alla Milanese", "url": "https://en.wikibooks.org/wiki/Cookbook:Eel_alla_Milanese" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 3, "servings": "6", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, peeled and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 carrots, peeled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "6 peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (about 1–2 lbs) medium-sized eel, cut into 2-inch pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tablespoons flour" }, { "line_type": "ul", "section": "Ingredients", "text": "8 cups beef stock" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch pot herbs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon mint, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup celery, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cauliflower head, broken into small florets" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup peas" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "6 pears, peeled and seeded" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the 2 cups water, wine, vinegar, 2 sprigs parsley, onion, one carrot, bay leaf, peppercorns and salt; bring to a boil and cook for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add eel, and cook slowly until fish is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Melt 2 tablespoons butter in a large kettle; add the flour and cook until blended." }, { "line_type": "ol", "section": "Procedure", "text": "Add beef stock, pot herbs, mint and celery; cook slowly for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Cook cauliflower and peas in boiling salted water until crisp-tender." }, { "line_type": "ol", "section": "Procedure", "text": "Make a syrup with the ½ cup water and sugar. Add pears and simmer gently until tender. Remove pears from syrup." }, { "line_type": "ol", "section": "Procedure", "text": "To serve, first remove eel from liquid in which it was cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Strain the eel cooking liquid, and add half of it to the soup base." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the cooked vegetables and add to the soup base." }, { "line_type": "ol", "section": "Procedure", "text": "Place cooked eel and pears in a large tureen. Pour the soup base over top, and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may substitute chicken or vegetable stock for the beef stock." } ], "title": "Eel Chowder", "url": "https://en.wikibooks.org/wiki/Cookbook:Eel_Chowder" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Efo amunututu is a Nigerian soup made from Malabar spinach (amunututu). Due to the greens, this soup is rich in vitamins A, B, and C." }, { "line_type": "ul", "section": "Ingredients", "text": "Meat, rinsed and cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh chile pepper, blended to a paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Iru" }, { "line_type": "ul", "section": "Ingredients", "text": "Ponmo" }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish, rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "Amunututu (Malabar spinach), rinsed and chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the meat, flavoring with onions, garlic, ginger, and salt as desired. Reserve both the meat and the stock." }, { "line_type": "ol", "section": "Procedure", "text": "Heat some palm oil in a pot. Add the pepper paste, boiled meat, meat stock, ground crayfish, iru, and ponmo. Cook for about 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Break the dryfish into smaller pieces, and add to the pot. Cook for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the chopped amunututu, and cook for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with your desired swallow or rice." } ], "title": "Efo Amunututu (Nigerian Malabar Spinach Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Efo_Amunututu_(Nigerian_Malabar_Spinach_Soup)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Tree spinach leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh Scotch bonnet chile peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Red bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Assorted meat, rinsed and cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Ponmo" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Iru (fermented dried locust beans), rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Smoked dried fish, rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning if desired (such as stock cubes)" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the tree spinach with salt and water for 5 minutes to avoid irritation while washing and cutting the leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Cut your tree spinach into pieces, and put in a strainer to drain." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the chili pepper, bell pepper, tomatoes, and onions together to make a smooth paste." }, { "line_type": "ol", "section": "Procedure", "text": "Peel your ginger and garlic, and blend together into a smooth paste." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the meat, ponmo, diced onions, salt, and ginger-garlic paste in a pot. Cover with water, and cook until soft. Remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the palm oil in a pot. Add chopped onions, and cook for a few minutes until softened." }, { "line_type": "ol", "section": "Procedure", "text": "Add the blended pepper paste, meat, stock from cooking the meat, ground crayfish, salt, and iru. Cover and boil for about 13 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the fish and tree spinach. Cover and simmer for 3 minutes, then remove from the heat. Make sure not to overcook the greens." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with eba, amala, rice etc." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If picking the tree spinach yourself, make sure you wear a glove or nylon on your hand to prevent itching. The vegetable typically is a home to insects that can bite and irritate the hand. You must prevent the whitish milk from the leaves from touching your hands, as it can cause irritation and allergic reactions." } ], "title": "Efo Iyana Ipaja Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Efo_Iyana_Ipaja_Soup" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Efo riro (\"mixed greens\") is a rich vegetable soup native to the Yoruba people of Western Nigeria.[1] Efo shoko (Lagos spinach) or efo tete (green amaranth) are traditionally used in this soup. However, if these are not readily available where you live, spinach or pumpkin leaves make a very good substitute." }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian dryfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Shaki (cow tripe)" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large bouillon cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian smoked fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato stew" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Habanero pepper, sliced thin" }, { "line_type": "ul", "section": "Ingredients", "text": "600 g green amaranth leaves (efo tete), chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 red bell peppers, seeded and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Iru (fermented locust bean) or ogiri okpei, broken apart with fingers" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the stockfish and dry fish for a few hours—the length of time depends on how hard the fish is. When soft, clean the fish, then debone and separate them into small pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Place the shaki in a pot, and add enough water to just cover the meat. This soup should have as little water as possible, so add small amounts of water at a time and top it up as you cook." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a simmer, and cook for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the dryfish and stockfish pieces." }, { "line_type": "ol", "section": "Procedure", "text": "When the shaki is almost done (about 1 hour on high heat), add beef pieces, bouillon cubes, and onions. Cook until all the meat and fish are well done." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the ground crayfish, smoked fish, tomato stew, salt, and palm oil." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot, and cook on high heat until the oil has changed from red to yellow and very little liquid remains in the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Add the habanero peppers and green amaranth. Do not stir." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for 2–3 minutes, or until it boils again. The vegetables will continue to soften after you have turned off the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir and serve." }, { "line_type": "ol", "section": "Procedure", "text": "Soak the stockfish and dry fish for a few hours—the length of time depends on how hard the fish is. When soft, clean the fish, then debone and separate them into small pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Place the shaki in a pot, and add enough water to just cover the meat. This soup should have as little water as possible, so add small amounts of water at a time and top it up as you cook." }, { "line_type": "ol", "section": "Procedure", "text": "When the shaki starts to curl, add the dry fish and stockfish pieces." }, { "line_type": "ol", "section": "Procedure", "text": "When the shaki is almost done (about 1 hour on high heat), add beef pieces and bouillon cubes. Cook until all the meat and fish are well done. Set these aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the palm oil in a separate pot. When hot, add the onions and bell peppers." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the onions and peppers until softened and reduced in volume (about 15 minutes)" }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the iru and ground crayfish." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the reserved cooked meat and fish." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the vegetables. Cover and let it heat through." }, { "line_type": "ol", "section": "Procedure", "text": "Salt to taste, and take the pot off the stove. Serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The greater the variety of meats and fish you can add to efo riro, the better. Feel free to use as many combinations of fish and meat as you can. Possibilities include snails, ponmo (cow skin), and a variety of assorted meats." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "When using pumpkin leaves, add water leaves so that the soup will have a mushy texture." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve the efo riro with pounded yam, garri, semolina, or amala." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "↑ \"Efo Riro Recipe (Nigerian Stewed Greens)\". Serious Eats. Retrieved 2023-12-26." } ], "title": "Efo Riro (Nigerian Amaranth Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Efo_Riro_(Nigerian_Amaranth_Soup)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Egbo, also known as corn porridge, is a dish common among the people from Ibadan, Nigeria. It is made from cooked dry corn. Egbo is referred to ororo robo when eaten with sauce, beans, and vegetables." }, { "line_type": "ul", "section": "Ingredients", "text": "Dried corn" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Equipment", "text": "Mill" }, { "line_type": "ul", "section": "Equipment", "text": "Pressure cooker" }, { "line_type": "ol", "section": "Procedure", "text": "Crack the corn using the mill, and blow to get rid of the husks." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the corn with a pinch of salt using a pressure cooker." }, { "line_type": "ol", "section": "Procedure", "text": "Add more water, and cook until soft and pulpy." } ], "title": "Egbo (Nigerian Cornmeal Porridge)", "url": "https://en.wikibooks.org/wiki/Cookbook:Egbo_(Nigerian_Cornmeal_Porridge)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Egbo and ewa is a dish common among the Yoruba people of Nigeria, consisting of a cornmeal porridge with beans and a special sauce. It is a delicacy said to contain all the nutritional parts of a single meal. It can be eaten any time of the day." }, { "line_type": "ul", "section": "Ingredients", "text": "Corn, shelled and washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Beans (preferably oloyin beans)" }, { "line_type": "ul", "section": "Ingredients", "text": "Tatase (red bell peppers)" }, { "line_type": "ul", "section": "Ingredients", "text": "Rodo (Scotch bonnet chiles)" }, { "line_type": "ul", "section": "Ingredients", "text": "Shombo (cayenne pepper)" }, { "line_type": "ul", "section": "Ingredients", "text": "Alubosa (onions)" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Smoked dried fish, washed and deboned" }, { "line_type": "ol", "section": "Procedure", "text": "Bring a pot of water to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the corn. Cook over low heat, stirring, for 4–6 hours. Do not let stick to the pan or burn." }, { "line_type": "ol", "section": "Procedure", "text": "Pick over the beans to remove any debris. Wash well." }, { "line_type": "ol", "section": "Procedure", "text": "Bring a pot of water to a boil. Add the beans, and simmer for about 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Blend all the peppers and onions together in a blender to make a chunky paste." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the palm oil in a clean, dry pot." }, { "line_type": "ol", "section": "Procedure", "text": "Add the pepper paste. Cook over low heat for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt to taste, seasoning cube, and the cleaned fish." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for about 15 minutes, then simmer for another 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the sauce with the finished egbo and beans." } ], "title": "Egbo and Ewa (Cornmeal Pudding and Beans)", "url": "https://en.wikibooks.org/wiki/Cookbook:Egbo_and_Ewa_(Cornmeal_Pudding_and_Beans)" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 1, "servings": null, "time": "20 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Hard-boil the eggs (about 10 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Chop the eggs into small pieces (larger pieces of egg white often fail to mix with butter)." }, { "line_type": "ol", "section": "Procedure", "text": "Mix chopped eggs with butter." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Use as sandwich spread." } ], "title": "Egg Butter", "url": "https://en.wikibooks.org/wiki/Cookbook:Egg_Butter" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 2, "servings": null, "time": "8–10" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Egg casserole is great at any time of the day and is good to serve when family gets together or in other large groups." }, { "line_type": "ul", "section": "Ingredients", "text": "8 slices of bread" }, { "line_type": "ul", "section": "Ingredients", "text": "7–8 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stick butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups diced ham" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon prepared mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups grated Velveeta cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dash each of red pepper, paprika, and garlic powder" }, { "line_type": "ol", "section": "Procedure", "text": "Put bread in a greased 9 x 13-inch pan." }, { "line_type": "ol", "section": "Procedure", "text": "Mix melted butter, milk, seasonings, and beaten eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Pour mixture over bread." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with diced ham and top with grated cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 1 hour at 350°F." } ], "title": "Egg Casserole", "url": "https://en.wikibooks.org/wiki/Cookbook:Egg_Casserole" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "a little butter" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs, separated" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon milk" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz finely-grated cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Grease a shallow baking dish with butter. Add the egg yolks." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the salt, pepper, milk, and a little of the grated cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the egg whites to a stiff froth, and lightly fold in the remaining cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Pile the egg white mixture on top of the egg yolks." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the whole dish in a moderate oven." } ], "title": "Egg in a Mist", "url": "https://en.wikibooks.org/wiki/Cookbook:Egg_in_a_Mist" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": null, "servings": "12–16", "time": "1 hour prep, 5 minutes cook" }, "text_lines": [ { "line_type": "p", "section": null, "text": "These homemade noodles can be served with a variety of pasta sauces, such as pesto sauce." }, { "line_type": "ul", "section": "Ingredients", "text": "3 whole eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tablespoon olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups (700 g) flour" }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl beat together eggs, salt, olive oil, and wine." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in 1 cup flour with fork." }, { "line_type": "ol", "section": "Procedure", "text": "Gently add second cup of flour after the first is mixed thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Remove mixture from bowl and place on a lightly floured work surface." }, { "line_type": "ol", "section": "Procedure", "text": "Knead in the last cup of flour a bit at a time. If the dough becomes too dry, add a bit of cold water." }, { "line_type": "ol", "section": "Procedure", "text": "Continue kneading until the dough is uniform and shiny in appearance." }, { "line_type": "ol", "section": "Procedure", "text": "Roll into a large ball and cut into quarters. Overturn the mixing bowl over the cut pieces to protect from dust and drying out." }, { "line_type": "ol", "section": "Procedure", "text": "Let dough relax for approx. 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Shape noodles as desired (see notes)." }, { "line_type": "ol", "section": "Procedure", "text": "To cook, bring a large pot of lightly salted water to a rolling boil. Add rolled and cut noodles to the water and cook to al dente." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This dough can be rolled and used for lasagna, cut and used for fettuccine, or rolled out for ravioli. One quarter cut into fettuccine will feed four." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Store any remaining dough lightly floured in a bag in the refrigerator for up to two weeks, or dried and stored in a cool dry place for up to a month." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Generally speaking, 1 small egg to 1 cup of flour is what is expected. For a lean dough, increase the flour to egg ratio (you really can't go too far; the poor use no egg at all). For a rich dough omit the egg whites and use 2–3 yolks per cup of flour." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "When Kneading: It may get tough to knead the flour into the dough when you are down to the last ¼ cup (60 g). Be careful not to add too much water to the dough after you have begun kneading. Lightly dipping your fingers into the water and coating the outside of the dough should be enough. Kneading is hard work and it takes the better part of 20 minutes for proper consistency. If you have the time, bring the dough together in a shaggy ball and allow it to sit tightly wrapped in plastic wrap overnight in refrigerator; this will allow the gluten to fully hydrate, alleviating some of the time and work of the kneading job." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To Store: In order to prevent sticking it is helpful to blanch the pasta for a second or two in boiling salted water, then air dry on a sheet. Finally, dust the noodles with rice flour or corn starch to store. Refrigerate for 5–7 days, or freeze for 6 months to a year." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Non-Alcoholic Variation: ½ cup (120ml) of water can be used in place of the wine" } ], "title": "Egg Noodles I", "url": "https://en.wikibooks.org/wiki/Cookbook:Egg_Noodles_I" }

{ "infobox": { "category": "/wiki/Category:Noodle_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "1 whole egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dash pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "80 ml (¼ cup) water" }, { "line_type": "ul", "section": "Ingredients", "text": "580 ml (2 cups) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 teaspoon olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, beat together egg yolks, egg, salt, and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in water, then flour." }, { "line_type": "ol", "section": "Procedure", "text": "Knead into ball." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out on a floured surface until 2–4 mm (1/16–⅛ inch) thick." }, { "line_type": "ol", "section": "Procedure", "text": "Cut into noodles 6 mm (¼ inch) wide." }, { "line_type": "ol", "section": "Procedure", "text": "Bring water to a boil in a pot, and add oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add noodles to boiling water, and cook until done." } ], "title": "Egg Noodles II", "url": "https://en.wikibooks.org/wiki/Cookbook:Egg_Noodles_II" }

{ "infobox": { "category": "/wiki/Category:Noodle_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 whole egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2–6 tablespoons water" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 teaspoons olive oil (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "On a smooth surface, heap the flour. Push a hole in the center of the flour (it should look like a volcano)." }, { "line_type": "ol", "section": "Procedure", "text": "Break egg into flour. Add oil now if you choose to do so—it will change the flavor and texture." }, { "line_type": "ol", "section": "Procedure", "text": "Begin kneading with hands or mixing with a fork. Slowly add water one teaspoon at a time while kneading the dough. You probably will not need all six tablespoons of water (though you may possibly need more)." }, { "line_type": "ol", "section": "Procedure", "text": "Knead dough until it has a consistent texture." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the noodles through one of the following methods:\nDivide dough into manageable sections. Select one section at a time and keep the rest covered. Roll each section to desired thickness and cut into noodles with a knife.\nDivide dough into manageable sections. Select one section at a time and keep the rest covered. Roll dough through smooth rollers repeatedly at progressively thinner settings. When the dough reaches desired thickness, cut with grooved rollers." }, { "line_type": "ol", "section": "Procedure", "text": "Divide dough into manageable sections. Select one section at a time and keep the rest covered. Roll each section to desired thickness and cut into noodles with a knife." }, { "line_type": "ol", "section": "Procedure", "text": "Divide dough into manageable sections. Select one section at a time and keep the rest covered. Roll dough through smooth rollers repeatedly at progressively thinner settings. When the dough reaches desired thickness, cut with grooved rollers." }, { "line_type": "ul", "section": "Use", "text": "These noodles can be laid out to dry for later use or dropped immediately into a boiling pot of water. Cook to taste. They are good with a variety of sauces." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Using a pasta machine is recommended, as it drastically speeds up the process." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Ingredients can be multiplied without changing the instructions." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The drier you can keep the dough, the better it will come out. If the dough gets too wet it will stick to itself and cook down to one blob." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To stop pasta sticking to itself as it cooks, toss the freshly-made pasta in flour first, and keep the pan of water at a rolling boil to keep the water moving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To make the dough more easily, ingredients can be mixed in a food processor. They will form a breadcrumb texture. These crumbs can then be pressed together to make the dough. This means the dough can be made more quickly." } ], "title": "Egg Noodles III", "url": "https://en.wikibooks.org/wiki/Cookbook:Egg_Noodles_III" }

{ "infobox": { "category": "/wiki/Category:Noodle_recipes", "difficulty": 2, "servings": "4", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 large eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "400 g plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Extra flour for kneading" }, { "line_type": "ol", "section": "Procedure", "text": "Sift the flour onto a large work surface, and create a well in the centre." }, { "line_type": "ol", "section": "Procedure", "text": "Break the eggs into the well." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly draw the flour into the eggs either using a spoon or your hands." }, { "line_type": "ol", "section": "Procedure", "text": "Knead into a smooth, elastic dough." }, { "line_type": "ol", "section": "Procedure", "text": "Roll to desired thickness, using extra flour. Cut to desired shape." }, { "line_type": "ol", "section": "Procedure", "text": "Bring a large pot of salted water to the boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the noodles to the water and cook until al dente." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "While 400 grams of flour should be sufficient for creating the dough, more may be necessary depending upon the size of the eggs." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This recipe usually makes enough noodles for four people; however, depending on the shape of pasta, more may be needed. A good rule of thumb is one large egg per person." } ], "title": "Egg Noodles IV", "url": "https://en.wikibooks.org/wiki/Cookbook:Egg_Noodles_IV" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 2, "servings": "8", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a good dish for breakfast, brunch, or late-night snack dish." }, { "line_type": "ul", "section": "Ingredients", "text": "2 strips bacon" }, { "line_type": "ul", "section": "Ingredients", "text": "24 soda crackers (2-inch squares)" }, { "line_type": "ul", "section": "Ingredients", "text": "6 large eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dash of pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup cheddar cheese, cut into small pieces." }, { "line_type": "ul", "section": "Ingredients", "text": "Cooking spray" }, { "line_type": "ul", "section": "Ingredients", "text": "Jam or jelly (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (~175°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Cut bacon into small pieces and sauté until brown." }, { "line_type": "ol", "section": "Procedure", "text": "Crush crackers." }, { "line_type": "ol", "section": "Procedure", "text": "Beat eggs in bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add crackers, milk, salt, and pepper, then cheese to the eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Spray casserole dish with cooking spray." }, { "line_type": "ol", "section": "Procedure", "text": "Pour mixture into casserole dish, and add bacon." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in preheated oven until a knife comes out clean when pie is tested." }, { "line_type": "ol", "section": "Procedure", "text": "Cut in wedges and serve with jam." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can dice, shred, or just cut up the cheese; the smaller the pieces, the more evenly it will mix." } ], "title": "Egg Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Egg_Pie" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": "2", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Template:Nutritionsummary\nCookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of India" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (250 g/8.8 oz) uncooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small (a little bit bigger than a golf ball) onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium-sized green chile peppers, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ginger paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon garlic paste" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon spice blend (the blend ratio should be like ½ stick of cinnamon : 3 cardamon pods : 6 cloves)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, beaten" }, { "line_type": "ol", "section": "Procedure", "text": "Cook rice and keep it aside." }, { "line_type": "ol", "section": "Procedure", "text": "Sweat onions and green chilies in a pan together over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add ginger and garlic pastes." }, { "line_type": "ol", "section": "Procedure", "text": "Add rice, and mix everything well." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and spice powder." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the beaten eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Cook until everything is mixed well." } ], "title": "Egg Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Egg_Rice" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Egg roast is a simple but tasty dish. The technique of roasting eggs in a masala sauce probably originated in the southern state of Kerala. Several families substitute red meat dishes with this dish as it is easy on the palate and pocket, and most importantly it is also a healthy substitute. Egg roast is normally consumed as an accompaniment with either chapattis (Indian flatbread) or poratas (typical all-flour flatbread that is popular in Kerala, Tamil Nadu, and Sri Lanka). It is also eaten with steamed rice." }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium-sized onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tablespoon ginger-garlic paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tablespoon coriander powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large tomato, finely minced" }, { "line_type": "ul", "section": "Ingredients", "text": "4 green chiles, sliced in half" }, { "line_type": "ul", "section": "Ingredients", "text": "4 hard-boiled eggs, sliced in half" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small tomato, chopped into large chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "1 sprig curry leaves, leaves separated from the stalk" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon cinnamon powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon clove powder" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a kadai, add onions and a pinch of salt, and fry until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add the ginger-garlic paste, and cook until the raw smell disappears." }, { "line_type": "ol", "section": "Procedure", "text": "Add the coriander, chili, and turmeric powders, and sauté for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the minced tomato to the kadai, and sauté until the oil separates from the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Add the green chillies, and fry for a few minutes. Add the eggs, and coat the pieces with the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chunked tomatoes, curry leaves, cinnamon, and clove. Sauté for a couple of minutes, and serve." } ], "title": "Egg Roast", "url": "https://en.wikibooks.org/wiki/Cookbook:Egg_Roast" }

{ "infobox": { "category": null, "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Egg rolls are a savory Chinese-American fried pastry. They consist of a filling wrapped in a wheat flour skin and deep-fried. Egg rolls may be eaten plain or dipped in sweet-and-sour sauce or teriyaki sauce." }, { "line_type": "p", "section": null, "text": "Note that these egg rolls do not contain cabbage and carrots, which are used by commercial egg roll producers to cheapen the filling; as a result, the filling in these egg rolls is superior to the commercial product." }, { "line_type": "ul", "section": "Ingredients", "text": "Egg roll wrappers (purchased or made from scratch)" }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken or pork" }, { "line_type": "ul", "section": "Ingredients", "text": "Broccoli (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Bok choy (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Celery (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Spinach (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Bean sprouts" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Bamboo shoots" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil to fry the filling, possibly including sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil to fry the finished rolls, possibly including shortening" }, { "line_type": "ul", "section": "Ingredients", "text": "Egg white" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the meat into tiny pieces. This is much easier to do if the meat is cooked, but the result will be better if you cut the meat raw and cook it after cutting." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the bamboo shoots into matchsticks." }, { "line_type": "ol", "section": "Procedure", "text": "If using, chop the broccoli florets into little pieces ~⅜ inch in diameter. Cut the stalk into matchsticks." }, { "line_type": "ol", "section": "Procedure", "text": "If using celery, cut the stalks lengthwise into ¾ inch-wide pieces and then crosswise into ⅛-inch slices." }, { "line_type": "ol", "section": "Procedure", "text": "If using bok choy, cut the leaves away from the stalk. Treat the stalks as celery. Cut the leaves crosswise in ½-inch strips, then break the strips into 1.5-inch pieces." }, { "line_type": "ol", "section": "Procedure", "text": "If using spinach, treat it much like the bok choy leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Wash the bean sprouts, discarding any that are not white and crisp." }, { "line_type": "ol", "section": "Procedure", "text": "Place oil in a wok and turn on the heat. High temperatures can produce a better result, but they require rapid stirring to prevent burning. Beginners should use lower temperatures. Split the cooking into batches as needed to ensure that your wok is not too full; there should be plenty of room to stir and toss the food in your wok. You may prefer to cook each ingredient separately, then mix them at the end." }, { "line_type": "ol", "section": "Procedure", "text": "Add the meat. If it is uncooked, lightly stir-fry it now. Drain juices and add more oil as needed." }, { "line_type": "ol", "section": "Procedure", "text": "You may add a small amount of sesame seed oil and/or sesame seeds for flavor." }, { "line_type": "ol", "section": "Procedure", "text": "Add soy sauce. For a typical wok full of food, add a tablespoon." }, { "line_type": "ol", "section": "Procedure", "text": "Add ginger. About ½ teaspoon of ginger should be right, depending on taste. Ginger is somewhat hot." }, { "line_type": "ol", "section": "Procedure", "text": "Add the broccoli, celery, and/or bok choy stalks. When done, they should be just slightly softened. Broccoli should end up being very bright green, losing the bluish cast but not gaining any hint of a yellow-brown cast." }, { "line_type": "ol", "section": "Procedure", "text": "Add bok choy leaves and/or spinach. When done, they should be just barely wilted." }, { "line_type": "ol", "section": "Procedure", "text": "Add the bamboo shoots and bean sprouts, and turn off the heat. Do not overcook the bean sprouts." }, { "line_type": "ol", "section": "Procedure", "text": "Begin heating oil to fry the egg rolls. Deep-fat frying works best, though pan frying in ¾-inch of oil will also work. You will not need a basket; egg rolls may stick to a basket and rip. You will need tongs." }, { "line_type": "ol", "section": "Procedure", "text": "Place an egg roll wrapper on a plate. Beginners may use flour to help avoid sticking, but this will quickly foul the oil." }, { "line_type": "ol", "section": "Procedure", "text": "Turn the plate so that the wrapper has one point toward you and one point away from you." }, { "line_type": "ol", "section": "Procedure", "text": "Place some hot filling on the wrapper." }, { "line_type": "ol", "section": "Procedure", "text": "Fold over the corner that faces away from you." }, { "line_type": "ol", "section": "Procedure", "text": "Paint some egg white onto this corner to act as glue." }, { "line_type": "ol", "section": "Procedure", "text": "Fold over the left-facing and right-facing corners." }, { "line_type": "ol", "section": "Procedure", "text": "Paint some egg white onto these parts also, and also onto the remaining corner." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the egg roll toward you, onto the remaining corner of the wrapper." }, { "line_type": "ol", "section": "Procedure", "text": "Examine the wrapper to ensure that it is fully sealed. Tears may be patched up with pieces from a spare wrapper and some egg white glue." }, { "line_type": "ol", "section": "Procedure", "text": "Place the egg roll into the hot oil. You may be able to cook several at once, but do not allow the uncooked egg rolls to sit for long. Egg rolls that sit uncooked will become sticky and easy to tear." }, { "line_type": "ol", "section": "Procedure", "text": "Turn the egg rolls over a few times as they cook, and dunk them under the oil. Be sure not to break them open as you do this." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the egg rolls when they are golden brown. Place them onto a fresh plate, so that they do not become contaminated with raw egg whites. Be sure to not handle the cooked egg rolls with hands that may be contaminated with raw egg whites." }, { "line_type": "ol", "section": "Procedure", "text": "Serve quickly; they are best eaten hot." }, { "line_type": "ul", "section": "Procedure", "text": "Egg roll assembly" }, { "line_type": "ul", "section": "Procedure", "text": "The prepared filling" }, { "line_type": "ul", "section": "Procedure", "text": "The first fold" }, { "line_type": "ul", "section": "Procedure", "text": "The third fold" }, { "line_type": "ul", "section": "Procedure", "text": "Frying the egg roll" }, { "line_type": "ul", "section": "Procedure", "text": "Finished egg roll" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Like other fried foods, egg rolls do not keep very long after cooking, but the filling itself will keep well in the fridge." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Leftover filling and wrappers may be used to make wonton soup. Leftover wrappers may be deep-fried alone, then immediately covered in sugar and cinnamon." }, { "line_type": "ul", "section": "Warnings", "text": "When a pot of hot oil catches fire, the flames will reach up for 2 or 3 feet. If you must work under flammable cabinets or shelves, be sure to have a fire extinguisher handy (class K in the United States, class F in Europe.) An oil with a high smoke point is less likely to cause problems, including indoor air pollution and fire. Do not use water to extinguish an oil fire." } ], "title": "Egg Roll", "url": "https://en.wikibooks.org/wiki/Cookbook:Egg_Roll" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": "1–2 servings", "time": "2–5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Template:Nutritionsummary\nCookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Beverages" }, { "line_type": "p", "section": null, "text": "Egg soda (Vietnamese: soda sữa hột gà, Khmer: សូដាក្រឡុកពងមាន់, lsau da kralok pongmean) is a sweet drink made from egg yolk and carbonated water, popular in Vietnam and Cambodia." }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons sweetened condensed milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg yolk" }, { "line_type": "ul", "section": "Ingredients", "text": "Carbonated water (as needed, about 1–2 cups / 250–500 ml / 8.5–17 oz)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ice" }, { "line_type": "ol", "section": "Procedure", "text": "Fill a glass with ice." }, { "line_type": "ol", "section": "Procedure", "text": "In another glass, combine the condensed milk and egg yolk." }, { "line_type": "ol", "section": "Procedure", "text": "Add carbonated water to the desired level, and mix until well-blended." }, { "line_type": "ol", "section": "Procedure", "text": "Pour liquid over ice." }, { "line_type": "ol", "section": "Procedure", "text": "Enjoy." } ], "title": "Egg Soda", "url": "https://en.wikibooks.org/wiki/Cookbook:Egg_Soda" }

{ "infobox": { "category": null, "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Egg wash is often used for coating the top of baked goods, especially pies, to give a shine when baked. It's also used for battering fish and other ingredients for deep frying." }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg yolk, egg white, or whole egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tablespoons water or milk" }, { "line_type": "ol", "section": "Procedure", "text": "Beat all ingredients together." }, { "line_type": "ol", "section": "Procedure", "text": "Apply wash as directed by your recipe." } ], "title": "Egg Wash", "url": "https://en.wikibooks.org/wiki/Cookbook:Egg_Wash" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": "30 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "10 egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "150 grams white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "150 grams flour" }, { "line_type": "ul", "section": "Ingredients", "text": "100 grams dark cooking chocolate, melted and cooled slightly" }, { "line_type": "ul", "section": "Ingredients", "text": "100 grams butter, melted and cooled slightly" }, { "line_type": "ul", "section": "Ingredients", "text": "3 carrots, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, zested" }, { "line_type": "ul", "section": "Ingredients", "text": "100 grams walnuts, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Whip the egg whites, gradually adding the sugar, until stiff." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the flour and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Add the carrots, lemon peel, walnuts, melted chocolate, and melted butter. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the batter into the a greased baking pan. Bake at 350°F until cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Once cool, cut into pieces and sprinkle with powdered sugar." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Be cautious of overcooking; brownies may be dry if overcooked." } ], "title": "Egg White Carrot Brownies", "url": "https://en.wikibooks.org/wiki/Cookbook:Egg_White_Carrot_Brownies" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 2, "servings": "2", "time": "prep: 10 minutescooking: 15 mins" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Eggs cooked with Turkish sausage (called sucuk) and spicy cabbage, can be served on its own or with rice. If the red pepper paste is already salted, there is no need for additional salt, but this can be adjusted according to need and the ingredients used." }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 cups chopped cabbage" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp red pepper paste (like Korean gochujang or similar)" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Around ⅛–¼ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large tbsp peanut butter (organic peanut butter without added hydrogenated oils recommended)" }, { "line_type": "ul", "section": "Ingredients", "text": "8–10 slices of sucuk (Turkish sausage)" }, { "line_type": "ul", "section": "Ingredients", "text": "Tabasco (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Finely-chopped parsley or cilantro (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Heat olive oil in a medium-sized pot with lid." }, { "line_type": "ol", "section": "Procedure", "text": "Add sliced sucuk and quickly brown." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in chopped cabbage and red pepper paste." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the water and peanut butter." }, { "line_type": "ol", "section": "Procedure", "text": "Cover lid and cook for around 5–10 minutes, depending on how crispy you want the cabbage." }, { "line_type": "ol", "section": "Procedure", "text": "Crack 2–3 eggs into the pot. Cover, and cook until the eggs are done." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with rice or meat. If desired, garnish with a little tabasco and/or finely-chopped herbs." } ], "title": "Egg with Cabbage and Turkish Sausage", "url": "https://en.wikibooks.org/wiki/Cookbook:Egg_with_Cabbage_and_Turkish_Sausage" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 3, "servings": "2–3", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a popular dish from Bulgaria and can be eaten on its own or as part of a main meal. This recipe will serve 2–3 people and can be prepared in less than 1 hour. It is adapted from Ralitsa Roesing's kitchen." }, { "line_type": "ul", "section": "Ingredients", "text": "2 packets phyllo dough (Bulgarian \"fini kori\" or phyllo from the frozen section)" }, { "line_type": "ul", "section": "Ingredients", "text": "200 grams kashkaval cheese (or a mixture of cheddar and mozzarella), cut in small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "500 grams sirene or feta cheese, crumbled" }, { "line_type": "ul", "section": "Ingredients", "text": "7 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "100 grams of butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup soda water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup yogurt" }, { "line_type": "ol", "section": "Procedure", "text": "Mix 6 of the eggs, the grated butter, both cheeses, and the yogurt." }, { "line_type": "ol", "section": "Procedure", "text": "In a buttered pan, lay a layer of the phyllo dough, spread a layer of the mixture, and continue alternating layers so that the phyllo and the mixture are finished about the same time." }, { "line_type": "ol", "section": "Procedure", "text": "Finish with a layer of phyllo dough on top." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the banitsa into serving pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the last egg with the soda water, and stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the egg mixture over the banitsa, and make sure there are no pieces of the phyllo dough left dry." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a preheated oven at 200 °C (390 °F) for 40 minutes, or until golden. Enjoy!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For spinach banitsa, substitute 3 of the eggs with ½ kilogram spinach, washed, cut and lightly fried (no more than 5 minutes)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For green onion banitsa, substitute 3 of the eggs with 5–10 stalks of green onion (about 1 cup chopped), lightly fried (no more than 10 minutes)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of piling the phyllo leaves on top of each other, you can just spread the mixture on the phyllo, top with a little soda and roll two of the leaves up around the mixture. The rolled phyllo is then aligned in a spiral in the pan. Sprinkle with some oil before baking." } ], "title": "Egg, Cheese and Phyllo Casserole (Banitsa)", "url": "https://en.wikibooks.org/wiki/Cookbook:Egg,_Cheese_and_Phyllo_Casserole_(Banitsa)" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "6 eggs, cold" }, { "line_type": "ul", "section": "Ingredients", "text": "240 ml (1 cup + 1 tablespoon) sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ml (½ teaspoon) vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ml ground (¼ teaspoon) nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "180 ml (¾ cup) brandy, cold" }, { "line_type": "ul", "section": "Ingredients", "text": "80 ml (⅓ cup) dark rum, cold" }, { "line_type": "ul", "section": "Ingredients", "text": "480 ml (2 cups) cups whipping cream, cold" }, { "line_type": "ul", "section": "Ingredients", "text": "480 ml (2 cups) milk, cold" }, { "line_type": "ol", "section": "Procedure", "text": "Whip the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually beat in the sugar, vanilla, and nutmeg." }, { "line_type": "ol", "section": "Procedure", "text": "Turn the mixer off and stir in the cold brandy, rum, whipping cream, and milk." }, { "line_type": "ol", "section": "Procedure", "text": "Chill well." }, { "line_type": "ol", "section": "Procedure", "text": "To serve, sprinkle individual servings with more nutmeg." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The brandy may be replaced with dark rum." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "Separate egg yolks from egg whites." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "Beat egg yolks first, allowing them to lighten in color." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "Gradually beat in 1 cup sugar, vanilla, and nutmeg." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "Turn the mixer off and add liquids." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "Beat egg whites separately, adding the 1 T sugar when peaks form. Continue beating until peaks stiffen." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "Whisk egg whites into the main mixture." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "Chill and serve." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "Heat milk and cream to scalding. If you wish to make a lower-alcohol version, mix in the liqueurs before scalding to cook out the alcohol." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "Temper the beaten and sweetened egg yolks with the hot milk, before mixing the two." } ], "title": "Eggnog", "url": "https://en.wikibooks.org/wiki/Cookbook:Eggnog" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Originally posted to Foodista by user Teresa Lindsey. Foodista recipes are released under a CC-BY license." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups of Silk Nog (vegan eggnog substitute)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pint of Soy Dream vanilla ice cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg" }, { "line_type": "ol", "section": "Preparation", "text": "Blend nog and ice cream together in blender." }, { "line_type": "ol", "section": "Preparation", "text": "Pour into a glass, and sprinkle with nutmeg." } ], "title": "Eggnog Milkshake (Vegan)", "url": "https://en.wikibooks.org/wiki/Cookbook:Eggnog_Milkshake_(Vegan)" }

{ "infobox": { "category": "/wiki/Category:Eggplant_recipes", "difficulty": 3, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Eggplant and chickpea skillet is a colorful and tasty dish suitable for vegans. It is important to use fresh basil in this recipe." }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small eggplant (aubergine) or 2 Italian eggplants, quartered and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "6–8 mushrooms, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (15 oz / 400 g) diced tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (15 oz / 400 g) chickpeas, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp tarragon" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 cups (200–250 g) broccoli, cut into small florets" }, { "line_type": "ul", "section": "Ingredients", "text": "8–12 fresh basil leaves (preferably Thai basil)" }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the green bell pepper and garlic in the oil over medium heat for several minutes. Add mushrooms and eggplant and continue cooking, stirring often, for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomatoes with their juice, chickpeas and tarragon. Stir well, cover, and simmer for 10–12 minutes until eggplant has softened somewhat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the basil leaves and broccoli and simmer, partially covered, for 8–10 minutes or until broccoli is bright green." }, { "line_type": "ol", "section": "Procedure", "text": "Season to taste with salt and freshly ground black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Serve over rice or couscous." } ], "title": "Eggplant and Chickpea Skillet", "url": "https://en.wikibooks.org/wiki/Cookbook:Eggplant_and_Chickpea_Skillet" }

{ "infobox": { "category": "/wiki/Category:Eggplant_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Moutabbal (baba ghanouzh) is an eggplant and tahini dip." }, { "line_type": "ul", "section": "Ingredients", "text": "1 large ripe eggplant (aubergine)" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 tablespoons (30–45 g) tahini" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 lemons, juiced and strained" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 cloves fresh garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Roast the eggplant on open flame. If your stove is electric, split the eggplant lengthwise, place face down on a cookie sheet, and bake in a hot oven on the top rack 30–45 minutes. For open flame roasting, use a fork to turn often. The skin should wrinkle and char, and flesh will shrivel and become soft. When eggplant is completely soft all over, remove to a bowl, slash once or twice to drain out bitter juice, and let rest until cool enough to handle. Some cooks suggest cooling the eggplant inside a brown paper bag." }, { "line_type": "ol", "section": "Procedure", "text": "Cut off stem and peel away skin. Scrape flesh into bowl of food processor or blender. Add garlic, tahini, lemon juice and process. Quantities depend upon size of eggplant and your preferences–please taste frequently. Salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Serve at room temperature, drizzled with olive oil, and garnished with a black or green Mediterranean olive or sprigs of cilantro or parsley." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you don't have a food processor or blender, the eggplant is quite easy to mash by hand. Mash the garlic with the flat of a broad knife, then mince it fine. Some cooks prefer mashing by hand to mechanical means as the blades of food processors can break the seeds, which releases undesirable bitter flavours. If you have a mortar and pestle, mash the garlic with salt into a paste. A large mortar and pestle can be used to mash all ingredients." } ], "title": "Eggplant and Tahini (Moutabbal)", "url": "https://en.wikibooks.org/wiki/Cookbook:Eggplant_and_Tahini_(Moutabbal)" }

{ "infobox": { "category": "/wiki/Category:Italian_recipes", "difficulty": 3, "servings": null, "time": "1½ hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Melanzane parmigiana was originally a Sicilian dish called Parmiciana di melenzane, parmiciana being the slats of a wooden shutter which resemble the layering of the slices of eggplant in the dish. In the form in which it is now known worldwide, it is generally an oven baked dish consisting of aubergine, Parmesan cheese, mozzarella and tomato sauce." }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 big eggplants (aubergines)" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "200–300 grams of mozzarella cheese, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour or breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil to fry" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh basil (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper or other spices (optional), to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Wash eggplants and cut them in slices about 1–1.5 cm (or about ¼ inch) thick." }, { "line_type": "ol", "section": "Procedure", "text": "Salt each slice on both sides, and use one of the following techniques to draw the water out. Then rinse off the salt under running water and let them dry. Arrange them on a plate, and cover them with another. Let them rest for 60–120 minutes, time permitting. Alternatively, place salted eggplant slices in a large strainer, cover, and place a weight (e.g., a pot of water) on top to help squeeze out the water faster." }, { "line_type": "ol", "section": "Procedure", "text": "Bread and cook the eggplant slices, with one of these two methods. Do not overcook, as they will spend more time in the oven later.\nFor a thicker breading, dredge and fry them.\nWhisk the eggs in a shallow dish, and spread the crumbs (or flour) in another. Mix any dry spices in the flour.\nDip each slice in eggs, cover both sides. Then, cover them in the crumbs, and fry them in a pan over medium heat.\nFor a light thin breading, dust with flour and bake. They should come out lighter than if fried.\nArrange in a baking dish, dust each slice with flour, and drizzle with oil.\nBake at 180°C (350°F) for about 10 minutes. Leave them in the baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "For a thicker breading, dredge and fry them.\nWhisk the eggs in a shallow dish, and spread the crumbs (or flour) in another. Mix any dry spices in the flour.\nDip each slice in eggs, cover both sides. Then, cover them in the crumbs, and fry them in a pan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk the eggs in a shallow dish, and spread the crumbs (or flour) in another. Mix any dry spices in the flour." }, { "line_type": "ol", "section": "Procedure", "text": "Dip each slice in eggs, cover both sides. Then, cover them in the crumbs, and fry them in a pan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "For a light thin breading, dust with flour and bake. They should come out lighter than if fried.\nArrange in a baking dish, dust each slice with flour, and drizzle with oil.\nBake at 180°C (350°F) for about 10 minutes. Leave them in the baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange in a baking dish, dust each slice with flour, and drizzle with oil." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 180°C (350°F) for about 10 minutes. Leave them in the baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "Layer the eggplant slices, tomato sauce, then mozzarella and Parmesan cheese in a baking dish. Some cooks add fresh basil leaves. Make as many layers as you wish, but 3 or 4 should be enough." }, { "line_type": "ol", "section": "Procedure", "text": "For a nice crust, finish with another covering of Parmesan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 180°C (350°F) for about 20–30 minutes, or until cheese topping is lightly browned." }, { "line_type": "ul", "section": "See also", "text": "Cookbook:Melanzane alla Parmigiana" } ], "title": "Eggplant Parmesan (Melanzane alla Parmigiana) I", "url": "https://en.wikibooks.org/wiki/Cookbook:Eggplant_Parmesan_(Melanzane_alla_Parmigiana)_I" }

{ "infobox": { "category": "/wiki/Category:Italian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Melanzane alla parmigiana is a typical Italian dish, existing in different forms in most parts of Italy. Northerners claim it as their own because of the name. Southerners, in particular Sicilians, claim that it originated in the south and that \"Parmigiana\" is a misunderstanding for \"Palmigiana\", which is a type of shutter, alluding to the way in which the eggplant slices are laid. There are some variations (including a dessert version with chocolate) but mostly the ingredients are: eggplants, tomato sauce, basil leaves, mozzarella, and, obviously, Parmesan cheese." }, { "line_type": "ul", "section": "Ingredients", "text": "2 kg (4 lb) eggplants" }, { "line_type": "ul", "section": "Ingredients", "text": "700 g (24 oz) fresh cooking tomatoes, or one large or two medium cans of plum tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg (2 lb) cows' milk mozzarella cheese, known in Italy as fiordilatte" }, { "line_type": "ul", "section": "Ingredients", "text": "½ large or 1 medium onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh basil leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Parmesan or Grana Padano cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Cut eggplants lengthwise in ¼ inch (0.75cm) thick slices, and put them in a plate covered by plenty of salt for about 1 hour. Wash off the excess salt and dry the slices with a paper towel." }, { "line_type": "ol", "section": "Procedure", "text": "Start cooking the onion slices in olive oil; when the onion is soft add drained whole tomatoes and mash them with a fork. If the tomatoes are watery, add a small can of tomato paste to thicken the sauce. Add 2 leaves of basil and simmer for about 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "While the tomato sauce is cooking, fry the eggplant slices as follows. Fill a frying pan (cast iron if you have it) with ½ inch (1 cm) of olive oil and heat. When the oil is hot, start frying the eggplant slices a few at a time so that they do not overlap in the pan. Cook until golden, flipping once. Remove the eggplants and put them in a drainer so the excess oil can drain. Repeat until all the slices are cooked." }, { "line_type": "ol", "section": "Procedure", "text": "To assemble, start with a thin layer of sauce in the bottom of a greased ovenproof baking pan or casserole. Then proceed with a layer of eggplants with their edges slightly overlapped and no voids. Add basil leaves and a layer of sliced mozzarella. Continue alternating layers until the eggplant is used up, and finish topping with tomato sauce and grated Parmesan or grana." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the oven for about 40 minutes at 350°F (180°C). Serve really hot. If you are lucky enough to have leftovers, they taste even better the day after." } ], "title": "Eggplant Parmesan (Melanzane alla Parmigiana) II", "url": "https://en.wikibooks.org/wiki/Cookbook:Eggplant_Parmesan_(Melanzane_alla_Parmigiana)_II" }

{ "infobox": { "category": "/wiki/Category:Eggplant_recipes", "difficulty": 2, "servings": "4 persons", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This tasty vegetable stew is great served with your favorite pasta." }, { "line_type": "ul", "section": "Ingredients", "text": "1 eggplant (aubergine)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tins of peeled tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 chile pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Handfuls of fresh basil" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried Italian herbs mixture (marjoram, basil, capsicum, oregano, rosemary, parsley, garlic, thyme; often sold pre-mixed)" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh garlic, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "Pasta, cooked" }, { "line_type": "ol", "section": "Procedure", "text": "Slice eggplant and cover in salt. Leave for at least 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse salt away, then squeeze until almost dry (this removes sourness)." }, { "line_type": "ol", "section": "Procedure", "text": "Cut eggplant into chip-sized pieces and fry in oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add onion and cook briefly." }, { "line_type": "ol", "section": "Procedure", "text": "Add all other ingredients and simmer for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with freshly cooked pasta." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The amounts of the various ingredients are not really important. Experiment and adjust to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It is often better to prepare the vegetables the night before as this gives time for the flavours of the chili pepper, garlic, and herbs to diffuse through the mix." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Spiral pasta is a good choice, as it holds the sauce to itself." }, { "line_type": "ul", "section": "Warnings", "text": "Always wash your hands after handling chili peppers. Be especially careful not to touch your eyes." } ], "title": "Eggplant Pasta", "url": "https://en.wikibooks.org/wiki/Cookbook:Eggplant_Pasta" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This elegant recipe for eggs Connaught was originally published in Cordon Bleu Cookery Course Volume Five (pages 2–3), printed in 1968. Legend has it that the dish was invented at the Connaught Hotel in Mayfair London. It is a light and spring-like dish perfect for any spring festivities such as Easter, where it make a perfect starter for the Easter Sunday lunch." }, { "line_type": "ul", "section": "Ingredients", "text": "6 hard-boiled eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 slice of onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 blade of mace" }, { "line_type": "ul", "section": "Ingredients", "text": "6 peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "3½ oz (100 g) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tablespoon flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 packet of demi-sel cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz (about 115 g) prawns/shrimp, shelled" }, { "line_type": "ul", "section": "Ingredients", "text": "½ bunch of watercress" }, { "line_type": "ol", "section": "Procedure", "text": "Scald the milk with onion, mace and peppercorns, tip into a jug, cover, and leave to infuse. Rinse the pan with cold water, add ½ oz (about 30 g) butter, heat gently, and blend in the flour. Strain in the milk, and add salt to taste. Stirring continuously, bring milk to the boil, then cook for 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Turn the sauce onto a plate, cover with buttered paper to prevent a skin forming, and leave until cold." }, { "line_type": "ol", "section": "Procedure", "text": "Cream remaining butter until soft." }, { "line_type": "ol", "section": "Procedure", "text": "Split the hard boiled eggs in two. Scoop out the yolks and rub through a wire strainer; keep the whites in a bowl of water as they will soon get hard if exposed to the air. Work the yolks with the creamed butter, cheese, paprika and cold sauce. Chop half the prawns finely, add to the mixture and season to taste. Drain the dry egg whites and have ready a round serving dish or use a cake platter." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon a drop of filling onto the dish to hold each egg white in position, arrange them in a circle and then fill each with the mixture—you can use a piping bag with a ½-inch (about 1.25 cm) plain nozzle." }, { "line_type": "ol", "section": "Procedure", "text": "Scatter over the remaining prawns (split in half if large) and dust with paprika. Place the watercress in the middle and serve brown bread and butter separately." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a very special party this recipe can be prepared with smoked salmon in place of prawns. Save a little smoked salmon to cut into fine shreds and scatter over." } ], "title": "Eggs Connaught", "url": "https://en.wikibooks.org/wiki/Cookbook:Eggs_Connaught" }

{ "infobox": { "category": "/wiki/Category:Corn_recipes", "difficulty": 2, "servings": "4", "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Egidi, also known as pounded corn, is a typical Yoruba dish common among the people of Ondo state. It is served with various soups, such as as okro, ogbono, and ẹgusi soups." }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh corn kernels" }, { "line_type": "ul", "section": "Ingredients", "text": "Leaves, for wrapping" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Equipment", "text": "Mortar and pestle" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl/plate" }, { "line_type": "ol", "section": "Procedure", "text": "Grind the corn kernels to make a paste." }, { "line_type": "ol", "section": "Procedure", "text": "Wrap the paste using wrapping leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Pound using mortar and pestle until the mixture is lump-free." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with soup." } ], "title": "Egidi (Pounded Corn)", "url": "https://en.wikibooks.org/wiki/Cookbook:Egidi_(Pounded_Corn)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Egusi soup, also called efọ elẹgusi, ofe egusi, or miyan gushi, is a Nigerian soup made from egusi seeds. There are various method of cooking egusi depending on the tribe. The two most prominent are the boiling and the frying methods. Either can be served with various Nigerian local swallows, including semo, wheat, starch, poundo, pounded yam, amala, fufu, and eba." }, { "line_type": "ul", "section": "Ingredients", "text": "Meat or fresh fish (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cube (optional), crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh peppers, granulated pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Melon (egusi) seed, ground to a powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Locust beans (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried fish (optional), cleaned and deboned" }, { "line_type": "ul", "section": "Ingredients", "text": "Crayfish, cleaned" }, { "line_type": "ul", "section": "Ingredients", "text": "Ponmo (cow skin; optional), washed, cut into pieces and boiled to soften" }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish (optional), cleaned and deboned" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetables (pumpkin leaf, bitter leaf, waterleaf), cleaned and sliced" }, { "line_type": "ol", "section": "Procedure", "text": "Wash your meat, stockfish, and ponmo thoroughly. Spice them with a combination of, granulated pepper, onions, salt and seasoning, then cover your pot and let it simmer for about 25 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Blend together the seasoning powder, salt, fresh pepper, tomato, some of the onion, and egusi powder to make a thick paste." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the palm oil in a pot. Add the remaining sliced onion, and fry for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the ground egusi with warm water, and add the paste to the onions. Stir over medium-low heat for about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the locust beans, cooked meat, dryfish, crayfish, and stockfish." }, { "line_type": "ol", "section": "Procedure", "text": "If you feel the egusi is too thick, add a little water or the stock from boiling the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to cook on low to medium heat for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the vegetables, and cook on medium-low heat for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Adjust the salt to taste before serving." }, { "line_type": "ol", "section": "Procedure", "text": "Add the palm oil, ponmo, and dryfish to the boiled meat." }, { "line_type": "ol", "section": "Procedure", "text": "Add prepared paste, and allow to boil for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add crayfish, locust beans, and sliced vegetables. Cook on medium-low heat for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Adjust the salt to taste before serving." } ], "title": "Egusi Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Egusi_Soup" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Egyptian cabbage rolls, also known as mahshi malfoof, are a traditional Egyptian dish that features tender cabbage leaves stuffed with a savory filling. The rolls are then cooked in a flavorful tomato sauce, resulting in a delicious and comforting meal. Mahshi Malfoof is often enjoyed during festive occasions and family gatherings." }, { "line_type": "ul", "section": "Ingredients", "text": "1 head of cabbage" }, { "line_type": "ul", "section": "Ingredients", "text": "500 grams ground beef or lamb" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup rice, washed and drained" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (400 grams) diced tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups vegetable broth or water" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Toothpicks or cooking twine" }, { "line_type": "ol", "section": "Procedure", "text": "Bring a large pot of salted water to a boil. Carefully remove the core of the cabbage and place the whole head in the boiling water. Cook for about 10 minutes or until the outer leaves are softened and can be easily removed. Remove the cabbage from the water and let it cool." }, { "line_type": "ol", "section": "Procedure", "text": "Gently peel off the softened cabbage leaves, being careful not to tear them. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the ground beef or lamb, washed rice, chopped onion, minced garlic, olive oil, cumin, coriander, cinnamon, salt, and black pepper. Mix well until all the ingredients are evenly incorporated." }, { "line_type": "ol", "section": "Procedure", "text": "Take a cabbage leaf and place a small portion of the meat and rice mixture in the center. Fold the sides of the leaf over the filling and roll it tightly, similar to a burrito. Secure the roll with toothpicks or tie it with cooking twine. Repeat this process with the remaining cabbage leaves and filling." }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, combine the diced tomatoes, tomato paste, and vegetable broth or water. Stir well to combine. Place the stuffed cabbage rolls in the pot, arranging them in a single layer." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the sauce to a boil, then reduce the heat to low. Cover the pot and let the cabbage rolls simmer for about 1–1.5 hours, or until the cabbage is tender and the filling is cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Once cooked, carefully remove the toothpicks or cooking twine from the cabbage rolls. Serve them hot with a generous spoonful of the tomato sauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the cabbage leaves are too large, you can cut them in half before stuffing to make smaller rolls." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add a splash of lemon juice or vinegar to the tomato sauce for a slightly tangy flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Leftover cabbage rolls can be refrigerated and enjoyed the next day. They often taste even better as the flavors meld together." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Choose a firm and compact head of cabbage for easier rolling." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Blanching the cabbage in boiling water helps soften the leaves and makes them more pliable for rolling." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Make sure to securely fasten the cabbage rolls with toothpicks or cooking twine to prevent them from unraveling during cooking." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a vegetarian version, omit the ground meat and add more vegetables like diced carrots, bell peppers, or mushrooms to the rice filling." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can customize the filling by adding herbs like parsley, dill, or mint for added freshness and flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some variations of mahshi malfoof include adding a layer of sliced potatoes or carrots to the bottom of the pot before adding the cabbage rolls. This adds an additional layer of flavor and texture to the dish." } ], "title": "Egyptian Cabbage Rolls (Mahshi Malfoof)", "url": "https://en.wikibooks.org/wiki/Cookbook:Egyptian_Cabbage_Rolls_(Mahshi_Malfoof)" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Egyptian fish tagine, also known as samak tajine, is a popular seafood dish in Egyptian cuisine. It features tender fish fillets cooked in a rich tomato-based sauce with an array of aromatic herbs and spices. This flavorful and aromatic dish is often enjoyed with Egyptian bread or rice, making it a satisfying meal." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (400 g) diced tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup vegetable or fish stock" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of 1 lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "4 fish fillets (such as Nile perch or red snapper)" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley or cilantro, chopped (for garnish)" }, { "line_type": "ul", "section": "Equipment", "text": "Tagine or deep, wide skillet with a lid" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Citrus juicer (if using fresh lemon juice)" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the olive oil in a tagine or deep skillet over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the ground cumin, ground paprika, ground cayenne pepper, ground coriander, and ground cinnamon. Stir well to combine and let the spices toast for a minute to release their flavors." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced tomatoes (including the juice) to the tagine or skillet. Stir to incorporate the spices with the tomatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the vegetable or fish stock and lemon juice. Season with salt and pepper to taste. Stir the sauce gently to combine all the ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low and let the sauce simmer for about 10 minutes to allow the flavors to meld together." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully place the fish fillets into the simmering sauce, ensuring they are submerged. Spoon some of the sauce over the fish to coat them evenly." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the tagine or skillet with a lid and let the fish cook in the sauce for about 15–20 minutes, or until the fish is cooked through and flakes easily with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Once the fish is cooked, remove the tagine or skillet from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot, garnished with fresh parsley or cilantro. It pairs well with Egyptian bread or rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Egyptian fish tagine is a versatile dish, and you can customize the spices and herbs according to your preference." } ], "title": "Egyptian Fish Tagine (Samak Tajine)", "url": "https://en.wikibooks.org/wiki/Cookbook:Egyptian_Fish_Tagine_(Samak_Tajine)" }

{ "infobox": { "category": "/wiki/Category:Poultry_recipes", "difficulty": 2, "servings": null, "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Egyptian grilled pigeon, also known as fattah meshaltet, is a traditional food highly regarded in Egyptian cuisine. This dish features succulent grilled pigeons marinated in a flavorful blend of spices, giving it a rich and aromatic taste. Fattah meshaltet is often served on special occasions and gatherings, symbolizing hospitality and celebration." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of 1 lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "4 whole pigeons, cleaned and gutted" }, { "line_type": "ul", "section": "Equipment", "text": "Grill or barbecue" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Knife for mincing" }, { "line_type": "ul", "section": "Equipment", "text": "Measuring spoons" }, { "line_type": "ul", "section": "Equipment", "text": "Plastic wrap" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the ground cumin, ground coriander, ground paprika, ground cinnamon, ground black pepper, salt, minced garlic, lemon juice, and olive oil. Mix well to form a marinade." }, { "line_type": "ol", "section": "Procedure", "text": "Place the cleaned and gutted pigeons in the marinade, ensuring they are evenly coated. Massage the marinade into the birds, ensuring they are thoroughly seasoned." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the bowl with plastic wrap and let the pigeons marinate in the refrigerator for at least 2 hours or overnight to allow the flavors to penetrate the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the grill or barbecue to medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pigeons from the marinade and shake off any excess. Reserve the marinade for basting." }, { "line_type": "ol", "section": "Procedure", "text": "Place the pigeons on the grill and cook for about 6–8 minutes on each side, or until they are cooked through and nicely browned, basting occasionally with the reserved marinade. Ensure the internal temperature of the pigeon reaches a safe temperature of 165°F (74°C) to ensure they are fully cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Once cooked, transfer the grilled pigeons to a serving platter and let them rest for a few minutes before serving." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot as a main course, garnished with fresh herbs and accompanied by traditional Egyptian side dishes like rice or bread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Ensure that the pigeons are sourced from reputable suppliers and properly cleaned before marinating." } ], "title": "Egyptian Grilled Pigeon (Fattah Meshaltet)", "url": "https://en.wikibooks.org/wiki/Cookbook:Egyptian_Grilled_Pigeon_(Fattah_Meshaltet)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Egyptian lentil soup is a hearty and nutritious soup loved for its simplicity and delicious flavors. Made with red lentils, aromatic spices, and a touch of tanginess from lemon juice, this soup is a popular choice for a comforting meal. It is often enjoyed during colder months or as a starter to a larger meal." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup red lentils, rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups vegetable broth or water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley or cilantro, chopped (for garnish)" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot or Dutch oven" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula for stirring" }, { "line_type": "ul", "section": "Equipment", "text": "Knife for chopping" }, { "line_type": "ul", "section": "Equipment", "text": "Measuring cups and spoons" }, { "line_type": "ul", "section": "Equipment", "text": "Immersion or full-size blender" }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot or Dutch oven, heat the olive oil over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the finely chopped onion to the pot and sauté until it becomes translucent and slightly golden." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the minced garlic and cook for another minute until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rinsed red lentils to the pot and stir to coat them with the onion and garlic mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the ground cumin, ground coriander, ground paprika, and ground turmeric over the lentils. Stir well to combine and coat the lentils with the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the vegetable broth or water, ensuring that the lentils are fully submerged." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for about 20–25 minutes or until the lentils are tender and fully cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Using a blender, purée the soup until smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending, and be careful when transferring hot liquids." }, { "line_type": "ol", "section": "Procedure", "text": "Return the soup to the pot and place it back over low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the lemon juice and season the soup with salt and pepper to taste. Adjust the seasoning according to your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Continue to heat the soup for a few more minutes until it is warmed through." }, { "line_type": "ol", "section": "Procedure", "text": "Ladle the soup into bowls and garnish with chopped parsley or cilantro. Serve hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Egyptian lentil soup can be served as a light lunch or dinner on its own, or alongside crusty bread or a side salad for a more substantial meal." } ], "title": "Egyptian Lentil Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Egyptian_Lentil_Soup" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": null, "servings": "4", "time": "20 minutes (prep); 1 hour (cook)" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This stew is a lovely stew to make on cold nights for a family. It is also very simple to make. It is an Egyptian lentil stew, and the recipe is used a lot in the Middle East. In Arabic, this stew is called shorbat ads which means \"lentil soup\" ." }, { "line_type": "ul", "section": "Ingredients", "text": "2 onions, peeled and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "8 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound red lentils" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste or 4 tablespoons of soup mix (you can use any kind of soup mix, or if you don't have any, you can just leave it out)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting-board" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Tablespoon measure" }, { "line_type": "ul", "section": "Equipment", "text": "Large stirring spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Measuring cup" }, { "line_type": "ul", "section": "Equipment", "text": "Juicer" }, { "line_type": "ol", "section": "Procedure", "text": "Place the chopped onions into the big pot, along with the 4 tablespoons of olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the onions on low heat until they turn translucent and slightly golden." }, { "line_type": "ol", "section": "Procedure", "text": "Add the 8 cups of water, lentils, soup mix, cumin, and coriander to the pot with the onions." }, { "line_type": "ol", "section": "Procedure", "text": "Stir, then turn up the temperature of the stove to about medium heat (you want it to be slightly bubbling, but not boiling)." }, { "line_type": "ol", "section": "Procedure", "text": "Let it simmer for an hour, stirring every few minutes to make sure that it doesn't burn. You may have to turn the temperature of the stove up or down a little. Taste, and add salt if needed." }, { "line_type": "ol", "section": "Procedure", "text": "Turn off the stove and put the pot on a different burner so that it doesn't continue to cook." }, { "line_type": "ol", "section": "Procedure", "text": "Take your lemon, and cut it in half. Then, squeeze it on the juicer until there is no more juice in the lemon." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the lemon juice into the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the soup, and serve! Cumin and more fresh lemon and can be added to the bowl according to preference." } ], "title": "Egyptian Lentil Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Egyptian_Lentil_Stew" }

{ "infobox": { "category": "/wiki/Category:Egyptian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Egyptian meatballs, also known as kofta, are a popular and savory dish in Egyptian cuisine. These delicious meatballs are typically made from ground beef or lamb mixed with a variety of herbs and spices, resulting in a flavorful and juicy texture. Egyptian meatballs can be enjoyed on their own as a main course or used in other dishes like sandwiches or wraps." }, { "line_type": "ul", "section": "Ingredients", "text": "500 grams ground beef or lamb" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup fresh parsley, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup fresh cilantro, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cayenne pepper (optional, for added spice)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil, for brushing" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Skewers (metal or wooden)" }, { "line_type": "ul", "section": "Equipment", "text": "Grill or stovetop grill pan" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Brush" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the ground beef or lamb, finely chopped onion, minced garlic, fresh parsley, fresh cilantro, ground cumin, ground paprika, ground cayenne pepper (if using), salt, and pepper. Mix well until all the ingredients are evenly incorporated." }, { "line_type": "ol", "section": "Procedure", "text": "Take a small portion of the meat mixture and shape it into a cylindrical or oval meatball shape. Repeat the process with the remaining meat mixture, shaping them into uniform-sized meatballs." }, { "line_type": "ol", "section": "Procedure", "text": "If using wooden skewers, soak them in water for about 30 minutes to prevent them from burning on the grill." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat your grill or stovetop grill pan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Thread the meatballs onto the skewers, leaving a bit of space between each meatball." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the grill or grill pan with olive oil to prevent sticking." }, { "line_type": "ol", "section": "Procedure", "text": "Place the meatball skewers on the grill or grill pan and cook for about 10–12 minutes, turning them occasionally to ensure even cooking. The meatballs should be browned and cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Once cooked, remove the meatball skewers from the grill or grill pan and transfer them to a serving platter." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the kofta hot, garnished with fresh parsley or cilantro. They can be enjoyed on their own as a main course or used in sandwiches, wraps, or other dishes." } ], "title": "Egyptian Meatballs (Kofta)", "url": "https://en.wikibooks.org/wiki/Cookbook:Egyptian_Meatballs_(Kofta)" }

{ "infobox": { "category": "/wiki/Category:Pudding_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Egyptian milk pudding, also known as mahalabiya, is a classic and indulgent dessert in Egyptian cuisine. This smooth and creamy pudding is made with milk, sugar, and fragrant ingredients like rosewater and orange blossom water. It is typically garnished with crushed pistachios or almonds and a sprinkle of ground cinnamon for added flavor and visual appeal." }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon rosewater" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon orange blossom water" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground cinnamon for garnish" }, { "line_type": "ul", "section": "Ingredients", "text": "Crushed pistachios or almonds for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Saucepan" }, { "line_type": "ul", "section": "Equipment", "text": "Whisk or spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Serving bowls or dessert cups" }, { "line_type": "ul", "section": "Equipment", "text": "Small frying pan (for toasting the nuts, if desired)" }, { "line_type": "ol", "section": "Procedure", "text": "In a saucepan, combine the milk, sugar, and cornstarch. Whisk or stir well to dissolve the cornstarch and sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil. This will take about 10–15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low and continue cooking for another 2–3 minutes, stirring constantly, until the pudding has a smooth and creamy consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the saucepan from the heat and stir in the rosewater and orange blossom water. Mix well to incorporate the flavors." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the pudding into serving bowls or dessert cups. Allow the pudding to cool for a few minutes, then refrigerate for at least 2 hours, or until chilled and set." }, { "line_type": "ol", "section": "Procedure", "text": "Just before serving, garnish each pudding with a sprinkle of ground cinnamon and a generous amount of crushed pistachios or almonds." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the mahalabiya chilled and enjoy its creamy and refreshing taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This pudding is a versatile dessert that can be enjoyed on its own or topped with various garnishes like fresh fruits or a drizzle of honey." } ], "title": "Egyptian Milk Pudding (Mahalabiya)", "url": "https://en.wikibooks.org/wiki/Cookbook:Egyptian_Milk_Pudding_(Mahalabiya)" }

{ "infobox": { "category": "/wiki/Category:Okra_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "In Egyptian Arabic, okra is known as bamya and is well-liked. Either a simple veggie side dish or a meat stew are served with it." }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken stock" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh okra, cleaned and trimmed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground black pepper" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Medium sized bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a pot over high heat. Add the butter and let it melt." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onion, bell pepper, and garlic. Cook for about 2 minutes, or until they start to gently brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomato paste and chicken stock. Stir to combine well." }, { "line_type": "ol", "section": "Procedure", "text": "Add the okra, and cook for about 15 minutes until soft." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt and pepper, then serve." } ], "title": "Egyptian Okra", "url": "https://en.wikibooks.org/wiki/Cookbook:Egyptian_Okra" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Egyptian okra stew is a popular and comforting dish in Egyptian cuisine. It features tender okra pods cooked in a rich tomato-based sauce, infused with aromatic spices. This stew is hearty, flavorful, and pairs well with rice or bread, making it a satisfying meal option." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound fresh okra pods, washed and ends trimmed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups tomato purée or crushed tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon cayenne pepper (optional, for heat)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Equipment", "text": "Large saucepan with a lid" }, { "line_type": "ul", "section": "Equipment", "text": "Knife for chopping" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Measuring spoons" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the vegetable oil in a large saucepan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the finely chopped onion to the saucepan and sauté until it becomes translucent and lightly golden." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the minced garlic and cook for another minute until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomato sauce or crushed tomatoes to the saucepan, along with the ground cumin, ground coriander, ground turmeric, cayenne pepper, salt, and pepper. Stir well to combine." }, { "line_type": "ol", "section": "Procedure", "text": "Allow the tomato sauce mixture to simmer for about 10 minutes, allowing the flavors to meld together." }, { "line_type": "ol", "section": "Procedure", "text": "Add the trimmed and washed okra pods to the saucepan and stir gently to coat them with the tomato sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low, cover the saucepan with a lid, and let the stew simmer for about 20–25 minutes, or until the okra pods are tender. Stir the stew occasionally to prevent sticking and ensure even cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Once the okra is cooked, taste the stew and adjust the seasoning according to your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the saucepan from the heat and let the stew sit for a few minutes to allow the flavors to develop." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the stew hot as a main course with rice or bread, and enjoy the delicious flavors of the tender okra and aromatic spices." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This stew can be customized to suit your taste preferences. You can add other vegetables such as bell peppers or carrots for added texture and flavor. Additionally, some variations may include the addition of meat or poultry for a heartier stew." } ], "title": "Egyptian Okra Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Egyptian_Okra_Stew" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Egyptian rice with vermicelli is a beloved staple in Egyptian cuisine. It features long-grain rice cooked with toasted vermicelli noodles, resulting in a flavorful and aromatic side dish that pairs well with a variety of main courses. This dish is simple yet satisfying, with its delicate balance of textures and flavors." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter or olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup 1–2 inch-long vermicelli noodles" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup long-grain rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water or vegetable broth" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Equipment", "text": "Medium-sized saucepan with a lid" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Measuring cups" }, { "line_type": "ul", "section": "Equipment", "text": "Fork" }, { "line_type": "ol", "section": "Procedure", "text": "In a medium-sized saucepan, heat the butter or olive oil over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the vermicelli noodles to the saucepan and toast them until they turn golden brown, stirring constantly to prevent burning." }, { "line_type": "ol", "section": "Procedure", "text": "Once the vermicelli is toasted, add the long-grain rice to the saucepan and stir to combine it with the noodles." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the water or vegetable broth and add salt to taste. Stir gently to distribute the ingredients evenly." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the saucepan with a lid." }, { "line_type": "ol", "section": "Procedure", "text": "Allow the rice to simmer for about 15–20 minutes, or until the liquid is absorbed and the rice is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Once the rice is cooked, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes to steam." }, { "line_type": "ol", "section": "Procedure", "text": "Fluff the rice with a fork, mixing in the toasted vermicelli noodles evenly." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the to a serving dish and garnish with fresh herbs, if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the rice as a delicious side dish alongside your favorite Egyptian main courses." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This dish is versatile and can be customized according to personal preference. Some variations may include adding spices like cumin or cardamom for extra flavor" } ], "title": "Egyptian Rice with Vermicelli", "url": "https://en.wikibooks.org/wiki/Cookbook:Egyptian_Rice_with_Vermicelli" }

{ "infobox": { "category": "/wiki/Category:Lamb_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Egyptian roast lamb, also known as kharouf mahshi, is a traditional Egyptian dish that showcases the rich flavors of tender roasted lamb. The lamb is marinated in a fragrant blend of herbs and spices, then slow-roasted to perfection. This dish is often served as a centerpiece during festive occasions and family gatherings." }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (approximately 2.5–3 kg) whole leg of lamb" }, { "line_type": "ul", "section": "Equipment", "text": "Roasting pan" }, { "line_type": "ul", "section": "Equipment", "text": "Basting brush or spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Meat thermometer" }, { "line_type": "ul", "section": "Equipment", "text": "Oven" }, { "line_type": "ul", "section": "Equipment", "text": "Aluminum foil" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 180°C (350°F)." }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl, combine the minced garlic, olive oil, lemon juice, cumin, coriander, paprika, cinnamon, salt, and black pepper to make the marinade." }, { "line_type": "ol", "section": "Procedure", "text": "Place the leg of lamb in a roasting pan and generously rub the marinade all over the lamb, ensuring it is evenly coated." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the roasting pan with foil and let the lamb marinate in the refrigerator for at least 2 hours, or overnight for maximum flavor." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the roasting pan from the refrigerator and let the lamb come to room temperature for about 30 minutes before roasting." }, { "line_type": "ol", "section": "Procedure", "text": "Place the roasting pan in the preheated oven and roast the lamb for approximately 25 minutes per pound (or 55 minutes per kilogram) for medium-rare doneness. Use a meat thermometer to check the internal temperature of the lamb. It should read around 60°C (140°F) for medium-rare. While the lamb is roasting, baste it occasionally with the pan juices to keep it moist and flavorful." }, { "line_type": "ol", "section": "Procedure", "text": "Once the lamb reaches the desired doneness, remove it from the oven and cover it loosely with foil. Let it rest for about 15–20 minutes to allow the juices to redistribute and the lamb to become tender." }, { "line_type": "ol", "section": "Procedure", "text": "Carve the roasted lamb into slices and serve it hot as the centerpiece of your meal." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a more intense flavor, you can add additional spices to the marinade, such as ground cloves, nutmeg, or allspice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you prefer your lamb cooked to a different level of doneness, adjust the roasting time accordingly. Use a meat thermometer to ensure it reaches your desired internal temperature." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The resting period after roasting is crucial for juicy and tender meat. It allows the juices to settle and redistributes throughout the lamb." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To achieve a beautifully browned and crispy exterior, you can remove the foil during the last 15 minutes of roasting." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Make sure to let the lamb rest before carving. This helps retain the juices and makes it easier to slice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For added flavor, you can stuff the lamb with a mixture of cooked rice, minced meat, and aromatic spices before roasting." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you prefer a spicier taste, you can add chili powder, chili flakes, or cayenne pepper to the marinade." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve the roasted lamb with traditional Egyptian side dishes like rice, roasted vegetables, or a refreshing salad." } ], "title": "Egyptian Roast Lamb (Kharouf Mahshi)", "url": "https://en.wikibooks.org/wiki/Cookbook:Egyptian_Roast_Lamb_(Kharouf_Mahshi)" }

{ "infobox": { "category": "/wiki/Category:Eggplant_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Egyptian stuffed eggplant, also known as mahshi betinjan, is a flavorful and satisfying dish in Egyptian cuisine. It features eggplants that are hollowed out and stuffed with a savory filling made of rice, ground meat, herbs, and spices. The stuffed eggplants are then baked until tender and golden, resulting in a delicious and hearty meal." }, { "line_type": "ul", "section": "Ingredients", "text": "6 medium-sized eggplants" }, { "line_type": "ul", "section": "Ingredients", "text": "250 grams ground beef or lamb" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup rice, rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup fresh parsley, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup fresh dill, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup fresh mint, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil for drizzling" }, { "line_type": "ul", "section": "Equipment", "text": "Baking dish" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Spoon for stuffing" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Aluminium foil" }, { "line_type": "ul", "section": "Equipment", "text": "Oven" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 180°C (350°F)." }, { "line_type": "ol", "section": "Procedure", "text": "Wash the eggplants and cut off the stem end. Slice each eggplant in half lengthwise." }, { "line_type": "ol", "section": "Procedure", "text": "Use a spoon to carefully hollow out the eggplant halves, leaving about a ½-inch thick shell. Set aside the hollowed-out eggplant flesh to use in the filling." }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the ground beef or lamb, rinsed rice, finely chopped onion, minced garlic, fresh parsley, fresh dill, fresh mint, tomato paste, ground cumin, ground paprika, ground cinnamon, salt, and pepper. Mix well until all the ingredients are thoroughly combined." }, { "line_type": "ol", "section": "Procedure", "text": "Stuff each hollowed-out eggplant half with the meat and rice filling, packing it firmly into the shell." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the stuffed eggplants in a baking dish, making sure they fit snugly." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle the stuffed eggplants with olive oil to keep them moist and enhance the flavor." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the baking dish with foil and bake in the preheated oven for about 45–50 minutes, or until the eggplants are tender and the filling is cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Once cooked, remove the foil and continue baking for an additional 10–15 minutes to allow the tops to brown slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the eggplant from the oven and let them cool for a few minutes before serving." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the mahshi betinjan hot as a main course, garnished with fresh herbs if desired. It pairs well with a side of Egyptian bread, rice, or a salad." } ], "title": "Egyptian Stuffed Eggplant (Mahshi Betinjan)", "url": "https://en.wikibooks.org/wiki/Cookbook:Egyptian_Stuffed_Eggplant_(Mahshi_Betinjan)" }

{ "infobox": { "category": null, "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Egyptian stuffed grape leaves, also known as warak enab mahshi, is a traditional dish in Egyptian cuisine that showcases delicate vine leaves stuffed with a flavorful rice and herb filling. These stuffed grape leaves are often enjoyed as appetizers or as part of a larger meal. With their savory taste and aromatic spices, they are sure to delight your taste buds." }, { "line_type": "ul", "section": "Ingredients", "text": "1 jar of grape leaves in brine, rinsed and drained" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup long-grain rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup fresh parsley, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup fresh dill, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup fresh mint, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Knife for chopping" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, bring water to a boil. Blanch the grape leaves by adding them to the boiling water for about 1–2 minutes. This will soften the leaves and make them more pliable. Drain and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the long-grain rice, finely chopped onion, fresh parsley, fresh dill, fresh mint, olive oil, lemon juice, ground cumin, ground coriander, salt, and pepper. Mix well to ensure the ingredients are evenly distributed." }, { "line_type": "ol", "section": "Procedure", "text": "Place a grape leaf on a clean surface, shiny side down. Trim the stem if necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Take about a tablespoon of the rice mixture and place it in the center of the leaf." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the sides of the leaf inward and roll it tightly, similar to rolling a burrito or spring roll." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the process with the remaining grape leaves and rice mixture until all the filling is used." }, { "line_type": "ol", "section": "Procedure", "text": "Line the bottom of a large pot with a few grape leaves to prevent the stuffed grape leaves from sticking." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the stuffed grape leaves in layers in the pot, placing them closely together. This will help them hold their shape during cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Add enough water to the pot to cover the stuffed grape leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Place a heatproof plate or lid on top of the stuffed grape leaves to keep them pressed down while cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot with a lid and bring it to a gentle simmer over medium-low heat. Cook for about 45 minutes to 1 hour, or until the rice is fully cooked and the grape leaves are tender." }, { "line_type": "ol", "section": "Procedure", "text": "Once cooked, carefully remove the stuffed grape leaves from the pot and transfer them to a serving dish." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the stuffed grape leaves warm or at room temperature, as an appetizer or part of a larger meal. They can be enjoyed on their own or accompanied by yogurt or a tangy dipping sauce." } ], "title": "Egyptian Stuffed Grape Leaves (Warak Enab Mahshi)", "url": "https://en.wikibooks.org/wiki/Cookbook:Egyptian_Stuffed_Grape_Leaves_(Warak_Enab_Mahshi)" }

{ "infobox": { "category": "/wiki/Category:Pudding_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Egyptian sweet rice pudding, also known as roz bil laban, is a delightful and creamy dessert in Egyptian cuisine. This comforting dessert features fragrant rice cooked in milk, infused with aromatic ingredients like cinnamon and vanilla, and sweetened with sugar or condensed milk. It is often garnished with nuts and raisins for added texture and flavor." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup uncooked white rice" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white granulated sugar (adjust according to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cinnamon stick" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground cinnamon for garnish" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped nuts (such as almonds or pistachios) for garnish" }, { "line_type": "ul", "section": "Ingredients", "text": "Raisins for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Saucepan" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Serving bowls or dessert cups" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the rice under cold water until the water runs clear. Drain well." }, { "line_type": "ol", "section": "Procedure", "text": "In a saucepan, combine the rice, milk, sugar, vanilla extract, and cinnamon stick." }, { "line_type": "ol", "section": "Procedure", "text": "Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent the rice from sticking to the bottom of the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low and let the rice mixture simmer for about 30–40 minutes, or until the rice is cooked and the mixture has thickened to a creamy consistency. Stir regularly during this process." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the saucepan from the heat and discard the cinnamon stick." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the pudding into serving bowls or dessert cups." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle ground cinnamon over each serving for added flavor and visual appeal. Garnish with chopped nuts and raisins as desired." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm or chilled, according to your preference." } ], "title": "Egyptian Sweet Rice Pudding (Roz Bil Laban)", "url": "https://en.wikibooks.org/wiki/Cookbook:Egyptian_Sweet_Rice_Pudding_(Roz_Bil_Laban)" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Egyptian tomato salad is a simple and refreshing salad that celebrates the vibrant flavours of ripe tomatoes. This salad showcases the natural sweetness and juiciness of tomatoes, combined with a tangy dressing and aromatic herbs. It is a popular side dish in Egyptian cuisine, adding a burst of freshness to any meal." }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 ripe tomatoes, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small red onion, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cucumber, peeled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup fresh parsley, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup fresh mint, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Measuring spoons" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the sliced tomatoes, thinly sliced red onion, diced cucumber, fresh parsley, and fresh mint. Toss gently to combine." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the dressing." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the dressing over the tomato salad and toss gently to coat the ingredients evenly." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the salad and adjust the seasoning according to your preference, adding more salt, pepper, or lemon juice if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Allow the salad to sit at room temperature for about 15–20 minutes to allow the flavors to meld together." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the salad as a refreshing side dish to complement a variety of main courses or as part of a mezze spread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Egyptian tomato salad is best enjoyed fresh, shortly after preparing it, as the flavors are at their peak." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Feel free to customize the salad by adding other ingredients such as olives, feta cheese, or diced bell peppers for additional flavor and texture." } ], "title": "Egyptian Tomato Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Egyptian_Tomato_Salad" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": null, "servings": "3–4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Eierpunsch (literally \"egg punch\") is the German name given to a lukewarm, sweetened alcoholic egg-based drink." }, { "line_type": "ul", "section": "Ingredients", "text": "1 bottle (750 ml) white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs (or 8 egg yolks)" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tablespoons of sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 packet of vanilla sugar (or 2 tsp sugar plus 1 tsp vanilla extract)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "4 whole cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml strong brewed tea, cooled" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon or lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "50 ml dark rum (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Whisk the 5 tablespoons of sugar into the eggs (or egg yolks), add a little cold white wine, and beat vigorously." }, { "line_type": "ol", "section": "Procedure", "text": "Add the vanilla sugar to the mixture and pour in the remaining white wine, cinnamon, the cloves, lemon juice and the cooled tea. Add rum if using." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the mixture to a pan and gently heat. Do not let the mixture heat too quickly or it will curdle. Before the mixture comes to the boil remove from the heat—the mixture should be foaming on top." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the cloves." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot and foamy in a mug, optionally with whipped cream on top and a ginger biscuit." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This recipe can also be made with red wine. If so, do not add 250 ml strong tea to the mixture. This will also affect the number of servings." } ], "title": "Eierpunsch (German Egg Punch)", "url": "https://en.wikibooks.org/wiki/Cookbook:Eierpunsch_(German_Egg_Punch)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Eko, also called agidi, is a Nigerian dish of cooked cornstarch.[1] It is often served with akara or pepper sauce. See agidi jollof for a seasoned variety." }, { "line_type": "ul", "section": "Ingredients", "text": "Cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ul", "section": "Equipment", "text": "Rubber spatula or spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the corn starch and water in a pot, gradually mixing the water in to prevent lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Cook over low heat, stirring constantly with a spatula to prevent lumps. If lumps continue to form with constant stirring, the heat is too high." }, { "line_type": "ol", "section": "Procedure", "text": "When it has thickened to the consistency of custard, stir in some water. Cover the pot, and cook for about 10 minutes on a low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Put a small amount of the mixture in a basin of cold water to see if it's ready. If it sets after cooling, it is ready." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the mixture to another bowl, and set aside to cool to room temperature." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can also use akamu/ogi paste instead of the cornstarch." }, { "line_type": "ol", "section": "References", "text": "↑ \"Agidi/Eko\". ProVeg Nigeria. Retrieved 2023-12-26." } ], "title": "Eko (Nigerian Cooked Cornstarch)", "url": "https://en.wikibooks.org/wiki/Cookbook:Eko_(Nigerian_Cooked_Cornstarch)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ekpang nkwukwo is a cocoyam dish eaten in Southern Nigeria, especially by natives of the Cross River and Akwa Ibom. It is a specialty of the South." }, { "line_type": "ul", "section": "Ingredients", "text": "Beef (assorted pieces)" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried fish" }, { "line_type": "ul", "section": "Ingredients", "text": "Maggi seasoning cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Cocoyam leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Cocoyam, peeled and grated" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Periwinkles (optional), shelled" }, { "line_type": "ul", "section": "Ingredients", "text": "Water yam (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Scent leaves (efirin), rinsed and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pumpkin leaves" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the beef and dried fish. Season with seasoning cube, and cook until done." }, { "line_type": "ol", "section": "Procedure", "text": "Rub a large amount of palm oil inside a pot." }, { "line_type": "ol", "section": "Procedure", "text": "Wash the cocoyam leaves, and tear them into smaller pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop a small quantity of the grated cocoyam into a piece of the cocoyam leaf. Wrap the cocoyam with the leaf, and place in the oiled pot. Repeat with remaining cocoyam and leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Add the pepper, crayfish, onion, shelled periwinkle, water yam, and cooked beef and fish." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the contents of the pot with hot water, and simmer for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the scent leaves, a generous amount of palm oil, and salt to taste. Cook for 5 more minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Let stand for 5 minutes, then stir and serve." } ], "title": "Ekpang Nkwukwo", "url": "https://en.wikibooks.org/wiki/Cookbook:Ekpang_Nkwukwo" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ekuru, also known as ofuloju, white moin moin, or white bean pudding, is a meal native to the Yoruba people of Nigeria. It is made primarily from white beans, which are puréed and wrapped in leaves before cooking. It is high in protein and fibre." }, { "line_type": "ul", "section": "Ingredients", "text": "Dried white beans, cleaned" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Leaves, small heat-safe nylon bags, cupcake tins or any other mold for steaming" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the beans for 10 minutes in cold water to loosen the skins. Remove the skins and discard them. The time you need to soak the beans properly depends on the type of beans you are using and how dry they are. You may need to soak for longer." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the peeled beans to a smooth paste." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the bean paste thoroughly for 20 minutes to incorporate some air. Add water as needed to achieve a consistency that is neither too thick nor too thin." }, { "line_type": "ol", "section": "Procedure", "text": "Season the bean mixture with salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the mixture to leaves shaped into a cone or another mold for cooking. Wrap and seal well." }, { "line_type": "ol", "section": "Procedure", "text": "Bring a few inches of water to a boil in a pot. Place a steamer basket or other platform in the pot to elevate the wrapped ekuru above the water. Add the wrapped ekuru, cover, and steam for 45 minutes. Make sure the water doesn't evaporate; if it's boiling up, add a drop of red oil to the water." }, { "line_type": "ol", "section": "Procedure", "text": "Unwrap/unmold the ekuru, and serve with stew." } ], "title": "Ekuru (White Bean Pudding)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ekuru_(White_Bean_Pudding)" }

{ "infobox": { "category": "/wiki/Category:African_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ekwang is a traditional Cameroonian dish that combines cocoyam leaves, beef, crayfish, and aromatic spices. This flavorful and hearty dish is a staple in Cameroonian cuisine and is often enjoyed as a main course." }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds cocoyam leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound beef, cut into cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "2 onions, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons groundnut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons dried bitterleaf" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons dried utazi leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Mortar and pestle" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the cocoyam leaves thoroughly and remove the tough stems. Chop the leaves into smaller pieces and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, heat the palm oil and groundnut oil over medium heat. Add the chopped onions and minced garlic, and sauté until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the beef cubes to the pot and cook until browned on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Add the crayfish, ground crayfish, dried bitterleaf, and dried utazi leaves to the pot. Stir well to combine the ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the water and season with salt to taste. Stir again to ensure even distribution of the ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the beef is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped cocoyam leaves to the pot and stir to incorporate them into the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot and cook for an additional 15–20 minutes, or until the cocoyam leaves are cooked and tender." }, { "line_type": "ol", "section": "Procedure", "text": "Taste and adjust the seasoning if needed, adding more salt or spices according to your preference." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If cocoyam leaves are not available, you can substitute with spinach or collard greens for a similar taste and texture." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Dried bitterleaf and utazi leaves can be found in African specialty stores or online. If unavailable, you can omit them or substitute with other bitter greens for a slightly different flavor profile." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To enhance the flavor of the dish, you can add smoked fish or dried shrimp." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the cooking time as needed, depending on the tenderness of the beef and the desired consistency of the dish." } ], "title": "Ekwang (Cameroonian Taro Leaf Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ekwang_(Cameroonian_Taro_Leaf_Stew)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ofe achara is a Nigerian soup featuring elephant grass, traditionally eaten by the Igbo people in the south. It can be served with eba, fufu, akpu, semo, or any other Nigerian swallow." }, { "line_type": "ul", "section": "Ingredients", "text": "Bitter leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "Beef" }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Egusi" }, { "line_type": "ul", "section": "Ingredients", "text": "Ofo or achi" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Achara (elephant grass), rinsed and sliced" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking gas" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the bitterleaf in warm water, then rinse twice." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the beef, stockfish, onion, and stock cube in a pot. Cover with water, bring to a boil, and simmer until the meat is cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of palm oil in a pot. Add the egusi, and fry for 5 minutes, stirring continuously." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cooked beef, stockfish, and ofo. Cook for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the crayfish and fresh pepper. Boil well." }, { "line_type": "ol", "section": "Procedure", "text": "Add the bitterleaf, and simmer for another 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the achara and remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with any kind of swallow." } ], "title": "Elephant Grass Soup (Ofe Achara)", "url": "https://en.wikibooks.org/wiki/Cookbook:Elephant_Grass_Soup_(Ofe_Achara)" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "In Spain, Latin America, and the Philippines, an empanada is essentially a stuffed pastry. They are likely originally from Galicia, Spain, where they were prepared rather like Cornish pasties as a portable and hearty meal for working people and often filled with leftovers or staple ingredients. Tuna and chicken are varieties still seen in Galicia." }, { "line_type": "p", "section": null, "text": "The filling usually consists primarily of beef. It may also contain ham and cheese, humita corn with Béchamel sauce, or spinach. Fruit is used to create dessert empanadas, which are usually baked, but may be fried." }, { "line_type": "p", "section": null, "text": "In some Argentinean provinces, empanadas can be spiced with peppers, more akin to those of the rest of South America. Every household in Argentina has its own special recipe for empanada filling. The fillings vary from region to region, with some being sweet and others spicy. The below is a recipe for a sweet empanada filling typical of those found in the province of Santa Fe." }, { "line_type": "p", "section": null, "text": "Chilean empanadas also use a wheat flour-based dough, but the meat filling is slightly different and often contains more onion. Chileans consider the Argentine filling seco, or dry. Fried empanadas of shrimp/prawns and cheese are a favourite dish of the coastal areas, like Viña del Mar. \"Pino\" is the name of the filling used in Chilean empanadas. Much like filling for Argentine empanadas, each Chilean household has their own pino. The one below is like the Argentine but includes more onions and does not have the cinnamon, nutmeg, or cloves, and uses less sugar." }, { "line_type": "p", "section": null, "text": "In Colombia, common empanadas are filled with chopped meat, pieces of potato, and yellow rice, and are eaten with a spicy sauce made of cilantro and ají pepper, stuffed in a corn-based pastry and fried." }, { "line_type": "p", "section": null, "text": "Empanadas are usually eaten with your hands (like a taco or burrito)." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 cups cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg (about 8 cups) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g (about 1 cup) butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp ground cumin (comino), optional. Cumin is very invasive and gives the filling a whole different flavor." }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "Green olives (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Diced hard-boiled egg (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Diced boiled potatoes (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "3 large onion" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp ground cumin (comino)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "Black olives" }, { "line_type": "ul", "section": "Ingredients", "text": "Diced hard-boiled egg" }, { "line_type": "ol", "section": "Procedure", "text": "Dissolve salt in water." }, { "line_type": "ol", "section": "Procedure", "text": "Mix eggs, flour, butter and 1 cup of water to form a dough. While kneading the dough, gradually add in more water until the dough is soft and stretchy. If the dough becomes sticky, add more flour." }, { "line_type": "ol", "section": "Procedure", "text": "Once the dough is the desired consistency, allow to rest for a couple minutes, then roll it out to a thickness of ~2–3 mm (1/10 inch)." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the dough into discs roughly 10–15 cm (4–6 inches) in diameter." }, { "line_type": "ol", "section": "Procedure", "text": "Dice onion into small pieces and sauté in vegetable oil in a large frying pan. Add ground beef, and brown it." }, { "line_type": "ol", "section": "Procedure", "text": "While beef is browning, mix in salt, sugar and spices." }, { "line_type": "ol", "section": "Procedure", "text": "Once meat has finished cooking, remove from heat and add raisins." }, { "line_type": "ol", "section": "Procedure", "text": "If desired add sliced olives, egg, or potatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Dice onion into small pieces and sauté in olive oil in a large frying pan. Mince garlic and add to the onions. Add and brown ground beef." }, { "line_type": "ol", "section": "Procedure", "text": "While beef is browning, mix in salt, sugar, spices and bay leaf." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to simmer for about 20 minutes for flavours to blend." }, { "line_type": "ol", "section": "Procedure", "text": "Remove bay leaf, and add olives and raisins." }, { "line_type": "ol", "section": "Procedure", "text": "Place 1–2 tablespoons of empanada filling into the center of one of the dough discs (tapa)." }, { "line_type": "ol", "section": "Procedure", "text": "If Chilean empanadas are being made add one piece of the diced hardboiled egg next to the filling." }, { "line_type": "ol", "section": "Procedure", "text": "Wet the outer edge of the tapa with cold water and fold the tapa in half to encase the filling, ensuring there is no air left inside (the wet portion will help the dough stick together, air will burst out when cooked)." }, { "line_type": "ol", "section": "Procedure", "text": "Holding the empanada in the palm of one hand, with the round edge pointing outwards, pinch and twist over a small (finger-sized) portion of the dough at the top. Continue pinching and twisting around the outer edge until you reach the bottom of the empanada, so that the open edge is sealed shut. You can also use a fork to smash together the lips of the outer edge, but it is not the traditional way and the filling can burst through." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat for the remaining filling and dough." }, { "line_type": "ol", "section": "Procedure", "text": "To cook the empanadas, deep fry in vegetable oil on medium heat until golden brown. Alternatively, you can brush them with butter and bake on a cookie sheet in the oven at 400 °F for 8–10 minutes or until light brown." }, { "line_type": "ol", "section": "Procedure", "text": "Allow empanadas to cool and then eat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a flakier crust, before cutting it into discs, lightly coat the dough with olive oil and dust with cornstarch. Fold the dough in half (with the cornstarch on the inside) and again coat with oil and cornstarch. Fold again and roll out to a thickness of ~2–3 mm (1/10 inch)." } ], "title": "Empanada", "url": "https://en.wikibooks.org/wiki/Cookbook:Empanada" }

{ "infobox": { "category": "/wiki/Category:Tex-Mex_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "6 dried ancho chilies" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 cups boiling water" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tomatoes, peeled, seeded and coarsely-chopped OR 2 cups canned Roma tomatoes, drained and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup diced onions" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp finely-chopped garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp epazote, crumbled" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "5 Tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cream or half-and-half" }, { "line_type": "ul", "section": "Ingredients", "text": "6 chorizo sausages, skinned and chopped OR ¾ lb spiced pork, chicken or turkey sausage, skinned and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup crumbled queso blanco OR freshly-grated Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "12 tortillas" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped green onions" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the chilies in boiling water for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Wearing gloves, stem, seed and cut the chilies into small pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Put the chilies and 1 cup of soaking water in a blender and purée at high speed for 20 seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomatoes, onions, garlic, epazote, sugar, salt, and black pepper and blend to a smooth purée." }, { "line_type": "ol", "section": "Procedure", "text": "In a frying pan, add 1 tablespoon of olive oil and heat over high heat for 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the tomato sauce and cook for 5 minutes, stirring frequently. Remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl, beat the eggs with the cream or half-and-half until well blended." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly pour the egg and cream into the pan with the sauce, stirring constantly. Cover and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In another frying pan, fry the sausage meat over moderate heat for 5 minutes or so, until they are lightly browned." }, { "line_type": "ol", "section": "Procedure", "text": "With a slotted spoon, remove the sausage from the pan and drain on paper towels. Discard the fat in the frying pan." }, { "line_type": "ol", "section": "Procedure", "text": "Place the sausages in a small bowl and stir in 3 tablespoons of sauce and ½ cup cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oven to 350°F." }, { "line_type": "ol", "section": "Procedure", "text": "In a heavy frying pan, fry the tortillas, one at a time, in very hot olive oil as follows:\nDip a tortilla in the tomato sauce.\nFry for a minute each side in the pan.\nRemove the tortilla to a warm plate and place about ¼ cup of sausage mixture in the centre.\nRoll up the tortilla with the filling inside." }, { "line_type": "ol", "section": "Procedure", "text": "Dip a tortilla in the tomato sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Fry for a minute each side in the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the tortilla to a warm plate and place about ¼ cup of sausage mixture in the centre." }, { "line_type": "ol", "section": "Procedure", "text": "Roll up the tortilla with the filling inside." }, { "line_type": "ol", "section": "Procedure", "text": "Place filled tortillas in a baking dish, seam side down. Pour the rest of the tomato sauce over them." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the top with the green onions and ½ cup cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for about 15 minutes or until the cheese has melted and the top has browned lightly." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Always wear glove when handling hot chillies and do not touch your face or eyes when doing so." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "3 cups of leftover cooked chicken or pork may be substituted for the sausage; in this case, do not brown it but add it to the tomato sauce directly." } ], "title": "Enchiladas Rojas", "url": "https://en.wikibooks.org/wiki/Cookbook:Enchiladas_Rojas" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": null, "servings": "4", "time": "35 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "The traditional English breakfast is ubiquitous the world over. Cafés and hotels all around the world offer a version, often far removed from what might be considered conventional." }, { "line_type": "p", "section": null, "text": "The English breakfast as it is known today is based, like so many British traditions, on what became popular in the Victorian era. Victorian home economist Isabella Beeton gives the following advice in The Book of Household Management (1861) about breakfast:" }, { "line_type": "p", "section": null, "text": "The key components of a modern English breakfast include bacon, sausages, fried or poached eggs, sliced fried red tomatoes, baked beans (in cans), fresh sautéed mushrooms, fried or roast potatoes, fried bread, and black pudding. It may often include stewed prunes, buttered toast, often spread with orange marmalade, tea, and/or orange juice." }, { "line_type": "p", "section": null, "text": "The English breakfast frequently suffers from being prepared badly and with poor quality ingredients. Cooked well, with high quality ingredients, it can be a delicious start to the day. Preparing an English breakfast is quite easy; it is basically a matter of starting off cooking the items that take the longest to cook, and moving through to the things that take the least time so that it is all ready at the same time. It is made even easier by the fact that most of the ingredients can be kept warm for a while once cooked without spoiling; this fact allows for the common way of serving English breakfasts as a kind of buffet where diners can help themselves from warm serving plates." }, { "line_type": "ul", "section": "Ingredients", "text": "4 rashers of bacon (smoked bacon without too much fat is best, e.g. smoked back bacon)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "4 English-style pork sausages" }, { "line_type": "ul", "section": "Ingredients", "text": "4 medium-sized tomatoes, halved around the equator" }, { "line_type": "ul", "section": "Ingredients", "text": "400 g mushrooms, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "4–8 slices of bread (traditionally white)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tin baked beans (optional)" }, { "line_type": "p", "section": "Procedure", "text": "This method emphasizes broiling and poaching rather than frying." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a broiler to medium heat, and cook the sausages under it, turning frequently. They should take about 10–15 minutes total to cook." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the base of a frying pan with about 1cm of water, and heat on a high heat until boiling. When it is boiling, carefully break the eggs into it. If you have cooking rings, you can put these into the water first and then break the eggs into the rings, to prevent the eggs from spreading too much, although really fresh eggs should stay together anyway. Once the eggs are in the pan, wait a few moments for the water to heat up again, then turn the heat down to a very very gently simmer. To ensure the tops of the eggs are cooked, spoon water from around the edge of the pan over the top of the eggs a few times during cooking. When cooked, the egg white should be soft but cooked through and the yolk still runny. They should take about 8–10 minutes to cook." }, { "line_type": "ol", "section": "Procedure", "text": "Put the halved tomatoes under the broiler with the sausages. They should take about 6 minutes to cook." }, { "line_type": "ol", "section": "Procedure", "text": "If using, put the baked beans into a saucepan and heat through over a medium heat. They should take about 5 minutes to heat through." }, { "line_type": "ol", "section": "Procedure", "text": "Heat up a very small amount of oil in a pan, and fry the mushrooms until they are soft. They should take about 4 minutes to cook." }, { "line_type": "ol", "section": "Procedure", "text": "Put the bacon under the grill along with the sausages and tomatoes. Cook on one side for about 2 minutes, then turn once and repeat. Cook longer if crispier bacon is preferred. This should take about 4 minutes to cook." }, { "line_type": "ol", "section": "Procedure", "text": "Whilst cooking the bacon, toast the bread until golden." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the eggs, bacon, mushrooms, sausage, tomato and beans onto piping hot plates, with the toast on a separate plate or toast rack. Serve with butter and jam for the toast, and hot tea with milk." }, { "line_type": "p", "section": "Procedure", "text": "This method is more in keeping with the spirit of the dish." }, { "line_type": "ol", "section": "Procedure", "text": "Start toasting the bread before cooking the rest of the food. Assuming 2 slices per person, you should have enough by the time you finish the fried food. Be sure to butter them heavily with real butter rather than low-fat spread. Place 4 plates on the bottom shelf of an oven, and one on the top. Set the oven to its lowest heat." }, { "line_type": "ol", "section": "Procedure", "text": "Melt some lard in a large frying pan (enough to make a layer of fat around 1 cm deep) and brown the sausage in it over a high heat. Lower heat and cook the sausage for around 4 minutes, and leave it in the pan. A lot of fat will leak from the sausages. Add the bacon (2 strips per person rather than 1) and cook to taste, flipping regularly (2–3 minutes for pink, 4–6 for a darker red bacon with crispy fat). The bacon will also release a lot of fat. Transfer the bacon to the warmed dish in the top of the oven. Leave the sausage in the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the mushrooms and tomatoes to the pan. Add the tin of baked beans to a small pot and heat on a separate burner. After 2–4 minutes, transfer the mushrooms to the oven with the bacon. Transfer the tomato then too, or leave it a little longer depending on taste." }, { "line_type": "ol", "section": "Procedure", "text": "The sausages should now be dark brown, push them to the side of the pan and break an egg into the fat. Using a spatula, push hot fat over the yolk until it begins to bubble but is still liquid. This should take about 1 minute or so in a hot pan. Set out the 4 warmed plates beforehand and add an egg to each. When done, add the sausage, bacon, and mushrooms. Add the beans last. Serve with the buttered toast on a separate plate." }, { "line_type": "ol", "section": "Procedure", "text": "If you are using black pudding, add it to the fat with the bacon and remove it before the eggs." }, { "line_type": "ol", "section": "Procedure", "text": "If you desire a fried slice, add a slice of bread (whole or cut diagonally, in half or quarters) and allow it to absorb some of the leftover fat and lightly fry, then flip over and repeat. Alternatively, you can just fry some bread in vegetable oil in a separate pan but it doesn't have the same flavour as bread fried in the leftover fat from cooking a full breakfast in lard. If a whole slice is used it is preferable to place the fried egg on top, so the yolk runs into the bread and can easily be absorbed by the fried slice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can increase the number of eggs per person if desired." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you can't cope with preparing everything all at once (or don't have enough pans / rings), it is possible to keep all of the items warm in a preheated oven, so you can just cook each item in turn and keep it warm until needed. Try not to keep the eggs warm for too long before serving though, as the yolks may harden." } ], "title": "English Breakfast", "url": "https://en.wikibooks.org/wiki/Cookbook:English_Breakfast" }

{ "infobox": { "category": "/wiki/Category:Bean_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ lb (250 g) English beans (or tic beans, daffa beans, brown Dutch beans, or foul medames)" }, { "line_type": "ul", "section": "Ingredients", "text": "about ¼ pint (150 ml) olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large clove garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp strong-flavoured herba (e.g. thyme, sage or rosemary), minced" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the beans in water overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Boil beans in plenty of unsalted water for 1 hour until they are soft. Drain beans." }, { "line_type": "ol", "section": "Procedure", "text": "Mash beans with a fork, pound them in a pestle and mortar, or press them through a sieve or food mill." }, { "line_type": "ol", "section": "Procedure", "text": "Add the olive oil, salt, pepper, herbs, and garlic. If the purée is too stiff, add some lemon juice, water, or more oil." }, { "line_type": "ol", "section": "Procedure", "text": "Chill and serve with toast." } ], "title": "English Field Bean Pate", "url": "https://en.wikibooks.org/wiki/Cookbook:English_Field_Bean_Pate" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 2, "servings": "~18 muffins", "time": "2 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "These are a favourite for breakfast, with butter or jelly on top." }, { "line_type": "ol", "section": "Procedure", "text": "Combine milk, sugar, salt and margarine." }, { "line_type": "ol", "section": "Procedure", "text": "Measure water into large warm bowl, sprinkle in yeast, and stir until dissolved." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in milk mixture and 3 cups flour; beat until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Add enough additional four to make a stiff dough." }, { "line_type": "ol", "section": "Procedure", "text": "Turn out onto floured board and knead about 2 minutes, or until dough is manageable and can be formed into a ball. The dough may be slightly sticky." }, { "line_type": "ol", "section": "Procedure", "text": "Place in greased bowl, turning to grease top." }, { "line_type": "ol", "section": "Procedure", "text": "Cover dough; let rise in a warm place, free from drafts, until doubled in bulk, about an hour." }, { "line_type": "ol", "section": "Procedure", "text": "Punch dough down; divide in half." }, { "line_type": "ol", "section": "Procedure", "text": "On a board heavily sprinkled with cornmeal, pat each half into a ½-inch thickness." }, { "line_type": "ol", "section": "Procedure", "text": "Cut dough into circles with a floured 3-inch cookie cutter." }, { "line_type": "ol", "section": "Procedure", "text": "Place on ungreased baking sheets about 2 inches apart." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and let rise in a warm place, free from drafts, until doubled in size, about ½ hour." }, { "line_type": "ol", "section": "Procedure", "text": "Place on lightly greased medium hot griddle or skillet, cornmeal side down." }, { "line_type": "ol", "section": "Procedure", "text": "Cook until well browned, about 10 minutes on each side." }, { "line_type": "ol", "section": "Procedure", "text": "Cool on wire racks." }, { "line_type": "ol", "section": "Procedure", "text": "To serve, split in half and toast." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can also start the dough by mixing the yeast, the dry ingredients, and half or more of the flour, with the liquids at 145–150°F, then continuing the rest of the instructions." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "After punching the dough down, many bakers let it rest 10 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "½ cup of currants may be added to the warm milk mixture." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can substitute 1½ cups whole wheat flour for 1½ cups of the all-purpose flour." } ], "title": "English Muffins", "url": "https://en.wikibooks.org/wiki/Cookbook:English_Muffins" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "English pea salad is a simple salad, intended to be reminiscent of spring and innocence. It is very traditional and may be more likely served at family gatherings, especially in the U.S." }, { "line_type": "ul", "section": "Ingredients", "text": "15 oz (425 g / 445 ml) can English peas" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp chopped white or yellow onion (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 hard-boiled egg with yolk (or 2 hard-boiled egg whites, without yolks)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground black pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley for presentation (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "If desired, blanch or parboil the chopped onion in a small amount of water so that the onion flavor is not as strong. Drain and cool thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the English peas, and either discard the liquid or use for some other purpose." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly rinse the peas in a colander and place in a suitable bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Chop the egg into about ¼ inch (0.5 cm) pieces. If desired, mash the diced hard-boiled egg yolk and mix it thoroughly with the mayonnaise." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped egg, chopped onion, and mayonnaise to the peas. Mix lightly until all the ingredients are well-distributed." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and ground pepper to taste, and mix to distribute." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate for at least 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve cold, sprinkled lightly with parsley in the manner of a side dish, rather than as a separate course. No additional dressings or condiments would ordinarily be served or expected." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try adding 2 Tbsp very finely-chopped (⅛ inch / ¼ cm diced) celery" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adding ¼ cup (or less) cubed (⅜ inch or 0.75 cm diced) yellow cheese food product (for example Velveeta) gives a color contrast, but the cheese can become somewhat soft if the salad is stored. If you make the main part of the salad well in advance of serving, you may wish to wait to add cheese only when you are nearly ready to serve the sal ad." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you use the entire egg, the yolk will impart a yellow tint to the salad dressing, while using the 2 hard-boiled egg white (i.e. no yolks) will keep the salad dressing white. Adding hard-boiled egg whites provides a shape and color contrast compared to the green color of the round peas." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may wish to make the basic recipe a day or several hours in advance of serving, through the refrigeration step, then add other ingredients when nearly ready to serve." } ], "title": "English Pea Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:English_Pea_Salad" }

{ "infobox": { "category": "/wiki/Category:Cheese_recipes", "difficulty": 1, "servings": "1 or more", "time": "5 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "5 gallons (18.9 litres) unpasteurized cow's milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp commercial rennet (or vegetable rennet)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup lukewarm water" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 tbsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Gently heat milk and bring it to blood temperature (80 °F/27 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "Combine rennet and water, then add to milk. Stir for 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and let it rest or 1½ hours, preferably near a fire where it can stay warm. Maintain a temperature of 80 °F (27 °C) while milk is left to coagulate under a gentle heat." }, { "line_type": "ol", "section": "Procedure", "text": "When it reaches the right consistency, stir and then separate the curds from the whey." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the curds in a crisscross configuration with a long and flat wooden stick, so as to release the whey from the milk (separate the liquid part of the milk from the solid part of the milk). Do not remove curds from pot." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the curds once again and let rest for 1–1½ hour. Gently stir again, and then slowly heat it all again to 100 °F (38 °C); if heated too fast, the heat will create a film or thin skin on the curds and the cheese will remain wet and not age properly." }, { "line_type": "ol", "section": "Procedure", "text": "Break up the curds very slowly with your hands. Strain through a fine mesh cloth, separating the curds from the whey." }, { "line_type": "ol", "section": "Procedure", "text": "Squeeze out excess water. Open up the cloth, break apart the curds, and add the salt." }, { "line_type": "ol", "section": "Procedure", "text": "Put curds into a wooden press (vice) lined with butter and a mesh-like cloth. Press to extract more of the whey from the curds." }, { "line_type": "ol", "section": "Procedure", "text": "Leave in the press for 2–3 days; in the interim, flip it over." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the curd from the press." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle a clean shelf in a cool place with a good amount salt. Set the cheese down upside-down. Leave it to age for a minimum of 60 days, flipping over every day to allow for complete drying. The longer it ages, the drier and sharper the cheese becomes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If pasteurized milk is used, for every 5 gallons of milk add 1 quart (ca. 1 litre) of cultured buttermilk to restore the enzymes needed for coagulation). Never use ultra-pasteurized milk." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The dried bull thistle flower (Cirsium vulgare) can be used for vegetable rennet in cheesemaking, but only with goat or sheep milk. Its dried flower is soaked in water, strained and added to the milk." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For cow's milk, the florets of Lady's Bedstraw, also known as Yellow Bedstraw (Galium verum), can be used instead of rennet. The flowers are soaked in lukewarm water and then added to the milk." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Whenever a calf rennet is used, a small piece about the size of a US 50-cent piece is cut off of the inner-stomach lining of a calf that has never yet been weaned, tied with a string and soaked in water overnight to release its enzymes. This water is then poured into the milk, heated to blood temperature, etc." }, { "line_type": "ul", "section": "See also", "text": "Toasted cheese sandwich" }, { "line_type": "ul", "section": "See also", "text": "Cheese on Toast" }, { "line_type": "ul", "section": "See also", "text": "Jaffle" }, { "line_type": "ul", "section": "See also", "text": "Toast" }, { "line_type": "ul", "section": "See also", "text": "Monte Cristo Sandwich" } ], "title": "English Style Aged Cheese", "url": "https://en.wikibooks.org/wiki/Cookbook:English_Style_Aged_Cheese" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 lb (500 g) pallares (large dried lima beans)" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 teaspoons white vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 spoonful Dijon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red onion, finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tomatoes, seeded and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "A few sprigs of parsley" }, { "line_type": "ol", "section": "Procedure", "text": "Soak pallares overnight or at least 6 hours. Change water 2–3 times." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the beans without salt in enough water to cover them. Use high heat until water reaches boiling point. Skim and reduce your fire. Simmer for about 1 hour. No exact timing is possible, since cooking time depends on the dryness of the beans." }, { "line_type": "ol", "section": "Procedure", "text": "When the beans are plump and tender, take them off the heat and drain. You might reserve the boiling liquid to process leftovers into a soup." }, { "line_type": "ol", "section": "Procedure", "text": "Season the beans lightly with salt (kosher works great) and, while the beans cool down, prepare your vinaigrette." }, { "line_type": "ol", "section": "Procedure", "text": "Mix olive oil, vinegar, mustard, salt and pepper to taste, red onion, and tomatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Once the beans are at room temperature, check the seasoning of the vinaigrette. It should taste a bit stronger than expected." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully mix the vinaigrette with the beans, then mix in the parsley." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish the top with more parsley, and serve." } ], "title": "Ensalada de Pallares (Peruvian Lima Bean Salad)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ensalada_de_Pallares_(Peruvian_Lima_Bean_Salad)" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": "3 to 4 persons", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ensalada Rusa, which translates into \"Russian Salad\" is a simple potato salad that is a staple in Uruguayan tables. It is served with \"asado\" in restaurants." }, { "line_type": "ul", "section": "Ingredients", "text": "2 large potatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup fresh peas" }, { "line_type": "ul", "section": "Ingredients", "text": "2 carrots, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "½–¾ cup mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Cook all vegetables separately until tender, but not too soft." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to cool completely." }, { "line_type": "ol", "section": "Procedure", "text": "Dress with mayonnaise, salt, and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Serve as a side dish." }, { "line_type": "ul", "section": "Notes, tips, and mayonnaise", "text": "Please note that the mayonnaise used for this dish should not be sweet." } ], "title": "Ensalada Rusa (Uruguayan Potato Salad)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ensalada_Rusa_(Uruguayan_Potato_Salad)" }

{ "infobox": { "category": "/wiki/Category:Ugandan_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Entula is a flavorful and hearty stew that showcases the earthy flavors of eggplants and a delightful combination of vegetables and spices. This vegetarian stew is a popular and wholesome choice in Ugandan cuisine." }, { "line_type": "ul", "section": "Ingredients", "text": "2 large eggplants, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup diced tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup diced onions" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup diced bell peppers (any color)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup diced carrots" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup diced zucchini or squash" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup diced potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1-inch piece of ginger, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon chile powder (optional, for heat)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups vegetable broth or water" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh cilantro or parsley, chopped (for garnish)" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot or Dutch oven" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onions and sauté until they become translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the minced garlic and grated ginger, and sauté for another minute until the mixture becomes aromatic." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced eggplants, tomatoes, bell peppers, carrots, zucchini, and potatoes to the pot. Mix well to combine all the vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the curry powder, ground cumin, ground coriander, ground turmeric, and chili powder (if using) over the vegetables. Season with salt and pepper to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the vegetable broth or water into the pot, covering the vegetables. Bring the mixture to a boil, then reduce the heat to a simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot and let the stew cook for about 20–25 minutes or until the vegetables are tender and the flavors have melded together." }, { "line_type": "ol", "section": "Procedure", "text": "Once the stew is ready, adjust the seasoning if needed." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot, garnished with fresh chopped cilantro or parsley for an extra burst of flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can customize the stew by adding other vegetables of your choice, such as green beans, peas, or sweet potatoes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a creamier texture, you can add a splash of coconut milk or yogurt to the stew before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you prefer a spicier stew, increase the amount of chili powder or add chopped fresh chili peppers." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Entula is often served with Ugandan staples like rice, matooke (cooked green bananas), or posho (cornmeal porridge)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Entula provides a diverse array of vitamins, minerals, and dietary fiber from the various vegetables, making it a nutritious and satisfying meal option." } ], "title": "Entula (Ugandan Eggplant Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Entula_(Ugandan_Eggplant_Stew)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": "12", "time": "Overnight plus 2 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ertesuppe (pea soup) is a soup using dry yellow Swedish split peas and the butt portion of ham." }, { "line_type": "ul", "section": "Ingredients", "text": "16 oz split yellow Swedish peas" }, { "line_type": "ul", "section": "Ingredients", "text": "12 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 lb smoked pork butt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large yellow onion, peeled and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon thyme" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the dry peas overnight in about 4 cups of cold water." }, { "line_type": "ol", "section": "Procedure", "text": "Add 8 cups of water to the peas and soaking water. Simmer the peas in a pot until soft." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate pot, boil the smoked butt for 40 minutes per pound." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the smoked butt into small cubes, and add to the softened pea stock." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onion and half the salt and pepper. Adjust to taste, and mix in the thyme." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for at least 5 minutes together, adding water from the meat if the stock is too thick. Cook longer if it is too thin." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve immediately, or chill and reheat for the next day. Serve as dinner course, or with bread for a simple meal." } ], "title": "Ertesuppe (Pea Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ertesuppe_(Pea_Soup)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": "8", "time": "1 hour and 45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Eru and water fufu is a common meal in Cameroon. It is very common among the Manyu people of the southwest region of Cameroon." }, { "line_type": "ul", "section": "Ingredients", "text": "Eru leaf, cleaned and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Water leaf, cleaned and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ litre palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Maggi cube" }, { "line_type": "ul", "section": "Ingredients", "text": "2 wrappings ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Dry fish" }, { "line_type": "ul", "section": "Ingredients", "text": "½ kg meat" }, { "line_type": "ul", "section": "Ingredients", "text": "½ kg cow skin, cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Green pepper, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "Chilli pepper (optional), ground" }, { "line_type": "ul", "section": "Ingredients", "text": "Smoked fish (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Spinach (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "White wrappings of water fufu mixture" }, { "line_type": "ul", "section": "Ingredients", "text": "Water (to mix)" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ul", "section": "Equipment", "text": "Mortar and pestle" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the meat and fish. Combine in a pot with 1 maggi cube and a pinch of salt, then steam for about 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add water leaf to the pot and cook for 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add eru, and stir until the mixture is soft." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with water fufu." }, { "line_type": "ol", "section": "Procedure", "text": "Soak the eru leaves for 3–6 hours OR soak for 1 hour and boil with baking soda for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the beef skin for 30 minutes, then add the previously cleaned and cut meat. Don't forget to salt it." }, { "line_type": "ol", "section": "Procedure", "text": "Boil for 10 minutes or until the desired gravy is achieved." }, { "line_type": "ol", "section": "Procedure", "text": "Season with hot pepper if desired." }, { "line_type": "ol", "section": "Procedure", "text": "At the very end of cooking, add the soaked fish. The juice must be saved because it will be necessary for the remaining cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the spinach or waterleaf to a saucepan. Cook for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the eru. Boil, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the palm oil, and cook for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the crayfish, and cook for 5–10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with water fufu." }, { "line_type": "ol", "section": "Procedure", "text": "Place water fufu in a saucepan and stir with water until lumps are gone." }, { "line_type": "ol", "section": "Procedure", "text": "Place over a burner and stir with a wooden stick at regular intervals for about 45 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Check to see if it is properly cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Shape into desired forms, then serve hot with eru." } ], "title": "Eru And Water Fufu", "url": "https://en.wikibooks.org/wiki/Cookbook:Eru_And_Water_Fufu" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Green split peas" }, { "line_type": "ul", "section": "Ingredients", "text": "Streaky pork belly bacon, chopped small" }, { "line_type": "ul", "section": "Ingredients", "text": "Pork belly slices (non smoked), sliced into small strips" }, { "line_type": "ul", "section": "Ingredients", "text": "Dutch smoked sausage (if not available any smoked sausage will do), sliced small" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large carrot, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 leek, sliced into rings" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ celeriac, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "3 potatoes, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the split peas in water overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the pork belly slices in a frying pan until golden brown (but not too crispy)." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the peas in enough water for about 30 minutes. Make sure to remove foam from the pan with a spoon." }, { "line_type": "ol", "section": "Procedure", "text": "In another pan, cook the bacon and the fried pork belly slices together with the vegetables, some salt and pepper, and the bay leaves for about 45 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "When the erwtensoep is ready, add the Dutch smoked sausage, and boil it for another 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "As a finishing touch, add some fried dried onions." } ], "title": "Erwtensoep (Split Pea Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Erwtensoep_(Split_Pea_Soup)" }

{ "infobox": { "category": "/wiki/Category:Ugandan_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Eshabwe is a rich and creamy delicacy that holds a special place in Ugandan cuisine. Made from ghee (clarified butter) and milk, Eshabwe is a luxurious and indulgent accompaniment to traditional Ugandan meals. It is traditionally served as a dipping sauce for Ugandan dishes like matoke (cooked green bananas) or as an accompaniment to steamed vegetables and starches." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup ghee (clarified butter)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup whole milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Equipment", "text": "Saucepan" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Whisk (optional, for a smoother texture)" }, { "line_type": "ol", "section": "Procedure", "text": "In a saucepan, heat the ghee over low to medium heat until it melts completely." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually add the whole milk to the melted ghee, stirring constantly with a wooden spoon or spatula. The milk and ghee should blend together to form a smooth and creamy mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Continue cooking the mixture over low heat, stirring occasionally, until it thickens and reaches a creamy consistency. This typically takes about 10–15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add a pinch of salt and stir to enhance the flavor." }, { "line_type": "ol", "section": "Procedure", "text": "For a smoother texture, you can use a whisk to further blend the eshabwe until it becomes velvety and uniform." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the saucepan from the heat and let cool slightly before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To achieve the authentic taste of eshabwe, it's essential to use high-quality ghee and whole milk." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The addition of a pinch of salt balances the sweetness of the milk and ghee, enhancing the overall flavor of the dish." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Eshabwe can be customized by incorporating additional ingredients like grated cheese, chopped onions, or garlic for a savory twist." } ], "title": "Eshabwe (Ugandan Milk Cream)", "url": "https://en.wikibooks.org/wiki/Cookbook:Eshabwe_(Ugandan_Milk_Cream)" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is from Escoffier's Le Guide Culinaire.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb brown roux" }, { "line_type": "ul", "section": "Ingredients", "text": "6 quarts brown stock" }, { "line_type": "ul", "section": "Ingredients", "text": "8 tablespoons tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb mirepoix" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bouquet garni" }, { "line_type": "ol", "section": "Procedure", "text": "Dissolve the cold roux in a bowl by stirring in some of the cold brown stock." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the rest of the stock in a deep, thick saucepan over a medium-high flame and bring to a boil. Lower the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Temper the roux by ladeling some of the stock into the roux while whisking vigorously." }, { "line_type": "ol", "section": "Procedure", "text": "Stirring constantly, slowly pour the tempered roux into the simmering stock." }, { "line_type": "ol", "section": "Procedure", "text": "Dissolve the tomato paste with some of the stock and stir it into the sauce. Add the mirepoix and the bouquet garni." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer slowly, partially covered for 2 or 3 hours. From time to time skim off any scum." }, { "line_type": "ol", "section": "Procedure", "text": "Add more stock if the sauce thickens too much. You should end up with a sauce that coats a spoon lightly." }, { "line_type": "ol", "section": "Procedure", "text": "Adjust the seasoning to taste. Strain and degrease thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate or freeze if not using immediately." }, { "line_type": "ol", "section": "References", "text": "↑ Auguste Escoffier (1907), Le Guide culinaire" } ], "title": "Espagnole Sauce (Escoffier)", "url": "https://en.wikibooks.org/wiki/Cookbook:Espagnole_Sauce_(Escoffier)" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The following recipe, taken from The Cook's Decameron: A Study In Taste, apparently dates from the late 19th century.[1] It bears no relation whatsoever to the classic espagnole, as it is not thickened except for a tiny amount of flour and should only be regarded as a curiosity." }, { "line_type": "ul", "section": "Ingredients", "text": "2 ounces (55 g) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Slices of veal, ham, bacon, beef, or poultry" }, { "line_type": "ul", "section": "Ingredients", "text": "3 peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "Mushroom trimmings" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tomato" }, { "line_type": "ul", "section": "Ingredients", "text": "1 diced carrot" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, studded with 2 cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 diced turnip" }, { "line_type": "ul", "section": "Ingredients", "text": "1 sprig each of thyme, parsley, and marjoram" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ pint (150 ml) stock" }, { "line_type": "ol", "section": "Procedure", "text": "Grease the bottom of a stew pan with butter." }, { "line_type": "ol", "section": "Procedure", "text": "Add the meat, peppercorns, mushroom trimmings, tomato, carrot, turnip cut up, onion, bay leaf, thyme, parsley, and marjoram. Braise well for 15 minutes with the lid on." }, { "line_type": "ol", "section": "Procedure", "text": "Add the stock and boil gently for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Strain through a tamis, then remove excess grease." }, { "line_type": "ol", "section": "Procedure", "text": "Cool in an earthenware vessel, and add glaze if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Pass through a sieve before serving." }, { "line_type": "ol", "section": "References", "text": "↑ Waters, Mrs. W.G. (1920). The Cook's Decameron: A Study In Taste. IndyPublish.com. ISBN 1404345809." } ], "title": "Espagnole Sauce (Mrs. W.G. Waters)", "url": "https://en.wikibooks.org/wiki/Cookbook:Espagnole_Sauce_(Mrs._W.G._Waters)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "20", "time": "35 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Espresso brownies are a dessert infused with espresso. This recipe is adapted from the YouTube channel Tasty." }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz (225 g) dark chocolate" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (90 g / 3 oz) dutch-processed cocoa powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (90 g / 3 oz) instant espresso powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ sticks (310 g / 11 oz) butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "6 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (400 g / 14 oz) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (90 g / 3 oz) brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons kosher salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (140 g / 5 oz) all-purpose flour" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 180°C (356°F). Line a 33 x 23 cm (13 x 9-inch) baking pan with parchment." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the chocolate in the microwave in 30-second bursts. Leave it to cool slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the eggs, sugars, salt, and vanilla in a large bowl for 5 minutes until light and airy." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in melted chocolate, then sift the flour and fold in." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the mixture into the lined baking pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Take the brownie out of the oven and leave it to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Trim the brownie and cut into 20 squares." } ], "title": "Espresso Brownies", "url": "https://en.wikibooks.org/wiki/Cookbook:Espresso_Brownies" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 whole chicken, cut into pieces (breast cut into 4 pieces)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 large carrots, cut into thirds and sliced lengthwise" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "3 large potatoes, cut into 4 pieces each" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium Roma tomato, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup frozen peas" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup dry white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 quart (1 liter) water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 chicken boullion cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 yellow chile pepper (aji amarillo), seeded and thinly sliced lengthwise" }, { "line_type": "ol", "section": "Procedure", "text": "In large Dutch oven, heat the oil and sauté onion and garlic. Once onion begins to soften, add chopped tomato and chicken pieces. Slightly brown the chicken pieces. Season with salt, pepper, and cumin." }, { "line_type": "ol", "section": "Procedure", "text": "Once chicken has lightly browned, add the water, bouillon cubes and wine. Cover and allow chicken to simmer over medium-low heat for at least 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the carrots, potatoes, and peas. Taste broth, as more cumin or salt and pepper may be needed." }, { "line_type": "ol", "section": "Procedure", "text": "Add just enough water to simmer vegetables if needed. Once vegetables are done, remove from heat and allow to sit uncovered for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with white, steamed rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Red jalapeño may be substituted for the yellow chile." } ], "title": "Estofado de Pollo (Chicken Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Estofado_de_Pollo_(Chicken_Stew)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 1, "servings": "4", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Eton mess is a dessert of English origin consisting of a mixture of strawberries, pieces of meringue and cream, which is traditionally served at Eton College's annual prize-giving celebration picnic on the \"Fourth of June\" (actually celebrated on the last Wednesday in May).[1][2]" }, { "line_type": "ul", "section": "Ingredients", "text": "4 medium-sized meringues" }, { "line_type": "ul", "section": "Ingredients", "text": "280 ml (1 ⅕ cup or 9 ½ fl oz) double cream" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g icing sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "10 ml (1 tbsp) vanilla essence" }, { "line_type": "ul", "section": "Ingredients", "text": "150 ml (⅗ cup or 5 fl oz) Greek yoghurt" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g (2 ⅕ cups or 1 lb 2 oz) strawberries" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the strawberries, remove the tops, and cut into halves." }, { "line_type": "ol", "section": "Procedure", "text": "Break the meringues into pieces (not too small) and place into a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Put the double cream, vanilla essence, and icing sugar into a bowl. Whip until reasonably stiff." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the whipped cream, yoghurt, strawberries, and meringue, being careful not to mash the meringue into pieces that are too small." }, { "line_type": "ol", "section": "Procedure", "text": "Serve in bowls." }, { "line_type": "ol", "section": "References", "text": "↑ \"Glossary C–G\". JoyofBaking.com. Retrieved 10 July 2007. {{cite web}}: Check date values in: |accessdate= (help)" }, { "line_type": "ol", "section": "References", "text": "↑ \"Dates of Halves\". Eton College. Retrieved 6 December 2007. {{cite web}}: Check date values in: |accessdate= (help) \"Eton Glossary\". Eton College. Retrieved 6 December 2007. {{cite web}}: Check date values in: |accessdate= (help)" } ], "title": "Eton Mess", "url": "https://en.wikibooks.org/wiki/Cookbook:Eton_Mess" }

{ "infobox": { "category": "/wiki/Category:Korean_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Euneojuk is a traditional Korean food. In English, it can be translated as sweetfish porridge." }, { "line_type": "ul", "section": "Ingredients", "text": "180 g uncooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g whole sweetfish, cleaned and gutted" }, { "line_type": "ul", "section": "Ingredients", "text": "2 L water" }, { "line_type": "ul", "section": "Ingredients", "text": "Doenjang" }, { "line_type": "ul", "section": "Ingredients", "text": "Gochujang" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g water celery (Oenanthe javanica) greens" }, { "line_type": "ul", "section": "Ingredients", "text": "30 g crown daisy greens" }, { "line_type": "ul", "section": "Ingredients", "text": "30 g green chili, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "10 g perilla leaves, sliced" }, { "line_type": "ol", "section": "Procedure", "text": "Soak rice in cold water." }, { "line_type": "ol", "section": "Procedure", "text": "Remove fish viscera, and wash fish well in cold water. Place fish in a pot and cover with water. Boil until the fish is cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the fish, and save the cooking water. Remove the fish flesh from the bones, and reserve it. If desired, return the remaining fish carcass to the cooking water and continue cooking to make a stronger broth. Remove the fish carcass." }, { "line_type": "ol", "section": "Procedure", "text": "Add the doenjang, gochujang, and ginger to the fish broth." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the rice and add to the broth. Cook until rice is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Add water celery, crown daisy, chili, and perilla leaves to the soup." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer soup until greens are cooked as desired." }, { "line_type": "ol", "section": "Procedure", "text": "Return the cooked fish meat to the soup, and serve." }, { "line_type": "ul", "section": "References", "text": "http://koreanfood.rda.go.kr Bonghwa agriculture tech center (봉화군농업기술센터, 봉화의 맛을 찾아서, 2001)" } ], "title": "Euneo-juk (Korean Sweetfish Porridge)", "url": "https://en.wikibooks.org/wiki/Cookbook:Euneo-juk_(Korean_Sweetfish_Porridge)" }

{ "infobox": { "category": "/wiki/Category:Apple_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 small baking apple" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp sour cream (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Core apple almost to, but not through, the bottom." }, { "line_type": "ol", "section": "Procedure", "text": "Mix together raisins, brown sugar and cinnamon. Stuff apple cavity with this mixure." }, { "line_type": "ol", "section": "Procedure", "text": "Cover apple with plastic wrap. Pierce plastic to allow for steam." }, { "line_type": "ol", "section": "Procedure", "text": "Microwave on HIGH (100% power) for 2–3 minutes. Test doneness with skewer. Apple will continue to cook slightly after microwaving." }, { "line_type": "ol", "section": "Procedure", "text": "Let apple stand several minutes or until cool." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with sour cream if desired." } ], "title": "Eve's Apple (Cinnamon Raisin-stuffed Apple)", "url": "https://en.wikibooks.org/wiki/Cookbook:Eve%27s_Apple_(Cinnamon_Raisin-stuffed_Apple)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "6–8", "time": "3 hours 20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Eve's Pudding is a rich, fruity dessert served in the evening. This recipe is an interpreted method from the original recipe in Henry Hartshorne's The Household Cyclopedia.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g (7.1 oz / 3 cups) fine breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g (7.1 oz / 2 ea.) apples, roughly chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g (7.1 oz / 2 cups) dried currants (raisins)" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g (7.1 oz) suet or butter" }, { "line_type": "ul", "section": "Ingredients", "text": "170 g (6 oz / ¾ cup) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 standard (200 g) eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons ground nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lemons, zested and juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour, extra" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ol", "section": "Procedure", "text": "Add your ingredients into a bowl, mixing until combined but not overworking your mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Butter your mould of choice, and sprinkle a little flour inside." }, { "line_type": "ol", "section": "Procedure", "text": "Place your mixture into your mould, and place a piece of baking paper on top." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with a cloth, and tie to secure." }, { "line_type": "ol", "section": "Procedure", "text": "Boil or steam your mixture for 3 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with custard or a wine sauce." }, { "line_type": "ul", "section": "External links", "text": "Watch English Heritage's How to Make Eve's Pudding – The Victorian Way" }, { "line_type": "p", "section": "References", "text": "This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne." } ], "title": "Eve's Pudding (Hartshorne)", "url": "https://en.wikibooks.org/wiki/Cookbook:Eve%27s_Pudding_(Hartshorne)" }

{ "infobox": { "category": "/wiki/Category:Bean_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ewa aganyin is a popular street food eaten on the streets of Togo, although it is not only eaten by Togolese people. It has a unique and delicious taste and can be eaten with bread, garri, or fried plantain." }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups dried beans, picked free of debris" }, { "line_type": "ul", "section": "Ingredients", "text": "4 medium-size onions, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "100 grams crushed dried chiles, soaked in warm water for at least 3 hours or preferably overnight" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken bouillon cubes" }, { "line_type": "ol", "section": "Procedure", "text": "Put a pot on a medium heat, then add the rinsed beans, enough water to cook it, half of the finely cut onions, and salt to taste. Boil together until they become tender. This will take a while using a regular pot; if you want the cooking process to be faster, you can use a pressure cooking pot. Check regularly to avoid the beans drying out, and add water when needed." }, { "line_type": "ol", "section": "Procedure", "text": "While waiting for the beans to cook, start preparing the sauce below." }, { "line_type": "ol", "section": "Procedure", "text": "Once the beans becomes tender, mash until almost smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the soaked crushed chillies, and blend with some onions to a purée; you can add a little bit of water when blending if needed." }, { "line_type": "ol", "section": "Procedure", "text": "Place a clean dry pan on medium heat, pour in the palm oil, and leave to bleach for about 2 minutes. Add the remaining chopped onions and fry until the onions are brown but not burnt." }, { "line_type": "ol", "section": "Procedure", "text": "Add the blended pepper and cook on low heat. Once the pepper starts changing colour from bright red to brown, add salt and the bouillon cubes to taste. If you feel the sauce is soaking up the oil, you can add more palm oil, but do not add water at all. You will need to keep an eye on the sauce so that it does not get burnt, but it might get burnt a little." }, { "line_type": "ol", "section": "Procedure", "text": "Continue to cook on low heat until the oil floats on the top." }, { "line_type": "ol", "section": "Procedure", "text": "When it is fully done, serve the beans and sauce together." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can cook the sauce and the beans simultaneously, if you have more than one stove burner. If not, make do with what you have." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "When cooking, the sauce tends to soak up the palm oil, so it is advisable you cook on low heat. Cooking the sauce requires a lot of patience because you will keep stirring it frequently; be ready to use a lot of palm oil." } ], "title": "Ewa Aganyin (Togolese Mashed Beans and Special Sauce)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ewa_Aganyin_(Togolese_Mashed_Beans_and_Special_Sauce)" }

{ "infobox": { "category": "/wiki/Category:Bean_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ẹwa Agoyin is a dish of mashed beans served with pepper sauce. The name is derived from the terms 'ewa', meaning beans in Yoruba, and 'Agoyin', which is a general term used by Nigerians to refer to Beninese and Togolese people. Oloyin beans are preferred, although you can use white black-eyed peas as well. The stew is made with large dry chilli pepper and dry shombo. Cameroon pepper adds to the flavour and dark colour of the stew, but don’t stress if it’s not readily available." }, { "line_type": "ul", "section": "Ingredients", "text": "Honey beans (oloyin)" }, { "line_type": "ul", "section": "Ingredients", "text": "Dry whole chilli pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Shombo (cayenne pepper)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cameroon pepper (black pepper)" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Pick over the beans to remove dirt. Wash them, then drain and transfer to a pot." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the beans with water, and boil until tender, adding more water as needed. Use a pressure cooker if you have one." }, { "line_type": "ol", "section": "Procedure", "text": "When the beans are soft, add about 1 cup of water and some salt, then give it another stretch of boiling to achieve that agoyin softness. Take off the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Using a wooden spoon, mash and stir the beans into a thick purée. You can use a potato masher to mash it, then stir very well with a wooden spoon or use a hand mixer." }, { "line_type": "ol", "section": "Procedure", "text": "Add about 1 cup of water. Stir and boil for 3–5 minutes, then set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse and soak dry whole chilli pepper, shombo, and Cameroun pepper in water overnight or in boiling water for 2 hours until soft. Use just enough water to cover them." }, { "line_type": "ol", "section": "Procedure", "text": "In a blender, place 2 small onions, peppers, peeled ginger and garlic, add the soaking liquid and grind into a purée. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat palm oil in a dry pot until very hot, add sliced onions, and fry until it floats on top and starts to caramelize, turning brown." }, { "line_type": "ol", "section": "Procedure", "text": "Pour pepper mix into the hot oil, add crayfish and seasoning cubes, and stir." }, { "line_type": "ol", "section": "Procedure", "text": "Taste for salt and sourness, then take off the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with agonyi beans." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Fry your peppers gently over medium-low heat to avoid burning, stirring from time to time." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To cut down on cooking time, fry over high heat but stir very often because the likelihood of burning is high." } ], "title": "Ewa Agoyin (Beans with Pepper Sauce)", "url": "https://en.wikibooks.org/wiki/Cookbook:Ewa_Agoyin_(Beans_with_Pepper_Sauce)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ewedu soup is a mucilaginous green soup obtained from cooking ewedu leaves (jute mallow or Corchorus olitorius). The soup is a staple of the Yoruba people of South-Western Nigeria. Ewedu soup can be eaten with amala, fufu, semovita, or wheat." }, { "line_type": "ul", "section": "Ingredients", "text": "Ewedu (jute mallow) leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Fermented locust beans" }, { "line_type": "ul", "section": "Ingredients", "text": "Bouillon cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Additional ingredients, as desired" }, { "line_type": "ol", "section": "Procedure", "text": "Pick the jute leaves from the stalk, and wash them with warm water to get rid of the dirt." }, { "line_type": "ol", "section": "Procedure", "text": "Put the leaves in a blender, and blend with little water. Don't add too much liquid, or it will be watery." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the blended mixture in a pot. Mix in locust beans, bouillon cube, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for about 2 minutes. Do not overcook—the mixture will continue cooking with residual heat for another minute or two after removed from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Eat with your preferred side dishes." } ], "title": "Ewedu Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Ewedu_Soup" }

{ "infobox": { "category": "/wiki/Category:Salsa_recipes", "difficulty": 1, "servings": "4", "time": "5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "" }, { "line_type": "p", "section": null, "text": "Eärgon salsa is an easy-to-make, low sodium hot sauce that nicely complements fresh vegetables like broccoli, carrots, and celery. Easy variations using hotter peppers such as seranos and habaneros are given below." }, { "line_type": "ul", "section": "Ingredients", "text": "4 fresh jalapeño peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons distilled white vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (12 ounces) unsalted tomato paste" }, { "line_type": "ol", "section": "Procedure", "text": "Slice peppers crosswise to form small rings, and put in a small container." }, { "line_type": "ol", "section": "Procedure", "text": "Add garlic, vinegar, and tomato paste." }, { "line_type": "ol", "section": "Procedure", "text": "Stir and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "4 seranno peppers can be substituted for the 4 jalapeños for a spicier sauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To try the habanero version, use 2 finely-chopped habanero peppers and increase tomato paste from 12 oz to 18 oz. Be careful." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This recipe is easy to customize. Some options include adding spinach, cilantro, black pepper, and chopped onions." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The peppers, vinegar, and garlic can be combined beforehand and stored in an airtight container in the fridge for several days." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Can be easily stored in a closed container in refrigerator for a week or ten days." }, { "line_type": "p", "section": "Nutrition", "text": "This salsa is a good source of vitamins and minerals. One serving provides 42% of a day's recommended Vitamin C, 28% of Vitamin A, 18% of Vitamin E, 14% of pyridoxine, 13% of niacin and vitamin K. In terms of minerals, it provides 25% of a day's potassium, 17% of manganese, 16% of copper, and 14% of iron. Additionally, one serving also has 4 grams of both dietary fiber and protein." }, { "line_type": "ul", "section": "Warnings", "text": "Be very careful not to touch your eyes, nose, or mouth after chopping or handling the chili peppers—the pain can be intense. Wash your hands thoroughly after handling." }, { "line_type": "ul", "section": "External links", "text": "How-to: Homemade tomato paste" } ], "title": "Eärgon Salsa", "url": "https://en.wikibooks.org/wiki/Cookbook:E%C3%A4rgon_Salsa" }

{ "infobox": { "category": "/wiki/Category:Spanish_recipes", "difficulty": 1, "servings": "4", "time": "90 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fabes con almejas, sometimes called habas con almejas, (Spanish for beans with clams) is a clam and bean stew that originated in the principality of Asturias in Spain in the 1800s as peasant fare.[1] It's a lighter variation of Asturian fabada whose primary ingredients are sausage, beans and pork." }, { "line_type": "p", "section": null, "text": "The traditional recipe for fabes con almejas calls for small clams, white beans, onions, garlic, salt, saffron, bay leaves, olive oil, parsley, bread crumbs and sometimes sweet paprika.[2][3]" }, { "line_type": "p", "section": null, "text": "A small serving works well as an appetizer and a large serving is a satisfying main course." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (450 g) dried white beans (e.g. navy, great northern, cannellini)" }, { "line_type": "ul", "section": "Ingredients", "text": "24 live littleneck or mahogany clams" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ ea. (~ 4 oz) onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 generous pinch of saffron or yellow food coloring" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon sweet paprika (not smoked)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup chopped parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "A large loaf of crusty bread" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt as needed" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the beans and soak overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Scrub the clams clean and rinse." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the beans and place them in a skillet with the onion, garlic, two pinches of parsley, bay leaves, and olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add just enough water to cover the ingredients and cook over a high flame." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil and then reduce to a simmer. Skim off any foam. Cook them, loosely covered, until done. This should take about 90 minutes. Check the skillet occasionally to add water. Never allow the water to drop below the height of the ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "When the beans are almost done, place the clams in a separate skillet and add about an inch of water. Cover the skillet and cook over medium heat, shaking the pan occasionally to help the clams open. Check the clams every minute. Remove them as they open and place them in a separate bowl. This should take no more than 10 minutes. Once you've removed all the clams you'll have clam broth in the skillet. Save the broth, as you'll need it for the next step." }, { "line_type": "ol", "section": "Procedure", "text": "Check the broth for bits of dirt and clam shell. If there's a lot, you'll have to strain it through a cloth to remove the grit." }, { "line_type": "ol", "section": "Procedure", "text": "Add the broth to the simmering beans along with the saffron (or food coloring), the remaining parsley, paprika and salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and cook for 5–10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Ladle the beans and broth into separate bowls and add six clams to each bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with crusty bread on the side." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Be sure to follow the safe handling tips for clams." } ], "title": "Fabes con Almejas (Spanish Beans with Clams)", "url": "https://en.wikibooks.org/wiki/Cookbook:Fabes_con_Almejas_(Spanish_Beans_with_Clams)" }

{ "infobox": { "category": "/w/index.php?title=Category:Flatbread_recipes&action=edit&redlink=1", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Faina is a type of flatbread made with chickpea flour (harina de garbanzos). It can be eaten plain or with a slice of pizza, in which case it is called pizza a caballo (pizza on horseback); this is very popular in Uruguayan and Argentine pizzerias. In these countries, a distinction is made between faina de orilla, which has crisp edges that look fried, and Faina del medio, which has a consistency similar to Yorkshire Pudding." }, { "line_type": "ul", "section": "Ingredients", "text": "250 g chickpea flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 generous Tbsp wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "500 ml lukewarm water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp oil" }, { "line_type": "ol", "section": "Procedure", "text": "Mix chickpea flour, wheat flour, salt and water in a bowl. Beat slowly with a wire whisk; alternatively, you may mix in a food processor. Add 2 tbsp oil." }, { "line_type": "ol", "section": "Procedure", "text": "Place some oil in a round baking dish (approx 45 cm in diameter) and preheat this in the oven for a few minutes. Remove dish from oven and pour the faina mixture into the hot dish." }, { "line_type": "ol", "section": "Procedure", "text": "Place back into the oven for about 20 minutes, until the upper crust is golden, and the edges are dry (they should have a fried appearance)." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the oven, and let rest for 2–3 minutes. Sprinkle with pepper and cut into wedges." } ], "title": "Faina (Chickpea Flatbread)", "url": "https://en.wikibooks.org/wiki/Cookbook:Faina_(Chickpea_Flatbread)" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 2, "servings": null, "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fairy cakes are the British equivalent of American cupcakes. A common variant on fairy cakes is butterfly cakes, where the top of the cake is cut out and shaped to look like butterfly wings." }, { "line_type": "ul", "section": "Ingredients", "text": "125 g (4.4 oz) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (165 g / 5.8 oz) caster sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla or lemon extract" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (275 g / 9.7 oz) self-raising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (125 ml / 4.2 oz) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (140 g / 4.9 oz) jam (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (125 ml / 4.2 oz) cream (optional), whipped" }, { "line_type": "ul", "section": "Ingredients", "text": "Icing sugar for dusting (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Beat the butter, sugar and vanilla until creamy." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in the eggs one at a time." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in the sifted flour alternately with the milk." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer batter to 18 greased or lined muffin cups, filling the cavities about ¾ full." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 180 °C (356 °F) for 12–15 minutes until well risen and golden. Cool on a rack." }, { "line_type": "ol", "section": "Procedure", "text": "Cut out a small circle in the top of each cake (using a small knife), and cut each circle in half to make the butterfly \"wings\"." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon a little jam in the centre hollow, and top with whipped cream." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the wings into the cream." }, { "line_type": "ol", "section": "Procedure", "text": "Dust with icing sugar before serving." } ], "title": "Fairy Cakes", "url": "https://en.wikibooks.org/wiki/Cookbook:Fairy_Cakes" }

{ "infobox": { "category": null, "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Falafel is a fritter popular in Mediterranean cuisine. It is typically fried, but may also be baked. It always consists of one or more types of beans; usually fava beans or chickpeas. In some regional varieties parsley is added too." }, { "line_type": "p", "section": null, "text": "All other ingredients may vary, depending on flavor preferences or preparation technique." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 g) chickpeas, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves of garlic, peeled and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoon parsley, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, cut into chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon (0.25 g) ground coriander[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon (0.75 g) ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon (0.46 g) cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tablespoon flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup vegetable oil (sunflower or corn oil) for frying" }, { "line_type": "ol", "section": "Procedure", "text": "The night before, place the chickpeas in a bowl and cover with water (they will expand, so cover with at least a couple of inches). Drain, rinse, and dry before using. This will be about 4 cups' worth, all of which gets used." }, { "line_type": "ol", "section": "Procedure", "text": "In a food processor or blender purée chickpeas. To the chickpeas add the other ingredients (except oil); process until well mixed." }, { "line_type": "ol", "section": "Procedure", "text": "Shape into balls, using about 1 tablespoon for each." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a medium skillet over medium-high heat. Add balls, and brown on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with pita." }, { "line_type": "ol", "section": "References", "text": "↑ http://samfusionz-recipes.tripod.com/id127.html" } ], "title": "Falafel", "url": "https://en.wikibooks.org/wiki/Cookbook:Falafel" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Thanks to dry falafel mix and the nature of simple salads, this recipe is pretty fast and easy. Look in the bulk bins at your local hippie grocery store for dry falafel mix." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ⅔ cup falafel mix" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ¼ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 head red leaf lettuce, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tomatoes, chopped in bite-size pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cucumber, peeled and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup Tahini Yogurt Sauce" }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, add water to falafel mix and stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Let stand 15 minutes to absorb the water." }, { "line_type": "ol", "section": "Procedure", "text": "Form mix into ¾-inch balls." }, { "line_type": "ol", "section": "Procedure", "text": "Place balls into mini-cupcake tins or onto a cookie sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in oven at 375°F for 12 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat about ½ inch vegetable oil to 375°F." }, { "line_type": "ol", "section": "Procedure", "text": "Fry balls until brown and crisp (about 3 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Drain and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Toss vegetables with falafels and douse with tahini yogurt sauce. Falafel may be cold or hot for a delicious salad straight outta the PNW." } ], "title": "Falafel Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Falafel_Salad" }

{ "infobox": { "category": "/wiki/Category:Vegan_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Falafel seitan bratwurst is a vegetarian bratwurst substitute that combines chickpea falafel and seitan (gluten)." }, { "line_type": "ul", "section": "Ingredients", "text": "Gluten flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Spiced falafel mix (the chickpea variant, not the fava bean variant)" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Chili powder (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Mix gluten flour and falafel mix in a ratio of 30:70 by volume." }, { "line_type": "ol", "section": "Procedure", "text": "Take 25% more water by volume than falafel-gluten mixture. Mix water with vegetable oil and soy sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Form a dough from the dry mixture and the liquid mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the dough into sausages and fry them in an oiled non-stick pan." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the dough is too runny you can form round sausages by squeezing from both sides with two spatulas and frying the sausages on four sides. When you turn the sausages on the side you may also have to squeeze from above to give them an approximately round profile." }, { "line_type": "ul", "section": "See also", "text": "Vegan Paprika Bratwurst" } ], "title": "Falafel Seitan Bratwurst", "url": "https://en.wikibooks.org/wiki/Cookbook:Falafel_Seitan_Bratwurst" }

{ "infobox": { "category": "/wiki/Category:Mushroom_recipes", "difficulty": 2, "servings": "5", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "6 egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "2 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped and roasted chanterelles" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup low-fat cheddar cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (175°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the whites and yolks in a medium bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add milk, lemon juice, salt, and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk the egg mixture until slightly frothy (the more whisking, the fluffier the eggs will be)." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the eggs into a pan or muffin tin sprayed with nonstick canola cooking spray. Add chanterelles and cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 15–20 minutes. Poke with fork or knife to see if middle is cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Serve and enjoy." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "More vegetables can be added to the mix." }, { "line_type": "ul", "section": "See also", "text": "Cookbook:Frittata" } ], "title": "Fall Chanterelle Mushroom Frittata", "url": "https://en.wikibooks.org/wiki/Cookbook:Fall_Chanterelle_Mushroom_Frittata" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a fancy variation on crêpes that incorporates cream and vanilla. It is based on a recipe by Thomas Keller as written in his book, Bouchon." }, { "line_type": "ul", "section": "Ingredients", "text": "220 g (1 cup / 8 oz) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "172 ml (¾ cup / 6 fl oz) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "172 ml (¾ cup / 6 fl oz) heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla (you can use essence or bean or paste, or substitute other flavors like orange zest)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp melted butter" }, { "line_type": "ul", "section": "Equipment", "text": "2 mixing bowls" }, { "line_type": "ul", "section": "Equipment", "text": "Whisk" }, { "line_type": "ul", "section": "Equipment", "text": "⅓ cup measuring cup" }, { "line_type": "ul", "section": "Equipment", "text": "Nonstick or crêpe pan" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine flour, salt, and sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk eggs in the other bowl. Mix in milk, cream, and vanilla. Whisk well." }, { "line_type": "ol", "section": "Procedure", "text": "Pour half of the wet mixture into the dry ingredients bowl, and whisk very well. This is where some gluten develops, so experiment with more or less whisking to your taste." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the rest of the wet mixture in, and whisk to combine. Cover and refrigerate for at least 1 hour, preferably overnight. This is when the flavor and the rest of the gluten develops." }, { "line_type": "ol", "section": "Procedure", "text": "Let batter come to room temperature for about 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the pan over medium heat. Melt the butter and mix into batter." }, { "line_type": "ol", "section": "Procedure", "text": "When the pan is hot but not smoking, pour ⅓ cup batter in the middle, then tilt and rotate the pan to spread evenly. If you mess up, no worries, just cook it through and eat it." }, { "line_type": "ol", "section": "Procedure", "text": "When the crepe starts separating from the pan, you can flip it. If you like it crispier, let it cook more but don't burn it. You can flip with any utensil a few inches wide and thin enough to slide under the crepe. The hotter the pan, the faster it will cook. It's possible to cook a crepe in 20 seconds or so with high heat, but there's nothing wrong with cooking it slow on low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve crepes warm." }, { "line_type": "ol", "section": "Procedure", "text": "To store, wrap airtight so they don't lose moisture, and refrigerate. Reheat on the stovetop." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Dairy free crêpes: use Oatly or similar neutral-tasting non-dairy milk, and try some of the full fat variety to get the consistency similar what you can do with the heavy cream. Substitute 1.5 tbsp of a neutral oil like grapeseed for the butter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "See the base crêpe recipe for more serving suggestions." } ], "title": "Fancy Crêpes", "url": "https://en.wikibooks.org/wiki/Cookbook:Fancy_Cr%C3%AApes" }

{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": 3, "servings": "2 servings", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fankasau is a traditional Hausa fritter, common in northern Nigeria." }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp instant yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup potash water (kanwa)" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil for frying" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Mixer (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flours and yeast in a bowl. Mix in enough water to form a thick, sticky dough." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the dough and allow to rise for about 1 hour until doubled." }, { "line_type": "ol", "section": "Procedure", "text": "Add the potash water, baking powder, sugar, and salt to the dough. Mix well until thoroughly combined." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the dough into suitably sized portions. Dip your hands in oil, and shape the dough portions into rounds with a hole in the center." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a pot of oil. Working in batches, add the dough and deep fry until golden brown on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the fritters, and drain any excess oil." }, { "line_type": "ol", "section": "Procedure", "text": "Serve fresh." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Fankasau is best served with taushe, meat stew and pepper soup." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The quantity of flour used is half that of the wheat used in preparing the wheat puff puff." } ], "title": "Fankasau (Hausa Wheat Puff Puff)", "url": "https://en.wikibooks.org/wiki/Cookbook:Fankasau_(Hausa_Wheat_Puff_Puff)" }

{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": 3, "servings": "3 servings", "time": "2 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fanke is a Nigerian fritter made with wheat flour or semovita. It is commonly eaten in the Northern part of Nigeria, especially among the Hausa people." }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups all-purpose flour or semovita" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon instant yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "Vanilla flavor to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Equipment", "text": "Pan for deep frying" }, { "line_type": "ul", "section": "Equipment", "text": "Sieve" }, { "line_type": "ol", "section": "Procedure", "text": "Sift the flour into a clean bowl. Mix in the yeast, sugar, and baking powder." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the warm water and vanilla to make a thick batter." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the bowl, and let rise for about 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Heat enough oil in a pan for deep-frying. Shape the batter into balls, and drop them into the hot oil in batches." }, { "line_type": "ol", "section": "Procedure", "text": "Deep fry the fritters until golden brown on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the oil and let drain." } ], "title": "Fanke (Hausa Puff Puff)", "url": "https://en.wikibooks.org/wiki/Cookbook:Fanke_(Hausa_Puff_Puff)" }

{ "infobox": { "category": "/wiki/Category:Flour_recipes", "difficulty": 2, "servings": null, "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Farofa is a typical Brazilian dish made of toasted manioc flour. It's usually served as a side dish along with feijoada or grilled meat." }, { "line_type": "ul", "section": "Ingredients", "text": "1-2 tbsp butter or vegetable oil, preferrably olive oil." }, { "line_type": "ul", "section": "Ingredients", "text": "2 large garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "A few pieces of chopped processed fatty meat (typically bacon)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g manioc (cassava) flour or premade farofa mix" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp tempero baiano (see notes)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Cilantro to taste, chopped (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a skillet over medium heat. Add the meat and fry for a minute or so. Depending on how much fat is released from it, add up to 1 tbsp of the oil or butter, enough to fry the garlic and onions." }, { "line_type": "ol", "section": "Procedure", "text": "Add the garlic, and stir for a minute or so, making sure not to let it burn." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onion and seasonings, and cook for about another minute." }, { "line_type": "ol", "section": "Procedure", "text": "Add the flour and any additional ingredients. Stir well and continue toasting for a couple minutes more. If using premade farofa mix, stir until the extra ingredients are well-done. If using raw cassava flour, slowly add the remaining butter or oil and stir until toasted and golden." }, { "line_type": "ol", "section": "Procedure", "text": "Turn off the heat, and add chopped cilantro if desired. Serve hot to warm." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Additional ingredients may be added for taste and texture. Common additions are green olives, fried plantains, ground ginger, dry textured vegetable protein and onion flakes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Tempero baiano (see notes) is a Brazilian spice mix based on cumin, paprika, cilantro and oregano. If you don't have it, you can add the individual components to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Manioc flour or premade farofa mix may already be salted, so taste when adding more salt." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Coarse corn flour in flakes can be used as a substitute for the cassava flour." } ], "title": "Farofa", "url": "https://en.wikibooks.org/wiki/Cookbook:Farofa" }

{ "infobox": { "category": "/wiki/Category:Ethiopian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Fasolia is an Ethiopian stew, is a delicious and flavorful dish made with tender green beans cooked in a rich and aromatic sauce. This vegetarian stew is a popular choice in Ethiopian cuisine and pairs well with injera (Ethiopian flatbread) or rice." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium-sized tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon berbere spice blend" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cayenne pepper, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "500 grams (1 lb) fresh green beans, trimmed and cut into bite-sized pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh cilantro or parsley, chopped, for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Large skillet or frying pan with lid" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Chef's knife" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the olive oil in a large skillet or frying pan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the finely chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent and the garlic is fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced tomatoes to the skillet and cook for a few minutes until they start to soften." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the berbere spice blend, paprika, cumin, coriander, turmeric, cayenne pepper, and salt. Mix well to coat the onions and tomatoes with the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Add the trimmed and cut green beans to the skillet and stir to combine them with the spice mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low, cover the skillet with a lid, and simmer for about 20–25 minutes, or until the green beans are tender but still slightly crisp. Stir occasionally to ensure even cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Taste and adjust the seasoning with salt or additional spices if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and let the stew rest for a few minutes to allow the flavors to meld together." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with freshly chopped cilantro or parsley." }, { "line_type": "ol", "section": "Procedure", "text": "Serve as a main course, accompanied by injera or rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the spiciness of the stew by adding more or less cayenne pepper according to your taste preferences." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a thicker sauce, you can mash a small portion of the cooked tomatoes and onions using a fork or the back of a spoon." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use fresh, crisp green beans for the best texture and flavor in the stew." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To save time, you can blanch the green beans in boiling water for a few minutes before adding them to the skillet." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add other vegetables like carrots, potatoes, or bell peppers to the fasolia for added flavor and variety." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some recipes include a tablespoon of tomato paste for a richer and more concentrated tomato flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Fasolia is a nutritious and flavorful dish that can be enjoyed as part of a vegetarian or vegan diet." } ], "title": "Fasolia (Ethiopian Green Bean Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Fasolia_(Ethiopian_Green_Bean_Stew)" }