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{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Beef and gizzard sauce is a Nigerian beef dish typically eaten with white rice, spaghetti, fried plantain, or boiled yam." }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg chicken gizzard, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 beef stock cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg beef flank steak, cut in bite-sized pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 beef stock cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 large bell peppers, coarsely blended" }, { "line_type": "ul", "section": "Ingredients", "text": "4–8 habanero peppers (ata rodo), coarsely blended" }, { "line_type": "ul", "section": "Ingredients", "text": "4–6 firm tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup spring onions" }, { "line_type": "ol", "section": "Procedure", "text": "Cook the gizzard with salt, onions, beef seasoning, curry, and thyme. Add water, stir, and cook until soft." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the beef with salt, onions, beef seasoning, curry, and thyme. Allow the beef to cook in its own juices, then add water and cook until soft." }, { "line_type": "ol", "section": "Procedure", "text": "Heat vegetable oil in a pan. Add the cooked beef, and sear until golden brown. Remove from oil. Add the cooked gizzard to the hot oil, and fry until golden brown. Remove from oil." }, { "line_type": "ol", "section": "Procedure", "text": "Heat some oil in a saucepan. Add chopped onions, blended peppers, tomatoes, salt, stock cube, curry, and thyme. Fry for about 10–12 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the seared beef and gizzard and stir well. Stir in the spring onions, and simmer for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and serve." } ], "title": "Beef and Gizzard Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Beef_and_Gizzard_Sauce" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Here is a recipe for a fantastic beef and Guinness casserole. You can find many variations of this by searching the internet, but I found many of them lacking so I experimented and experimented. Finally it started tasting deep and rich. Serves four (or three if you're my family---they can't get enough!)." }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg (2.5 lbs) of round beef" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 medium onions" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 stalks of celery" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 medium carrots" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bottle (500 ml) Guinness or other stout" }, { "line_type": "ul", "section": "Ingredients", "text": "500 ml (16 oz) of tomato sauce (can use canned chopped tomato, but for a richer sauce use bottles of tomato sauce. Do NOT use ketchup!)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small handful of fresh thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, crushed and sliced thin" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup of plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons of peppercorns (can add more to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Approximately 1 litre (1 quart) of stock" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch of spring onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Starchy white potatoes (enough for 4 people)" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk" }, { "line_type": "ol", "section": "Procedure", "text": "Trim the meat of excess fat, and cut into 1-inch pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Cut your vegetables into small, similarly sized pieces. Keep the carrots big enough (about ½-inch cuts), and none so big as you wouldn't want to find it later and think \"that's a bloody big bit of carrot\"." }, { "line_type": "ol", "section": "Procedure", "text": "Freshly grind your pepper to a fine powder in a pestle and mortar. Take your time with this. Then add a teaspoon of salt, and set half of this aside for your champ potato. Then add the other half to the ¼ cup of flour and mix well to get seasoned flour. Then mix this in a big bowl with your beef." }, { "line_type": "ol", "section": "Procedure", "text": "Heat your frying pan over medium-high heat. Add a good lug of olive oil, then add your coated beef (discard the excess coating, which shouldn't be much). You need enough oil so that the coating isn't dry on the beef. You then want to brown the beef—keep it moving so it doesn't burn. What you're doing is sealing the meat so it's tender and undergoing the Mailliard reaction, which give fantastic flavour. Brown in batches if pan is not very large. Put to one side." }, { "line_type": "ol", "section": "Procedure", "text": "Add another small glug of olive oil to the pan. Add the onion and turn to medium-low heat. Cook for a few minutes, add celery and garlic, and continue to cook until they all soften and the onion has started going golden. Add the carrot and continue for another few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Now get a big oven-proof casserole dish, and add your stock, cooked vegetables, beef, Guinness, tomato, bay leaves and thyme. Bring to boil on a hob, put on the lid, and put into a preheated oven at 150°C (300°F) convection. Check every 40 minutes to 1 hour, and give a good stir. This takes 3 hours to cook properly. All the protein that makes round beef tough comes out into your sauce to make it thick and rich and your beef juicy and tender. If you did the browning part right, the beef should be succulent and bursting with flavour—if not then it is dry and boring." }, { "line_type": "ol", "section": "Procedure", "text": "About 40 minutes before the casserole is done, boil the potatoes until soft. Drain, and allow to steam until dry. Mash thoroughly and add pepper/salt combo (salt to taste), butter, and a little milk—its amazing how little milk will turn your potato to sludge, so be careful. Once all this is mashed well, stir in your spring onion." }, { "line_type": "ol", "section": "Procedure", "text": "Serve in deep bowls. Put a layer of champ at the bottom, ladle your beef and Guinness on the top, serve, and enjoy." } ], "title": "Beef and Guinness Casserole", "url": "https://en.wikibooks.org/wiki/Cookbook:Beef_and_Guinness_Casserole" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Mushrooms, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground/minced beef" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Chilli sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Hamburger buns, sliced in half" }, { "line_type": "ul", "section": "Ingredients", "text": "Lettuce" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato, sliced" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Griddle pan" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of vegetable oil in a frying pan. Add the mushrooms and cook for 5 minutes, stirring regularly, until soft." }, { "line_type": "ol", "section": "Procedure", "text": "Add the garlic and parsley, and let the mushroom mixture cool." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the ground beef and cooked mushroom mixture. Shape into patties, and let rest for at least 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the cream and chilli sauce, and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a griddle pan. Season the patties with salt on both sides, then place on the griddle." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the patties until browned on each side and fully cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Remove patties from the heat and let rest for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Toast both sides of the hamburger buns." }, { "line_type": "ol", "section": "Procedure", "text": "Lay some lettuce and sliced tomato on one half on a bun. Top with a patty, then some burger sauce. Top with the second half of the bun." } ], "title": "Beef and Mushroom Burger", "url": "https://en.wikibooks.org/wiki/Cookbook:Beef_and_Mushroom_Burger" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 ½ pounds (about 700 g) beef sirloin, cut into 1 ½ inch (4 cm) cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp kosher salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup balsamic vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, wedged" }, { "line_type": "ul", "section": "Ingredients", "text": "Several assorted bell peppers, cut into 3-inch (7.5 cm) strips" }, { "line_type": "ul", "section": "Ingredients", "text": "1-inch (2.5 cm) slices zucchini" }, { "line_type": "ul", "section": "Ingredients", "text": "6 bamboo skewers, soaked in water 30 minutes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp rosemary, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp thyme, finely chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Combine paprika, salt, pepper, cayenne pepper, olive oil, rosemary, thyme and balsamic vinegar in a gallon (4 liter) size zip-top bag. Add beef and refrigerate for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Sort beef cubes into equal size rows. Skewer 1 onion wedge, 1 strip bell pepper, 1 slice zucchini from the side, and 3 cubes of meat across the grain in a pattern per skewer." }, { "line_type": "ol", "section": "Procedure", "text": "Grill over medium high heat, turning often, 11 minutes for medium. Serve warm." } ], "title": "Beef and Vegetable Kabobs", "url": "https://en.wikibooks.org/wiki/Cookbook:Beef_and_Vegetable_Kabobs" }

{ "infobox": { "category": "/wiki/Category:Hamburger_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Burgers, professional chef style with a chipotle mayo." }, { "line_type": "ul", "section": "Ingredients", "text": "6 Tbsp mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp chipotle purée" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (450 g) ground chuck" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Cheese slices (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 hamburger buns, split in half" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all ingredients for the chipotle mayo and refrigerate until needed." }, { "line_type": "ol", "section": "Procedure", "text": "Shape ground chuck into 4 patties. Sprinkle patties with kosher salt, black pepper, and cayenne pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Place patties on a well-oiled medium grill and cook until internal temperature reaches 160°F (>70°C) for medium doneness. If using cheese, place on patties and cover for 1 minute to melt the cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Spread chipotle mayo onto buns and sandwich the burgers with the halves. Serve." } ], "title": "Beef Burgers with Chipotle Mayo", "url": "https://en.wikibooks.org/wiki/Cookbook:Beef_Burgers_with_Chipotle_Mayo" }

{ "infobox": { "category": "/wiki/Category:Hamburger_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "These burgers are filled with onion and topped with melted cheese." }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "Egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Lettuce" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato, sliced thin" }, { "line_type": "ul", "section": "Ingredients", "text": "Ketchup" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Grill" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of vegetable oil in a frying pan. Add the onion, and fry for about 5 minutes until softened. Remove from the heat and cool." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the ground beef, egg, and cooked onion." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the beef mixture into patties. Cook the burgers on a grill for about 6 minutes, flipping halfway until browned on each side and cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "In the last minute of cooking, lay a slice of cheese on top of each patty. Cover and let the cheese melt slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly toast the hamburger buns. Sandwich the patties in the buns, topping with lettuce, tomato, and ketchup as desired." } ], "title": "Beef Burgers with Onion", "url": "https://en.wikibooks.org/wiki/Cookbook:Beef_Burgers_with_Onion" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "400 g high quality beef fillet" }, { "line_type": "ul", "section": "Ingredients", "text": "90 ml extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small handful pine kernels, for toasting" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g Parmesan, for shaving" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dash of truffle oil, for drizzling (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the beef fillet into extremely thin slices (about 2 mm)." }, { "line_type": "ol", "section": "Procedure", "text": "Lay a piece of cling film on the work surface, place the sliced beef on top and place another layer of film over. Flatten the slices with the back of a knife." }, { "line_type": "ol", "section": "Procedure", "text": "Pour a small puddle of olive oil onto a large plate and place a layer of beef over it. Season with the salt and pepper and continue making layers with all the beef." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the plate with cling film and leave to marinate for half an hour." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile toast the pine nuts in a dry frying pan." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the beef onto individual plates. Cover with pine nuts, shavings of Parmesan and a dash of truffle oil if you have any." } ], "title": "Beef Carpaccio I", "url": "https://en.wikibooks.org/wiki/Cookbook:Beef_Carpaccio_I" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 center cut beef tenderloin roast" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Extra-virgin olive oil for serving" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon wedges for serving" }, { "line_type": "ul", "section": "Ingredients", "text": "Shaved Parmiggiano-Reggiano cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Basil chiffonade for serving" }, { "line_type": "ol", "section": "Procedure", "text": "Cover the meat tightly with plastic wrap, then freeze for up to two hours to help with slicing. Don't freeze for any longer, or else it'll be mushy." }, { "line_type": "ol", "section": "Procedure", "text": "Slice the meat thinly and remove plastic wrap." }, { "line_type": "ol", "section": "Procedure", "text": "Place five slices in a rough circle and put one in the center. Lift to a lightly water-spritzed sheet of plastic wrap. Spritz another sheet with water and place on top. Place a pie pan on top and lightly pound with a food can." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and sprinkle with kosher salt and black pepper. Serve with extra-virgin olive oil, lemon wedges, shaved Parmiggiano-Reggiano cheese, and basil chiffonade." } ], "title": "Beef Carpaccio II", "url": "https://en.wikibooks.org/wiki/Cookbook:Beef_Carpaccio_II" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3–4 lb (about 1.5 kg) beef roast" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans beef stock" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "4 small beef bouillon cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "4 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried minced onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stick (8 tbsp) of butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup all purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "additional flour, for dredging" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "Bread crumbs, for dredging" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil or shortening, for deep frying" }, { "line_type": "ol", "section": "Procedure", "text": "Add the beef/broth ingredients to a slow cooker. Cook overnight on low, or until the meat starts to fall apart. This should yield about 1 quart (1 liter) of broth. Chill it in the fridge until the fat solidifies on the surface. Scoop off the fat." }, { "line_type": "ol", "section": "Procedure", "text": "Use 2 forks to tear apart the meat. You can use a food processor if you don't want big chunks of meat in the final product." }, { "line_type": "ol", "section": "Procedure", "text": "In a deep frying pan, prepare a light brown roux with the butter and flour." }, { "line_type": "ol", "section": "Procedure", "text": "While stirring the roux, slowly start adding the broth. It should accept all the broth to make a very thick sauce or gravy." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt a pepper to taste. Pour it into a bowl or container and chill it for a couple of hours, or better, overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Start rolling the meat into small balls, about 1 ½ inch in diameter. Roll each ball into flour, then egg, then plain breadcrumbs." }, { "line_type": "ol", "section": "Procedure", "text": "Deep fry in 350°F (175°C) vegetable oil or shortening until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with the sauce/gravy, perhaps with a starch such as mashed potatoes, rice, or egg noodles." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of balls, you can roll \"cigars\", about 4 inches (10 cm) long and 1¼ inch (3 cm) in diameter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Croquettes can be prepared ahead of time and frozen in a freezer zipper bag. When ready to continue, they may be added to the heated oil without being defrosted." } ], "title": "Beef Croquettes", "url": "https://en.wikibooks.org/wiki/Cookbook:Beef_Croquettes" }

{ "infobox": { "category": "/wiki/Category:Curry_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a beef curry that can be made out of ingredients which you might find in your fridge normally, so no need to buy extra ones." }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (450 g) minced (ground) beef" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bell pepper or 1 cup (200 g) frozen mixed bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Curry powder to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 beef stock cube, crumbled" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp tomato purée" }, { "line_type": "ul", "section": "Ingredients", "text": "1.5 cups rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2.75 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp mango chutney" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon paprika" }, { "line_type": "ol", "section": "Procedure", "text": "Peel and chop the onion and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Brown the ground beef in a pan and add the curry powder." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onion and pepper to the pan, and fry this for one minute." }, { "line_type": "ol", "section": "Procedure", "text": "Add the crumbled stock cube, tomato purée, mango chutney and paprika to the pan and stir." }, { "line_type": "ol", "section": "Procedure", "text": "Add water into the pan till it covers the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil and simmer for 1 hour stirring every 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, bring the rice to a boil in the 2.75 cups of water." }, { "line_type": "ol", "section": "Procedure", "text": "If you would like the rice to be yellow, add a small amount of tumeric." }, { "line_type": "ol", "section": "Procedure", "text": "Immediately cover and reduce heat to a minimum and allow to cook for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Turn off heat and allow to rest for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add lemon juice to the rice." }, { "line_type": "ol", "section": "Procedure", "text": "Fluff with a spoon or fork." }, { "line_type": "ol", "section": "Procedure", "text": "Put the rice on a plate with the curry on top. You may wish to mold the rice for a nicer presentation." } ], "title": "Beef Curry", "url": "https://en.wikibooks.org/wiki/Cookbook:Beef_Curry" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": "6–12", "time": "½ hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "The original contributor of this recipe noted the following anecdote:" }, { "line_type": "blockquote", "section": null, "text": "When I visited San Antonio, Texas, years ago, my cousin took me to the Texas Folklife Festival, where he introduced me to fajitas, telling me that they were originated by poor people who cut \"beef skirts\" (skirt steak) across the grain to make this tough cut much more tender." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of 2 limes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp red pepper flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp freshly-ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "4 green onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tbsp dark brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (2.25 lb / 1 kg) inside skirt steak, cut into 3 equal pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "4 small onions, wedged" }, { "line_type": "ul", "section": "Ingredients", "text": "2 small red and green bell peppers, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Tortillas" }, { "line_type": "ul", "section": "Ingredients", "text": "Salsa fresca" }, { "line_type": "ul", "section": "Ingredients", "text": "Chunky guacamole" }, { "line_type": "ul", "section": "Ingredients", "text": "Lime wedges" }, { "line_type": "ol", "section": "Procedure", "text": "Combine olive oil, soy sauce, lime juice, red pepper flakes, cumin, green onion, and brown sugar in a blender. Blend until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Pour marinade into a gallon size zip-top plastic bag. Add skirt steak and seal, removing as much air as possible. Refrigerate for at least 1 hour, preferably 24 hours or more." }, { "line_type": "ol", "section": "Procedure", "text": "Remove steak from marinade and place down as close as possible to coals of a preheated charcoal grill. Cook one side until the internal temperature is 125°F (51°C). Flip and allow to cook until the internal temperature is at least 145°F (63°C) in the thickest part. These temperatures are enough to safely cook the meat, you may like it more well done." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and cover immediately, allowing at least 3 minutes to rest. You may wish to immediately wrap tightly with aluminum foil and remove to a low heat area of the grill or a low heat oven to keep ready for less-than-immediate use." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, place a 9–10-inch (23–25 cm) cast-iron skillet down on the coals (or a stove)." }, { "line_type": "ol", "section": "Procedure", "text": "Once pan has heated, toss sliced peppers and onions with vegetable oil. Place in the skillet and cook for at least 2–3 minutes. They should be cooked to a moderately soft state on high heat with some browning evident. A small amount of water can be added, and the pan covered, to partially steam the vegetables if desired. Remove and keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Slice steak as thinly as possible across the grain." }, { "line_type": "ol", "section": "Procedure", "text": "Serve fajitas with tortillas, salsa, guacamole, and lime wedges (see notes)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The onion and bell pepper are often mixed with the sliced meat in one dish and allowed to marinate together." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The tortillas and other ingredients are typically served on separate dishes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For those who may not know, the eater is expected to assemble the various components of the dish as they prefer—there is no need for the cook to do further assembly. The tortillas are used as wrap for the other ingredients, topped with a squirt of lime juice, if desired." } ], "title": "Beef Fajitas", "url": "https://en.wikibooks.org/wiki/Cookbook:Beef_Fajitas" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": "6–8", "time": "35 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe for beef gravy soup is derived from the Household Cyclopedia of 1881." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound lean beef, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium onions, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound sliced root vegetables, such as carrots, turnips, or radishes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons beef broth" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups vegetable broth" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Place the onions and root vegetables in a large stock pot. Add the beef and the beef stock on top." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a simmer over low heat for 30 minutes, stirring well." }, { "line_type": "ol", "section": "Procedure", "text": "When the beef and vegetables look cooked, add the vegetable broth and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Bring back to a simmer and serve." } ], "title": "Beef Gravy Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Beef_Gravy_Soup" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": null, "servings": "5", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Peruvian anticuchos are a type of grilled skewered meat, often made with beef heart. The dish is one of the most popular in Peru, and it is often sold by street vendors and accompanied by corn-on-the-cob and portions of cold boiled potato with a spot of chili sauce. Those whose tastes do not extend to trying beef heart may substitute any good cut of red meat, though this is not the authentic Peruvian style." }, { "line_type": "ul", "section": "Ingredients", "text": "1 beef heart" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup of ground spicy red chili" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups of brown vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon of ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon of achiote (annatto)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon of ground black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Place all the above ingredients, other than the heart, in a bowl and mix thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Clean the heart, removing all fat. Cut into bite-sized cubes. Place the heart pieces into the marinade mixture, and leave to marinate for about 10 hours or overnight. The heart should be completely covered by the marinade." }, { "line_type": "ol", "section": "Procedure", "text": "After marinating, thread the meat onto skewers. If desired, at this stage some additional ingredients such as bell peppers (capsicum) or corn-on-cob (cut to a similar size to the heart) may be also added to the skewers." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the skewers on a barbecue grill, turning frequently while brushing with the marinade mix. When the meat is well done, remove skewers from grill and serve immediately." } ], "title": "Beef Heart Kabobs (Anticuchos)", "url": "https://en.wikibooks.org/wiki/Cookbook:Beef_Heart_Kabobs_(Anticuchos)" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Beef jerky is ideal for road trips and camping, as it will not perish as readily as fresh meat. It is suitable not only as a snack but also as a meal. This recipe for jerky is not heavily brined and flavored as commercial jerky is. Other meats may be substituted instead of beef, but use caution." }, { "line_type": "ul", "section": "Ingredients", "text": "¾ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp garlic, minced or pressed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp Worcestershire sauce or teriyaki sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp liquid smoke" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (450 g) beef (flank or skirt steak is ideal)" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all ingredients except beef to make brine." }, { "line_type": "ol", "section": "Procedure", "text": "Slice beef into ¼-inch thick strips. Small chunks (about ¾-inch) of stewing beef may also be used. If possible, cut along the grain of the meat rather than across it. It may be easier to freeze the meat before attempting to cut it, as this will stop the meat pulling and deforming so easily." }, { "line_type": "ol", "section": "Procedure", "text": "Marinate meat in overnight, or at least for an hour or two." }, { "line_type": "ol", "section": "Procedure", "text": "Place meat on racks and dry in a food dehydrator at 145 °F (63 °C) for 6–8 hours. They may also be dried in a 150 °F (65 °C) oven with foil-covered racks. If using the oven, turn meat over 3–4 hours into drying time and reduce temperature to 130 °F (55 °C)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Other common seasonings may include ¼ tsp each of cayenne pepper, cheese powder, and/or white pepper." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The meat should bend but not break when properly dried." } ], "title": "Beef Jerky", "url": "https://en.wikibooks.org/wiki/Cookbook:Beef_Jerky" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Beef muchomo is a Ugandan street food, but it can be made at home for any backyard get-together. The inside is very tender and it tastes delicious when eaten with skewered onions." }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium-size lemon, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground cardamom" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds cubed stew beef" }, { "line_type": "ul", "section": "Ingredients", "text": "1 big onion, quartered and sectioned" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, whisk together the oil, lemon juice, salt, ground cumin, garlic powder, ground cardamom, and cayenne powder." }, { "line_type": "ol", "section": "Procedure", "text": "Add the beef and onions, and stir to combine. Cover and refrigerate for about 9–10 hours and up to overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the grill to high heat and the oven to 200°F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the beef and onions from the marinade, and thread alternately on metal skewers." }, { "line_type": "ol", "section": "Procedure", "text": "Grill the skewers until a crust forms (about 2 minutes on each sides)." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the skewers to a baking sheet, and roast in the preheated oven until cooked through and tender (about 45 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the beef muchomo with peri peri sauce for dipping." } ], "title": "Beef Muchomo (Ugandan Beef Skewers)", "url": "https://en.wikibooks.org/wiki/Cookbook:Beef_Muchomo_(Ugandan_Beef_Skewers)" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 3, "servings": "4", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Just like what Rick Steves ate on his 'Travels in Europe' show, when he visited Cornwall." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (400 g) cubed cooking roast beef, in ¼-inch (65 mm) pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cup (350 mL) cubed cooked potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 mL) beef broth" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 mL) diced cooked onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon (15 mL) parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon (1 mL) thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon (3 mL) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛–¼ teaspoon (1–3 mL) pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Pastry for double crust pie (9-inch or 22 cm)" }, { "line_type": "ul", "section": "Ingredients", "text": "Half and half cream" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 450°F (230°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Combine beef, potatoes, broth, onion, parsley, thyme, salt, and pepper. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "On a lightly floured surface, roll out ¼ of the pastry into an 8-inch (20 cm) circle." }, { "line_type": "ol", "section": "Procedure", "text": "Mound 1 cup (240 mL) of filling on half of circle." }, { "line_type": "ol", "section": "Procedure", "text": "Moisten edge of pastry with water." }, { "line_type": "ol", "section": "Procedure", "text": "Fold dough over filling. Crimp edges with fork to seal." }, { "line_type": "ol", "section": "Procedure", "text": "Place on ungreased baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat with remaining pastry and filling." }, { "line_type": "ol", "section": "Procedure", "text": "Cut slits in top of each completed pastry." }, { "line_type": "ol", "section": "Procedure", "text": "Brush tops with cream." }, { "line_type": "ol", "section": "Procedure", "text": "Bake 20 to 25 minutes or until golden brown." } ], "title": "Beef Pasties", "url": "https://en.wikibooks.org/wiki/Cookbook:Beef_Pasties" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This dish is easy to prepare and it is usually as a treat during hangout with friends, families and the likes." }, { "line_type": "ul", "section": "Ingredients", "text": "1 day-old white bread roll" }, { "line_type": "ul", "section": "Ingredients", "text": "2 red chile peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "2 shallots, peeled and finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley as desired" }, { "line_type": "ul", "section": "Ingredients", "text": "800 grams beef, cut into medium sizes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 standard eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Cayenne pepper powder to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "4 medium-size tomatoes, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 baguettes" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the old bread in lukewarm water. Squeeze well to remove excess liquid." }, { "line_type": "ol", "section": "Procedure", "text": "Halve the chili peppers lengthwise. Remove the seeds and chop the peppers finely." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a little oil in a pan, and add the shallots and garlic. Cook until translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add the parsley and chili pepper. Mix together and remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the cooked mixture with the meat, then mix with the egg and bread. Season with salt and cayenne pepper to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Form small oblong balls of the mixture and thread on wooden skewers." }, { "line_type": "ol", "section": "Procedure", "text": "Brush with the remaining oil and cook on a hot grill, turning frequently until golden brown on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the medium size tomatoes and remove any stems inside." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the baguette along its length into 8–10 cm pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the skewers with the bread and tomato." } ], "title": "Beef Skewers with Baguette Slices", "url": "https://en.wikibooks.org/wiki/Cookbook:Beef_Skewers_with_Baguette_Slices" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Beef stew has chunks of softened beef and vegetables in a thick sauce. It is often served with cornbread or biscuits." }, { "line_type": "ul", "section": "Ingredients", "text": "2 lb (900 g) beef" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp (5 ml) marjoram" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp (5 ml) oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "46 fl oz (5 ¾ cup, 1.36 L, or 1 large can) tomato juice" }, { "line_type": "ul", "section": "Ingredients", "text": "10 ½ oz (298 g, about 1 ¼ cup, or 300 mL) double-strength beef broth" }, { "line_type": "ul", "section": "Ingredients", "text": "2–4 russet potatoes, or other large non-sweet white baking potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "4 large carrots" }, { "line_type": "ul", "section": "Ingredients", "text": "4 stalks of celery" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the beef into chunks about 1 inch (2.5 cm) across." }, { "line_type": "ol", "section": "Procedure", "text": "Put the beef and flour in a container, such as a plastic bag, and shake or squish until the beef is well-coated. Use more flour for a thicker stew, or less for a thinner stew." }, { "line_type": "ol", "section": "Procedure", "text": "Put oil into a wide pot and heat it." }, { "line_type": "ol", "section": "Procedure", "text": "In several batches, brown the beef in the pot with the oil." }, { "line_type": "ol", "section": "Procedure", "text": "Return the browned beef to the pot, along with all the spices, tomato juice, and the double-strength beef broth." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot, then simmer for at least an hour to soften the beef. Stir the stew every few minutes to prevent the beef from burning on the bottom of the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Peel the carrots, and cut them into pieces about the same size as the beef. Add them to the stew, and simmer a bit more, stirring every few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the other vegetables likewise, add to stew, and simmer a bit more, stirring." }, { "line_type": "ol", "section": "Procedure", "text": "When all the vegetables are soft but not yet falling apart, remove the bay leaf and serve the stew." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try adding other vegetables such as turnips, parsnips, and frozen corn. Note that turnips mush quickly." }, { "line_type": "ul", "section": "See also", "text": "Cookbook:Beef Stew 2" } ], "title": "Beef Stew I", "url": "https://en.wikibooks.org/wiki/Cookbook:Beef_Stew_I" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": "4", "time": "90 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "60 g (2 oz) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic powder to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "50 ml (3 Tablespoons) olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, peeled and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g (1 lb) beef suitable for soup/stew, cut into cubes and trimmed of fat and gristle" }, { "line_type": "ul", "section": "Ingredients", "text": "1 L (1 qt) beef broth" }, { "line_type": "ul", "section": "Ingredients", "text": "200–250 g (approx. ½ lb) potatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "100–125 g (approx. ¼ lb) frozen carrots, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "100–125 g (approx. ¼ lb) frozen mushrooms, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (400 g / 14 oz) diced tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Marjoram to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large or 2 small bay leaves" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the flour, salt, pepper, and garlic powder together in a small bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a large saucepan on the stovetop, then add olive oil and chopped onion." }, { "line_type": "ol", "section": "Procedure", "text": "Dredge the beef cubes in the flour mixture and drop them into the saucepan; reserve the remaining flour mixture. Brown the beef on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the broth and add the remaining flour mixture, the potatoes, carrots, mushrooms, tomatoes, marjoram and bay leaf/leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Once it has come to a boil, reduce the heat to the lowest setting, cover, and simmer for an hour or more, until the beef and potatoes are tender." }, { "line_type": "ul", "section": "See also", "text": "Cookbook:Beef Stew" } ], "title": "Beef Stew II", "url": "https://en.wikibooks.org/wiki/Cookbook:Beef_Stew_II" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ a steak (6–8 oz / 170–225 g) beef ribeye, sliced thinly across the grain on a bias" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ Thai bird chilis, finely minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "½ large onion, finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Peanut (groundnut) oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ large carrot, peeled and julienned" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup scallions, julienned" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp honey" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp rice wine vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp toasted sesame seeds" }, { "line_type": "ol", "section": "Procedure", "text": "Lightly oil the bottom of a wok or large skillet that has been preheated over medium high heat. Add onion and garlic and cook, stirring, until garlic is golden. Remove and keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle beef liberally with salt and freshly ground black pepper. Add 4 beef slices to the wok, and stir-fry until well-browned and no longer pink outside. Remove beef, and repeat until all beef has been browned." }, { "line_type": "ol", "section": "Procedure", "text": "Add chiles, carrots, soy sauce, honey, vinegar, and scallions to wok, and stir-fry until vegetables are lightly browned around the edges." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cooked onion, garlic, and beef to wok, and toss until heated through. Sprinkle with sesame seeds before serving." } ], "title": "Beef Stir-Fry", "url": "https://en.wikibooks.org/wiki/Cookbook:Beef_Stir-Fry" }

{ "infobox": { "category": "/wiki/Category:Broth_and_stock_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 lb beef shin bones, sawn into 2-inch lengths" }, { "line_type": "ul", "section": "Ingredients", "text": "3 lb beef marrow bones, sawn into 2-inch lengths" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lb beef short ribs, sawn into 2-inch lengths" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lb veal shank, sawn into 2-inch lengths" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb chicken carcasses" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb onions, cut into medium dice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 leeks, including green part, trimmed and thoroughly washed to remove all sand" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz carrots, peeled and cut into medium dice" }, { "line_type": "ul", "section": "Ingredients", "text": "6 fresh parsley sprigs with stems" }, { "line_type": "ul", "section": "Ingredients", "text": "2 fresh thyme sprigs or ½ tsp dried thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp whole black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Place all the meat and bones in a stock pot and enough water to cover the solids by 2 inches." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a simmer over medium heat, skimming off foam and scum as it rises to the surface." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat and simmer uncovered and undisturbed for 30 minutes. Do not let it boil." }, { "line_type": "ol", "section": "Procedure", "text": "Skim if necessary and add the vegetables, bouquet garni, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Stir, partially cover, and simmer for 6 to 8 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Using tongs or a spider, remove the bones and discard them." }, { "line_type": "ol", "section": "Procedure", "text": "Strain the stock into another container and discard the vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Now strain the stock back into the rinsed stock pot through a double layer of dampened cheesecloth." }, { "line_type": "ol", "section": "Procedure", "text": "Set the pot in a sink of cold water to cool rapidly then put it into the refrigerator to chill." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the refrigerator, lift the layer of solidified fat off, and discard the fat." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the stock into suitably-sized portions and freeze." }, { "line_type": "ol", "section": "Procedure", "text": "Brown the bones in the oven at 400°F, turning from time to time and being careful not to burn them." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the bones form the oven and place them in the stock pot." }, { "line_type": "ol", "section": "Procedure", "text": "Place the baking pan on the stove top and brown the onions and carrots in the pan, adding some oil or fat if necessary. Add them to the stock pot." }, { "line_type": "ol", "section": "Procedure", "text": "Deglaze the pan with some water, and add it to the stockpot." }, { "line_type": "ol", "section": "Procedure", "text": "Continue as per the white stock recipe above." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If not frozen, stock should be refrigerated in a covered container, but it must be used within 3 to 4 days or brought to the boil frequently to prevent spoilage." } ], "title": "Beef Stock", "url": "https://en.wikibooks.org/wiki/Cookbook:Beef_Stock" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons cracked black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "4 beef tenderloin steaks, 1 inch (2.5 cm) thick" }, { "line_type": "ul", "section": "Ingredients", "text": "Non-stick cooking spray" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup thinly-sliced onion, separated into rings" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup dry red wine" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons steak sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Combine pepper, salt, and minced garlic in a small bowl; rub both sides of each steak with this mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Place steaks on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Set aside; keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Place a medium nonstick skillet coated with cooking spray over medium-high heat. Add onion to skillet; cover and cook 5 minutes, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Remove onion from skillet; set aside, and keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Add wine to skillet, scraping pan to loosen the browned bits. Cook over medium-high heat until reduced to ⅓ cup (about 1 minute), and stir in steak sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon wine sauce over steaks, and top with onion. Serve with French fries." } ], "title": "Beef Tenderloin Steak", "url": "https://en.wikibooks.org/wiki/Cookbook:Beef_Tenderloin_Steak" }

{ "infobox": { "category": "/wiki/Category:Venezuelan_recipes", "difficulty": null, "servings": "10", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Lengua de res is a Venezuelan dish of beef tongue with vegetables." }, { "line_type": "ul", "section": "Ingredients", "text": "1 beef tongue" }, { "line_type": "ul", "section": "Ingredients", "text": "5 fresh green chile peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 white onion, sliced thinly" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "4 small tomatoes, halved and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (30 ounces) whole kernel corn, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Wash tongue and place in a large pot of water to cover. Simmer until no longer pink (about 50 minutes per pound of tongue). Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle. Cut into ½-inch slices." }, { "line_type": "ol", "section": "Procedure", "text": "Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred. Let cool, rub off skins. Remove stems and seeds." }, { "line_type": "ol", "section": "Procedure", "text": "Heat olive oil in a large skillet over medium heat. Sauté chili peppers, onion, and garlic until onion is translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in tongue and continue to cook until tongue is brown, 5 to 10 minutes. Stir in tomatoes and cook until limp, 5 minutes. Pour in corn and heat through, 2 to 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt, and serve." } ], "title": "Beef Tongue with Chiles, Corn and Tomato (Lengua de Res)", "url": "https://en.wikibooks.org/wiki/Cookbook:Beef_Tongue_with_Chiles,_Corn_and_Tomato_(Lengua_de_Res)" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Suya sauce is a sauce made with beef suya. It is easy to make and tasty." }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh habanero pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Groundnut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 seasoning/stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Ginger powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Suya beef" }, { "line_type": "ul", "section": "Ingredients", "text": "Green bell pepper, diced" }, { "line_type": "ol", "section": "Procedure", "text": "Blend the habanero pepper, onions, and tomatoes into a smooth paste." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a pot over medium heat. Add the tomato paste, and fry for about 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the puréed pepper-onion-tomato mixture, and continue to fry for about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the seasoning cube, garlic powder, ginger powder, and salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the suya beef and bell pepper. Cook for another 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with white rice, boiled yam, spaghetti, or macaroni." } ], "title": "Beef with Suya Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Beef_with_Suya_Sauce" }

{ "infobox": { "category": "/wiki/Category:Pizza_recipes", "difficulty": 3, "servings": "12", "time": "1 hour 30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Yakiniku is a Japanese term referring broadly to grilled or barbecued meat dishes. This recipe tops pizza dough with a yakiniku-style beef stir-fry." }, { "line_type": "ul", "section": "Ingredients", "text": "600 g high-protein flour" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g low-protein flour" }, { "line_type": "ul", "section": "Ingredients", "text": "15 g instant yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "75 ml cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ big onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ red capsicum, cut into 10 pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "600 g tenderloin beef, cut into 2 x 1 x 1 cm pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "100 ml water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp mirin" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp light soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp oyster sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cornstarch, dissolved with 20 ml water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tbsp tomato sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Combine flours, yeast, sugar, water, and salt to make a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with plastic wrap, and rest the dough 10 minutes until expanded." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a non-stick pan. Add the onion and capsicum, and sauté for 10 seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tenderloin and the water. Add the mirin, soy sauce, and oyster sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Add the dissolved cornflour, salt, and sugar. Stir until well-mixed and slightly thickened." }, { "line_type": "ol", "section": "Procedure", "text": "Separate the solids from the extra sauce. Reserve the sauce to serve with the pizza." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out the pizza dough to a 10 cm diameter. Spread the meat topping on top." }, { "line_type": "ol", "section": "Procedure", "text": "Bake pizza in the oven at 220°C for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with the dipping sauces." } ], "title": "Beef Yakiniku Pizza", "url": "https://en.wikibooks.org/wiki/Cookbook:Beef_Yakiniku_Pizza" }

{ "infobox": { "category": "/wiki/Category:Porridge_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Øllebrød (Danish for Beer Bread) is a Danish bread porridge, easily made from (dry) rye bread using this very simple recipe. Together with salmon (and other fish), pork, rye bread, beer and potatoes, øllebrød was an important nutritional element of traditional Danish cuisine until the 1800s. A Danish family usually had a big pot on the stove in which they threw leftover bread and beer dregs. This was served as an everyday meal, morning and afternoon. The pot was seldom emptied, so it was a kind of continuous meal." }, { "line_type": "ul", "section": "Ingredients", "text": "1 loaf of day-old rye bread (preferably without whole grain)" }, { "line_type": "ul", "section": "Ingredients", "text": "Malt beer (preferably a sweet dark stout)" }, { "line_type": "ul", "section": "Ingredients", "text": "Sweetener, as desired (e.g. sugar or honey)" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon juice (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Put the rye bread to soak in beer for 6–12 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the mixture to a boil, and simmer slowly for about 1 hour. Add more beer if it's too dry; the consistency should be like that of oatmeal. If you want it sweet you can mix in some sweetener. For a fresher taste, add a touch of lemon." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with whipped cream if you're introducing this meal to someone who is not Danish." }, { "line_type": "ol", "section": "Procedure", "text": "In the evening, cut away the crust from the rye bread, and cut it into cubes." }, { "line_type": "ol", "section": "Procedure", "text": "Put the bread in a pot and cover it with beer (or water) and a lid. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In the morning, add sweetener if using, then heat it all up." }, { "line_type": "ol", "section": "Procedure", "text": "Stir until it steams vigorously, adding water if it gets too dry." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with milk for a warm, very solid breakfast." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Feel free to use whatever beer that is the cheapest, as the alcohol is going to vaporise anyway. You can also substitute the beer with water, if you want." } ], "title": "Beer and Rye Bread Porridge (Øllebrød)", "url": "https://en.wikibooks.org/wiki/Cookbook:Beer_and_Rye_Bread_Porridge_(%C3%98llebr%C3%B8d)" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": 1, "servings": "2", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Beer batter is a mixture used to coat various food items before deep-frying. Foods that can be beer-battered and fried include onion rings, fish, shrimp, chicken, and a variety of vegetables." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ teaspoon garlic salt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1/6 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1/6 teaspoon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "8 ounces (225 ml) beer" }, { "line_type": "ol", "section": "Procedure", "text": "Stir together dry ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in beer." }, { "line_type": "ol", "section": "Procedure", "text": "Mix together thoroughly." }, { "line_type": "ul", "section": "Use", "text": "Use in preparation of onion blooms." } ], "title": "Beer Batter", "url": "https://en.wikibooks.org/wiki/Cookbook:Beer_Batter" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 2, "servings": null, "time": "1¼ hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Beer Bread is a bread flavored with beer. Baking powder is the primary leavening agent." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (175°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Grease a 9×5×3-inch loaf pan" }, { "line_type": "ol", "section": "Procedure", "text": "Mix flour, salt, and baking powder together well." }, { "line_type": "ol", "section": "Procedure", "text": "Combine beer and honey, then add to the dry ingredients. Stir together until well mixed. Add more flour if necessary to make a good consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Spread batter in prepared pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake 40–45 minutes until browned and a toothpick inserted in the center comes out clean." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Beer with live yeast (bottle-conditioned) and carbonation will make the best rise." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This bread can have a very hard crust, making it somewhat difficult to slice. One thing that works well is to begin by dividing the loaf lengthwise, then turning each half loaf onto the newly formed flat side and cutting neat smaller (half-sized) slices." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Darker beers, such as porter and stout, will produce darker breads. Lighter beers, such as Pilsner and lager, will produce lighter breads." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If self-raising flour is used instead of all-purpose flour, the salt and baking powder may be omitted." } ], "title": "Beer Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:Beer_Bread" }

{ "infobox": { "category": "/wiki/Category:Risotto_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This variation on a classic cheese-flavored risotto is hearty and delicious. The beer adds a Welsh Rarebit overtone. The best beer is malty, not hoppy. A good amber or Belgian ale works well." }, { "line_type": "ul", "section": "Ingredients", "text": "½ large onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup uncooked arborio rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups hot vegetable stock (approximate)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup beer" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup grated Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup shredded sharp cheddar cheese (to taste)" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the stock to near boiling. Keep hot." }, { "line_type": "ol", "section": "Procedure", "text": "Sweat the onion in a heavy, medium saucepan with the olive oil, adding a generous pinch of salt. When the onions are soft and transparent, add the rice, sautéeing until each grain is coated." }, { "line_type": "ol", "section": "Procedure", "text": "Add the beer and heat to simmer, stirring constantly. When the beer is mostly absorbed, add around ⅓ to ½ cup of hot stock. Stir constantly while simmering. Repeat procedure for around twenty minutes—most of the stock should be consumed and the rice should be tender to the taste before proceeding. The rice will produce a thick, creamy sauce in the course of cooking (see risotto)." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat, adding the Parmesan cheese and stirring to incorporate. Give the cheese a chance to dissolve and melt, then add the cheddar. Stir to melt and incorporate. If a cheesier rice is desired, add more." } ], "title": "Beer Cheese Risotto", "url": "https://en.wikibooks.org/wiki/Cookbook:Beer_Cheese_Risotto" }

{ "infobox": { "category": "/wiki/Category:Shrimp_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is an excellent shrimp dish that must be marinated overnight, so if you need dinner half an hour from now this isn't for you." }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds (900 g) peeled raw shrimp" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "12 ounces (340 ml) of beer" }, { "line_type": "ul", "section": "Ingredients", "text": "Tabasco sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ol", "section": "Procedure", "text": "Combine onion, garlic, shrimp, and beer in a plastic or glass bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add as much Tabasco as you'd like (start with 1 tbsp) and some salt and pepper to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and marinate overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Remove shrimp from marinade, and discard marinade." }, { "line_type": "ol", "section": "Procedure", "text": "Melt some butter in a pan and sauté shrimp until pink and done. Don't overcook the shrimp or they'll be rubbery. You can also grill the shrimp." } ], "title": "Beer Marinated Shrimp", "url": "https://en.wikibooks.org/wiki/Cookbook:Beer_Marinated_Shrimp" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 2, "servings": "4", "time": "1⅛-2 hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 recipe spice rub (or use your own recipe)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves, crumbled" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (12 ounces / ~355 ml) of beer" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 pound (1.5–2 kg) chicken (dressed)" }, { "line_type": "ol", "section": "Procedure", "text": "Poke holes all over chicken to let fat run out during cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Rub chicken thoroughly with spice rub: inside and out, and then under skin as far as you can reach" }, { "line_type": "ol", "section": "Procedure", "text": "Set aside chicken." }, { "line_type": "ol", "section": "Procedure", "text": "Remove upper racks from oven." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (180°C)." }, { "line_type": "ol", "section": "Procedure", "text": "When oven preheated, take a healthy drink of the beer, leaving about 9–10 ounces." }, { "line_type": "ol", "section": "Procedure", "text": "Crumble bay leaves into beer, in beer can." }, { "line_type": "ol", "section": "Procedure", "text": "Insert beer can firmly into chicken cavity." }, { "line_type": "ol", "section": "Procedure", "text": "Place chicken upright in shallow heatproof pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake chicken upright for 1–1.5 hours until thickest part is 165°F (73°C)." }, { "line_type": "ol", "section": "Procedure", "text": "When removing chicken from oven, keep upright." }, { "line_type": "ol", "section": "Procedure", "text": "Rest chicken upright 15 minutes before removing beer can." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A disposable drip pan will save you a lot of cleanup (and a lot of flares on the outdoor grill)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This is really best on a charcoal grill, on medium heat." } ], "title": "Beer-can Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Beer-can_Chicken" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 large (or 2 cans) cooked beets, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cabbage, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "5 large carrots, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 stalks of celery, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lb meat, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb stew bones" }, { "line_type": "ul", "section": "Ingredients", "text": "3 lemons (optional), squeezed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (48 oz) crushed tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white granulated sugar (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "If you are starting with fresh beets, boil them in water for 1.5–2 hours or roast at 350 °F for 90 minutes. When they are soft enough that a fork will go in easily then they are done. Put them in a sink or large bowl full of cool water. Once they are cool pick up a beet and press your thumbs into the skin to start peeling them; sometimes they are not soft enough for this and you just need to cook them longer. If you use canned beets they will be ready right out of the can." }, { "line_type": "ol", "section": "Procedure", "text": "While the beets are cooking you should start cooking the meat. Place the meat and bones into a large 12-quart stock pot. Add the crushed tomatoes and a similar quantity of water. Stir it up and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "After the meat has been boiling for between an hour and 90 minutes then you should add the cabbage, garlic, carrots, onion, and celery. Cook until the vegetables are soft." }, { "line_type": "ol", "section": "Procedure", "text": "Add the beets and stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Add as much or as little lemon juice and sugar as you like, to suit your own taste. Cook for 5 more minutes and serve." } ], "title": "Beet and Cabbage Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Beet_and_Cabbage_Stew" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is used to preserve eggs for a longer period of time in comparison to having raw eggs stored in a refrigerator." }, { "line_type": "ul", "section": "Ingredients", "text": "12 chicken eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (32 oz total) beets" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups white vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons sriracha sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon salt" }, { "line_type": "ol", "section": "Procedure", "text": "Place eggs in a large pot with enough water to cover them. Bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Boil uncovered for 12 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Drain water." }, { "line_type": "ol", "section": "Procedure", "text": "Place eggs in ice-cold water. Crack and peel off shells." }, { "line_type": "ol", "section": "Procedure", "text": "Put eggs in a pot with the remaining ingredients, except for the beets." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in one can of beet juice, and set the beets aside. Discard any extra juice." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add beets, and pour into a large container." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate for one or two weeks before serving." } ], "title": "Beet-Pickled Eggs", "url": "https://en.wikibooks.org/wiki/Cookbook:Beet-Pickled_Eggs" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Behari kabab is a traditional Pakistani dish made with beef, lamb, or mutton that has been marinated in a mixture of spices and then grilled or baked." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cumin seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp coriander seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp fennel seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp mustard seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp ginger paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp garlic paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp garam masala" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp chile flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound beef, lamb, or mutton, cut into small pieces" }, { "line_type": "ol", "section": "Procedure", "text": "In a small pan, dry roast the cumin seeds, coriander seeds, fennel seeds, and mustard seeds over medium heat until fragrant. Grind the roasted spices in a spice grinder or with a mortar and pestle." }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl, combine the ground spices with the ginger paste, garlic paste, garam masala, paprika, chili flakes, turmeric, salt, yogurt, lemon juice, and oil. Mix well to make the marinade." }, { "line_type": "ol", "section": "Procedure", "text": "Place the meat in a large bowl and pour the marinade over it. Mix well to coat the meat with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat a grill to medium-high heat. Thread the marinated meat onto skewers and grill for 8–10 minutes, turning occasionally, until the meat is cooked through. Alternatively, you can bake the kababs in the oven at 400°F for 15–20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the behari kababs hot with rice or naan bread and a side of your choice. Enjoy!" } ], "title": "Behari Kabab", "url": "https://en.wikibooks.org/wiki/Cookbook:Behari_Kabab" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": "12", "time": "80 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chili made with bell-peppers, served over white rice." }, { "line_type": "ul", "section": "Ingredients", "text": "3–3½ pounds ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "6–8 onions, coarsely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 bell peppers, coarsely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Chili powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (about 2 cups) kidney beans" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (64 ounces) pureed crushed tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooked white rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Cheddar cheese, shredded (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Put beef in a large pot." }, { "line_type": "ol", "section": "Procedure", "text": "Fry on medium, breaking up the beef, until it turns brown. Drain grease." }, { "line_type": "ol", "section": "Procedure", "text": "Add peppers and onions to the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Fry until the onions are transparent. Drain grease if necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Add crushed tomatoes. Simmer for 1 hour, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Add kidney beans. Simmer for an additional 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add chili powder and garlic salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Serve over white rice. Optionally, top with shredded cheddar cheese." }, { "line_type": "ul", "section": "Visual procedure", "text": "Ingredients" }, { "line_type": "ul", "section": "Visual procedure", "text": "Adding the beef to the pan" }, { "line_type": "ul", "section": "Visual procedure", "text": "Cooking the beef until browned" }, { "line_type": "ul", "section": "Visual procedure", "text": "Draining the grease from the beef" }, { "line_type": "ul", "section": "Visual procedure", "text": "Adding onions and peppers" }, { "line_type": "ul", "section": "Visual procedure", "text": "Simmering the chili" }, { "line_type": "ul", "section": "Visual procedure", "text": "Serving with cheese" } ], "title": "Bell Pepper Chili", "url": "https://en.wikibooks.org/wiki/Cookbook:Bell_Pepper_Chili" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Benachin, also known as \"one-pot\" or \"jollof rice,\" is a flavorful and vibrant Gambian rice dish. It is a staple in Gambian cuisine and is enjoyed by people of all ages. Benachin is a versatile dish that can be customized with various ingredients, including meat, fish, and vegetables, making it a hearty and satisfying meal." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g chicken, beef, or fish, cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 carrot, peeled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chopped vegetables (such as green beans, peas, or corn)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups long-grain rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups chicken or vegetable broth" }, { "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 or saucepan with a lid" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula for stirring" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Measuring cups and spoons" }, { "line_type": "ul", "section": "Equipment", "text": "Fork" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the vegetable oil in a large pot or saucepan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onions and minced garlic. Sauté until they become translucent and fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chicken, beef, or fish to the pot and cook until browned on all sides. Stir occasionally to ensure even cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the tomato paste, paprika, thyme, and curry powder. Cook for a few minutes to enhance the flavors." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced bell peppers, carrot, and other chopped vegetables of your choice. Stir well to combine." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the rice under cold water until the water runs clear. Drain the excess water." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice to the pot and stir until it is well-coated with the vegetable and meat mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the chicken or vegetable broth and bring the mixture to a boil. Avoid stirring the rice during this time to prevent it from becoming mushy." }, { "line_type": "ol", "section": "Procedure", "text": "Once the rice is cooked, gently fluff it with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the benachin and season with salt and pepper according to your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot as a main course or as a side dish alongside grilled meat or fish." } ], "title": "Benachin (Gambian Rice with Meat and Vegetables)", "url": "https://en.wikibooks.org/wiki/Cookbook:Benachin_(Gambian_Rice_with_Meat_and_Vegetables)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Benechin Kunkujang or thiebou yap is a Senegalese dish popular in Gambia, known for its special blend of spices from Kunkujang. It is a variation of benachin, a one-pot rice dish commonly found in Gambia and other West African countries. The dish features tender cubes of lamb meat, aromatic vegetables, and a flavorful combination of spices. It pairs well with a side of fresh salad or steamed vegetables." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups long-grain rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb lamb meat, cut into cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tomatoes, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons ground black pepper" }, { "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 cayenne pepper (adjust according to your spice preference)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups water or broth" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley or cilantro, chopped (for garnish)" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot with a lid" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the long-grain rice under cold water until the water runs clear. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, heat vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add the lamb meat cubes to the pot and cook until browned on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the diced red and green bell peppers, and cook for a few minutes until they start to soften." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped tomatoes and tomato paste to the pot, stirring well to combine with the other ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle in ground ginger, black pepper, coriander, paprika, cayenne pepper, and salt. Mix everything together to coat the meat and vegetables with the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Pour water or broth into the pot and bring the mixture to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Once boiling, add the rinsed rice to the pot, stirring well, and reduce the heat to low." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot with the lid and let the rice simmer for about 20–25 minutes, or until the rice is cooked and the liquid has been absorbed. Avoid opening the lid during this time to ensure proper cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from the heat and let it sit, covered, for 5–10 minutes to allow the flavors to meld." }, { "line_type": "ol", "section": "Procedure", "text": "Fluff the rice with a fork and garnish with fresh parsley or cilantro." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Benechin Kunkujang (Gambian Seasoned Rice and Lamb)", "url": "https://en.wikibooks.org/wiki/Cookbook:Benechin_Kunkujang_(Gambian_Seasoned_Rice_and_Lamb)" }

{ "infobox": { "category": "/wiki/Category:Side_dish_recipes", "difficulty": 2, "servings": "4–6", "time": "30–60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bengal potatoes is an Indian side dish. Serve as a snack with drinks, or as part of an Indian meal." }, { "line_type": "ul", "section": "Ingredients", "text": "Ghee or oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons panch puran" }, { "line_type": "ul", "section": "Ingredients", "text": "Approximately 2 pounds (910 g) potatoes, unpeeled and cut into chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "Chile powder (preferably not too hot—e.g. Kashmiri chile )" }, { "line_type": "ol", "section": "Procedure", "text": "Put a little ghee into a large heavy-bottomed pan with a good lid over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add panch puran, and let it cook gently until the seeds start to pop." }, { "line_type": "ol", "section": "Procedure", "text": "Add potatoes to pan, stirring so that the seeds coat the potatoes evenly." }, { "line_type": "ol", "section": "Procedure", "text": "Add a little ground turmeric—enough to just color the cut surfaces of all the pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Add a little chile powder to taste. The quantity varies depending on your palate, and the strength of the chile." }, { "line_type": "ol", "section": "Procedure", "text": "Stir well to distribute the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Do one of the following:\nPut on the lid, turn down the heat, and allow the potatoes to cook in their own steam until cooked through. A little extra water can be added if necessary, but as little as possible should be used. The potatoes should not boil.\nPut the spiced potatoes on a tray in a hot oven until cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Put on the lid, turn down the heat, and allow the potatoes to cook in their own steam until cooked through. A little extra water can be added if necessary, but as little as possible should be used. The potatoes should not boil." }, { "line_type": "ol", "section": "Procedure", "text": "Put the spiced potatoes on a tray in a hot oven until cooked through." } ], "title": "Bengal Potatoes", "url": "https://en.wikibooks.org/wiki/Cookbook:Bengal_Potatoes" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Beniseed soup, often known as sesame soup, is a popular Nigerian soup made from sesame seeds. Beniseeds are a frequent food in the middle belt and far north; northerners call them ridi, while Tivs, Idomas, and Igalas call them ishwa, ocha, and igogo, respectively. The Igbos called these seeds isasa, and the Yorubas called them ekuku. The soup can be served with pounded yam, eba, or garri, among other things." }, { "line_type": "ul", "section": "Ingredients", "text": "Beef" }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Sesame seeds, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Fermented locust beans" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Bitterleaf" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Medium-sized bowl" }, { "line_type": "ol", "section": "Procedures", "text": "Season the beef and stockfish with seasoning cubes. Place in a pot, and add enough water to cover everything. Simmer until done, then drain and set aside, reserving the broth." }, { "line_type": "ol", "section": "Procedures", "text": "Heat some palm oil in a frying pan, and add the onions. Cook for 1 minute." }, { "line_type": "ol", "section": "Procedures", "text": "Add the ground sesame seeds, and cook for 3 minutes or less, stirring constantly." }, { "line_type": "ol", "section": "Procedures", "text": "Stir in the reserved broth, ground crayfish, pepper, locust beans, and cooked meat and fish. Cook for 5 minutes over medium heat." }, { "line_type": "ol", "section": "Procedures", "text": "If the soup is too thick, you can thin with water. Adjust seasoning to taste." }, { "line_type": "ol", "section": "Procedures", "text": "Stir in bitterleaf, and simmer for a few more minutes." } ], "title": "Beniseed or Sesame Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Beniseed_or_Sesame_Soup" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Beske or arawa is a Nigerian equivalent to tofu, made from soy milk curds.[1][2]" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried soy beans" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Coagulant" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Spices (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Equipment", "text": "Cheesecloth" }, { "line_type": "ul", "section": "Equipment", "text": "Blender" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Stirring spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ol", "section": "Procedure", "text": "Remove any dirt or debris from the beans. Soak for a few hours." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the beans and peel off the skins. Blend them to make a thick paste." }, { "line_type": "ol", "section": "Procedure", "text": "Strain all the liquid (milk) from the ground paste." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the soy milk to a boil in a large pot, skimming off the froth." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly add the coagulant, then turn off the heat. Solid curds should form." }, { "line_type": "ol", "section": "Procedure", "text": "Strain out the curds. Knead in any salt and spices, then let the curds drain in cheesecloth and solidify." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the solid curds into pieces, and fry until golden brown." }, { "line_type": "ol", "section": "References", "text": "↑ for #OunjeAladun, Omolabake (2021-06-24). \"How to make Beske / Awara / Tofu\". Ounje Aladun. Retrieved 2024-05-29." }, { "line_type": "ol", "section": "References", "text": "↑ Style, BellaNaija (2023-10-17). \"Want An Alternative To Meat? See How To Make Wàrà Bẹ́skẹ́ (Tofu) At Home | WATCH\". BellaNaija. Retrieved 2024-05-29." } ], "title": "Beske (Nigerian Soy Curds)", "url": "https://en.wikibooks.org/wiki/Cookbook:Beske_(Nigerian_Soy_Curds)" }

{ "infobox": { "category": "/wiki/Category:Moroccan_recipes", "difficulty": 3, "servings": "2", "time": "9–13 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bessara is prepared by soaking dried and peeled split fava beans overnight, followed by simmering the soaked beans with garlic, olive oil, paprika, and cumin. In traditional methods, the beans are cooked for extended hours until they are fully broken down, and then they are processed through a food mill for grinding. However, in modern times, this lengthy cooking process is no longer necessary as a blender can be utilized instead. This modern approach significantly simplifies and expedites the preparation, resulting in a smoother mixture." }, { "line_type": "ul", "section": "Ingredients", "text": "Dried split fava beans" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Place the fava beans in a bowl and cover with several inches of cold water. Allow the beans to soak for 8–12 hours. Drain the beans." }, { "line_type": "ol", "section": "Procedure", "text": "Add the drained beans to a pot with garlic, paprika, cumin, and olive oil. Cover with water." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the beans to a boil, then lower the heat and let them simmer, partially covered, until they become tender, which usually takes about an hour" }, { "line_type": "ol", "section": "Procedure", "text": "Once cooked, drain the beans using a strainer positioned over a bowl, saving the cooking liquids for later use." }, { "line_type": "ol", "section": "Procedure", "text": "Using either an immersion blender, blender, or food processor, purée the beans until smooth. Add the reserved broth as needed to reach your desired thickness." }, { "line_type": "ol", "section": "Procedure", "text": "Incorporate the lemon juice, then taste the mixture. Adjust the salt according to your preference, while considering that additional flavors from condiments will be added when serving." }, { "line_type": "ol", "section": "Procedure", "text": "When it's time to serve, gently reheat the purée over medium-low heat. Serve the bessara either as a dip or soup, accompanied by olive oil, cumin, salt, and the option of cayenne pepper or harissa on the side as condiments." } ], "title": "Bessara (Moroccan Fava Bean Purée)", "url": "https://en.wikibooks.org/wiki/Cookbook:Bessara_(Moroccan_Fava_Bean_Pur%C3%A9e)" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Betty's Salad is a regional, Midwest salad created by Betty Timko and featured as a menu item at her restaurant, Timko's Soup and Such, in Toledo, Ohio. The restaurant was located in a brick building at the northwest corner of Sylvania and Douglas Roads of the Devaux Village strip mall in West Toledo [1]. After Betty died, the restaurant closed, and her signature salad dressing is still produced and distributed at regional grocery stores." }, { "line_type": "ul", "section": "Ingredients", "text": "½ package fresh spinach" }, { "line_type": "ul", "section": "Ingredients", "text": "6 hard boiled eggs, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can bean sprouts, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 cans water chestnuts, drained and sliced (optional, depending on the recipe you follow)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound fried bacon, crumbled" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup salad oil" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup catsup" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup white vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small to medium-sized onion, minced" }, { "line_type": "ol", "section": "Procedure", "text": "Layer the salad ingredients in the order listed." }, { "line_type": "ol", "section": "Procedure", "text": "Mix all the dressing ingredients in blender. Pour over salad." }, { "line_type": "ol", "section": "Procedure", "text": "Store salad in fridge." } ], "title": "Betty's Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Betty%27s_Salad" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Traditionally, a beurre blanc consists of nearly equal parts white wine and good white wine vinegar reduced dramatically with shallot, held in emulsion with quite a lot of butter. Once the basic technique has been mastered, don't be afraid to experiment with new ingredients. Many modern variations exist employing any number of herbs and flavorings." }, { "line_type": "p", "section": null, "text": "The sauce, whose name means \"white butter,\" traces its roots to the French cuisine of the Loire Valley, and would be conventionally served with river fish, like trout or pike." }, { "line_type": "p", "section": null, "text": "Correctly prepared, a basic beurre blanc should be creamy and tangy with a good savory component, pairing well with lean meats, particularly fish. I recommend it highly with a nice preparation of pan-seared halibut, seasoned simply with salt and pepper. What follows is a recipe for a simple, semi-traditional beurre blanc." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup of good white wine (dry aromatic white, preferably French, such as Pouilly-Fumé)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 shallots, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp heavy cream (optional and non-traditional)" }, { "line_type": "ul", "section": "Ingredients", "text": "10–12 Tbsp unsalted butter, very cold and in cubes or lumps" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "White pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Place the white wine in a non-reactive saucepan with the lemon juice and chopped shallots." }, { "line_type": "ol", "section": "Procedure", "text": "Cook this mixture until reduced to about 2 tablespoons, and don't be shy about letting it boil—it will not adversely affect the sauce. Once reduced, the shallot should still be fairly moist. If you're looking at a dry pan, there's a good chance your sauce won't hold." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat to low flame. If you want to increase the holding power of your sauce, add the heavy cream at this juncture, but every authority on traditional French preparation would disapprove." }, { "line_type": "ol", "section": "Procedure", "text": "Begin to add cubes of the cold butter while whisking vigorously. From a technical standpoint, the sauce should stay under 200°F (95°C), so do some of the whisking off the flame. Whisk in 1 or 2 cubes and add more, and continue until you've added all the butter." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt and white pepper, and serve immediately. The sauce can be held in a vacuum container, such a Thermos, but this is not recommended for long periods of time." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "American chefs may try to enhance the presentation of the sauce by straining the shallot out before plating, but the French know better. If the shallot has been sufficiently chopped it has no deleterious effect on the texture of the finished product." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You must use a non-reactive saucepan (i.e. stainless steel, ceramic, enamel, etc.) because the sauce contains acidic components." } ], "title": "Beurre Blanc", "url": "https://en.wikibooks.org/wiki/Cookbook:Beurre_Blanc" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Beurre monté is a French sauce with many applications; it can be used plain as a dip, cooked in, or adjusted with savory or sweet ingredients. The sauce is simply an emulsion of butter into water, which gives butter a saucier consistency. It can act as a base sauce, meaning ingredients can be added to enhance its flavor, or it can be served plain.[1] It acts as a sister sauce of beurre blanc, which emulsifies the butter in reduced white wine and vinegar.[2]" }, { "line_type": "ul", "section": "Ingredients", "text": "3 parts by weight of water" }, { "line_type": "ul", "section": "Ingredients", "text": "8 parts by weight of butter, cold" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning, as desired" }, { "line_type": "ol", "section": "Procedure", "text": "Bring the water to a low boil in an appropriately sized cooking vessel, such as a saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Add butter, gradually whisking until smoothly incorporated. Make sure the butter is completely emulsified in before adding the next chunk." }, { "line_type": "ol", "section": "Procedure", "text": "Season to taste as desired." }, { "line_type": "ol", "section": "Procedure", "text": "Keep warm until use. Don't overheat, as this will break the emulsion." }, { "line_type": "ol", "section": "References", "text": "↑ Masterclass (5 June 2024). \"Beurre Monté Recipe: How to Make Emulsified Butter Sauce\". masterclass.com. Retrieved 15 June 2024.{{cite web}}: CS1 maint: url-status (link)" }, { "line_type": "ol", "section": "References", "text": "↑ Claiborne and Franey, C. (16 June 2024). \"Beurre Blanc Classic French Butter sauce\". cooking.nytimes.com. Retrieved 16 June 2024.{{cite web}}: CS1 maint: url-status (link)" } ], "title": "Beurre Monté", "url": "https://en.wikibooks.org/wiki/Cookbook:Beurre_Mont%C3%A9" }

{ "infobox": { "category": "/wiki/Category:Butter_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Beurre à la Bourguignonne, or garlic butter, is a compound butter flavored primarily with garlic. In this case, it also includes shallots and parsley." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp chopped shallots" }, { "line_type": "ul", "section": "Ingredients", "text": "1–3 cloves garlic, mashed or grated with a microplane" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp parsley, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Cream the butter until it is very soft." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the shallots, garlic and parsley into the butter." }, { "line_type": "ol", "section": "Procedure", "text": "Season to taste with salt and pepper." } ], "title": "Beurre à la Bourguignonne (Garlic Scallion Butter)", "url": "https://en.wikibooks.org/wiki/Cookbook:Beurre_%C3%A0_la_Bourguignonne_(Garlic_Scallion_Butter)" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 packet of flat crispy puris (available in Indian groceries)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lb (500 g) puffed rice (kurmura/murmura - available in Indian groceries)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (125–250 g) plain sev (Indian fried snack, looks like noodles)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons chat masala" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 potatoes, boiled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 big red onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ bunch coriander leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon juice or chopped raw mango" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ bunch coriander leaves, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ bunch mint leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "2 big garlic cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "10–12 Indian green chiles" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup date pulp" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup tamarind pulp" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon jaggery or sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoon chili powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoon cumin seeds" }, { "line_type": "ol", "section": "Procedure", "text": "Mix together puffed rice and sev. Add chat masala, salt, and chili powder." }, { "line_type": "ol", "section": "Procedure", "text": "Add onions, raw mango pieces (or lemon juice), potatoes, and coriander leaves to the puffed rice and sev mixture, and mix gently with the hands." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the items for the spicy and sweet chutneys to a fine paste using some water." }, { "line_type": "ol", "section": "Procedure", "text": "Just before serving, mix in spicy chutney and sweet chutney into the above mixture. Put some mixture in individual plates, then top with some more sev and chutneys (if desired)." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with coriander leaves. Serve with crunchy puris." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To make date paste, soak dates in hot water for ½ hour, grind them, and strain the mixture." } ], "title": "Bhel Puri (Indian Puffed Rice and Vegetable Snack)", "url": "https://en.wikibooks.org/wiki/Cookbook:Bhel_Puri_(Indian_Puffed_Rice_and_Vegetable_Snack)" }

{ "infobox": { "category": "/wiki/Category:Bengali_recipes", "difficulty": 3, "servings": "2", "time": "50 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Khichuri is a Bengali dish once considered comfort food for the poor but now a delicacy served warm in the monsoon rain. Like the similar khichdi, the core ingredients are rice and lentils, but different variations exist, some adding vegetables, poultry or meat and named accordingly (e. g. sabji khichuri for vegetable). Here is the recipe for the popular Bhuna Khichuri, which is is romantic and especially suited for a rainy day. Serve warm with Bengal fish curry and chutney as a condiment." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white fragrant rice (e.g Basmati rice or short-grained pilau rice)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup green gram or red split lentils" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup split dried chickpeas (preferably Bengal variety; optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup garden peas (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter (preferably ghee)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 whole green chiles, slit in the middle and optionally de-seeded" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups water for boiling" }, { "line_type": "p", "section": "Ingredients", "text": "Spices for seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "4 green cardamom pods" }, { "line_type": "ul", "section": "Ingredients", "text": "4 whole cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "2 sticks of cinnamon 1 inch long" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon cumin seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cm piece of ginger, finely chopped" }, { "line_type": "p", "section": "Ingredients", "text": "For garnish" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium or 2 small onions, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter preferably ghee" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch coarsely chopped fresh coriander leaves" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse rice, lentils, and chickpeas separately in cold water." }, { "line_type": "ol", "section": "Procedure", "text": "Dry rice in a colander or on a flat surface." }, { "line_type": "ol", "section": "Procedure", "text": "Leave lentils and chickpeas to soak in water for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Drain lentils and chickpeas, then roast them briefly until they emit an aroma; set aside to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Heat water in a kettle to use later. Keep warm but not boiling." }, { "line_type": "ol", "section": "Procedure", "text": "Semi-crush cardamom, cinnamon, and cloves." }, { "line_type": "ol", "section": "Procedure", "text": "Heat 2 tbsp butter in a heavy-based pan over medium heat. Add bay leaf and semi-crushed spices in; once they start to sputter, add sliced ginger and cumin. Stir for 1–2 minutes until ginger has a nutty aroma." }, { "line_type": "ol", "section": "Procedure", "text": "Add green chili and garden peas, and stir once or twice." }, { "line_type": "ol", "section": "Procedure", "text": "Add rice to the mixture and stir gently for 2–3 minutes, making sure the oil coats it thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Add lentils, chickpeas and salt; stir again for 1–2 more minutes" }, { "line_type": "ol", "section": "Procedure", "text": "Add hot water to the pan. The level of water should be about 1 inch above the mixture. Lower the heat slightly, cover, and simmer until done. Check regularly to make sure rice does not burn at the bottom. Rice and lentils are done when there is no hard part in rice, it is medium firm, each one is easily separable, but not very soft or sticky. This should take around 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "While the rice is simmering, heat the remaining butter in a separate frying pan. Fry the onion on a medium heat until it starts to brown." }, { "line_type": "ol", "section": "Procedure", "text": "When rice mixture is done, top with onion and accompanying oil. Garnish with coriander." }, { "line_type": "ol", "section": "Procedure", "text": "Turn down the heat to the lowest and cover until served which should not take long." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may replace the butter with vegetable oil or omit it altogether. For an oil-free alternative dry toast the spices. Pour hot water over rice and lentil mix, then add onion, ginger and spices." }, { "line_type": "ul", "section": "Warnings", "text": "Slicing onions may irritate eyes. Ethnic ingredient shops often sell ready-made fried onions." }, { "line_type": "ul", "section": "See also", "text": "Khichdi" }, { "line_type": "ul", "section": "See also", "text": "Khara pongal" }, { "line_type": "ul", "section": "See also", "text": "Paella" } ], "title": "Bhuna Khichuri (Bengali Rice and Lentils)", "url": "https://en.wikibooks.org/wiki/Cookbook:Bhuna_Khichuri_(Bengali_Rice_and_Lentils)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": null, "servings": "3", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bibimbap (also called Bibimba or Bibimbop) is a typical Korean meal that literally means \"mixed rice\". The meal consists of a bowl of steamed white rice topped with vegetables, beef (sometimes tofu or chicken to suit tastes), a whole egg, and gochujang (Korean chili pepper paste). Gochujang is usually served separately to control the spiciness of the dish. It is often made vegetarian by substituting tofu for beef. Dolsot Bibimbap is a variation where the dish is served in a very hot stoneware bowl, crisping the rice and cooking the egg." }, { "line_type": "p", "section": null, "text": "The ingredients below are the most typical of the dish although many other ingredients are often served on the side depending on the cooks preferences. The quantity shown serves 3. If your bowls are large, you can pack more into each and share them." }, { "line_type": "ul", "section": "Ingredients", "text": "2 small carrots" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp ground sesame seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp grated garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 pinches salt" }, { "line_type": "ul", "section": "Ingredients", "text": "10 oz fresh spinach" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp ground sesame seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp grated garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz bean sprouts, with beans attached" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ground sesame seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp grated garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp olive or other oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb steak" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp ground sesame seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp grated garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "¾–1 ½ cup white rice, steamed" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs, cooked over easy" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup kimchi" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cucumber, cut into strips" }, { "line_type": "ul", "section": "Ingredients", "text": "Gochujang" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the carrots into matchsticks." }, { "line_type": "ol", "section": "Procedure", "text": "Boil matchsticks in a covered pot of salted water for a few minutes. Drain." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse carrots with cold water until cool. Drain again, then put in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sesame oil, ground sesame seeds, grated garlic, and salt. Toss together with your fingers." }, { "line_type": "ol", "section": "Procedure", "text": "Put the spinach in a large covered pot with 1 inch of water." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil and cook as usual. Stir occasionally to keep the spinach from sticking to the pot. The spinach is done when it's dark green and reduced to a small fraction of its original volume." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the cooked spinach. Cool by adding cold water to the pot and drain again. Squeeze the spinach in your hands to remove the water." }, { "line_type": "ol", "section": "Procedure", "text": "Slice the cooked spinach into 1-inch pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Put the cooked spinach in a bowl with the sesame oil, ground sesame seeds, and grated garlic. Mix with your fingers." }, { "line_type": "ol", "section": "Procedure", "text": "Blanch the bean sprouts in a pot of salted water until they become clear." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the cooked sprouts, and transfer to a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Toss with sesame oil, ground sesame seeds, grated garlic, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Slice the steak thinly, but not paper-thin." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a large frying pan on high heat. When the oil is hot, but not smoking, add the beef. Stir-fry." }, { "line_type": "ol", "section": "Procedure", "text": "While the beef is cooking, add the sesame oil, ground sesame seeds, and grated garlic. Cook until the meat is well browned." }, { "line_type": "ol", "section": "Procedure", "text": "Add the soy sauce. Continue cooking until the liquid has boiled off." }, { "line_type": "ol", "section": "Procedure", "text": "Place rice in each bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the prepared namuls, beef soboro, cucumbers, and egg on top of the rice. They should be arranged separately and attractively. The egg sits in the middle. Gochujang, kimchi, and any other root or leafy vegetable is served on the side in small individual bowls for the table to help themselves." }, { "line_type": "p", "section": "Procedure", "text": "If using dolsots (Korean stoneware bowls) to serve your bibimbap, the preparation is slightly different:" }, { "line_type": "ol", "section": "Procedure", "text": "Rub the inside of the dolsots with sesame oil." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the cooked rice evenly over the bottom of the dolsots and part way up the sides. Place the namurus and the beef soboro on top of the rice, each in its own area." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the dolsots and cook over medium-high heat. Watch carefully near the end to avoid burning the rice on the bottom. To test, use a spoon to scrape the rice from the side. Remember that the bottom cooks more than the sides and that the rice keeps cooking after you remove it from the heat. Do not preheat the dolsots." }, { "line_type": "ol", "section": "Procedure", "text": "Add an uncooked egg to the middle of each dolsot." }, { "line_type": "ol", "section": "Procedure", "text": "Serve dolsots on small pieces of wood to keep the heat from damaging the table." }, { "line_type": "ol", "section": "Procedure", "text": "To eat, start by scraping the rice from the bottom and stirring the ingredients together with a metal spoon. The egg will cook as it breaks up. The rice on the bottom will be crunchy and sometimes hard to remove unless you continue stirring as you eat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sesame seeds expand when ground; 2 or 3 tablespoons of sesame seeds will make ¼ cup of ground sesame seeds." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Vegetables that can be served on the side (in small individual bowls) include lettuce, shiitake mushrooms, doraji namul, kong namul, gaji namul, sukju namul, gosari namul, and hobak namul. Other ingredients like dried sesame seeds and gim (seaweed) are added to the mix at varying times, depending on personal taste." } ], "title": "Bibimbap", "url": "https://en.wikibooks.org/wiki/Cookbook:Bibimbap" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bicol express is a Filipino pork dish with coconut milk and chili peppers. Popularized in Malate, Manila, the dish took its name from a passenger train from Bicol Region going to Manila and vice versa. Bicol Region is famous for cooking dishes using coconut milk and chili peppers." }, { "line_type": "ul", "section": "Ingredients", "text": "1 spoon cooking oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 head garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg pork belly" }, { "line_type": "ul", "section": "Ingredients", "text": "½ kg bagoong alamang (shrimp paste)" }, { "line_type": "ul", "section": "Ingredients", "text": "15 pieces siling labuyo (bird's eye chili)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 spoons sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Monosodium glutamate (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (400 ml) coconut milk" }, { "line_type": "ol", "section": "Preparation", "text": "Heat a frying pan over medium heat, then add the cooking oil." }, { "line_type": "ol", "section": "Preparation", "text": "When the oil is hot, add the onion and garlic. Sauté until fragrant and aromatic." }, { "line_type": "ol", "section": "Preparation", "text": "Add the shrimp paste, siling labuyo and the pork belly. Stir fry the mixture until the pork is browned on all sides." }, { "line_type": "ol", "section": "Preparation", "text": "Add the sugar, pepper, and monosodium glutamate if using." }, { "line_type": "ol", "section": "Preparation", "text": "Stir in the coconut milk, and simmer until the meat is cooked through." }, { "line_type": "ol", "section": "Preparation", "text": "Serve with cooked rice." } ], "title": "Bicol Express", "url": "https://en.wikibooks.org/wiki/Cookbook:Bicol_Express" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bigos is considered the Polish national dish by many. For more information see Wikipedia's article on Bigos." }, { "line_type": "ul", "section": "Ingredients", "text": "2.5 kg fresh cabbage" }, { "line_type": "ul", "section": "Ingredients", "text": "2 kg fermented cabbage (sauerkraut)" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g pork or venison" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g sausage" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g bacon" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh or dried mushrooms" }, { "line_type": "ul", "section": "Ingredients", "text": "Whole black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Bay leaf" }, { "line_type": "ol", "section": "Procedure", "text": "Chop the cabbage, add pepper and salt, a part of the mushrooms and bay leaf, and cook until soft (about 2–3 hours)." }, { "line_type": "ol", "section": "Procedure", "text": "Chop the bacon and let it melt in a frying pan." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the chopped meat and sausage in the bacon grease." }, { "line_type": "ol", "section": "Procedure", "text": "If necessary, drain excess water from the stewed cabbage and add the fried meat, bacon, and sausage along with the grease out of the pan. Stew everything as long as possible—the longer, the better (sometimes it is done for 3 hours a day in 3 following days, or even longer)." }, { "line_type": "ol", "section": "Procedure", "text": "When ready, the dish should be a thick mash that does not \"leak\" water on the plate; it should be mildly sour and have a strong flavour of smoked bacon." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "There are countless variations of this basic recipe. According to some, the amount of meat should be equal to the amount of cabbage; others prefer to use only fermented cabbage as in German sauerkraut." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A very particular feature of this dish is that it can be safely stored even for a few days without refrigerating. This is why bigos used to be a common soldiers' dish." } ], "title": "Bigos (Polish Cabbage Meat Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Bigos_(Polish_Cabbage_Meat_Stew)" }

{ "infobox": { "category": "/wiki/Category:Snack_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Biltong is a popular Zambian snack that consists of dried and salted meat. It is similar to beef jerky but has its unique flavor and preparation method. Biltong is a favorite among Zambians and is often enjoyed as a savory and protein-rich snack." }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cayenne pepper (adjust to your desired level of spiciness)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound lean beef or game meat, very thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup vinegar (white or apple cider vinegar)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup water" }, { "line_type": "ul", "section": "Equipment", "text": "Butcher's hooks or kitchen hooks" }, { "line_type": "ul", "section": "Equipment", "text": "Butcher's twine or string" }, { "line_type": "ul", "section": "Equipment", "text": "Airtight container" }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, mix together the salt, ground coriander, ground black pepper, brown sugar, and ground cayenne pepper to create the biltong spice blend." }, { "line_type": "ol", "section": "Procedure", "text": "Dip each slice of meat in the vinegar, then coat them with the spice blend. Make sure each slice is evenly covered with the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Once all the meat slices are coated, place them in a single layer on a clean surface and let them marinate for about 30 minutes to allow the flavors to penetrate the meat." }, { "line_type": "ol", "section": "Procedure", "text": "After marinating, use the butcher's hooks or kitchen hooks to hang the meat slices on a drying rack or any suitable hanging space with good circulation. Make sure to leave space between each slice for air circulation." }, { "line_type": "ol", "section": "Procedure", "text": "Allow the meat to air-dry for about 3–5 days, depending on the desired level of dryness. The biltong is ready when it is dry to the touch and has a chewy texture." }, { "line_type": "ol", "section": "Procedure", "text": "Once the biltong is dried to your preference, store it in an airtight container to maintain its freshness." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Biltong can be made using various types of meat, such as beef, game meat, or even ostrich meat, depending on availability and preference." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the amount of cayenne pepper according to your taste preference for spiciness." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a more traditional drying method, you can use a biltong box or dehydrator to dry the meat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Biltong is a high-protein snack." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It is a great on-the-go snack and a delicious way to enjoy preserved meat." } ], "title": "Biltong (Zambian Dried and Salted Meat)", "url": "https://en.wikibooks.org/wiki/Cookbook:Biltong_(Zambian_Dried_and_Salted_Meat)" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Binagoongan is a Filipino cooking process consisting of vegetables (most notably water spinach) or meat (usually pork, but can also be chicken or beef) sautéed or braised in bagoong alamang (shrimp paste), garlic, black peppercorns, and bay leaves. Some recipes also add pineapples, chilis, or coconut cream to balance the flavors. The dish is characteristically quite salty with a strong umami flavor, which is why it is always paired with white rice and never eaten on its own. It is very similar to pinatisan which is cooked with patis (fish sauce), one of the by-products of fermenting bagoong." }, { "line_type": "p", "section": null, "text": "Sautéed pork from the Philippines." }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb pork, cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb of baby shrimp" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup of bitter melon" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ head garlic, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, sliced thinly" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large tomato, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup bagoong alamang" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ol", "section": "Procedure", "text": "Fry pork pieces in hot oil." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté garlic, onions and tomatoes after pork has browned." }, { "line_type": "ol", "section": "Procedure", "text": "Add shrimp." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rest of the ingredients and let simmer until pork is tender. If desired, let water reduce." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with rice." } ], "title": "Binagoongan (Sautéed Pork with Shrimp Paste)", "url": "https://en.wikibooks.org/wiki/Cookbook:Binagoongan_(Saut%C3%A9ed_Pork_with_Shrimp_Paste)" }

{ "infobox": { "category": "/w/index.php?title=Category:Flatbread_recipes&action=edit&redlink=1", "difficulty": 3, "servings": "10", "time": "1 hour +" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bint al-sahn (Arabic: بنت الصحن), or Sabayah, is a layered pastry traditionally made in Yemen, and now popular in other regions. The procedure takes a long time." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp dried yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups lukewarm water" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cups warm milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cups white all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups semolina flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup warm margarine (or melted butter)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp black cumin (Nigella sativa)" }, { "line_type": "ul", "section": "Ingredients", "text": "Sesame seeds (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Crushed almonds" }, { "line_type": "ul", "section": "Ingredients", "text": "Crushed pistachios" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the yeast and warm water. Stir in the warm milk." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the salt, sugar, vegetable oil, and eggs into the yeast mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the flour and semolina into the above mixture. Knead well to make a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Cover dough and let it sit until dough rises." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the dough into pieces the size of your hand, and transfer to a flour-dusted surface to prevent sticking." }, { "line_type": "ol", "section": "Procedure", "text": "Work each dough ball, stretching and folding the dough over itself multiple times. This stretching and folding process helps produce an airy and light-textured dough." }, { "line_type": "ol", "section": "Procedure", "text": "Let dough balls rest for 10–15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Prepare a flat working surface by rubbing it with some margarine. Roll out one piece of dough into a very thin round." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the dough round with margarine, then lightly sprinkle with crushed almonds, pistachios, black cumin, and sesame seeds." }, { "line_type": "ol", "section": "Procedure", "text": "Roll another piece of dough into a thin round. Stack on top of the first round, then brush with margarine and sprinkle with more almonds, pistachios, etc. Repeat this step, stacking the rounds, until all the dough is used up." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the stacked dough in oven. Serve with honey." } ], "title": "Bint as-Saḥn (Yemenite Layered Pastry)", "url": "https://en.wikibooks.org/wiki/Cookbook:Bint_as-Sa%E1%B8%A5n_(Yemenite_Layered_Pastry)" }

{ "infobox": { "category": "/wiki/Category:Biryani_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Biryani is the royal dish amongst all the exotic rice dishes of India, and remains the dish to serve on all best and auspicious occasions. Whether one serves it to welcome house guests on their first day, or whether it be the main course of the menu in formal entraining, or a gala festivity, the painstaking care which the housewife will take in the preparations of Biryani will commence when she selects her ingredients. Nothing but the best will do. Although there are numerous variations of Biryani, our carefully compiled recipes are fit to serve Royalty. The pride and care that goes in the making of Biryani is a story itself. We remember nostalgically, the day when grandma used to make Biryani. The frying of the onions just to that particular goldness; the weighing of the saffron with the precision of a goldsmith; the marinating of the meat in the spices and curds; the weighing down of the lid with a brick; the listening in, in order to ascertain whether it is ghee or moisture that is sizzling, plus a lot of other rigmarole. We must confess that in those days the pot of Biryani, when finally opened, announced itself to the whole neighbourhood, and the aroma and fragrance that emanated was sufficient to make the most fastidious smack their lips in anticipation. Whilst we cannot indulge in all these time consuming activities, here is a recipe which even grandmother will be hard to put improve upon." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (1.5 kg) whole chicken washed and jointed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups masoor (whole black lentils)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pieces cinnamon sticks (tuj)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 elachi (cardamom pods)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp jeera (cumin)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 green chillies" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup plain yoghurt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp fresh grated or pureed tomato" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 springs mint" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tbsp saffron" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tbsp turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "1 1/5 tsp red chillies" }, { "line_type": "ul", "section": "Ingredients", "text": "5 small potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "3 hard-boiled eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 fair-sized onions" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp ginger" }, { "line_type": "ol", "section": "Procedure", "text": "Allow saffron strands to become crisp over very low heat. Crush finely with the back of a spoon. Steep in 1 tablespoon of hot water." }, { "line_type": "ol", "section": "Procedure", "text": "Fry onions in oil to a pale golden colour. Drain and cool. Leave aside 1 tablespoon of fried onions, and crush the rest coarsely." }, { "line_type": "ol", "section": "Procedure", "text": "Wash the chicken pieces, and place in large bowl. Rub the saffron, ginger, and garlic over the meat pieces by tossing it around with a spoon." }, { "line_type": "ol", "section": "Procedure", "text": "Add yogurt, tomatoes, spices, fried onions, whole green chillies, mint, 2 elachi (cardamom) pods, and 1 piece of tuj (cinnamon) to the chicken. Allow to marinate for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, boil masoor in salted water until done. Drain off in colander." }, { "line_type": "ol", "section": "Procedure", "text": "Boil rice with 2 elachi (cardamom) pods and 1 piece tuj (cinnamon) until half done. Drain well." }, { "line_type": "ol", "section": "Procedure", "text": "Fry potatoes to a light yellow colour the oil used for frying onions. Remove from oil and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a large flat bottomed pot (2–3 litre size), add the oil that was used for frying, plus half of the ghee. Sprinkle a handful of rice and masoor over the bottom." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the marinated chicken and spices carefully over bottom of pot. Spread the masoor over the chicken, then add the potatoes, then half of the rice." }, { "line_type": "ol", "section": "Procedure", "text": "Add the hard-boiled eggs, and spread the rest of the rice on top. Many people prefer to tint a few tablespoons of the white rice with a tinge of saffron, then spread it in streaks over the white rice. This looks very attractive and puts the finishing touch to the biryani." }, { "line_type": "ol", "section": "Procedure", "text": "Decorate with left-over fried onions, then sprinkle the rest of the ghee and ½ cup of cold water over the top." }, { "line_type": "ol", "section": "Procedure", "text": "Close and seal lid of pot tightly. Place over high heat for 5 minutes and as soon as it starts sizzling, lower heat and let simmer for 1 hour. By this time, all moisture should have evaporated." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with fried rice papads, onion kachoomers, spiced dahi." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If mutton is used, then add 1 more teaspoon of ginger/garlic, as well as ½ cup more of yoghurt. The pot should be allowed to steam half an hour or so longer depending on the toughness of meat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Remember to crack elachi pods open by pressing between fore-finger and thumb, but take care that seeds do not spill out." }, { "line_type": "ul", "section": "Biryani recipes", "text": "Simple biryani" }, { "line_type": "ul", "section": "Biryani recipes", "text": "Chicken biryani" }, { "line_type": "ul", "section": "Biryani recipes", "text": "Hyderabad biryani" }, { "line_type": "ul", "section": "Biryani recipes", "text": "Sindhi biryani" }, { "line_type": "ul", "section": "Biryani recipes", "text": "Katchi biryani" }, { "line_type": "ul", "section": "Biryani recipes", "text": "Thalassery biryani" } ], "title": "Biryani", "url": "https://en.wikibooks.org/wiki/Cookbook:Biryani" }

{ "infobox": { "category": "/wiki/Category:Baking_recipes", "difficulty": 3, "servings": null, "time": "1.5–2 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Biscotti, more correctly known as biscotti di Prato (English: biscuits of Prato) and also as cantuccini (English: corners), are a twice-baked cake originating in the Italian city of Prato. The cakes are large almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven." }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, cream butter and 1 cup sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Add eggs, one at a time, beating well after each addition." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Combine dry ingredients; add to creamed mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in almonds." }, { "line_type": "ol", "section": "Procedure", "text": "Line a baking sheet with foil, and grease the foil." }, { "line_type": "ol", "section": "Procedure", "text": "Divide dough in half; shape into two 12 x 3-inch rectangles on the foil." }, { "line_type": "ol", "section": "Procedure", "text": "Brush with milk and sprinkle with remaining sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 375°F for 15–20 minutes or until golden brown and firm to the touch." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from oven and reduce heat to 300°F." }, { "line_type": "ol", "section": "Procedure", "text": "Lift rectangles with foil onto wire rack; cool for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Place on a cutting board; slice diagonally ½ inch thick. Place slices with cut side down on an ungreased baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven off, leaving cookies in oven with door ajar to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Store in airtight container." } ], "title": "Biscotti", "url": "https://en.wikibooks.org/wiki/Cookbook:Biscotti" }

{ "infobox": { "category": "/wiki/Category:Baking_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is from an 18th century handwritten recipe book hosted at Wiki Commons. It has been rewritten in modern language, with some details added." }, { "line_type": "ul", "section": "Ingredients", "text": "8 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound butter, softened and cut in pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pod nutmeg, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "A few caraway seeds" }, { "line_type": "ol", "section": "Procedure", "text": "Beat together the eggs, butter, and sugar until very creamy." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour, nutmeg, and caraway seeds." }, { "line_type": "ol", "section": "Procedure", "text": "Add the dry mixture to the egg mixture, and beat for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer to a pan, and bake for 1 hour. Let cool and unmold." } ], "title": "Biscuit Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Biscuit_Cake" }

{ "infobox": { "category": null, "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ol", "section": "Procedure", "text": "Mix everything together to get a coarse texture." }, { "line_type": "ol", "section": "Procedure", "text": "Keep in refrigerator until leaving for camping/backpacking trip." }, { "line_type": "ol", "section": "Procedure", "text": "Divide into 2–4 cup portions in baggies or other container for convenient use." }, { "line_type": "ol", "section": "Procedure", "text": "Mix 2 cups mix with ½ cup water, milk, or condensed milk to use." }, { "line_type": "ol", "section": "Procedure", "text": "Knead gently for no more than 5 times, or biscuits will be tough." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out about ¾ inches or 2 centimeters thick." }, { "line_type": "ol", "section": "Procedure", "text": "Cut into biscuit-size circles." }, { "line_type": "ol", "section": "Procedure", "text": "Place in preheated Dutch oven, starting at the wall and working toward the center." }, { "line_type": "ol", "section": "Procedure", "text": "Replace lid, turning about ⅛ turn for a good fit." }, { "line_type": "ol", "section": "Procedure", "text": "If heat is right, biscuits will be done in about 15 minutes; if browned in 10 minutes or less, the centers may not be done." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "About 2 cups of mix will pretty well fill a 12 inch Dutch oven." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Place a few more coals or charcoal briquettes on lid than beneath it." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Preheat Dutch oven until lightly smoking; a moistened finger tapped lightly on the metal will sizzle." }, { "line_type": "p", "section": "Conversion notes", "text": "" } ], "title": "Biscuit Mix for Backpacking", "url": "https://en.wikibooks.org/wiki/Cookbook:Biscuit_Mix_for_Backpacking" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 2, "servings": "About 4", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Biscuits and gravy is a dish enjoyed nearly everywhere in the United States, though it is most commonly associated with the southern states. It is a staple breakfast of most US diners." }, { "line_type": "p", "section": null, "text": "Traditionally this breakfast is served on a plate. A common serving is two biscuits, each halved, insides face up, covered in gravy. Common side dishes are strips of bacon, hash browns, or grits." }, { "line_type": "p", "section": null, "text": "This recipe relies on this biscuit recipe." }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (500 g) ground breakfast sausage" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp (15 mL) bacon grease" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 mL) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cup (720 mL) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp (2.5 mL) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tbsp (4 mL) ground black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Make 'cut' biscuit dough." }, { "line_type": "ol", "section": "Procedure", "text": "Place the cut biscuits in the oven when you add the bacon grease to the skillet in the gravy procedure below (step 3)." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from oven after 10 to 12 minutes; the biscuits should be warm when served with the gravy." }, { "line_type": "p", "section": "Procedure", "text": "Gravy" }, { "line_type": "ol", "section": "Procedure", "text": "Brown the sausage in a large skillet." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the browned sausage from the skillet and reserve in a bowl, being careful to leave as much of the drippings as possible in the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the bacon grease to the skillet, and place the skillet on low to medium-low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Once the bacon grease is up to temperature, mix the flour into the grease." }, { "line_type": "ol", "section": "Procedure", "text": "Add the milk slowly, mixing as you pour." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a gentle boil, stirring constantly scraping the bottom and edges of the skillet. Stirring keeps the gravy from becoming too lumpy or burnt." }, { "line_type": "ol", "section": "Procedure", "text": "Continue stirring until the gravy has nearly reached the desired consistency, usually about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the browned sausage held in reserve." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and allow to set for 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with biscuits." } ], "title": "Biscuits and Gravy", "url": "https://en.wikibooks.org/wiki/Cookbook:Biscuits_and_Gravy" }

{ "infobox": { "category": "/wiki/Category:Biscuit_recipes", "difficulty": 2, "servings": null, "time": "30–45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Biscuits are a traditional bread from the American South and a staple of soul food. This recipe is in the Yankee style, which is to say, it contains an egg and the end result is less dependent on your pastry technique. These biscuits are tall, light, and sturdy. They are less salty than many store-bought mixes. They taste good plain or with butter, honey, jam, or sausage/ham gravy. Because they are sturdy, this recipe is particularly well-suited for making a sandwich. Try splitting the biscuit open and putting a fried egg inside, or filling it with cold deli meats and other sandwich fixings." }, { "line_type": "p", "section": null, "text": "For the more tender Southern-style (eggless) version, try rich biscuits. If you are trying to substitute gluten-free flour, you might have better luck with this recipe, because the egg will help hold the dough together." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 450°F (230°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Sift all dry ingredients into a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Cut in shortening until it has the texture of coarse meal." }, { "line_type": "ol", "section": "Procedure", "text": "Beat egg lightly and add to milk." }, { "line_type": "ol", "section": "Procedure", "text": "Add liquid to dry ingredients and mix with fork just until dough holds together." }, { "line_type": "ol", "section": "Procedure", "text": "Turn out onto floured board and knead lightly with floured fingers." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out ¾ inch (2 cm) thick, and cut out biscuits with a round, floured cutter." }, { "line_type": "ol", "section": "Procedure", "text": "Place biscuits on baking sheet and bake at 450°F (230°C) for 12 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Vegetable shortening can have a bland flavor. You can substitute the same volume of butter for the shortening in this recipe if you want the butter flavor." } ], "title": "Biscuits I", "url": "https://en.wikibooks.org/wiki/Cookbook:Biscuits_I" }

{ "infobox": { "category": "/wiki/Category:Biscuit_recipes", "difficulty": 2, "servings": null, "time": "30 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup (140 g / 4.9 oz) all-purpose flour, plus extra for dusting" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon cold butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (125 ml / 4.2 oz) milk" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 200 °C (392 °F)." }, { "line_type": "ol", "section": "Procedure", "text": "Sift flour, salt and baking powder twice in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Cut butter in with a knife until the mixture resembles breadcrumbs." }, { "line_type": "ol", "section": "Procedure", "text": "Add milk to the mixture and mix just until you get a soft dough—don't overmix." }, { "line_type": "ol", "section": "Procedure", "text": "Place dough on a floured board. Knead the dough gently until smooth. Roll out to ½ inch (1.3 cm) thick." }, { "line_type": "ol", "section": "Procedure", "text": "Cut out biscuits with a small cutter and place biscuits onto a greased pan." }, { "line_type": "ol", "section": "Procedure", "text": "If you have scraps of dough, knead into a ball, re-roll, and cut out more biscuits." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 15 minutes until nicely browned. Transfer the biscuits to a wire rack and leave it to cool." } ], "title": "Biscuits II", "url": "https://en.wikibooks.org/wiki/Cookbook:Biscuits_II" }

{ "infobox": { "category": "/wiki/Category:Biscuit_recipes", "difficulty": 2, "servings": null, "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is adapted from the public domain cookbook Mrs. Beeton's Book of Household Management.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cups (175 g/6.2 oz) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (55 g/1.9 oz) caster sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg yolk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons milk" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 220 °C (428 °F). Grease a baking pan." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the egg and milk together in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the other ingredients into the egg mixture to form a soft dough." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out the dough to 5 mm (0.20 in) and cut out into very thin biscuits with a round cookie cutter." }, { "line_type": "ol", "section": "Procedure", "text": "Place the biscuits on the baking pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 6 minutes until golden." }, { "line_type": "ol", "section": "Procedure", "text": "Take the biscuits out of the oven and leave them to cool." } ], "title": "Biscuits III", "url": "https://en.wikibooks.org/wiki/Cookbook:Biscuits_III" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": "12 servings", "time": "60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bison loaf is a meat loaf made from bison instead of beef." }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds (900 g) ground bison meat" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups soft bread crumbs (from about 2 slices of bread) or ½ cup fine dry bread crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup 1% milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "½ medium green pepper, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons Worcestershire sauce (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon pepper" }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, mix all ingredients together." }, { "line_type": "ol", "section": "Procedure", "text": "Form meat mixture into a loaf or pat into a lightly-oiled loaf pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a 300°F (150°C) oven for 45 minutes until internal temperature reaches 160°F (72°C)." }, { "line_type": "p", "section": "Notes, tips, and variations", "text": "" } ], "title": "Bison Loaf", "url": "https://en.wikibooks.org/wiki/Cookbook:Bison_Loaf" }

{ "infobox": { "category": "/wiki/Category:Bison_recipes", "difficulty": 2, "servings": "4", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Marvins are a quick and tasty variation on the meatball." }, { "line_type": "ul", "section": "Ingredients", "text": "1 large red onion" }, { "line_type": "ul", "section": "Ingredients", "text": "2 garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon cumin seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon coriander seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "3 peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "2 whole cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon sea salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (450 g) ground bison meat" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup cooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "10 large basil leaves, julienned" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon canola oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon fish sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Hoisin sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 425°F (220°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Oil the bottom of a 9x12-inch Pyrex baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "Thinly slice the onion to create long thin slices." }, { "line_type": "ol", "section": "Procedure", "text": "Microwave the onion slices and garlic on high for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the cumin, coriander, peppercorns, cloves, and salt together using a mortar and pestle." }, { "line_type": "ol", "section": "Procedure", "text": "Roughly mix the softened onions and garlic, bison, rice, spice grind, fish sauce, and basil." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the meat mixture into tapered cylinders (similar to small sweet potatoes) and place into the baking dish. The Marvins should be about 1¼ inch diameter in the middle and 5 inches long." }, { "line_type": "ol", "section": "Procedure", "text": "Coat the Marvins with hoisin sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 20–25 minutes in the preheated oven." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Roll up in a warmed mooshi pancake with fresh cilantro or serve with a coconut milk-based curry sauce and rice." }, { "line_type": "ul", "section": "Warnings", "text": "Always follow safe handling guidelines when using raw meat." } ], "title": "Bison Meatballs Baked in Hoisin Sauce (Marvin)", "url": "https://en.wikibooks.org/wiki/Cookbook:Bison_Meatballs_Baked_in_Hoisin_Sauce_(Marvin)" }

{ "infobox": { "category": null, "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bison à la grecque is a campfire fusion recipe for bison served with a velouté inspired by Mediterranean cuisine." }, { "line_type": "ul", "section": "Ingredients", "text": "2 lbs bison steak or roast" }, { "line_type": "ul", "section": "Ingredients", "text": "2 small onions, halved" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small celery stalk, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small carrot, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small green bell pepper, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small fennel bulb, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "1 garlic clove, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "15 coriander seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp melted bison fat" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups veal stock" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, halved" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup butter" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup dry white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup cream" }, { "line_type": "ol", "section": "Procedure", "text": "Brown vegetables in bison fat in a cast iron Dutch oven." }, { "line_type": "ol", "section": "Procedure", "text": "Add bison, coriander, garlic, bay leaf, veal stock, and lemon. Cover and braise over a low fire 2–3 hours or longer until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Remove bison to serving tray near fire. Strain sauce into separate bowl, and discard pulp." }, { "line_type": "ol", "section": "Procedure", "text": "Make a roux in the Dutch oven with butter and flour. Stir in wine and cream, and cook until bubbly. Stir in reserved sauce until thickened, adding more liquid as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Season velouté to taste. Pour over bison." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with toasted bread, wild mushrooms, and wild rice." } ], "title": "Bison à la Grecque", "url": "https://en.wikibooks.org/wiki/Cookbook:Bison_%C3%A0_la_Grecque" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A bizcochito or biscochito is a crispy cookie flavored with anise and cinnamon. It was developed by Hispanic residents of New Mexico and southern Colorado who trace their ancestry back to the first Spanish colonists. The recipe for making the cookie has been influenced not only by local and indigenous customs, but also by cookie recipes brought to New Mexico with immigrants from other countries. It is served at special celebrations such as wedding receptions, baptisms and religious holidays, especially Christmas. It is usually eaten with morning coffee or milk, and after lunch and dinner when it is served as a dessert. The cookie is little known outside the Southwest." }, { "line_type": "p", "section": null, "text": "There is no \"official\" recipe for making bizcochitos. Each region, and often each family, has its own distinct recipe for baking the cookies, including some that add wine or whiskey. This recipe is from southern New Mexico." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (500 g) pure lard" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups (150 g) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp (20 g) anise seed (crushed)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "3 ⅓ cups (400 g) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tsp (30 g) baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp (10 g) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Cinnamon sugar for topping" }, { "line_type": "ol", "section": "Procedure", "text": "Cream the lard, sugar, and anise in a large mixing bowl. Add eggs and beat well." }, { "line_type": "ol", "section": "Procedure", "text": "Combine flour, baking powder, and salt in a large mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Alternately add flour to creamed mixture until a stiff dough has formed." }, { "line_type": "ol", "section": "Procedure", "text": "Knead dough slightly. Pat ¼–½ inch (0.5–1 cm) thick or roll to a ¼–½ inch (0.5–1 cm) diameter log." }, { "line_type": "ol", "section": "Procedure", "text": "Cut into desired shapes." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in an oven preheated to 350°F (180°C) for 10–12 minutes or until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Dust, while still hot, with cinnamon sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool." } ], "title": "Bizcochito (Cinnamon Anise Cookies) I", "url": "https://en.wikibooks.org/wiki/Cookbook:Bizcochito_(Cinnamon_Anise_Cookies)_I" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is from northern New Mexico." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oven to 180°C (350°F). Combine butter and ½ cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolk and milk; beat until well mixed. Reduce speed to low. Add flour, baking powder, anise seed and ¼ teaspoon cinnamon; mix until mixture forms a ball." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out dough on lightly-floured surface to 6.5 cm (¼-inch) thickness. Cut with 2.5 cm (1-inch) cookie cutters." }, { "line_type": "ol", "section": "Procedure", "text": "Combine 2 tablespoons sugar and ¾ teaspoon cinnamon in small bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Put one face of the cookie into the cinnamon sugar mixture. Place 1 inch apart, with the cinnamon sugar-covered side up, onto ungreased cookie sheets." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 5–8 minutes or until edges are lightly browned." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool." } ], "title": "Bizcochito (Cinnamon Anise Cookies) II", "url": "https://en.wikibooks.org/wiki/Cookbook:Bizcochito_(Cinnamon_Anise_Cookies)_II" }

{ "infobox": { "category": "/wiki/Category:Chili_recipes", "difficulty": 3, "servings": "12 persons", "time": "4 hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3½ cups (8 dL) dried black beans" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons (30 mL) corn oil or other vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 chipotle chile" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ ancho chile" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon (15 mL) cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon (15 mL) paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon (15 mL) dried oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ tablespoon (11 mL) sea salt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoon (1 mL) cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons (30 mL) wine vinegar (red or white)" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups (350 mL) diced tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups (350 mL) tomato puree" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups (1 L) water" }, { "line_type": "ul", "section": "Ingredients", "text": "Sour cream for garnish" }, { "line_type": "ol", "section": "Procedure", "text": "Place beans in a large pot, add with enough water to cover by 2 inches (2.5 cm), and allow to soak overnight. Drain beans and cover again with fresh water. Bring to boil, reduce heat, and simmer for 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the corn oil in a stockpot or other very large pot over medium-high heat. Add the onions and sauté until tender, about 3 minutes. Add garlic, chipotle and ancho chiles, cumin, paprika, oregano, salt, cayenne, and vinegar, and sauté for 5 to 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add tomatoes, tomato puree, and the water. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the beans with their juice. Simmer for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with or without sour cream." } ], "title": "Black Bean Chili", "url": "https://en.wikibooks.org/wiki/Cookbook:Black_Bean_Chili" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": "12", "time": "Soaking: OvernightCooking: 2 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe for black bean soup is a blend of beans and vegetables inspired by Tex-Mex cuisine." }, { "line_type": "ul", "section": "Ingredients", "text": "6 cups dried black beans" }, { "line_type": "ul", "section": "Ingredients", "text": "5 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon chili powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "7 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 or 2 jalapeños, finely-chopped (to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ large onions, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon red wine vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt and pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped cilantro" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup sour cream for garnish" }, { "line_type": "ol", "section": "Procedure", "text": "Pick over the beans." }, { "line_type": "ol", "section": "Procedure", "text": "Place in large bean pot and add water to cover by at least 2 inches (~5 cm)." }, { "line_type": "ol", "section": "Procedure", "text": "Soak overnight, then change water." }, { "line_type": "ol", "section": "Procedure", "text": "Bring beans to a boil. Reduce heat, then simmer until beans start to soften, around ½ hour." }, { "line_type": "ol", "section": "Procedure", "text": "Add bay leaves, bell peppers, chili powder, cumin, garlic, jalapeños, onions, and red wine vinegar." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and pepper to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer ½ to 1 hour, until beans are soft." }, { "line_type": "ol", "section": "Procedure", "text": "Take out bay leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in cilantro." }, { "line_type": "ol", "section": "Procedure", "text": "Add some sour cream." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Black Bean Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Black_Bean_Soup" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": "4", "time": "30 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cans (840 g / 31 ounces) black beans, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups low-sodium chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup Mexican salsa verde, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup packed cilantro leaves, plus extra sprigs for garnish (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ol", "section": "Procedure", "text": "Purée all ingredients in a blender until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into a large saucepan or Dutch oven, and bring to a simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer, partially covered and stirring frequently, to blend flavors, 5 or 7 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve, garnishing each portion with 1 tablespoon of tortilla chips, 1 tablespoon of sour cream and optional cilantro sprigs." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Garnishes can include ¼ cup crumbled tortilla chips and ¼ cup sour cream." } ], "title": "Black Bean Soup and Salsa Verde", "url": "https://en.wikibooks.org/wiki/Cookbook:Black_Bean_Soup_and_Salsa_Verde" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": "6", "time": "2–3 hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pound dried black beans" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large onions, finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "4–6 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cups cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup peeled, seeded, and chopped tomato (fresh or canned)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small sprig fresh or dried epazote (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon finely-chopped canned chipotle chile (or ¼ teaspoon cayenne pepper or to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin seed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large tomato, finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "3 medium tomatillos, husks removed and finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small red onion, very finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 serrano or jalapeño chile, very finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup roughly-chopped fresh cilantro leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Crème fraîche or sour cream, for garnish" }, { "line_type": "ol", "section": "Procedure", "text": "Pick over the beans to remove any debris. Soak if desired and drain." }, { "line_type": "ol", "section": "Procedure", "text": "In a deep, heavy-based pot, heat oil over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add onions and cook until translucent, about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add beans, garlic and water." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil, skimming any foam that rises to the surface." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce to a simmer and when the beans are soft, after about 1 hour, add tomato, epazote, chipotle chile, cumin, coriander and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Cook until the beans start to break down and broth begins to thicken." }, { "line_type": "ol", "section": "Procedure", "text": "Taste for seasoning; add salt and pepper if needed." }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl, combine tomato, tomatillo, onion, jalapeño and cilantro." }, { "line_type": "ol", "section": "Procedure", "text": "Taste for seasoning and add salt as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Ladle soup into individual serving bowls." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish each with a spoonful of crème fraîche and salsa." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you're serving this soup immediately, you can thicken it by pureeing a cup or two of the beans in a blender or food processor and then recombining them with the rest of the soup. If refrigerated overnight, the soup will thicken on its own." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The salsa will taste best if assembled no more than an hour before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Epazote is an herb that looks like a weed and is regularly used in Mexican cooking. If you can't find it, use an equal amount of cilantro." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Tomatillos look like rock hard tomatoes with papery skin. Look for them canned in the Hispanic section of your market, if you can't find fresh. They will be perfectly acceptable." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Crème fraîche is similar to sour cream, but richer. Look for it in the fancy cheese section." } ], "title": "Black Bean Soup with Tomato-Tomatillo Salsa", "url": "https://en.wikibooks.org/wiki/Cookbook:Black_Bean_Soup_with_Tomato-Tomatillo_Salsa" }

{ "infobox": { "category": "/wiki/Category:Asian_recipes", "difficulty": 3, "servings": "4", "time": "½ hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon minced fresh ginger root" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 fresh hot chiles, minced (or ½ teaspoon hot red pepper flakes)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 scallions, separated: white part minced, green part cut on the diagonal in ½-inch pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons Chinese black beans" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ to ½ cup chicken stock" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon rice wine or sherry" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds (900 g) shellfish (clams, mussels, crabs, and/or lobster) or 1 pound (450 g) of shrimp, fish, poultry, or pork" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tablespoons canola oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup onion cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red bell pepper or ½ red and ½ green peppers, cut in cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 cups, thinly sliced vegetables (cabbage, snow peas, and/or carrots" }, { "line_type": "ul", "section": "Ingredients", "text": "Steamed white rice, optional" }, { "line_type": "ol", "section": "Procedure", "text": "In small bowl, combine garlic, ginger root, chilies, scallion whites, and black beans." }, { "line_type": "ol", "section": "Procedure", "text": "In another small bowl, combine ¼ cup stock, soy sauce, sugar, and sesame oil, and stir until sugar dissolves." }, { "line_type": "ol", "section": "Procedure", "text": "In a third small bowl, dissolve cornstarch in wine or sherry." }, { "line_type": "ol", "section": "Procedure", "text": "Scrub clams, if using, cut shellfish into 1-inch pieces or thinly slice poultry or meat." }, { "line_type": "ol", "section": "Procedure", "text": "Just before serving, heat a wok over high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Swirl in canola oil." }, { "line_type": "ol", "section": "Procedure", "text": "Stir-Fry onion and bell pepper for a minute then add garlic and bean mixture and cook for 15 seconds, or until fragrant but not brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add seafood and stir-fry for 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Add stock-based sauce and cook for 2 to 5 minutes, or until seafood is cooked; if necessary to prevent mixture from sticking to pan, add remaining stock. (If steaming clams, tightly cover wok.)" }, { "line_type": "ol", "section": "Procedure", "text": "Stir cornstarch mixture and add to stir-fry along with scallion greens and sliced vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Bring sauce to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately along with white rice if desired." } ], "title": "Black Bean Stir-Fry", "url": "https://en.wikibooks.org/wiki/Cookbook:Black_Bean_Stir-Fry" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 4, "servings": "8 slices", "time": "3 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Black Forest Cake, sometimes called by the French gateau, gateaux or gâteau (meaning \"cake\"), is a chocolate cake with a strong cherry element. The recipe originates from Germany, where it is called Schwarzwälder Kirschtorte." }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz (100 g) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz (225 g) brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz (100 g) plain chocolate" }, { "line_type": "ul", "section": "Ingredients", "text": "7 oz (200 g) self-raising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ pint sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons strong cold black coffee" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz (100 g) cream flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz (50 g) icing sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz (50 g) Irish butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg yolk" }, { "line_type": "ul", "section": "Ingredients", "text": "a few drops of vanilla essence" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pint cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tin (1 lb) black cherries" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons black cherry jam" }, { "line_type": "ul", "section": "Ingredients", "text": "brandy or cherry juice" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz (100 g) grated chocolate" }, { "line_type": "ol", "section": "Procedure", "text": "Cream the butter and sugar together well." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the chocolate and beat into the creamed mixture, then beat in the eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Sift flour, salt and cinnamon together." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the dry mix lightly into the liquids, then fold in the sour cream and cold coffee." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the mixture into a lined and greased 9-inch round, deep cake tin, and bake for 1 hour and 25 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Set to cool on a wire rack." }, { "line_type": "ol", "section": "Procedure", "text": "Mix all the ingredients together in a bowl and bind until the mixture stiffens." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the pastry onto a floured board worktable until pastry is about the same size as the base of the cake tin." }, { "line_type": "ol", "section": "Procedure", "text": "Lay out on baking sheet and bake for 20–25 minutes at 350°F, or until a toothpick inserted into the center comes out clean." }, { "line_type": "ol", "section": "Procedure", "text": "Whip cream until it holds its shape." }, { "line_type": "ol", "section": "Procedure", "text": "Put some whipped cream into pastry piping bag with a star tip attached, and reserve this for the decoration." }, { "line_type": "ol", "section": "Procedure", "text": "Slice the cake horizontally into 3 equal-sized layers." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the cherries, reserve 8 for decoration and remove the stones from the remainder." }, { "line_type": "ol", "section": "Procedure", "text": "Put pastry on serving plate and spread the pastry with black cherry jam." }, { "line_type": "ol", "section": "Procedure", "text": "Soak the cakes with brandy or cherry juice." }, { "line_type": "ol", "section": "Procedure", "text": "Put one layer of cake on top of coated pastry." }, { "line_type": "ol", "section": "Procedure", "text": "Spread a layer of cream on the cake, and top with half the stoned cherries." }, { "line_type": "ol", "section": "Procedure", "text": "Add the second layer of cake, then another layer of cream and cherries." }, { "line_type": "ol", "section": "Procedure", "text": "Top with the final layer of the cake." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the entire cake with the remaining cream, and press on the grated chocolate." }, { "line_type": "ol", "section": "Procedure", "text": "Decorate the top with piped rosettes of cream and the reserved whole black cherries." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Using 3 identical cake pans instead of 1 large one is acceptable." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Margarine, vegetable oil or regular butter will substitute for Irish butter." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "In some countries (e.g. Austria and Australia) the brandy is often replaced by rum, in Germany itself it is almost always replaced by Kirschwasser." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Cakes usually work at between 325°F and 400°F (160°C and 205°C). Pastries usually work at between 350°F and 425°F (175°C and 220°C)." } ], "title": "Black Forest Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Black_Forest_Cake" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "12", "time": "about 2 hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1¼ cups chocolate wafer crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup butter" }, { "line_type": "ul", "section": "Ingredients", "text": "6 squares (6 ounces / 180 g) semisweet chocolate, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (21 ounces / 600 g) cherry pie filling" }, { "line_type": "ul", "section": "Ingredients", "text": "2 squares (1 ounce / 30 g) each) semisweet chocolate, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon heavy whipping cream" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (175°C)." }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl, combine wafer crumbs and sugar; stir in butter." }, { "line_type": "ol", "section": "Procedure", "text": "Press onto the bottom and up the sides of a lightly greased 11-inch (30 cm) tart pan with removable bottom." }, { "line_type": "ol", "section": "Procedure", "text": "Place pan on baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 8 to 10 minutes or until lightly browned." }, { "line_type": "ol", "section": "Procedure", "text": "Cool on a wire rack." }, { "line_type": "ol", "section": "Procedure", "text": "In a microwave-safe bowl, melt butter and chocolate; stir until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Cool for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "In a large mixing bowl, Beat the eggs, sugar, vanilla, and salt until thickened, about 4 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Blend in chocolate mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Add the flour and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into crust; spread evenly." }, { "line_type": "ol", "section": "Procedure", "text": "Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean." }, { "line_type": "ol", "section": "Procedure", "text": "Cool completely on a wire rack." }, { "line_type": "ol", "section": "Procedure", "text": "Spread pie filling over the top." }, { "line_type": "ol", "section": "Procedure", "text": "In a small microwave bowl, combine chocolate and cream." }, { "line_type": "ol", "section": "Procedure", "text": "Microwave on high for 20 to 30 seconds or until chocolate is melted; stir until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Cool for 5 minutes, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle over tart." }, { "line_type": "ol", "section": "Procedure", "text": "Chill until set." }, { "line_type": "ul", "section": "See also", "text": "Schwarzwälder Kirschtorte" } ], "title": "Black Forest Torte", "url": "https://en.wikibooks.org/wiki/Cookbook:Black_Forest_Torte" }

{ "infobox": { "category": "/w/index.php?title=Category:Syrup_recipes&action=edit&redlink=1", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) water" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp lemon juice (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Combine pepper, water, sugar and lemon in a saucepan, and heat slowly until the sugar dissolves and the mixture is a light-brown colour." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and let cool for 1 hour." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The lemon juice can be replaced by lemon rind, or lime." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Makes a good sauce for fresh fruit or fruit with soured cream." } ], "title": "Black Pepper Syrup", "url": "https://en.wikibooks.org/wiki/Cookbook:Black_Pepper_Syrup" }

{ "infobox": { "category": "/wiki/Category:Side_dish_recipes", "difficulty": 2, "servings": "4", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Black-eyed peas and kale is a tasty side dish suitable for vegans." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (15 oz) diced tomatoes, undrained" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (15 oz) black-eyed peas, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "¼–½ tsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package (10 oz) frozen kale, thawed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the onion and garlic in the oil over medium heat for several minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add tomatoes and their juice, peas, cayenne and bay leaf. Simmer, covered, for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add kale and simmer uncovered until kale is tender but still green (5–10 minutes). Season to taste with salt and freshly-ground black pepper." }, { "line_type": "p", "section": "Nutritional information", "text": "Per serving: 210 calories; 10 g protein; 4 g fat; 34 g carbohydrate; 0 mg cholesterol" } ], "title": "Black-Eyed Peas and Kale", "url": "https://en.wikibooks.org/wiki/Cookbook:Black-Eyed_Peas_and_Kale" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 3, "servings": "5", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pack (800 g) spaghetti noodles" }, { "line_type": "ul", "section": "Ingredients", "text": "1 L water" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tbsp oil, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cloves garlic, crushed and minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green capsicum, cut into 8 pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red capsicum, cut into 8 pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 big onion, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "100 ml cream" }, { "line_type": "ul", "section": "Ingredients", "text": "6 chicken fillets, cut into 2 cm pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "25 g black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp parsley" }, { "line_type": "ol", "section": "Procedure", "text": "Bring the water to a boil in a pot. Add the spaghetti and 2 tbsp oil. Boil for 10 minutes, then drain the spaghetti, reserving some cooking water." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the chicken in salted water until the color changes. Drain the chicken." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the remaining oil in a non-stick skillet. Add and fry the garlic, capsicum, and onion." }, { "line_type": "ol", "section": "Procedure", "text": "Add the drained chicken, cream, black pepper, salt, and parsley. Stir until well-combined." }, { "line_type": "ol", "section": "Procedure", "text": "Add the spaghetti, and toss together until well-mixed." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Black-Peppered Chicken Spaghetti", "url": "https://en.wikibooks.org/wiki/Cookbook:Black-Peppered_Chicken_Spaghetti" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 1, "servings": "4", "time": "10–15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Template:Nutritionsummary" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g (3.5 oz / 1 cup) blackberries" }, { "line_type": "ul", "section": "Ingredients", "text": "80 g (2.8 oz / ⅓ cup) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "240 ml (8.1 oz / 1 cup) water" }, { "line_type": "ul", "section": "Ingredients", "text": "20 g (0.71 oz / ⅙ cup) cornstarch" }, { "line_type": "ol", "section": "Procedure", "text": "Put the fruit in a saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Add sugar, cornstarch, and water, and mash to a pulp." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer or boil, uncovered, to reduce moisture." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot over ice cream, or cold as jam." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Raspberries, plums, blueberries, and peaches may be cooked in the same way." }, { "line_type": "p", "section": "Notes, tips, and variations", "text": "This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne." } ], "title": "Blackberry Mush", "url": "https://en.wikibooks.org/wiki/Cookbook:Blackberry_Mush" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Gluten-free, vegan-friendly blackberry oat bars that could be breakfast Monday morning." }, { "line_type": "p", "section": null, "text": "Originally posted to Foodista by user Simmer + Sauce. Foodista recipes are released under a CC-BY license." }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups whole grain oats" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup almond flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dash of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup coconut oil, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup packed brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup honey" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons almond butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pints fresh blackberries" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons sugar" }, { "line_type": "ol", "section": "Preparation", "text": "Preheat the oven to 350 °F. Line a 9×9-inch baking pan with parchment paper and set aside. The easiest way to do this is to cut two strips of parchment paper and criss-cross them in the pan." }, { "line_type": "ol", "section": "Preparation", "text": "In a food processor fitted with the blade attachment, add the oats, almond flour and salt. Blend well." }, { "line_type": "ol", "section": "Preparation", "text": "Add the melted coconut oil, brown sugar, honey, vanilla, cinnamon, and almond butter. Pulse to blend." }, { "line_type": "ol", "section": "Preparation", "text": "Place ⅔ of the oat mixture in the prepared baking pan. Reserve the remaining ⅓ for the crumble topping. Using your hands, press firming to form a bottom crust layer. Lightly prick the dough with a fork paring knife to prevent bubbling. Place in the oven and pre-bake for 10 minutes to set." }, { "line_type": "ol", "section": "Preparation", "text": "While the crust is baking, place the blackberries and sugar in a food processor and pulse to rough chop the berries and incorporate the sugar." }, { "line_type": "ol", "section": "Preparation", "text": "Remove the baking pan from the oven and evenly spread the blackberry filling on top. Sprinkle the remaining crumble topping on top of the blackberries. Place back in the oven and bake for an additional 25 minutes or until slightly golden." }, { "line_type": "ol", "section": "Preparation", "text": "Allow to cool completely before slicing." } ], "title": "Blackberry Oat Bars (Gluten-Free)", "url": "https://en.wikibooks.org/wiki/Cookbook:Blackberry_Oat_Bars_(Gluten-Free)" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 top sirloin steak" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp black peppercorns, cracked" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp Cajun seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Brush steak with oil. Season on both sides with seasoning, peppercorns, and salt. Let sit until room temperature, about 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat grill to 2 settings: very high, and medium high." }, { "line_type": "ol", "section": "Procedure", "text": "Add steak to hottest part and cook 3 minutes per side, rotating 90 degrees halfway through each side to mark." }, { "line_type": "ol", "section": "Procedure", "text": "Move steak to medium high heat and cook, turning often, until internal temperature is 5°F (3°C) less than the desired \"doneness\"." }, { "line_type": "ol", "section": "Procedure", "text": "Remove to a plate and cover tightly with aluminum foil. Let rest 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Before serving, slice thinly across the grain on a 45 degree angle. Serve warm with Bearnaise sauce." } ], "title": "Blackened Sirloin", "url": "https://en.wikibooks.org/wiki/Cookbook:Blackened_Sirloin" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Blini (singular blin; in Russian, блин[ы]) are small Russian pancakes, typically topped with sour cream, jam or caviar." }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups of milk, warmed (80–95°F)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon of white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "5 teaspoons of butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ounce of yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg white" }, { "line_type": "ul", "section": "Ingredients", "text": "1.3 pounds (5 cups) of wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "5 teaspoons of olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Dissolve the yeast in 3 cups of the warm milk. Add ½ tablespoon of sugar, salt, egg yolk, and melted butter." }, { "line_type": "ol", "section": "Procedure", "text": "Stir, then add half the flour, and knead the dough." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the bowl with the dough with a cloth or towel and leave it in a warm place for 1.5–2 hours, or until the volume of the dough is doubled." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the rest of the milk to 122°F, then mix it into the batter along with the rest of flour and sugar. Pour in well-whipped egg white." }, { "line_type": "ol", "section": "Procedure", "text": "Knead the dough again and leave it until it rises." }, { "line_type": "ol", "section": "Procedure", "text": "Heat an oiled frying pan. With a large ladle pour some batter in the center so it makes a circle." }, { "line_type": "ol", "section": "Procedure", "text": "When the bottom of the blin is ready (the edges of the blin should have separated from the pan and be pointing upwards), turn it over." }, { "line_type": "ol", "section": "Procedure", "text": "After it is ready, put the blin on a large plate and start making the next one." } ], "title": "Bliny", "url": "https://en.wikibooks.org/wiki/Cookbook:Bliny" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 2, "servings": "1", "time": "10–15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "The bacon, lettuce and tomato sandwich, commonly referred to as the BLT, is a classic sandwich that can be found almost everywhere." }, { "line_type": "ul", "section": "Ingredients", "text": "Bacon, sliced into rashers" }, { "line_type": "ul", "section": "Ingredients", "text": "Lettuce, washed and shredded, torn, or in whole leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Ripe tomato, sliced into thin disks" }, { "line_type": "ul", "section": "Ingredients", "text": "2 slices of any type of bread" }, { "line_type": "ul", "section": "Ingredients", "text": "Sandwich spread or condiments (e.g., butter, margarine, mayonnaise, cream cheese, or mustard, although mayonnaise is traditional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground black pepper, if desired" }, { "line_type": "ol", "section": "Procedures", "text": "Toast the 2 slices of bread." }, { "line_type": "ol", "section": "Procedures", "text": "While the bread is toasting, broil or fry the bacon until crisp, taking care not to burn it." }, { "line_type": "ol", "section": "Procedures", "text": "Once the toasted bread is ready, spread with desired condiments." }, { "line_type": "ol", "section": "Procedures", "text": "Layer one slice of toast with the lettuce, tomato slices, and bacon. Add black pepper as desired. Top with other slice of toast." }, { "line_type": "ol", "section": "Procedures", "text": "Cut into triangles or halves as preferred. Serve immediately." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The lettuce, if shredded, may be mixed with the mayonnaise before layering the toast." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The lettuce may be omitted, or another green substituted. Watercress is a nice addition." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may add slivers of ripe avocado or raw or cooked red onion to the sandwich, or may substitute them for the lettuce or tomato." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may top the hot bacon in the sandwich with a slice of cheese, such as cheddar, American, muenster, or pepper jack, or use it to replace the tomato (a sandwich prepared in this way is called a BLC sandwich, for \"bacon, lettuce, and cheese.\")" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may place a fried egg in the sandwich. If the egg is fried over-easy or sunny-side-up, the egg's yolk may be broken just before serving so that it dresses the contents of the sandwich." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The slices of bread do not need to be toasted, although toast adds a nice texture." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may spread the bread with peanut butter for an interesting variation." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may top the sandwich or its contents with hollandaise sauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add ham, turkey and Swiss cheese for a BLT club sandwich." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a vegan variation on the BLT, use marinated and fried or grilled strips of tempeh to substitute for the bacon. Vegetable protein-based false bacon products are also available in some grocery freezers. Use mayonnaise, a vegan mayonnaise substitute, in place of the mayo." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A BLT sandwich can also be served on a (non-toasted) hot dog bun or larger variation thereof (although in this case the bacon, lettuce, and tomato should all be shredded.)" }, { "line_type": "ul", "section": "Warnings", "text": "Take care when frying the bacon to avoid a grease fire. Should one occur, do not douse the flames with water, as this will cause the fire to spread; instead, cover the pan tightly or heap with baking soda to smother the flames, and remove from the heat." } ], "title": "BLT Sandwich", "url": "https://en.wikibooks.org/wiki/Cookbook:BLT_Sandwich" }

{ "infobox": { "category": "/wiki/Category:Salad_dressing_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Adapted from the Buttermilk Ranch Dressing recipe." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp (30 ml) lemon juice or vinegar (cider or white wine)" }, { "line_type": "ul", "section": "Ingredients", "text": "2/3 cup (160 ml) buttermilk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (230 g) mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 g) sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp onion powder" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz (115 g) any variety of blue cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients except the blue cheese and whisk until smooth and homogeneous." }, { "line_type": "ol", "section": "Procedure", "text": "Dice the blue cheese into approximately ½ inch (1 cm) cubes. Most blue cheese is crumbly, so you'll wind up with a lot of crumbs as well as larger chunks." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the mayonnaise mixture into a serving container and stir in the cubes and crumbs of cheese." } ], "title": "Blue Cheese Dressing", "url": "https://en.wikibooks.org/wiki/Cookbook:Blue_Cheese_Dressing" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "8", "time": "About 1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe for blueberry cream pie is from chef Taylor Piercefield." }, { "line_type": "ul", "section": "Ingredients", "text": "1 container (8 ounces / 225 g) sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (150 g) white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ cups (500 g) fresh blueberries" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. 9-inch (23 cm) unbaked pie shell" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons pecans, chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 400°F (200°C)." }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine sour cream, flour, sugar, vanilla, and egg." }, { "line_type": "ol", "section": "Procedure", "text": "Beat until very smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in blueberries." }, { "line_type": "ol", "section": "Procedure", "text": "Pour filling into pie shell." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 25 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl, mix flour, butter and pecans, stirring well." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle over pie and bake an additional 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from oven." }, { "line_type": "ol", "section": "Procedure", "text": "Cool on wire rack, then chill." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A little whipped cream on top is a nice addition." } ], "title": "Blueberry Cream Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Blueberry_Cream_Pie" }

{ "infobox": { "category": "/wiki/Category:Muffin_recipes", "difficulty": 2, "servings": null, "time": "45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Blueberry muffins are a pastry common in many parts of the world." }, { "line_type": "ul", "section": "Ingredients", "text": "1¾ cups (250 g) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (65 g) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 ml) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) cooking oil" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 ml) blueberries, fresh or frozen" }, { "line_type": "ol", "section": "Procedure", "text": "Grease muffin cups or line with paper cups; set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 400°F (200°C)." }, { "line_type": "ol", "section": "Procedure", "text": "In a medium bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of the mixture and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl, combine beaten egg, milk, and oil. Add this mixture all at once to the flour mixture. Fold in blueberries and stir just until combined. Do not overstir." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon batter into prepared cups, filling each about two-thirds full." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 18 to 20 minutes or until golden. When a wooden toothpick is inserted near the middle, it should come out clean." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from muffin cups and let cool on a wire rack for 5 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The mixture should be lumpy after stirring. Overstirring to make smooth batter will cause the muffins to be tough." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Leaving the muffins in the muffin cups can make them soggy." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To make jumbo muffins, reduce the temperature to 350°F (180°C) and bake for 30 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To make mini muffins, bake for about 10 minutes at 400°F (200°C)." } ], "title": "Blueberry Muffin", "url": "https://en.wikibooks.org/wiki/Cookbook:Blueberry_Muffin" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1¾ cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tsp cream of tartar (or baking powder)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups buttermilk" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs, separated" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup butter (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup frozen blueberries" }, { "line_type": "ol", "section": "Procedure", "text": "Sift together flour, sugar, baking powder, cream of tartar, salt, cinnamon and nutmeg. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk together buttermilk, butter and egg yolks in a large bowl. Mix flour mixture into buttermilk mixture. Mix in blueberries." }, { "line_type": "ol", "section": "Procedure", "text": "Whip egg whites in a small bowl until stiff, but do not let dry peaks form. Fold into pancake batter." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a large pan or griddle over medium heat. Lightly spray or brush with vegetable oil. Ladle in a ¼ cup of batter for each pancake; cook until set and bubbly on the top. Turn pancake over, then cook for 1 more minute." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm with whatever topping you prefer." } ], "title": "Blueberry Pancakes", "url": "https://en.wikibooks.org/wiki/Cookbook:Blueberry_Pancakes" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "8", "time": "60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bløtkake is a traditional Norwegian dessert, usually reserved for special occasions such as birthdays. It is also served on Norway's national day, May 17th." }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Raspberry jam" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tin sliced peaches" }, { "line_type": "ul", "section": "Ingredients", "text": "Vanilla custard" }, { "line_type": "ul", "section": "Ingredients", "text": "Whipped cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Berries or other fruit (usually blueberries, redcurrants or other soft berries)" }, { "line_type": "ol", "section": "Procedure", "text": "Whip the eggs and sugar until they form peaks. Sieve the flour and baking powder into the egg mixture and fold in gently." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the batter into a greased round tin (about 22 cm in diameter) ,and bake the cake at 170°C for 30–40 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Cool completely on a rack, then unmold the cakes." }, { "line_type": "ol", "section": "Procedure", "text": "Slice the cake horizontally into 3 layers. Sprinkle each slice with some of the peach juice from the tin." }, { "line_type": "ol", "section": "Procedure", "text": "Cover 2 of the slices with jam, peach slices, and vanilla custard. Place the third layer on top of the other two." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the cream with the sugar. Cover the whole cake, including the sides, with the whipped cream." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with berries and/or fruit." } ], "title": "Bløtkake (Norwegian Berries and Cream Cake)", "url": "https://en.wikibooks.org/wiki/Cookbook:Bl%C3%B8tkake_(Norwegian_Berries_and_Cream_Cake)" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bobotie is a bit like a shepherd's pie." }, { "line_type": "ul", "section": "Ingredients", "text": "Minced beef" }, { "line_type": "ul", "section": "Ingredients", "text": "Curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "Coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "Cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "Cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "Bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried fruit (e.g. apricots, sultanas; optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Almonds (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Uncooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "Raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "Cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "Egg custard" }, { "line_type": "ul", "section": "Ingredients", "text": "Fruit chutney" }, { "line_type": "ol", "section": "Procedure", "text": "Slow cook the beef with the curry powder, turmeric, coriander, cloves, cumin, bay leaf, dried fruit, and almonds." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, steam the rice with turmeric, raisins, and cloves." }, { "line_type": "ol", "section": "Procedure", "text": "Place the meat mixture in a bowl, top with egg custard, and bake in the oven until the custard browns." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with the cooked rice and fruit chutney." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The dried fruit and almonds are optional but give the bobotie a wonderful sweet and sour flavour." } ], "title": "Bobotie (South African Minced Meat and Egg)", "url": "https://en.wikibooks.org/wiki/Cookbook:Bobotie_(South_African_Minced_Meat_and_Egg)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bobozi is a Nigerian snack made from cassava. It can be eaten with either palm nuts or groundnuts, and it is appreciated by travelers." }, { "line_type": "ul", "section": "Ingredients", "text": "Cassava tuber, peeled and washed" }, { "line_type": "ol", "section": "Procedure", "text": "Slice the cassava into cylindrical pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Place cassava pieces into a pot. Cover with water, and simmer for about 15 minutes until done." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the water away, and cool completely." }, { "line_type": "ol", "section": "Procedure", "text": "Slice the cooled cassava a few millimeters thick." }, { "line_type": "ol", "section": "Procedure", "text": "Soak cassava slices in cold water overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the soaked cassava to get rid of the slimy texture and sour taste. Rub the slices with your hands, changing the water several times." } ], "title": "Bobozi (Nigerian Soaked Cassava)", "url": "https://en.wikibooks.org/wiki/Cookbook:Bobozi_(Nigerian_Soaked_Cassava)" }

{ "infobox": { "category": "/wiki/Category:Sausage_recipes", "difficulty": 4, "servings": "12", "time": "Cooking: 2 hoursResting: >26 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Traditionally eaten at braais or barbecues, boerewors (Afrikaans: farmer's sausage) are thick, hearty and flavoursome Afrikaner sausages, often eaten with a corn porridge called pap." }, { "line_type": "p", "section": null, "text": "There is no one definitive recipe for boerewors, as nearly every family has its own variation. Some other recipes use bacon and springbok meat. This version uses a sausage maker, and makes about 6 lb of sausage." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp coriander seed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lb beef, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lb mutton, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lb veal, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ lb spek, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp ground cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp grated nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp ground allspice" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup brown vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ brandy (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "2¼-inch wide sausage casings" }, { "line_type": "ol", "section": "Procedure", "text": "Place seeds into a dry frying pan." }, { "line_type": "ol", "section": "Procedure", "text": "Put the pan over low heat and allow coriander to burn slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Break seeds apart with a fork, or use a coffee/spice grinder to finely grind them." }, { "line_type": "ol", "section": "Procedure", "text": "Cut all meat and spek into cubes." }, { "line_type": "ol", "section": "Procedure", "text": "Mix spek and meat together thoroughly, and then coarsely mince or grind it." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in all dry spices, vinegar, and brandy with a large, two-pronged fork." }, { "line_type": "ol", "section": "Procedure", "text": "Place meat mixture in fridge, and let rest for 2 hours to blend the flavours together." }, { "line_type": "ol", "section": "Procedure", "text": "While the meat is resting, soak the sausage casings in water for the same 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Fit casings over sausage maker, and fill with the meat/spice mixture. Be very careful not to over- or understuff the boerewors, as doing so will ruin them. Fill in long continuous lengths; don't make links." }, { "line_type": "ol", "section": "Procedure", "text": "Cook sausages on a barbecue, but do not prick to allow juices to escape as much of the flavour will escape with them. Cook until still pink and juicy inside" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try adding about 100 ml of regular oatmeal—this helps to bind the meat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Be careful not to over-spice the mince, which will ruin the taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Be careful with adding salt; the spek contains plenty." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Boerewors can be stored for up to 3 weeks in the freezer." } ], "title": "Boerewors (South African Sausage)", "url": "https://en.wikibooks.org/wiki/Cookbook:Boerewors_(South_African_Sausage)" }

{ "infobox": { "category": "/wiki/Category:French_recipes", "difficulty": 3, "servings": null, "time": "3 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Boeuf bourguignon (French for Burgundy beef) is a well known, traditional French stew prepared with beef braised in red wine (originally Burgundy wine) and beef broth, flavored with garlic, onions, carrots, a bouquet garni and garnished with mushrooms.[1] It is one of many examples of peasant dishes slowly evolving into haute cuisine. Most likely, the method of slowly simmering beef in wine originated as a means of tenderizing cuts of meat that were too tough to cook any other way. Also, simmering these two ingredients together helps to create a unique and pleasant flavor." }, { "line_type": "p", "section": null, "text": "Formerly, chefs larded the meat with lardons, but modern beef is so tender and well marbled that this time-consuming technique is rarely necessary." }, { "line_type": "p", "section": null, "text": "French culinary expert Auguste Escoffier first published the boeuf bourguignon recipe once the dish became a standard of French cuisine.[2] However, over time it has undergone subtle alterations, owing to changes in cooking equipment and available food supplies." }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg beef (blade steak or stewing shoulder cut)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 large onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 cloves of garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "300 g of chopped carrot" }, { "line_type": "ul", "section": "Ingredients", "text": "300 g of button mushrooms" }, { "line_type": "ul", "section": "Ingredients", "text": "Bouquet of herbs: basil, rosemary and thyme tied with string" }, { "line_type": "ul", "section": "Ingredients", "text": "2–4 cups of red wine" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ol", "section": "Preparation", "text": "Cut beef into large, 5 cm chunks. Season with salt, pepper and olive oil." }, { "line_type": "ol", "section": "Preparation", "text": "Cook beef a small amount at a time in a dutch oven or large saucepan until it's golden brown on the outside. Remove each portion as it's done and set aside." }, { "line_type": "ol", "section": "Preparation", "text": "Add onions and garlic to the same pot and cook till golden brown." }, { "line_type": "ol", "section": "Preparation", "text": "Sprinkle with 2 tablespoons of flour. Cook a few minutes longer." }, { "line_type": "ol", "section": "Preparation", "text": "Add 1–2 cups of red wine." }, { "line_type": "ol", "section": "Preparation", "text": "Bring wine to a boil then simmer for 5 minutes." }, { "line_type": "ol", "section": "Preparation", "text": "Add beef, carrots, herbs, and mushrooms." }, { "line_type": "ol", "section": "Preparation", "text": "Add another couple cups of red wine and water (enough to cover the meat and vegetables)." }, { "line_type": "ol", "section": "Preparation", "text": "Cook for 2–3 hours, stirring occasionally. Remove surface scum as required." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use leftovers to make meat pies or puff pastries." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add a small amount of dried Trompettes de la mort (Craterellus cornucopioides). For a dish serving 4, 4 trompettes can be used depending on taste. Cut off parts that may contain sand, rinse, cut in small pieces, soak for 5 minutes in warm water and add to the dish after adding the wine. Can be used instead of garlic." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use a low-fat cut of beef and serve with boiled potatoes or steamed rice on the side to lower the fat and calories of this dish." } ], "title": "Boeuf Bourguignon", "url": "https://en.wikibooks.org/wiki/Cookbook:Boeuf_Bourguignon" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 whole tender chicken, cleaned" }, { "line_type": "ul", "section": "Ingredients", "text": "3 quarts water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp rice or pearl barley" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "Clarified butter, melted" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the chicken into quarters, and place in a large pot with the water, rice, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Bring pot to a slow boil, removing any scum that rises to the surface. Cook until the chicken is thoroughly done." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the chicken and place in a serving dish. Garnish with parsley." }, { "line_type": "ol", "section": "Procedure", "text": "Strain the broth." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the chicken with clarified butter and the hot broth on the side." }, { "line_type": "p", "section": "Procedure", "text": "The information in this module was taken from the public domain 1881 Household Cyclopedia and modernized by Wikibooks editors." } ], "title": "Boiled Chicken with Broth", "url": "https://en.wikibooks.org/wiki/Cookbook:Boiled_Chicken_with_Broth" }

{ "infobox": { "category": "/wiki/Category:Taro_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Boiled cocoyam, also known as lambo (Yoruba), gwaza (Hausa), and akasi (Igbo) is a typical Nigerian food. It is believed to have a richer taste and higher nutritional value than yam." }, { "line_type": "ul", "section": "Ingredients", "text": "Cocoyam" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the cocoyam to remove dirt from the surface, and cut into smaller pieces without peeling." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer cocoyam to a pot, and cover with water." }, { "line_type": "ol", "section": "Procedure", "text": "Add a pinch of salt, and simmer for several minutes until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the cocoyam, and remove the peel." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with garden egg stew, egg sauce, or fried pepper." } ], "title": "Boiled Cocoyam", "url": "https://en.wikibooks.org/wiki/Cookbook:Boiled_Cocoyam" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2–3 lbs (900–1300 g) collard greens" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons pork fat or some type of oil (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 teaspoons sugar (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1.5–2 lbs (700–900 g) smoked pork neck bone (optional, or, may substitute a much smaller amount of sausage)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon cayenne pepper (powder or flakes; optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) vinegar (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion (optional), diced, chopped, or sliced" }, { "line_type": "ol", "section": "Procedure", "text": "Thoroughly wash the collard greens with very slightly soapy water, and rinse clean with plain water. Rinse at least twice to ensure removal of all grit and soap." }, { "line_type": "ol", "section": "Procedure", "text": "Leaves may be stripped from stems or left on if preferred. If left on, cut stems in small length (under 1 inch / 2.5 cm) for ease." }, { "line_type": "ol", "section": "Procedure", "text": "Chop leaves into bite-sized pieces. They may be folded lengthwise or widthwise to facilitate this." }, { "line_type": "ol", "section": "Procedure", "text": "Place chopped leaves into pot of boiling water—use just enough water to keep the greens off of the bottom of the pot; or else your greens will be watery and will have no flavor. Leaves will reduce in size while cooking, though not significantly. Depending on the size of the pot in which they're cooked, it may be necessary to cook some, then add more leaves after a brief time." }, { "line_type": "ol", "section": "Procedure", "text": "Add remaining ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Boil for approximately 20 minutes or until they reach desired tenderness. If overcooked, their taste will not be affected, but they'll be mushy." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Hot pepper sauce may be added as desired." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sausage or smoked turkey legs or wings can be substituted for the pork, though it's not necessary to use any meat at all." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Additional spices and herbs may be added while cooking, including red hot peppers, fresh yellow wax peppers (diced), basil, thyme, or turmeric. Brown sugar may be added while cooking, and vinegar may be omitted, reduced or increased (again, depending on taste)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Collards may also be wilted in a skillet, par-boiled (boiled once, then re-boiled in fresh water), or even eaten raw." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Collards are frequently enjoyed with cornbread. The \"pot likker\" (water in which the collards are cooked) may be poured over the cornbread for additional flavor." } ], "title": "Boiled Collard Greens", "url": "https://en.wikibooks.org/wiki/Cookbook:Boiled_Collard_Greens" }

{ "infobox": { "category": "/wiki/Category:Side_dish_recipes", "difficulty": 1, "servings": "4", "time": "6–7 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pachadi is a very popular dish from the Kerala region of India. It's quick to prepare and a very tasty accompaniment to a main course of rice or roti." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cucumber (large variety, with dark green and yellow skin)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup grated coconut" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cumin seeds (jeera)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp mustard seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 dried red chillies" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt according to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Skin the cucumber. Cut in half along the length and remove the central core of seeds. Discard the seeds." }, { "line_type": "ol", "section": "Procedure", "text": "Grate the cucumber. Alternatively, cut into very small pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the cucumber in the microwave for about 4–5 min." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, make a fine paste from the grated coconut and the cumin seeds" }, { "line_type": "ol", "section": "Procedure", "text": "In a deep pan (kadhai), heat the oil. Add the mustard seeds and red chillies, and let them splutter." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cooked cucumber and the coconut paste and salt to taste. Mix well and let it cook on slow fire. Do not allow it to boil—it just needs to be warmed." }, { "line_type": "ol", "section": "Procedure", "text": "As the mixture starts to boil, take it off the stove. Serve." } ], "title": "Boiled Cucumber and Grated Coconut (Pachadi)", "url": "https://en.wikibooks.org/wiki/Cookbook:Boiled_Cucumber_and_Grated_Coconut_(Pachadi)" }

{ "infobox": { "category": "/wiki/Category:Custard_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Boiled custard is a classic dessert, with a light texture and a mild flavor. This recipe is for \"boiled\" custard, but ironically, as Mrs. F.L. Gillette said in The Whitehouse Cookbook, \"it must not boil or it will curdle.\" See more on custard in general here." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (500 g / 1.1 pint) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "¼–½ cup (55–110 g / 1.9–3.9 oz) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon cornstarch (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons water (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Heat milk and salt (if using) in a double boiler until bubbles form around the edges." }, { "line_type": "ol", "section": "Procedure", "text": "Beat eggs with sugar until uniform." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually mix approximately ½ cup (125 ml / 4.2 oz) hot milk into the egg mixture to temper it." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly stir egg mixture into remaining hot milk." }, { "line_type": "ol", "section": "Procedure", "text": "Optionally, mix cornstarch and water and stir into custard." }, { "line_type": "ol", "section": "Procedure", "text": "Stir over heat until thickened (should coat the spoon), without bringing to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat, and continue stirring to dry the custard slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in vanilla before the dish has cooled completely." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm or chilled." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Replace vanilla extract with almond or maple extract, brandy or grated lemon zest." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Caramel custard: stir ½ cup 110 g / 3.9 oz) of sugar in a small pan until it becomes liquid and just begins to smoke. Stir it into the hot milk before adding the egg mixture." } ], "title": "Boiled Custard", "url": "https://en.wikibooks.org/wiki/Cookbook:Boiled_Custard" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 live lobster" }, { "line_type": "ol", "section": "Procedure", "text": "Bring 12 cups of water to a boil in a pan that is large enough to accommodate the entire lobster." }, { "line_type": "ol", "section": "Procedure", "text": "Stick a sharp knife in the head of the lobster from the top down, and make a quick 'lever' movement downwards with the knife until it is completely through. This kills the lobster almost instantly." }, { "line_type": "ol", "section": "Procedure", "text": "Add the lobster to the boiling water and cook until it turns a bright red." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully slice the tail open along the midsection and remove the cooked tail meat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Other parts of the lobster can also be eaten, but tail meat is particularly prized for its unique texture." } ], "title": "Boiled Lobster", "url": "https://en.wikibooks.org/wiki/Cookbook:Boiled_Lobster" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ona, also known as esuru in Yoruba tribe and bitter yam in English is a typical Nigerian food commonly consumed by Igbo people. It is served with palm oil, egg sauce or pepper stew." }, { "line_type": "ul", "section": "Ingredients", "text": "Ona (bitter yam)" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the bitter yam into chunks, and remove the skin." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the yam chunks, then transfer to a pot and cover with water." }, { "line_type": "ol", "section": "Procedure", "text": "Peel, rinse and add salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt to taste, and boil until soft." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the bitter yam, and serve with egg sauce, palm oil or pepper sauce." } ], "title": "Boiled Ona (Nigerian Boiled Bitter Yam)", "url": "https://en.wikibooks.org/wiki/Cookbook:Boiled_Ona_(Nigerian_Boiled_Bitter_Yam)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Boiled plantain and garden egg sauce is a and tasty recipe of the Igbo people in Nigeria." }, { "line_type": "ul", "section": "Ingredients", "text": "Large plantain, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Garden egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Blender" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the plantain in water for 30 minutes until tender. Drain plantain." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the garlic, ginger, garden egg, and cayenne pepper until you get your desired consistency of purée." }, { "line_type": "ol", "section": "Procedure", "text": "Heat some palm oil in a non-stick frying pan. Add the purée, then stir in salt and seasoning cubes. Cook for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve sauce with boiled plantain." } ], "title": "Boiled Plantain and Garden Egg Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Boiled_Plantain_and_Garden_Egg_Sauce" }

{ "infobox": { "category": "/wiki/Category:Plantain_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "There are numerous more methods to prepare plantains, including making porridge, chips, roasting them over charcoal, and boiling them to serve with egg sauce, tomato-based stew, or veggie sauce." }, { "line_type": "ul", "section": "Ingredients", "text": "Large, overripe, upeeled plantain" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Nigerian curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Green onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Ugwu or spinach leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the unripe plantains in half and wash them." }, { "line_type": "ol", "section": "Procedure", "text": "Put the plantains in a pot. Add just enough water to cover the peels, and season with salt. Turn the heat to low and cook for about 1 hour. Check occasionally with a fork to see if it has fully softened; when done, you will notice the peels turning brown and the interior becoming more yellow." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the plantains." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the vegetable oil in a frying pan. Add the onion, and sauté for 30 seconds. Add the tomatoes, and cook until they are no longer sour." }, { "line_type": "ol", "section": "Procedure", "text": "Add seasoning cubes, ground crayfish, curry powder, salt, and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Add the green onion, and cook for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the spinach and dryfish." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with boiled plantains." } ], "title": "Boiled Plantain With Vegetable Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Boiled_Plantain_With_Vegetable_Sauce" }

{ "infobox": { "category": "/wiki/Category:Potato_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne." }, { "line_type": "ul", "section": "Ingredients", "text": "Potatoes" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the potatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Fill a saucepan half full of potatoes of equal size—larger potatoes can be halved or otherwise cut up." }, { "line_type": "ol", "section": "Procedure", "text": "Add enough cold water to cover the potatoes by 1 inch." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the pot to a boil, then let simmer slowly until they are soft enough to be gently pierced by a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Drain away the water, uncover the saucepan, and place them over very low heat or in the oven to let the excess moisture evaporate." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can cover the potatoes with a folded napkin to keep them hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Moderate-sized potatoes will generally be done in 15 or 20 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Potatoes are often spoiled by too much water; they must merely be covered, with a little allowed for waste in boiling." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Potatoes boiled and broiled: after boiling the potatoes, broil them or cook them over a grill until brown all over. Serve with melted butter." } ], "title": "Boiled Potatoes", "url": "https://en.wikibooks.org/wiki/Cookbook:Boiled_Potatoes" }