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{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": "4 cups", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Béchamel is one of the five \"mother sauces\" in French cuisine. As a basic white sauce, it can be used as the base of many other sauces." }, { "line_type": "ul", "section": "Ingredients", "text": "50 g (¼ cup) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g (¼ cup) white wheat flour (type 405)" }, { "line_type": "ul", "section": "Ingredients", "text": "1000 ml (4½ cups) whole milk (>3% milk fat)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 fresh bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "In a saucepan, melt the butter over medium-low heat. Whisk in the flour to make a roux." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the roux over gentle heat for 3–5 minutes, but do not brown. This cooking is necessary to remove the floury taste." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate pot, begin heating the milk. Peel the onion, but do not cut it." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onion and bay leaf into the pot with the milk. Keep stirring until milk is heated to 80°C. Do not let the milk adhere and cook to pot bottom." }, { "line_type": "ol", "section": "Procedure", "text": "Remove onion and bay leaf." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually whisk the heated milk into cooked roux. Add salt and pepper to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Stir and cook for 15 minutes until thickened. No lumps should be present." } ], "title": "Béchamel Sauce (Basic)", "url": "https://en.wikibooks.org/wiki/Cookbook:B%C3%A9chamel_Sauce_(Basic)" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": null, "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Béchamel or French white sauce (French: Sauce Béchamel) is a white rich sauce, used as a basic sauce for many dishes.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "40 g (1½ oz) of plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "40 g (2 oz) of butter" }, { "line_type": "ul", "section": "Ingredients", "text": "700 ml (1¼ pints) of milk (or white stock)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion or shallot" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small bouquet-garni (parsley, thyme, bay leaf)" }, { "line_type": "ul", "section": "Ingredients", "text": "10 peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "½ bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp cayenne" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Put the milk into a saucepan and place on the hob. Add the onion or shallot, the bouquet garni, peppercorns, mace, and bay leaf, and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "In another saucepan, melt the butter, stir in the flour, and cook a little without browning to make a roux." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in your hot milk mixture and whisk over the heat until it boils, then bring down the temperature and let it simmer for 15 to 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Strain and pass through a sieve or muslin, return to the saucepan, and season lightly with ½ tsp nutmeg, ½ tsp cayenne, and ½ tsp salt." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." }, { "line_type": "ol", "section": "References", "text": "↑ Beeton, Isabella (1907). Mrs. Beeton's Book of Household Management. p. 220." }, { "line_type": "p", "section": "References", "text": "This page incorporates text from the public domain cookbook Book of Household Management by Isabella Beeton." } ], "title": "Béchamel Sauce (Beeton)", "url": "https://en.wikibooks.org/wiki/Cookbook:B%C3%A9chamel_Sauce_(Beeton)" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Sauce béchamel is one of the basic sauces of French Cuisine. This variation is used in Louisiana for seafood dishes, especially crab meat." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ ea. onion or 2 garlic cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Warm the milk, then add the onion and bay leaf. Steep for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter in a saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk in the flour, and cook on medium to medium-high heat to make a roux." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually whisk in the milk." }, { "line_type": "ol", "section": "Procedure", "text": "Cook, stirring constantly, until thick." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt and pepper." } ], "title": "Béchamel Sauce (Louisiannaise)", "url": "https://en.wikibooks.org/wiki/Cookbook:B%C3%A9chamel_Sauce_(Louisiannaise)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Bête Noire is a rich flourless chocolate cake." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ⅓ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz (120 g) bittersweet chocolate, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz (230 g) unsweetened chocolate, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb (225 g) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "5 beaten eggs" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the water and sugar together until fully dissolved." }, { "line_type": "ol", "section": "Procedure", "text": "Melt butter in a large saucepan over a low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped chocolate to the melted butter, and whisk until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk in the sugar syrup and allow to cool slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Add the eggs and whisk until well blended." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the mixture into a greased and parchment-lined 9-inch (23 cm) springform pan." }, { "line_type": "ol", "section": "Procedure", "text": "Cook in a bain-marie at 350°F (180°C) in an oven for 25–30 minutes." } ], "title": "Bête Noire (Flourless Chocolate Cake)", "url": "https://en.wikibooks.org/wiki/Cookbook:B%C3%AAte_Noire_(Flourless_Chocolate_Cake)" }

{ "infobox": null, "text_lines": [ { "line_type": "p", "section": null, "text": "Börek is a general term in Turkish cuisine that applies to a family of pastries with about fifty different members. They have in common the fact that they are all pastry layers of some type enclosing a filling. There are two basic methods; one consists of rolling out very thin sheets of dough, called yufka in Turkish and phyllo in Greek. The other main type of börek, called nemse börek in Turkish, uses a dough very similar to pâte feuilletée, in which the dough is layered with butter, folded, and rolled out several times.[1]" }, { "line_type": "p", "section": null, "text": "The following recipe describes the procedure required to prepare triangle-shaped börek from commercially produced phyllo. Links to recipes for fillings are listed at the end of the recipe." }, { "line_type": "ul", "section": "Ingredients", "text": "Peynirli börek (white cheese filling)" }, { "line_type": "ul", "section": "Ingredients", "text": "Kıymalı börek (minced meat filling)" }, { "line_type": "ul", "section": "Ingredients", "text": "Tavuklu börek (chicken filling)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ispanaklı börek (spinach filling)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups prepared filling (see above)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 box yufka/phyllo pastry sheets[2]" }, { "line_type": "ul", "section": "Ingredients", "text": "Melted butter or high-quality vegetable oil[3]" }, { "line_type": "ol", "section": "Procedure", "text": "Remove the phyllo sheets from the container. Unfold carefully so as not to break them. Lay them flat and cover with a clean, damp tea towel to prevent them from drying out—this is important." }, { "line_type": "ol", "section": "Procedure", "text": "Working quickly, cut the phyllo into lengthwise thirds (step 1 in the diagram). Lay one of these out and cover the other two with the damp tea towel." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the strip of phyllo with the melted butter. Place a heaped teaspoonful of filling on one end of the strip (step 2 in the diagram)." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the right lower corner upward over the filling to form a triangle (step 3 in the diagram)." }, { "line_type": "ol", "section": "Procedure", "text": "Now fold the right upper corner over to the left (step 4 in the diagram)." }, { "line_type": "ol", "section": "Procedure", "text": "Continue folding in this manner until you reach the end of the strip." }, { "line_type": "ol", "section": "Procedure", "text": "Trim of any excess dough and seal the edges by rubbing a damp finger over the dough and pressing the edge of the triangle where the strip ends." }, { "line_type": "ol", "section": "Procedure", "text": "Fry in oil at 340°F until golden brown or bake at 350°F for 15 minutes.[4]" }, { "line_type": "ol", "section": "Notes", "text": "↑ Algar, Ayla Esen (1985) The Complete Book of Turkish Cooking ISBN 0-710-30334-3" }, { "line_type": "ol", "section": "Notes", "text": "↑ Available from Turkish, Greek, Armenian and Middle-Eastern grocers, among others, as well as some supermarkets." }, { "line_type": "ol", "section": "Notes", "text": "↑ e.g. peanut, hazelnut, walnut, almond, grapeseed. Avoid anything with a greasy taste such as corn oil." }, { "line_type": "ol", "section": "Notes", "text": "↑ Prewrapped, uncooked börek freezes well. To cook, bake at 325ºF for 30 minutes. Do not deep-fry frozen foods. Splattering oil can cause burns and fires. You may sautée them in a covered pan 2 or 3 at a time. Hold the cover in front of your face as you place each börek in the pan." } ], "title": "Börek (Turkish Filled Pastries)", "url": "https://en.wikibooks.org/wiki/Cookbook:B%C3%B6rek_(Turkish_Filled_Pastries)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cabbage fried rice is a variation of Chinese vegetable fried rice prepared with less rice and more cabbage." }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic (optional), minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrot, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Green cabbage, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Leftover cooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Cumin (optional)" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ol", "section": "Procedure", "text": "Fry the onion, garlic, and carrot in a pan with a little bit of vegetable oil until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cabbage, and cook for a couple minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the rice, and season to taste with salt and cumin." } ], "title": "Cabbage Fried Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Cabbage_Fried_Rice" }

{ "infobox": { "category": "/wiki/Category:Swallow_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cabbage fufu is a swallow prepared from cabbage and served with soup." }, { "line_type": "ul", "section": "Ingredients", "text": "Cabbage" }, { "line_type": "ul", "section": "Ingredients", "text": "Xanthan gum" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ol", "section": "Procedure", "text": "Peel and discard outer leaves from cabbage." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse cabbage and cut into pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Blend cabbage to a paste, add water as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Remove excess water from the blended cabbage by sieving it through chiffon cloth or muslin." }, { "line_type": "ol", "section": "Procedure", "text": "Cook cabbage paste for few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in xanthan gum until smooth and lump-free." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Xanthan gum is used to allow the fufu to be moulded into balls with the texture of semo." } ], "title": "Cabbage Fufu", "url": "https://en.wikibooks.org/wiki/Cookbook:Cabbage_Fufu" }

{ "infobox": { "category": "/wiki/Category:Side_dish_recipes", "difficulty": 3, "servings": null, "time": "3–6 days" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kimchi (김치), also spelled kimchee or gimchi, is a Korean dish of pickled vegetables, usually napa cabbage or Korean radish and is commonly served as a side dish. It is usually fermented in a brine of anchovy sauce, ginger, garlic, green onion, and chilli pepper. There are countless varieties—at least as many as there are households. The following is a standard recipe for baechoo kimchi (napa-cabbage kimchi), a common variety and often the first kind of kimchi that jumps to mind for non-Koreans." }, { "line_type": "ul", "section": "Ingredients", "text": "1 head napa cabbage (baechu, Chinese cabbage, wombok)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup sea salt (or any coarse salt)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp minced ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup gochugaru (Korean chile flakes)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup jeot gal (Korean fish sauce)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ onion, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ carrot, thinly julienned" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ Korean radish (muwoo), thinly julienned" }, { "line_type": "ul", "section": "Ingredients", "text": "4 green onions, cut into 3-cm pieces" }, { "line_type": "ol", "section": "Procedure", "text": "Quarter the napa cabbage, wash, and drain." }, { "line_type": "ol", "section": "Procedure", "text": "Combine coarse sea salt and water." }, { "line_type": "ol", "section": "Procedure", "text": "Put cabbages in salted water and take out one at a time to get salt down." }, { "line_type": "ol", "section": "Procedure", "text": "Add cabbages to a container. Pour salted water over top, and set aside for at least 6–8 hours (overnight is great). The cabbage should be soft enough to bend." }, { "line_type": "ol", "section": "Procedure", "text": "Wash cabbages and drain well." }, { "line_type": "ol", "section": "Procedure", "text": "Combine gochugaru, salt, sugar, jeot gal (Korean fish sauce), minced garlic, and minced ginger." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the onion, carrot, radish, and green onion into the chilli powder mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Take one cabbage, and stuff the above mixture between every layer." }, { "line_type": "ol", "section": "Procedure", "text": "Try to fold the cabbage in half. With 2 outer leaves, wrap the whole thing securely." }, { "line_type": "ol", "section": "Procedure", "text": "Put cabbages in an airtight container, and let it sit at room temperature overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate for 2–3 days at minimum. After a few days, you will notice some liquid. This is totally normal and a sign that the kimchi is ripening." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Korean radishes are large (about ½ to 1 kilogram). Japanese (daikon) radishes or a larger quantity of small European radishes could substitute." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The brine can be varied to include many other ingredients. Be creative." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The jeot gal can be replaced with moderate amounts of salted tiny shrimp, raw butterfish, or raw oysters. Seafood can also be left out entirely, although an appropriate amount of salt needs to be added in place of missing jeot gal. Alternative flavors can include Asian pears or tangerines." } ], "title": "Cabbage Kimchi", "url": "https://en.wikibooks.org/wiki/Cookbook:Cabbage_Kimchi" }

{ "infobox": { "category": "/wiki/Category:Cabbage_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "12 cabbage leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (about 500 g) ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup cooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can chopped tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp cornstarch mixed with ½ cup cold water" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (175°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Put cabbage into pot of boiling water, cover, let sit for three minutes, then drain." }, { "line_type": "ol", "section": "Procedure", "text": "Combine ground beef, milk, egg, rice, onion, pepper, and salt. Divide into twelve portions." }, { "line_type": "ol", "section": "Procedure", "text": "Place 1 meat portion on each cabbage leaf." }, { "line_type": "ol", "section": "Procedure", "text": "Roll leaf around filling and fasten with toothpick." }, { "line_type": "ol", "section": "Procedure", "text": "Place the rolls in a baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "Combine tomato paste, tomatoes, sugar, water, and vinegar, then pour over cabbage rolls." }, { "line_type": "ol", "section": "Procedure", "text": "Cover baking dish, and bake at 350°F (175C) for 40 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove cabbage rolls from pan, and take out toothpicks. Place on the serving dish" }, { "line_type": "ol", "section": "Procedure", "text": "Add cornstarch and water to sauce mixture and stir together. Warm, if needed, to allow the cornstarch mixture to thicken the sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the completed sauce over the rolls on the serving dish." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish as desired and serve." } ], "title": "Cabbage Rolls in Tomato Sauce (Holubtsi)", "url": "https://en.wikibooks.org/wiki/Cookbook:Cabbage_Rolls_in_Tomato_Sauce_(Holubtsi)" }

{ "infobox": { "category": "/wiki/Category:Cabbage_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Sarmi is a Bulgarian dish of stuffed cabbage leaves, which shows significant Greek influences. For a gathering you may wish to consider presenting these somewhat 'white' rolls side-by-side with a dish of cabbage rolls in tomato sauce (see Cabbage Rolls in Tomato Sauce (Holubtsi))." }, { "line_type": "ul", "section": "Ingredients", "text": "500 g (about 1 ⅛ lb) minced (ground) veal or beef" }, { "line_type": "ul", "section": "Ingredients", "text": "300 g (about ¾ lb) minced (ground) pork" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch of spring onions" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup uncooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "Mint" }, { "line_type": "ul", "section": "Ingredients", "text": "Paprika (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "30–40 grape or cabbage leaves (depending on the size, a substantially smaller number of leaves may be needed)" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g butter or ½ cup sunflower oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the vine or cabbage leaves in salted water until they look cooked and are just bendable enough to roll. Drain and allow to cool during the following steps." }, { "line_type": "ol", "section": "Procedure", "text": "Lightly fry the finely chopped onions in a small amount of oil, and stir in a teaspoon or more of paprika." }, { "line_type": "ol", "section": "Procedure", "text": "Add the meat, rice, pepper, mint, and finely chopped parsley, then cook until the meat looks almost done." }, { "line_type": "ol", "section": "Procedure", "text": "Add ¾ cup of water, bring to a boil, then immediately cover and reduce heat to a bare minimum for 10 minutes, until the water is absorbed by the rice. Uncover and fluff as needed with a small spatula or spoon. Allow to cool to handling temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Put 1 teaspoon of the meat mixture on each leaf and make into a rolled, fully enclosed, package, similar to a small egg roll. A bit more filling can be used if you are using large cabbage leaves, but try to make all the rolls somewhat uniform in size." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the rolls in a saucepan, add 1½ cups of warm water, cover, and simmer gently over low heat." }, { "line_type": "ol", "section": "Procedure", "text": "In the meantime, mix the yogurt with a bit of paprika for color (or omit if you wish to keep the dish somewhat white in color), and other spices as you desire." }, { "line_type": "ol", "section": "Procedure", "text": "When rolls are done, allow to cool a bit, gently transfer to a dish, and add the yogurt mixture to coat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with vegetables of your choice. Enjoy!" } ], "title": "Cabbage Rolls in Yogurt Sauce (Sarmi)", "url": "https://en.wikibooks.org/wiki/Cookbook:Cabbage_Rolls_in_Yogurt_Sauce_(Sarmi)" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": "8", "time": "Prep: 5 minutesRefrigeration: Overnight" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This simple cabbage salad goes wonderfully with pizza." }, { "line_type": "ul", "section": "Ingredients", "text": "½ head (500 grams) white cabbage" }, { "line_type": "ul", "section": "Ingredients", "text": "100 ml rapeseed oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons white vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of coarsely-ground pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Slice the cabbage finely (about 1–2 mm thick)." }, { "line_type": "ol", "section": "Procedure", "text": "Make a dressing of oil, vinegar, salt, and pepper. Toss the cabbage with the dressing." }, { "line_type": "ol", "section": "Procedure", "text": "Put the salad in the fridge overnight." } ], "title": "Cabbage Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Cabbage_Salad" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cabbie claw or cabelew is a traditional dish from the North-East of Scotland and Orkney. It is traditionally made using speldings, which are young fish of the Gadidae family, such as cod, haddock, or whiting. The obscure name is a derivative of the French name for cod, cabillaud." }, { "line_type": "ul", "section": "Ingredients", "text": "Whole spelding (cod or other whitefish)" }, { "line_type": "ul", "section": "Ingredients", "text": "Coarse sea salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "Horseradish" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Hard boiled eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Mashed potato" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "Cayenne pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Clean the spelding, removing the eyes, splitting the fish, and wiping it down. Rub the fish with coarse salt and leave overnight." }, { "line_type": "ol", "section": "Procedure", "text": "The following day, hang the fish in a shaded, cool, drafty place for 24 hrs." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the fish in a kettle with boiling water. Parsley and fresh horseradish may be added to the broth. Simmer until the fish is cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the fish from the broth, reserving the broth." }, { "line_type": "ol", "section": "Procedure", "text": "Skin and de-bone the fish, then flake the flesh roughly and keep warm in a slow oven." }, { "line_type": "ol", "section": "Procedure", "text": "Make a roux with the butter and flour, then slowly add the fish stock and milk, constantly stirring to avoid lumpiness." }, { "line_type": "ol", "section": "Procedure", "text": "Chop the whites of the eggs roughly (reserving the yolks). Mix the whites into the sauce, and season to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Layer the flaked fish on top of the mashed potato. Pour the sauce over top, and garnish with chopped egg yolks, parsley, and cayenne." } ], "title": "Cabbie Claw (Scottish Whitefish with Egg and Potato)", "url": "https://en.wikibooks.org/wiki/Cookbook:Cabbie_Claw_(Scottish_Whitefish_with_Egg_and_Potato)" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cachapas are traditionally made with fresh corn, and are a summer favorite, but this easy recipe uses canned cream corn, pancake mix, and whatever cheese you have on hand. Try this simple appetizer for a taste of Venezuela whenever you like." }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (14 fl oz / 398 g) creamed corn" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup pancake mix" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons melted butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons sugar, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Cheese of your choice" }, { "line_type": "ol", "section": "Procedure", "text": "Blend all the ingredients together in a blender. The mix should become thick and heavy. If not, add more corn." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the mix into small pancakes approximately ½ inch (1.5 cm) thick and about 5 inches (13 cm) in diameter. Let them cook on medium heat for about 1 minute on each side, or until small bubbles form on the top." }, { "line_type": "ol", "section": "Procedure", "text": "Cachapas should be served hot and may be accompanied with cheese (feta cheese is one option, Mexican white cheese \"Cotija\", Venezuelan or Colombian \"Queso Blanco\" ,\"Queso de Mano\" or \"Queso Guayanes\" where available)." } ], "title": "Cachapa (Venezuelan Corn Pancakes)", "url": "https://en.wikibooks.org/wiki/Cookbook:Cachapa_(Venezuelan_Corn_Pancakes)" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cachupa is a popular dish eaten throughout West Africa. It requires a lot of time to prepare." }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds corned beef brisket, cut into cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ pound salt pork, cut into big chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "3 teaspoons apple cider or white vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 fresh bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons powdered smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon black pepper or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons crushed garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup feijao Pedro beans (rock beans)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium-size onions, neatly chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large beef bouillon cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "3 teaspoons tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "About 18 cups watery" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups dry yellow hominy, well-rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cranberry beans" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cup large white fava beans" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium size madioca or yuca" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups collard greens or kale, rinsed and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds chourico or linguica sausage, rinsed and sliced into rounds" }, { "line_type": "ol", "section": "Procedure", "text": "Season the corned beef and salt pork the night before with vinegar, bay leaves, smoked paprika, salt, black pepper, and 2 tablespoons crushed garlic. Let the meat marinate in the refrigerator overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Soak the beans overnight as well." }, { "line_type": "ol", "section": "Procedure", "text": "In a saucepan, heat the olive oil over medium heat and add the neatly chopped onions and the remaining tablespoon of garlic. Transfer the bay leaves from the seasoned meat to the saucepan. Sauté the onions until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the marinated meat to the saucepan and let brown for about 10 minutes (5 minutes for each side). Remove the meat from the saucepan and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomato paste and some of the crushed bouillon cubes to the saucepan. Whisk until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Add the meat back to the saucepan, then cover with water. Cover the pot and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the hominy, bring to a boil, and reduce the heat to low. Cover and simmer for about 1 hour. Make sure there is enough water in the saucepan, and check on the hominy about every 20 minutes to give it a stir." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the meat from the saucepan and shred it by lightly dragging a fork against it. This step is optional but can help break up some of the pieces of meat to make more space in the saucepan for the remaining ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Add the meat back to the saucepan, stir it again and add the cranberry beans, fava beans, yuca, and greens. If the ingredients seem too bulky, add about half of the greens at first and let it cook for about 5 minutes, then add the remaining ones. Let everything cook for about 50 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chourico, and let cook for about 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir and taste the cachupa, then adjust the seasoning as desired. Leave it to simmer for another 10–15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and let the cachupa rest, covered, for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Enjoy with any complimentary or favourite side dish of your choice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "When preparing this meal, it is advisable to have a kettle of boiling water at hand throughout the cooking process so more water can be added at any stage when needed—do not use cold water." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can also use white hominy instead of yellow; it all depends on your preference, although most people prefer to use the yellow hominy." } ], "title": "Cachupa (Cape Verdean Corn Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Cachupa_(Cape_Verdean_Corn_Stew)" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The Caesar salad is a traditional salad served in American restaurants, often prepared table-side. It is referred to by some as the \"king\" of salads." }, { "line_type": "p", "section": null, "text": "Its origin is largely credited to Italian immigrant Caesar Cardini, a restaurateur and chef in Tijuana, Baja California del Norte, Mexico. Cardini reportedly tossed the first such salad table side at his restaurant on July 4, 1924." }, { "line_type": "ul", "section": "Ingredients", "text": "1 head Romaine lettuce, roughly chopped[N 1]" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (about 50 ml) extra-virgin olive oil, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "Heavy pinch of sea salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Drizzle of red wine vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 shots Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 soft-boiled eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic croûtons" }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle lettuce with 2 tbsp extra-virgin olive oil. Toss to coat." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and pepper. Toss to coat." }, { "line_type": "ol", "section": "Procedure", "text": "Add vinegar and toss to coat." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle Worcestershire sauce over lettuce. Toss to coat." }, { "line_type": "ol", "section": "Procedure", "text": "Crack eggs over salad. Toss to coat." }, { "line_type": "ol", "section": "Procedure", "text": "Top with garlic croûtons and serve." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "↑ Contrary to popular belief, chopping the lettuce will not cause the edges to brown. If we were using a more delicate leaf, say radicchio, then we would tear it, but we're using Romaine, which isn't that delicate." } ], "title": "Caesar Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Caesar_Salad" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": "8 servings", "time": "10–20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Literally \"coffee with milk\", café au lait is a drink made of coffee and scalded milk in a ratio of 1:1. It is the staple coffee drink of French Louisiana and is often served in bowls in Acadiana." }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups brewed coffee or 1.5–2 cups (350–475 ml) cold coffee concentrate" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups (950 ml) milk" }, { "line_type": "ol", "section": "Procedure", "text": "If you are using coffee concentrate, add enough hot water to make 4 cups of coffee." }, { "line_type": "ol", "section": "Procedure", "text": "At the same time, heat the milk over a low to medium heat until scalded." }, { "line_type": "ol", "section": "Procedure", "text": "Pour equal amounts of coffee and scalded milk into bowls or cups." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Steamed milk can be substituted for scalded milk." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The milk can be heated in the cups by half filling each cup with milk and microwaving briefly. A 1,000W microwave oven will heat one half-cup of milk in 50 seconds, two in 60 seconds." } ], "title": "Café au Lait", "url": "https://en.wikibooks.org/wiki/Cookbook:Caf%C3%A9_au_Lait" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup (about 120 ml) mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "Cajun seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (450 g) ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "4 slices pepper jack cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "4 hamburger buns, split in half" }, { "line_type": "ol", "section": "Procedure", "text": "Combine mayonnaise and 1 Tbsp cajun seasoning. Refrigerate until needed." }, { "line_type": "ol", "section": "Procedure", "text": "Form meat into 4 equal patties, ½ inch (1.25 cm) thick. Sprinkle liberally on both sides with seasoning." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat grill. Add burgers and cook, turning often, until desired doneness is achieved (165°F)." }, { "line_type": "ol", "section": "Procedure", "text": "Spread mayo on buns and place the burgers in." }, { "line_type": "ol", "section": "Procedure", "text": "Eat!" } ], "title": "Cajun Burger", "url": "https://en.wikibooks.org/wiki/Cookbook:Cajun_Burger" }

{ "infobox": { "category": "/wiki/Category:Louisiana_recipes", "difficulty": 3, "servings": "6 people for 2-3 days", "time": "4+ hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pound dry red beans" }, { "line_type": "ul", "section": "Ingredients", "text": "6 ea. (3½–4 pounds / 1.5–2 kg) large ham hocks" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (½ stalk) finely-chopped celery" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (1 ea.) finely-chopped onions" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (1 ea.) finely-chopped bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "5 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tbsp Paul Prudhomme's Seafood Magic, or a similar spice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp tabasco sauce or similar hot sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups cooked rice" }, { "line_type": "ol", "section": "Procedure", "text": "Cover beans with water, and let soak overnight. Drain." }, { "line_type": "ol", "section": "Procedure", "text": "Place ham hocks, celery, onions, bell peppers, bay leaves, and seasoning into a large saucepan with 10 cups water. Cover and bring to boil." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer until meat is fork tender, about an hour after boiling starts, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Remove ham hocks from pan and set aside. Skim fat from pan and discard." }, { "line_type": "ol", "section": "Procedure", "text": "Remove a significant fraction of liquid from pan, add drained beans, and add back just enough liquid to cover beans. Simmer beans until they just begin to break up and the liquid starts to become creamy, about 45 minutes. Stir frequently. Add back liquid as needed to keep beans covered. If beans begin to scorch, do not stir; transfer mixture to another pan without scraping scorched beans into new pot." }, { "line_type": "ol", "section": "Procedure", "text": "Add ham hocks and cook 45 minutes more, and serve immediately." }, { "line_type": "ol", "section": "Procedure", "text": "On a heated serving platter, mound ¾ cup rice per serving at one end of platter, place ham hocks at other end, and put 1 cup beans per serving in middle." } ], "title": "Cajun Red Beans and Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Cajun_Red_Beans_and_Rice" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "about 20", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "These cake brownies are somewhat less dense and almost cake-like compared to ready-made mixtures one would buy from a store." }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (6 ¾ oz / 2.4 dl) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (4 ¼ oz / 120 g) melted butter or cream" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp cocoa" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (6 ¼oz / 180 g / 1.8 dl) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (4 ¼ oz / 120 g / 1.2 dl) chopped walnuts or other nuts (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (175°C). Grease a 9 x 9 inch (23 x 23 cm) square cake pan." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk eggs until light in a medium-sized bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add sugar, melted butter, and cocoa. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Add flour, salt, baking powder, vanilla, and nuts. Mix well with a rubber spatula." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into prepared pan. Bake for 20 minutes at 350 °F/175 °C (Gas Mark 4)." }, { "line_type": "ol", "section": "Procedure", "text": "Cool." } ], "title": "Cake Brownies", "url": "https://en.wikibooks.org/wiki/Cookbook:Cake_Brownies" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Calabash noodle soup (Chinese: 葫蘆麵 or 葫子麵) is a Chinese dish composed of cooked calabash, shredded meat, noodles, and soup." }, { "line_type": "ul", "section": "Ingredients", "text": "Calabash" }, { "line_type": "ul", "section": "Ingredients", "text": "Pork tenderloin" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Noodles" }, { "line_type": "ol", "section": "Procedure", "text": "Peel the calabash and cut into finger-sized strips." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the pork tenderloin meat into thin strips." }, { "line_type": "ol", "section": "Procedure", "text": "Marinate the meat with corn starch, soy sauce, and sugar." }, { "line_type": "ol", "section": "Procedure", "text": "In a wok, stir-fry the meat until it is slightly brown. Remove the meat from the wok." }, { "line_type": "ol", "section": "Procedure", "text": "In the wok, stir-fry the calabash strips and garlic for a couple of minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Place the meat back into the wok and add soup stock, soy sauce, and water." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer for a couple of minutes until the calabash strips look tender." }, { "line_type": "ol", "section": "Procedure", "text": "Crack the eggs and pour the white and the yolk into the soup." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the soup with noodles." } ], "title": "Calabash Noodle Soup (Hulu Mian)", "url": "https://en.wikibooks.org/wiki/Cookbook:Calabash_Noodle_Soup_(Hulu_Mian)" }

{ "infobox": { "category": "/wiki/Category:Beverages", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Calamansi juice drink is a Filipino version of lemonade because calamansi is readily available in the marketplace." }, { "line_type": "ul", "section": "Ingredients", "text": "3 or 4 calamansi" }, { "line_type": "ul", "section": "Ingredients", "text": "1 glass cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tablespoon granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Ice cubes (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Halve the calamansi with a sharp knife." }, { "line_type": "ol", "section": "Procedure", "text": "Use your hands to squeeze the juice from the calamansi." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the juice with the cold water in a glass." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in sugar until dissolved." }, { "line_type": "ol", "section": "Procedure", "text": "Add ice cubes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This drink can also be served hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It is a good source of Vitamin C." } ], "title": "Calamansi Juice Drink", "url": "https://en.wikibooks.org/wiki/Cookbook:Calamansi_Juice_Drink" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Caldo de peixe is a traditional Cape Verdean soup that still holds a special place among the Islanders. Depending on personal preferences, additional ingredients can be incorporated, and the dish can be served with condiments of choice." }, { "line_type": "ul", "section": "Ingredients", "text": "Potatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Sweet potatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Green bell pepper, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Red bell pepper, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Medium tomatoes, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Saltwater fish (e.g. tautog, cod, bluefish, or sea bass), cut into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Scallions, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley, chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Bring a medium pot of water to a boil. Add the white and sweet potatoes. Boil for approximately 15 minutes or until they are partially cooked. Drain." }, { "line_type": "ol", "section": "Procedure", "text": "Heat some oil over low heat in a separate pot. Add the onions, bell peppers, and tomatoes. Cook until softened." }, { "line_type": "ol", "section": "Procedure", "text": "Add the fish, and continue sautéing." }, { "line_type": "ol", "section": "Procedure", "text": "Add the drained potatoes, and add enough water to make a soup. Simmer until the fish and potatoes are fully cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Add the parsley and scallions, and serve." } ], "title": "Caldo de Peixe (Cape Verdean Fish Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Caldo_de_Peixe_(Cape_Verdean_Fish_Soup)" }

{ "infobox": { "category": "/wiki/Category:Chickpea_recipes", "difficulty": 2, "servings": "2–3", "time": "3–10 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Calentita is the quintessential 'Yanito' dish. Every Gibraltarian knows how to cook calentita! Or so they should, as it is a matter of national pride." }, { "line_type": "p", "section": null, "text": "It is believed this dish is based on the Genoese 'farinata' which is cooked thinner and often with toppings whereas calentita is cooked in a deeper pan and is never topped with anything but black pepper." }, { "line_type": "p", "section": null, "text": "The name 'calentita' has a most interesting history. When Gibraltarian evacuees returned to Gibraltar after World War II many were forced to live in cramped and often inadequate housing. Not all homes had workable ovens and people cooked mainly Spanish-style stews (potajes) and similar dishes. However, the local bakeries took advantage of this and would use their ovens in slack periods to make calentita which was sold by street vendors (this had been the fashion before the war when almost no-one had an oven at home). The calentita would be baked in a large low pan (similar to a frying pan of diameter about 90 cm with two small grab handles) with a metal hinged lid. The vendor would then walk along the streets on the Rock shouting out his wares. His shout would be similar to this: 'La llevo caliente, calentita! Calentita, caliente!' A simple translation would be: 'Hot! Come and get it! I still have it hot!'. Caliente means hot and calentita is an endearing version of hot! Everyone would rush to him and buy a portion which was invariably about 8cm by 5cm and cost 6d (about 2 1/2p of today's money) and was served on a piece of greaseproof paper. The vendor would sprinkle ground pepper on it and off you went!" }, { "line_type": "ol", "section": "Procedure", "text": "Mix chickpea flour, water, salt, and pepper in a bowl. Leave to stand, preferably overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 175°C (350°F). Take a 9x6-inch (15x23 cm) tin or oven dish, and add enough oil to cover the bottom. Heat the pan in the oven." }, { "line_type": "ol", "section": "Procedure", "text": "Spread hot oil up sides of tin with a pastry brush or by tilting. Stir batter, pour immediately into hot tin, and put back in oven for about 1 hour approximately or until set in the middle." }, { "line_type": "ol", "section": "Procedure", "text": "Leave to stand for a while." } ], "title": "Calentita (Gibraltarian Chickpea Bread)", "url": "https://en.wikibooks.org/wiki/Cookbook:Calentita_(Gibraltarian_Chickpea_Bread)" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": "4", "time": "45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This dish is an attempt to replicate the flavor of curry chicken dishes that are served at Indian restaurants in California." }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp cooking oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup diced yellow onions" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb boneless chicken meat, cut into cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "6 small potatoes, peeled, quartered, and cooked (boiled, baked, or steamed)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp mild curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp cardamom powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp mustard powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cups (12 oz) coconut milk" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (12 oz) diced tomatoes, with liquid" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "¼–½ cup of instant mashed potato flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Heat cooking oil in a 4-quart stockpot." }, { "line_type": "ol", "section": "Procedure", "text": "Add onions and garlic. Fry for about 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Add chicken. Stir-fry for about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add cooked potatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Add all the spices, and stir to coat chicken and potatoes. Cook for about 5 minutes more." }, { "line_type": "ol", "section": "Procedure", "text": "Add sauce ingredients, stir well, bring to a simmer, and cook for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add ¼ cup of mashed potato flakes, and stir until curry is thickened. If a thicker curry is desired, add additional potato flakes a tablespoon at a time until desired thickness is achieved." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and pepper to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve with steamed rice." } ], "title": "California Curry Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:California_Curry_Chicken" }

{ "infobox": { "category": "/wiki/Category:Appetizer_recipes", "difficulty": 1, "servings": "6", "time": "5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This fusion salsa recipe combines hot chili sauce and sweet peaches with Asian spices for a tasty, spicy peach salsa." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (30 oz) peaches, drained and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 green onions, sliced thin, including tops" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons lime juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons chopped fresh cilantro" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons garlic chili sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon five spice powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon white pepper" }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, mix the drained, chopped peaches, sliced green onions, chopped cilantro, garlic chili sauce, lime juice, five spice powder, and white pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Toss well." }, { "line_type": "ol", "section": "Procedure", "text": "Chill before serving." }, { "line_type": "ol", "section": "Procedure", "text": "Serve as a salsa with tortilla chips or as a garnish for meat dishes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you want to make this California style, use fresh peaches." } ], "title": "California Fusion Peach Salsa", "url": "https://en.wikibooks.org/wiki/Cookbook:California_Fusion_Peach_Salsa" }

{ "infobox": { "category": "/wiki/Category:Caribbean_recipes", "difficulty": 3, "servings": "8", "time": "60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Serve as a soup or accompanied with rice and boiled ground provisions." }, { "line_type": "ul", "section": "Ingredients", "text": "12 taro (dasheen or callaloo) leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ pound salted beef or salted pork (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "8 okra (ochroe)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 stalks chives" }, { "line_type": "ul", "section": "Ingredients", "text": "2 sprigs thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "2 crabs, cleaned and broken in pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups coconut milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups hot water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp butter" }, { "line_type": "ol", "section": "Procedure", "text": "Strip the stalks and midribs from the taro leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Wash and cut leaves and soft stalks, discarding remainder." }, { "line_type": "ol", "section": "Procedure", "text": "Soak salted beef or salted pork, and cut into bite-sized pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Cut okra, chives and thyme into small pieces." }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot combine callaloo leaves, salted meat, okra, chive, thyme, onion, garlic, crab, coconut milk, and water." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to the boil; reduce heat, cover and simmer for 30 minutes or more until everything is soft and cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Swizzle or beat with a hand beater." }, { "line_type": "ol", "section": "Procedure", "text": "Add butter and stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and pepper to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use ½ pound seasoned chicken feet in lieu of salted beef or pork." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "1 whole hot pepper can be added before boiling; remember to remove it when done boiling. Do not burst the pepper." } ], "title": "Callaloo (Caribbean Stewed Greens)", "url": "https://en.wikibooks.org/wiki/Cookbook:Callaloo_(Caribbean_Stewed_Greens)" }

{ "infobox": { "category": "/wiki/Category:Pizza_recipes", "difficulty": 2, "servings": "4 or 5", "time": "45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Calzone is a popular Italian form of pizza. The word means sock because the resulting pizza looks similar to a sock." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) ricotta cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) shredded mozzarella cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ounces (115 g) any topping (such as ham, bacon, salami, pepperoni, and/or sausage) (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons (10 ml) oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package store-bought pizza dough" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 400°F (200°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Combine ricotta, mozzarella, toppings, and oregano." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the pizza dough between 2 pieces of waxed paper." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon the cheese mixture into the center of the dough." }, { "line_type": "ol", "section": "Procedure", "text": "Moisten edges of dough slightly. Fold the dough over, and seal edges by pressing with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Bake until golden brown, about 10 or 12 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with marinara sauce." }, { "line_type": "p", "section": "Procedure", "text": "" } ], "title": "Calzone", "url": "https://en.wikibooks.org/wiki/Cookbook:Calzone" }

{ "infobox": { "category": null, "difficulty": 2, "servings": "1", "time": "40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Koki corn is a classic Cameroonian dish known for its vibrant yellow color derived from red palm oil, as well as its delightful sweet taste originating from fresh corn. Corn holds a significant position as a staple food in the West African region, and steamed corn recipes are widely enjoyed. This traditional meal is often prepared during the rainy season when fresh corn is abundant. Like Cameroon, Nigeria also boasts dishes such as corn moimoi, ekoki, and okpo oka. However, what sets koki corn apart from these Nigerian counterparts is its simplicity and minimal use of ingredients." }, { "line_type": "ul", "section": "Ingredients", "text": "⅓–¼ cup palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups fresh corn" }, { "line_type": "ul", "section": "Ingredients", "text": "½ onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup yellow corn meal" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "5 banana leaves" }, { "line_type": "ol", "section": "Procedure", "text": "Warm the palm oil in a skillet for 2–3 minutes without bleaching it." }, { "line_type": "ol", "section": "Procedure", "text": "Place the corn, onion, and hot pepper in a blender or food processor. Add ¼ cup water, then blend until you achieve a coarsely ground paste. Avoid blending it into a fine paste; small bits and pieces of corn should still be visible." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the blended mixture to a bowl and add the cornmeal. Pour in the heated oil and mix thoroughly. Add salt and stock cube, then continue mixing." }, { "line_type": "ol", "section": "Procedure", "text": "Incorporate the chopped leaves into the mixture and mix until well combined." }, { "line_type": "ol", "section": "Procedure", "text": "Prepare a pot by lining the bottom with stripped corn cobs. This creates an elevated base that prevents water from seeping into the koki corn. Pour approximately ½ cup water into the pot and bring it to a gentle boil while you proceed with wrapping the koki corn." }, { "line_type": "ol", "section": "Procedure", "text": "Wrap the corn mixture in banana leaves to make little bundles. Place them in the pot, then cover them with torn or unused banana leaves (or aluminum foil). This helps retain the steam during cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Place the lid on the pot and steam for about 30 minutes. Every 5–10 minutes, open the pot and add ½ cup water to prevent it from drying out." }, { "line_type": "ol", "section": "Procedure", "text": "After cooking, allow it to rest for approximately 10 minutes. Unwrap the bundles and serve the koki corn warm." }, { "line_type": "ol", "section": "Procedure", "text": "Enjoy your delicious koki corn!" } ], "title": "Cameroon Koki Corn", "url": "https://en.wikibooks.org/wiki/Cookbook:Cameroon_Koki_Corn" }

{ "infobox": { "category": null, "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Camotes enmielados, also known as camotes con pilocilo, or camotes enmielados al horno, camotes con piloncilo al horno, is a baked, or stovetop, dessert-style Mexican yam/sweet potato dish. It is traditionally a home-cooked food, not typical restaurant fare. The finished product should have a strong caramel flavor, with a typical hint of bitterness from the molasses component of the sugar used. The sauce should be syrupy and very dark in color. The cinnamon flavor should be an accent, and not dominating." }, { "line_type": "ul", "section": "Ingredients", "text": "1 large yam or sweet potato, optionally peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large piloncilo cone (unrefined Mexican sugar)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 sticks cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "½ water" }, { "line_type": "ol", "section": "Procedure", "text": "Place whole or thickly-sliced yams in a large baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "Place piloncilo cone atop the yams, then add water and cinnamon." }, { "line_type": "ol", "section": "Procedure", "text": "Cover dish, and bake for about 60 minutes, basting the yams with the now sweetened cooking liquid as needed." }, { "line_type": "ul", "section": "Notes, tips, and variation", "text": "Any dark, unrefined sugar may be reasonably substituted for the piloncilo, including turbinado sugar, brown sugar, brown sugar with added molasses, muscovado, and even jaggery." }, { "line_type": "ul", "section": "Further reading", "text": "Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina, Sandra A. Gutierrez. The University of North Carolina Press (2013), ISBN: 978-1469608709" } ], "title": "Camotes Enmielados (Mexican Sweet Yams)", "url": "https://en.wikibooks.org/wiki/Cookbook:Camotes_Enmielados_(Mexican_Sweet_Yams)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "1", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Campfire banana boat is a very easy and popular camping dessert. It requires no dishes—you eat it straight from the peel!" }, { "line_type": "ul", "section": "Ingredients", "text": "1 banana" }, { "line_type": "ul", "section": "Ingredients", "text": "Mini marshmallows" }, { "line_type": "ul", "section": "Ingredients", "text": "Chocolate chips" }, { "line_type": "ol", "section": "Procedure", "text": "Peel back a 1 ½ inch (4 cm) wide strip of peel from the inside curve of the banana, leaving one end attached to the banana." }, { "line_type": "ol", "section": "Procedure", "text": "Cut out and remove a wedge-shaped cavity from the length of the banana." }, { "line_type": "ol", "section": "Procedure", "text": "Fill cavity with mini-marshmallows and chocolate chips" }, { "line_type": "ol", "section": "Procedure", "text": "Replace peel and wrap well in heavy duty foil." }, { "line_type": "ol", "section": "Procedure", "text": "Place on coals for about 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Open carefully and eat with a spoon right from the banana peel." } ], "title": "Campfire Banana Boat", "url": "https://en.wikibooks.org/wiki/Cookbook:Campfire_Banana_Boat" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "24 chicken wingettes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup molasses" }, { "line_type": "ul", "section": "Ingredients", "text": "3 drops liquid smoke" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp white wine" }, { "line_type": "ol", "section": "Procedure", "text": "Combine cayenne, salt, and pepper, and toss with wings. Refrigerate." }, { "line_type": "ol", "section": "Procedure", "text": "Combine sauce ingredients. Heat in a microwave until warm and well mixed. Allow to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Brush wings on all sides with about ¾ of the sauce (or just put ¾ of the sauce in a ziplock with the wings) and refrigerate as long as possible." }, { "line_type": "ol", "section": "Procedure", "text": "Grill until internal temperature reaches 165 °F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove to a plate and cover. Let rest 5 minutes before serving with the remaining ¼ of the sauce." } ], "title": "Campfire Barbecue Chicken Wings", "url": "https://en.wikibooks.org/wiki/Cookbook:Campfire_Barbecue_Chicken_Wings" }

{ "infobox": { "category": "/wiki/Category:Marshmallow_recipes", "difficulty": 1, "servings": "1", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Campfire s'mores are a classic snack and a favorite with children." }, { "line_type": "ul", "section": "Ingredients", "text": "2 graham crackers" }, { "line_type": "ul", "section": "Ingredients", "text": "1 marshmallow" }, { "line_type": "ul", "section": "Ingredients", "text": "4 squares milk chocolate" }, { "line_type": "ol", "section": "Procedure", "text": "Toast marshmallow until golden brown over campfire on long green stick with bark peeled off." }, { "line_type": "ol", "section": "Procedure", "text": "Place on graham cracker, then top with chocolate and remaining cracker." }, { "line_type": "ul", "section": "Warnings", "text": "Be careful; when the marshmallows are ready they are very hot and can catch fire. Don't burn yourself!" } ], "title": "Campfire S'mores", "url": "https://en.wikibooks.org/wiki/Cookbook:Campfire_S%27mores" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": null, "servings": "2–4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Gentgeen's Campfire Trout is the recipe Gentgeen uses to cook trout caught while camping. This method can be used at home with trout purchased at the fish market, but somehow never tastes quite as good." }, { "line_type": "ul", "section": "Ingredients", "text": "2 whole cleaned trout, between 10 and 14 inches" }, { "line_type": "ul", "section": "Ingredients", "text": "4 strips bacon" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Make a pan out of aluminium foil slightly larger than your two fish. The pan should have a double layer of foil on the bottom and a lip around the edge of about ¾–1 inch height." }, { "line_type": "ol", "section": "Procedure", "text": "Place the pan on a grill over the campfire. Put the butter into the pan, and allow it to begin melting. Wrap each trout with 2 strips of bacon. Add the trout to the pan and season to taste." }, { "line_type": "ol", "section": "Procedure", "text": "After the trout has cooked for a few minutes (5–7 depending on the size of the fish), check the inside. If the side close to the fire is white and flakes easily, the fish is ready to turn. Flip the fish, and continue cooking the other side for 3–4 minutes until done." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with lemon over a bed of white rice." } ], "title": "Campfire Trout", "url": "https://en.wikibooks.org/wiki/Cookbook:Campfire_Trout" }

{ "infobox": { "category": "/wiki/Category:Nut_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Brända mandlar (literally \"burnt almonds\") is a recipe for Swedish candied almonds." }, { "line_type": "ul", "section": "Ingredients", "text": "100 g blanched almonds" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g icing sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "125 ml water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 drop red food colouring (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Put the almonds in the oven at 180 °C for a few minutes to toast them." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the water into a heavy-bottomed saucepan, then sprinkle in the sugar. Place over a low heat, and stir until the mixture thickens." }, { "line_type": "ol", "section": "Procedure", "text": "Add the colouring. Stir in the almonds so that they get a nice coating." }, { "line_type": "ol", "section": "Procedure", "text": "Spread out the almonds on some baking paper, separate the almonds using a fork, and let them cool a bit." } ], "title": "Candied Almonds (Brända mandlar)", "url": "https://en.wikibooks.org/wiki/Cookbook:Candied_Almonds_(Br%C3%A4nda_mandlar)" }

{ "infobox": { "category": "/wiki/Category:Apricot_recipes", "difficulty": 1, "servings": "2", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a very easy recipe made with only a few ingredients. The apricots can be served with chicken, pork or Turkish dolma pilav. This should be enough for two people but it can easily be scaled up." }, { "line_type": "ul", "section": "Ingredients", "text": "6–10+ dried apricots" }, { "line_type": "ul", "section": "Ingredients", "text": "About 1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "A generous handful of sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Walnuts (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Soak dried apricots in a large volume of water for around 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the 1 cup water and the sugar, and taste to adjust sweetness." }, { "line_type": "ol", "section": "Procedure", "text": "Bring sugar mixture to a boil and add apricots." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer until the liquid is reduced. The traditional consistency is close to a light syrup." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If reduced until it is a dark syrup it will be very hot and harden quickly, so plan accordingly." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If serving as a dessert you can reduce to a light syrup and stuff or garnish with walnuts." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This is good served with Turkish dolma pilav, or with a chicken or pork dish. It can also be served on its own with nuts as a dessert." } ], "title": "Candied Apricots", "url": "https://en.wikibooks.org/wiki/Cookbook:Candied_Apricots" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "Varies", "time": "60 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 medium sweet potatoes, peeled and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "4 Granny Smith apples, peeled, cored, and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tablespoons honey" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tablespoons apple juice or cider" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tablespoons melted butter" }, { "line_type": "ol", "section": "Procedure", "text": "Arrange sliced sweet potatoes, apples, and raisins in a greased 2-quart baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the liquids and butter together. Pour over the dish's contents." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with foil and bake at 350°F for 30 to 45 minutes, until sweet potatoes are tender and glazed." } ], "title": "Candied Sweet Potatoes", "url": "https://en.wikibooks.org/wiki/Cookbook:Candied_Sweet_Potatoes" }

{ "infobox": { "category": "/wiki/Category:Yam_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "6 yams" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup water" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350 °F (175 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "Boil yams in skins until about half done." }, { "line_type": "ol", "section": "Procedure", "text": "Drain water from yams, remove skins, and cut in cubes." }, { "line_type": "ol", "section": "Procedure", "text": "Place yam cubes in a greased baking dish and dot with margarine." }, { "line_type": "ol", "section": "Procedure", "text": "Make a syrup by boiling brown sugar, water, and vanilla together. Pour over the yams." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 45 to 50 minutes, basting frequently with syrup, until yams are tender." }, { "line_type": "p", "section": "Procedure", "text": "This recipe reuses material from the article Candied yams at Wikipedia under the GFDL." } ], "title": "Candied Yams", "url": "https://en.wikibooks.org/wiki/Cookbook:Candied_Yams" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Canh chua is the Vietnamese \"Hot & Sour\" soup. It is closest to the Thai and the Cambodian tom yum soup, although it is more sweet and sour than its spicier counterparts. Each family has its own canh chua recipe and sometimes, members from the same family have their own." }, { "line_type": "ul", "section": "Ingredients", "text": "1 whole catfish or other firm white fish" }, { "line_type": "ul", "section": "Ingredients", "text": "2 scallions, green part reserved for garnish and white part crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "4 teaspoons nước mắm" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 quart (950 ml) water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons nước mắm" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120g) sour bamboo" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ fresh pineapple, core removed, cut lengthwise and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons chopped fresh coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "Green part of scallions, chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Marinate the fish for 15 minutes with the crushed scallions, black pepper, salt, and nước mắm." }, { "line_type": "ol", "section": "Procedure", "text": "Bring water to the boil. Add the sour bamboo and pineapple slices. Boil for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add marinated fish and continue to boil for a total of 10 minutes. While the fish is boiling, add Nước mắm, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "For serving, the soup can be garnished with coriander and the green part of scallions." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Traditionally, the fish head is not removed, but you can if you prefer." } ], "title": "Canh Chua (Vietnamese Hot and Sour Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Canh_Chua_(Vietnamese_Hot_and_Sour_Soup)" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Canjeero is a popular Somali pancake that is enjoyed as a staple breakfast dish. Made with simple ingredients, these spongy and slightly tangy pancakes are perfect for soaking up stews and sauces or simply enjoyed on their own." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup self-rising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon active dry yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups lukewarm water" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Equipment", "text": "Large bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Whisk or spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Griddle or non-stick frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Towel or plastic wrap" }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, combine the all-purpose flour and self-rising flour." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate small bowl, mix the active dry yeast and sugar with 1 cup of lukewarm water. Let it sit for a few minutes to activate the yeast; it should become frothy." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the yeast mixture into the large bowl with the flours." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually add the remaining 2 cups of lukewarm water to the bowl while whisking or stirring continuously to form a smooth batter. The consistency should be similar to pancake batter." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the bowl with a clean kitchen towel or plastic wrap and let the batter ferment for at least 2 hours, or until it doubles in size and becomes slightly bubbly." }, { "line_type": "ol", "section": "Procedure", "text": "After the fermentation process, add a pinch of salt to the batter and stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat a griddle or non-stick frying pan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Pour a ladleful of the batter onto the hot griddle to form a round pancake. You can make the pancakes as small or as large as you like." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the pancake on one side until bubbles start to form on the surface and the edges look set. Then, flip it over and cook the other side until it turns golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the process with the remaining batter, adding more oil to the griddle or pan as needed to prevent sticking." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm with your favorite toppings, such as honey, butter, or Somali tea." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Canjeero is traditionally cooked on a large, flat griddle called a taawa. However, a non-stick frying pan works well too." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The fermentation step is crucial to achieve the signature spongy texture and tangy flavor of canjeero. Make sure to allow enough time for the batter to ferment properly." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can customize the size of the pancakes to your preference. In Somali culture, smaller canjeero pancakes are often served for breakfast with a variety of accompaniments." } ], "title": "Canjeero (Somali Pancake)", "url": "https://en.wikibooks.org/wiki/Cookbook:Canjeero_(Somali_Pancake)" }

{ "infobox": { "category": null, "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cannabutter is a preparation where butter is infused with cannabis. This transfers the psychoactive compounds in cannabis to the fat, and the resulting product can then be used to make various cannabis edibles." }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g (7 oz) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 g cannabis (or more, depending on desired potency)" }, { "line_type": "ol", "section": "Procedure", "text": "Bring a saucepan with a small amount of water to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the butter and cannabis." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer this for a few hours on a low heat, adding water if too much evaporates. Do not let the temperature rise above about 190°F." }, { "line_type": "ol", "section": "Procedure", "text": "Cool down. The oils and the extracts in the cannabis are now dissolved in the fat." }, { "line_type": "ol", "section": "Procedure", "text": "Strain the mixture to remove the cannabis solids. Chill the mixture in the refrigerator to solidify the butter and separate out the water. The finished cannabutter should have a slight green color with a slightly off taste from the cannabis." }, { "line_type": "ol", "section": "Procedure", "text": "Store the butter for up to 2 weeks in the fridge or 6 months in the freezer." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The active ingredients in cannabis are readily absorbed by fats. Therefore any fats can be used, including lard, shortening, margarine, oils, etc. The unwanted portions of the cannabis, such as the color and flavor, are more readily absorbed into the water." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The purpose of including water is to help prevent the temperature from rising too high, which would cause the psychoactive compounds to vaporize out of the mixture." }, { "line_type": "ul", "section": "Uses", "text": "This is a very good ingredient to make your favorite dishes. The cannabutter simply replaces the butter or other fat in the recipe." } ], "title": "Cannabutter", "url": "https://en.wikibooks.org/wiki/Cookbook:Cannabutter" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cannoli are sweet Italian pastries, also known as cream horns. They consist of a fried pastry shell in the shape of a tube, filled with a sweet cream and cheese mixture." }, { "line_type": "ul", "section": "Ingredients", "text": "Cannoli shells (store-bought or homemade)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons ricotta cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon whipped cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon chocolate chips" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tablespoon icing" }, { "line_type": "ol", "section": "Procedure", "text": "Prepare the cannoli shells if you are making them yourself." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the ricotta and sugar. Fold in the whipped cream and chocolate chips." }, { "line_type": "ol", "section": "Procedure", "text": "Fill shells with the ricotta mixture. A piping bag works well here." }, { "line_type": "ol", "section": "Procedure", "text": "Cool cannoli in the fridge before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Replace the chocolate chips with dried fruit." } ], "title": "Cannoli", "url": "https://en.wikibooks.org/wiki/Cookbook:Cannoli" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tbsp Sichuan peppercorns (花椒)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp ajinomoto seasoning (味の素)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 whole chicken (small)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp Chinese five-spice powder (五香粉)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 slices of ginger, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 scallions" }, { "line_type": "ul", "section": "Ingredients", "text": "Water to poach chicken in" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tbsp vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups oil (or enough for deep fryer)" }, { "line_type": "ul", "section": "Ingredients", "text": "Prawn crackers/shrimp chips (not the ready made ones)" }, { "line_type": "ol", "section": "Procedure", "text": "Put salt and peppercorns in a small pan. Heat on medium to low heat until it barely smokes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat." }, { "line_type": "ol", "section": "Procedure", "text": "Grind well in mortar and pestle, or with a rolling pin." }, { "line_type": "ol", "section": "Procedure", "text": "Add ajinomoto and mix well." }, { "line_type": "p", "section": "Procedure", "text": "These steps can be done in advance, and the chicken can be kept in the refrigerator." }, { "line_type": "ol", "section": "Procedure", "text": "Clean and rinse off chicken, discarding the giblets." }, { "line_type": "ol", "section": "Procedure", "text": "Heat enough water to cover the chicken in a pot until boiling." }, { "line_type": "ol", "section": "Procedure", "text": "Put five-spice powder, ginger, and scallions in a cloth and tie it. Add to water, and simmer for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add chicken, reduce heat, and gently poach for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "When chicken is done, remove from heat, then pat dry with paper towels and air dry for a little bit." }, { "line_type": "ol", "section": "Procedure", "text": "Put vinegar and sugar in saucepan, and heat until dissolved to make a syrup." }, { "line_type": "ol", "section": "Procedure", "text": "Coat the entire chicken on the inside and outside with the syrup." }, { "line_type": "ol", "section": "Procedure", "text": "Let chicken dry in a breeze until very dry." }, { "line_type": "ol", "section": "Procedure", "text": "Fill deep fryer with oil, and heat oil to 350°F (175°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Deep fry chicken about 10 minutes per side until brown and done." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from oil, and chop with a meat cleaver into 1 x 2-inch pieces." }, { "line_type": "ol", "section": "Procedure", "text": "When chicken is done, fry the shrimp chips in deep fryer." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle shrimp chips with a little salt." }, { "line_type": "ol", "section": "Procedure", "text": "Serve chicken adorned with shrimp chips, with pepper salt in a small dish on the side." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "Poaching is not the same as boiling, since the temperature is lower, about 160–180 °F (71–82 °C) instead of at 212 °F (100 °C), and is even lower than simmering. If boiled, the meat will come out tough and dry. Also the lower the poaching temperature, the longer it will take to poach." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "Drying the skin is important, since it helps the syrup to stick. The second drying also is important, since that is what helps to make skin crispy. It can be done the day before, and the chicken kept in the fridge." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "The caramelized sugar gives the nice brown color. Vinegar lowers the pH, and helps the caramelization." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "Oil temperature is important, since it imparts the brown color to the skin. If the oil temperature is too low, the sugar will not caramelize, and the chicken will not be brown. If it is too high, the sugar will burn. If you don't have a temperature controlled fryer, use a frying (or candy) thermometer." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "A deep fryer can hold 2 or 3 liters of oil. Use as much as your deep fryer manual dictates." }, { "line_type": "ol", "section": "Notes, tips, and variations", "text": "If you don't have a deep fryer, it can be fried on the stove in a pot or wok with a fry thermometer, but be very careful. WARNING: A wok can easily tip, spilling oil and giving severe burns. If the oil overflows, one can easily have a very dangerous oil fire. Please read warnings in the article on Cookbook:Deep Fat Frying" } ], "title": "Cantonese Crispy Fried Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Cantonese_Crispy_Fried_Chicken" }

{ "infobox": { "category": "/wiki/Category:Duck_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a recipe for Cantonese roast duck or goose (烧鸭\\烧鹅)." }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp light soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp dark soy sauce (optional, can use light soy sauce instead)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (450 ml) of white wine, sherry, or Chinese cooking wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp Chinese five spice powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp Hoisin sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp dark soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "3–6 lb (1.3–2.6 kg) whole duck or goose" }, { "line_type": "ul", "section": "Ingredients", "text": "3 green onions or 1 onion" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all marinade ingredients together." }, { "line_type": "ol", "section": "Procedure", "text": "Mix all glaze ingredients together." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the marinade mixture all over the duck, inside and outside." }, { "line_type": "ol", "section": "Procedure", "text": "Brush some glaze mixture inside the duck cavity." }, { "line_type": "ol", "section": "Procedure", "text": "Sit duck breast-up on a rack in an open container." }, { "line_type": "ol", "section": "Procedure", "text": "Put in the refrigerator to chill overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 450°F (220°C)" }, { "line_type": "ol", "section": "Procedure", "text": "Put ½–1 inch (2.5 cm) of water in a roasting pan—this catches the grease that comes out from the duck while roasting and prevents it from smoking." }, { "line_type": "ol", "section": "Procedure", "text": "Place green onions inside the duck cavity." }, { "line_type": "ol", "section": "Procedure", "text": "Place the duck on a roasting rack in the roasting pan. Roast the duck for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Turn the duck breast-up, and roast for another 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Turn oven heat to 375°F (190°C), and roast the duck until the internal temperature reaches a minimum of 180°F (test between the thigh, the thickest part of the duck/goose, being careful not to touch the bone)" }, { "line_type": "ol", "section": "Procedure", "text": "Brush the duck with glaze, turn oven up to 450°F (200°C), and roast again for about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Carve and serve!" } ], "title": "Cantonese Roast Duck", "url": "https://en.wikibooks.org/wiki/Cookbook:Cantonese_Roast_Duck" }

{ "infobox": { "category": "/wiki/Category:Noodle_recipes", "difficulty": 3, "servings": "3–4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cao lầu is a Vietnamese regional noodle dish that originated in Hội An, in the Quang Nam Province of central Vietnam." }, { "line_type": "ul", "section": "Ingredients", "text": "300 g pork" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (150 g) uncooked Hokkien-style rice noodles" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (150 g) bean sprouts" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp Chinese five-spice powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch chicken stock powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Turmeric powder (or paprika), for color" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml) water" }, { "line_type": "ul", "section": "Ingredients", "text": "Lettuce" }, { "line_type": "ul", "section": "Ingredients", "text": "Asian greens (basil, cilantro, etc.)" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped fresh chiles (for example Serrano chiles)" }, { "line_type": "ul", "section": "Ingredients", "text": "Croûtons" }, { "line_type": "ul", "section": "Ingredients", "text": "Spring onions" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil and paprika in a pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add pork, smashed garlic, soy sauce, chicken stock, and spices. Fry for 3 minutes" }, { "line_type": "ol", "section": "Procedure", "text": "Add 1 tbsp water and fry for a further 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat, and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Bring a pot of water to a boil. Add sprouts, and cook for 1–2 minutes until soft." }, { "line_type": "ol", "section": "Procedure", "text": "Remove sprouts, add noodles, and cook noodles for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Put noodles in a bowl on top of lettuce and greens. Add pork mixture, chopped spring onions, croûtons, and chiles." } ], "title": "Cao lầu (Vietnamese Pork Noodles with Greens)", "url": "https://en.wikibooks.org/wiki/Cookbook:Cao_l%E1%BA%A7u_(Vietnamese_Pork_Noodles_with_Greens)" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Butter chicken is a Cape Malay dish." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup yoghurt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons ginger/garlic paste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon crushed black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon white pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tablespoon powdered tuj (cinnamon)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tablespoon powdered elachi (cardamom)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tablespoon powdered cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tablespoon freshly pounded red chillies" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 chickens (split in halves)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (1 cup) tomato purée" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh mint sprigs" }, { "line_type": "ol", "section": "Procedure", "text": "Mix yoghurt, oil, ginger/garlic paste, half the lemon juice, and spices together. Smear this mixture over the chicken halves and allow to marinate for a few hours." }, { "line_type": "ol", "section": "Procedure", "text": "Grill chicken over live coals or rotisserie until browned. Alternatively, lightly pan-fry and cook them." }, { "line_type": "ol", "section": "Procedure", "text": "Combine butter, tomato purée, and the remaining lemon juice. Mix in the leftover marinade from the chicken. Bring this mixture to a boil and simmer for a few minutes. Remove from the heat, and stir in the cream." }, { "line_type": "ol", "section": "Procedure", "text": "Place the chicken on a platter, and spread the sauce over top. Garnish with mint sprigs, and serve hot." } ], "title": "Cape Malay Butter Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Cape_Malay_Butter_Chicken" }

{ "infobox": { "category": "/wiki/Category:Vegan_recipes", "difficulty": 2, "servings": "2", "time": "60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Caponata is a Sicilian eggplant dish consisting of cooked vegetables with chopped up fried eggplant, celery, sweetened vinegar, and capers with sweet sauce." }, { "line_type": "ul", "section": "Ingredients", "text": "2 ¼ pounds (1 kg) eggplant (aubergine)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound (225 g) green olives packed in brine, pitted" }, { "line_type": "ul", "section": "Ingredients", "text": "6 ounces (170 g) salted capers, rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ¼ (570 g) pounds celery ribs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup tomato sauce (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ pound (300 g) onions" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ pound (300 g) tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Basil" }, { "line_type": "ul", "section": "Ingredients", "text": "⅜ cup pine nuts" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Strip the filaments from the celery sticks and blanch in lightly salted water for five minutes. Drain and cut the celery into bite-size pieces, sauté them in a little oil, and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Wash and dice the eggplant, strain, and sprinkle liberally with salt, and let sit for several hours to draw out the bitterness. In the meantime, blanch, peel, seed and chop the tomatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Once the eggplant has sat, rinse away the salt and pat the pieces dry. Finely slice the onion and sauté them in olive oil; once they have turned translucent, add the capers, pine nuts, olives, and tomatoes. Continue cooking, stirring with a wooden spoon, until the tomatoes are done, about 15 minutes, and then remove the pot from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "While the tomatoes are cooking, heat another pan of oil and fry the eggplant, in batches, to prevent lowering of the frying temperature. When the last batch is done, return the tomato pot to the heat and stir in the eggplant together with the previously sautéed celery. Cook for several minutes over low flame, stirring gently, then stir in the vinegar and the sugar; when the vinegar has almost completely evaporated, remove the pot from the fire and let it cool." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the caponata cold with a garnish of fresh basil. Caponata keeps for several days in the refrigerator." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can serve this on toast as an appetizer, as a side dish, or as a main dish for a light meal." } ], "title": "Caponata (Sicilian Eggplant and Vegetables)", "url": "https://en.wikibooks.org/wiki/Cookbook:Caponata_(Sicilian_Eggplant_and_Vegetables)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cappeletti in Brodo is a very simple and very delicious Italian pasta soup, made with Cappeletti (small meat or vegetable filled) ravioli. It's delicious on a cold day, getting in from a long day at work, and without much time to devote to preparing a tasty meal. Best served with some home made garlic bread and a healthy salad." }, { "line_type": "ul", "section": "Ingredients", "text": "250 g packet of Cappelletti pasta pillows" }, { "line_type": "ul", "section": "Ingredients", "text": "½ litre of water plus more to thin out the soup if required" }, { "line_type": "ul", "section": "Ingredients", "text": "2 good quality chicken stock cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup of single cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dash of olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful of chopped parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dash of sweet sherry" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-grated Parmesan to serve" }, { "line_type": "ol", "section": "Procedure", "text": "Bring the water to a rolling boil, add the stock cubes, and let them dissolve." }, { "line_type": "ol", "section": "Procedure", "text": "Add the Cappelletti pasta, and cook according to the instructions on the packet." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cream and the parsley about 2 minutes before the end of the cooking. Turn down the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the slug of sherry just before serving. If serving to children, the sherry can be added to the grown-up's plate after serving!" }, { "line_type": "ol", "section": "Procedure", "text": "Let stand for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve sprinkled with grated Parmesan cheese. Further serving suggestion might include a green salad, or a cold bean salad." } ], "title": "Cappelletti Pasta Soup (Cappelletti in Brodo)", "url": "https://en.wikibooks.org/wiki/Cookbook:Cappelletti_Pasta_Soup_(Cappelletti_in_Brodo)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup brewed espresso, cooled" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp chocolate syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups heavy cream, whipped to soft peaks" }, { "line_type": "ol", "section": "Procedure", "text": "Combine espresso, sugar, chocolate, salt, and chocolate syrup." }, { "line_type": "ol", "section": "Procedure", "text": "Gently fold in the whipped cream." }, { "line_type": "ol", "section": "Procedure", "text": "Chill for 20 minutes; serve." } ], "title": "Cappucino Mousse", "url": "https://en.wikibooks.org/wiki/Cookbook:Cappucino_Mousse" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": "1–2", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Caprese salad is a delicious Italian dish made with tomato and Mozzarella cheese. It is quite simple but tastes great and looks attractive." }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium tomato" }, { "line_type": "ul", "section": "Ingredients", "text": "A few basil leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "about ¾ the weight of Mozzarella cheese as the tomato, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Balsamic vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "Italian seasoning or oregano and pepper (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the tomato into about 5 slices." }, { "line_type": "ol", "section": "Procedure", "text": "Put a slice of mozzarella cheese on top of each tomato slice." }, { "line_type": "ol", "section": "Procedure", "text": "Cut a horizontal slit halfway through each slice." }, { "line_type": "ol", "section": "Procedure", "text": "Put a basil leaf on top of each one." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle herbs over each slice." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle some vinegar and olive oil on top. Do not mix the vinegar and olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Eat fresh." } ], "title": "Caprese Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Caprese_Salad" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": null, "servings": "12", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "400 g (14 oz) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "355 ml (12 fl oz) vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "375 g (13.2 oz) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "115 g (4.1 oz) butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "60 ml (2.0 US fl oz) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "220 g (7.8 oz) packed brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, beat eggs until foamy; gradually beat in sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Blend in oil and vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Combine flour, salt, and baking soda; add to egg mixture, and fold in." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into a greased 10-inch tube pan; bake at 350°F (175°C) for 1 hour and 15 minutes or until the cake tests done." }, { "line_type": "ol", "section": "Procedure", "text": "Cool in pan on a wire rack for 10 minutes. Remove cake to a serving platter." }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in a saucepan; boil 3 minutes, stirring constantly." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly pour sauce over warm cake (some topping will run down onto the serving plate)." } ], "title": "Caramel Coffee Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Caramel_Coffee_Cake" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 g) granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cups (1.2 L) boiling water" }, { "line_type": "ol", "section": "Procedure", "text": "Melt sugar in saucepan and heat slowly, stirring constantly until golden brown" }, { "line_type": "ol", "section": "Procedure", "text": "Carefully stir in the boiling water." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for 3 minutes, then remove from the heat." } ], "title": "Caramel Sauce I", "url": "https://en.wikibooks.org/wiki/Cookbook:Caramel_Sauce_I" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 3, "servings": null, "time": "30–60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "To create the texture of caramel sauce, you need a 1:1 ratio of fat and liquid. In this recipe, heavy cream (40% fat) is used along with butter to create this ratio. If you want to substitute milk you will need to use less milk and more butter to keep the ratio. You can also substitute soy-milk and margarine to make a vegan caramel sauce, but make sure to keep the fat:liquid ratio." }, { "line_type": "p", "section": null, "text": "You can easily halve this recipe if you wish. If it is sealed in clean canning jars, the sauce can be stored for 3 months without refrigeration. Or, store refrigerated for up to 6 months." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp corn syrup (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups heavy whipping cream" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (1 stick) unsalted butter, chopped into 1-inch cubes" }, { "line_type": "ol", "section": "Procedure", "text": "Dissolve the water, sugar and corn syrup in a saucepan over medium-high heat until fully dissolved." }, { "line_type": "ol", "section": "Procedure", "text": "Stop stirring and let the solution boil over medium heat. Check on the solution every 5 minutes. You will see the bubbles slow down and get larger. When the bubbles begin to reach ½–¾ inch in size, start monitoring the solution carefully." }, { "line_type": "ol", "section": "Procedure", "text": "When the solution begins to turn amber, get your cream and butter and watch it constantly." }, { "line_type": "ol", "section": "Procedure", "text": "When the solution has turned a shade of caramel that you like (darker is deeper and will start to take on a little bitterness), step back and add the cream at arms length, stirring constantly and scraping the sides of the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the butter and stir until incorporated. Pour the sauce into a serving dish for immediate serving with bread, drizzled on ice cream, as a garnish or for use in other desserts." }, { "line_type": "ol", "section": "Procedure", "text": "If you desire, follow standard canning procedures and distribute into canning jars. Allow to cool until the buttons are depressed. Any jars with buttons that are not depressed should be refrigerated and consumed first. To reheat the caramel sauce, microwave the jars (without covers) for 10–30 seconds depending how soft and hot you want it." }, { "line_type": "ul", "section": "Procedure", "text": "Visual Procedure" }, { "line_type": "ul", "section": "Procedure", "text": "Sugar and water in the pan" }, { "line_type": "ul", "section": "Procedure", "text": "Boiling the sugar solution" }, { "line_type": "ul", "section": "Procedure", "text": "Sugar solution turning amber" }, { "line_type": "ul", "section": "Procedure", "text": "Stirring in the cream" }, { "line_type": "ul", "section": "Procedure", "text": "Stirring in the butter" }, { "line_type": "ul", "section": "Procedure", "text": "Caramel stored in jars" }, { "line_type": "p", "section": "Variations", "text": "The following are all variations that can be made at different stages of the recipe above." }, { "line_type": "ul", "section": "Variations", "text": "Caramel chews: Replace the cream with ¾ cup half-and-half. Pour the finished hot caramel mixture onto a silicone mat or parchment paper to cool. When it is cool enough to handle, fold and knead the caramel a few times, then break into bite size pieces. Allow to cool completely before wrapping individually." }, { "line_type": "ul", "section": "Variations", "text": "Turtles: Replace the cream with ¾ cup half-and-half. Pour the finished hot caramel mixture over 4 cups of your favorite nut on a silicone mat or parchment paper to cool. When it is cool enough to handle, fold and knead the caramel until the nuts are fully distributed, then break into bite size pieces. Melt chocolate over a double boiler or in the microwave and dip the turtles or simply drizzle chocolate on top." }, { "line_type": "ul", "section": "Variations", "text": "Toffee: Instead of cream, use 7 sticks of butter (a total of 8 sticks or 4 cups, so you have equal parts butter and sugar). Mix in chopped nuts if desired, and pour the finished hot caramel mixture onto a silicone mat, parchment paper, or molds. Once cool, drizzle or dip with chocolate and chopped nuts." }, { "line_type": "ul", "section": "Variations", "text": "Nut brittle: Do not use any cream or butter. Stir ½ tsp baking soda into the caramel mixture, then pour the molten caramel over 4 cups of your favorite nuts on a silicone mat or parchment paper and let it cool. When it has reached room temperature, break it up with a mallet or by dropping the sheet on the counter. Wrap and store in an air-tight container." }, { "line_type": "ul", "section": "Variations", "text": "Sugar art: You can do this at any point during the hard crack or caramel stages. Remove the sugar from the heat and allow to cool for one minute. Using a spoon, let the syrup drip off. If it drips in globs, let it cool longer. If it drips in a continuous stream, you can start making art. Drizzle the syrup in patterns over a silicone mat or parchment paper and allow to cool, then carefully peel off. Or, spray bowls and other (clean) objects with cooking spray and drizzle the syrup to create domes and other shapes. Allow to cool to room temperature, then serve soon or store in an air tight container. These will eventually soften and droop from humidity in the air." }, { "line_type": "ul", "section": "Safety", "text": "Adding liquid to sugar that is over 300°F is dangerous! Some of the liquid will immediately flash to super-hot steam. To avoid steam burns, stay back from the pot and pour liquids at arms length. Use an oven mitt for your hand." }, { "line_type": "ul", "section": "Safety", "text": "When you add your liquid to the hot sugar it will boil violently. To avoid messy and dangerous boil-overs, a 2.5 quart heavy bottomed sauce pan or pot is the minimum, but 3-4 quarts is recommended" }, { "line_type": "ul", "section": "Safety", "text": "Use a heat proof spatula or spoon such as wood or silicone." } ], "title": "Caramel Sauce II", "url": "https://en.wikibooks.org/wiki/Cookbook:Caramel_Sauce_II" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 4, "servings": "8–12", "time": "1 hour 30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Caramel squares (alternatively: caramel slices, caramel shortbread, or millionaire's shortbread) are a wonderfully rich and classic treat, very popular all over Britain and Ireland. They can often be found in cafes, served with morning coffee or afternoon tea. They're perfect for picnics, lunches and your guests will love them! They have a crunchy base with a creamy caramel filling, topped off with chocolate." }, { "line_type": "ul", "section": "Ingredients", "text": "350 g self-raising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "225 g unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "110 g caster sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "225 g caster sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "225 g unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "5 Tablespoons golden syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "400 ml full-fat condensed milk" }, { "line_type": "ul", "section": "Ingredients", "text": "340 g good-quality chocolate (milk or dark), melted" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 180°C (gas mark 4; 350°F). Rub flour, butter, and caster sugar together until it resembles breadcrumbs." }, { "line_type": "ol", "section": "Procedure", "text": "Press into a 25 x 38 x 4 cm Swiss roll pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 20 minutes or till golden." }, { "line_type": "ol", "section": "Procedure", "text": "Cool." }, { "line_type": "ol", "section": "Procedure", "text": "Melt butter in a heavy-based saucepan over a low heat; add sugar, golden syrup, and condensed milk." }, { "line_type": "ol", "section": "Procedure", "text": "Stir continuously for 40–50 minutes. It should be golden brown in colour when ready to eat. To test, drop a little blob into a bowl of cold water; it should firm up." }, { "line_type": "ol", "section": "Procedure", "text": "Pour this caramel mixture over the base, and let it cool." }, { "line_type": "ol", "section": "Procedure", "text": "Pour melted chocolate over the top." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the chocolate evenly, and let set." } ], "title": "Caramel Squares", "url": "https://en.wikibooks.org/wiki/Cookbook:Caramel_Squares" }

{ "infobox": { "category": "/wiki/Category:Fruit_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Caramelized pineapple is crispy on the outside, sweet, and fruity." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups diced pineapple" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup dark brown sugar, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp dark rum" }, { "line_type": "ul", "section": "Ingredients", "text": "1 vanilla bean, split and scraped" }, { "line_type": "ol", "section": "Procedure", "text": "Combine vanilla bean and liquid ingredients except rum and ¼ cup brown sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Heat over medium heat until sugar is dissolved and has thickened slightly, 15–30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove vanilla pod and let the sugar mixture sit at room temperature for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Dip pineapple into sugar mixture then dredge in remaining sugar, adding more as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Place pineapple on a greased baking sheet and place under broiler, shaking constantly until well browned." }, { "line_type": "ol", "section": "Procedure", "text": "Remove pineapple; keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Place baking sheet on two burners and heat over high heat. Add rum and ignite. Scrape browned bits off of pan and boil rum until reduced by half." }, { "line_type": "ol", "section": "Procedure", "text": "Add rum to remaining sugar mixture and stir. Serve pineapple with remaining sugar mixture on the side." } ], "title": "Caramelized Pineapple", "url": "https://en.wikibooks.org/wiki/Cookbook:Caramelized_Pineapple" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup frozen raspberries, thawed" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup unsalted butter, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "Ice cream or fruit" }, { "line_type": "ol", "section": "Procedure", "text": "Place berries on a baking sheet and sprinkle with half of the sugar. Place 5–6 inches under a preheated broiler, and broil until well browned." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and set aside until cool." }, { "line_type": "ol", "section": "Procedure", "text": "Combine cream, salt, and remaining sugar in a heavy saucepan over medium high heat. Add the raspberries, and boil until berries break easily." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat and set aside until cool. Purée in a food processor or blender until smooth. Alternatively, use an immersion blender directly in the saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Pour mixture back into saucepan, and place over medium high heat. Bring to a boil and cook until liquid has reduced by ⅔." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in butter and vanilla until smooth, then cool." }, { "line_type": "ol", "section": "Procedure", "text": "Pour sauce over ice cream or fruit and serve." } ], "title": "Caramelized Raspberry Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Caramelized_Raspberry_Sauce" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 3, "servings": "2 cups", "time": "½ hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons olive or vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "4 large yellow or white onions, sliced into thin strips" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cups white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup balsamic vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoon coarse ground black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a large frying pan over medium heat. Add onions, and sauté, stirring, for about 15 minutes, or until they begin to brown. Do not cook over high heat, as the outside of the onions will char too quickly before the insides have softened and sweetened." }, { "line_type": "ol", "section": "Procedure", "text": "When onions have softened and turned a light golden brown, add sugar. Continue stirring until sugar melts and begins to bubble." }, { "line_type": "ol", "section": "Procedure", "text": "As the onions turn a richer brown, clear a space in the center of the pan. Pour balsamic vinegar directly onto the hot pan, then stir it into onions." }, { "line_type": "ol", "section": "Procedure", "text": "When vinegar has reduced, leaving a syrupy coating on the onions, turn off the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in salt and pepper, and allow onions to cool." }, { "line_type": "ul", "section": "Uses", "text": "Used in Focaccia (Focaccia with Onion Marmalade, Blue Cheese, and Walnuts)" } ], "title": "Caramelized Sweet and Sour Onion Marmalade", "url": "https://en.wikibooks.org/wiki/Cookbook:Caramelized_Sweet_and_Sour_Onion_Marmalade" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 3, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a wonderful dish that is very easy to do. It does call for the use of raw eggs, which is not to everyone's taste. However, pregnant women should not eat raw eggs." }, { "line_type": "ul", "section": "Ingredients", "text": "4 free-range eggs with large yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "3 oz (65 g) fresh Italian pancetta, cubed into ¼–⅜-inch (0.64–0.95 cm) pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 sprig of fresh thyme, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ small onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "The minced zest of ½ a lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated parmigiano and/or pecorino romano cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "12 oz (340 g) uncooked pasta (e.g. spaghetti or penne)" }, { "line_type": "ol", "section": "Procedure", "text": "Put on the desired quantity of pasta to cook." }, { "line_type": "ol", "section": "Procedure", "text": "Crack the eggs carefully, and separate the yolks from the whites—a good way of doing this is to run the egg through the almost closed fingers of your upturned palm, so as the white runs away through the fingers, and the yolk remains in your hand. Keep the yolks in a large bowl, and use the whites for another purpose. Remember to pick out the pesky little white bit that always remains behind on the yolk." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the pancetta on a lowish heat in a dry frying pan until it is crispy." }, { "line_type": "ol", "section": "Procedure", "text": "When the pancetta is cooked, drain and allow it to cool for a few minutes before combining it with the yolks in a large bowl. Allowing it to cool prevents cooking of the eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Add a pinch of rock-salt and a very generous amount of ground pepper to the yolk mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Add the lemon zest, chopped thyme, and a small amount of the Parmigiano cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the pasta through a colander, count to 10 to let the pasta cool slightly, and add it to the bowl with the yolk mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Mix it through with a wooden spoon and serve immediately, sprinkling the remaining Parmigiano cheese over the top." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For the pancetta don't buy the ready cubed stuff, but the fresh, Italian version, with a little cracked pepper on the rind. If you really can't find it, smoked bacon will do." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use yolks as fresh and as yellow as possible!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you want to add a little chopped flat-leaf parsley (not the curly stuff) to add colour, go ahead." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Served with a simple green salad, it's delicious." } ], "title": "Carbonara Pasta", "url": "https://en.wikibooks.org/wiki/Cookbook:Carbonara_Pasta" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": "~ 3 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cardamom bread is a sweet yeast bread of Scandinavian origin that is good served at breakfast, with coffee, or as a light dessert." }, { "line_type": "ol", "section": "Procedure", "text": "In a large mixing bowl, mix flour, salt and orange peel; whisk gently to distribute the ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Split green cardamom pods and remove the seeds inside. With a mortar and pestle, grind the seeds into a powder and add this to the other dry ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl, combine yeast, warm water and sugar. Stir gently for a few seconds, then let stand until the yeast is frothy." }, { "line_type": "ol", "section": "Procedure", "text": "In a small saucepan on low-to-medium heat, combine butter and milk and bring the mixture to at least 180 °F (82 °C) while stirring, then turn off heat to let it cool." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate bowl, beat the eggs and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Check that the milk and butter mixture is not hot, then add the it into the dry ingredients and mix." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the beaten eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Knead the dough until it is smooth and elastic." }, { "line_type": "ol", "section": "Procedure", "text": "Place the kneaded dough in a greased bowl and let rise in a warm place (in the oven, for example) until it doubles in size, about one hour." }, { "line_type": "ol", "section": "Procedure", "text": "Knock back the dough, and cut in two parts (one for each loaf)." }, { "line_type": "ol", "section": "Procedure", "text": "For one of the halves, split the dough into three equal sized portions." }, { "line_type": "ol", "section": "Procedure", "text": "Roll these into \"ropes\" about 18 inches (45 cm) long." }, { "line_type": "ol", "section": "Procedure", "text": "Pinch one end of each rope together." }, { "line_type": "ol", "section": "Procedure", "text": "Braid the ropes together:\nTake the left rope and cross it over the middle one.\nTake the right rope and cross it over the middle one.\nRepeat this procedure until the ropes are fully braided.\nPinch the other end of the ropes together.\nTuck each pinched end underneath the main loaf." }, { "line_type": "ol", "section": "Procedure", "text": "Take the left rope and cross it over the middle one." }, { "line_type": "ol", "section": "Procedure", "text": "Take the right rope and cross it over the middle one." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat this procedure until the ropes are fully braided." }, { "line_type": "ol", "section": "Procedure", "text": "Pinch the other end of the ropes together." }, { "line_type": "ol", "section": "Procedure", "text": "Tuck each pinched end underneath the main loaf." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the rope-making and braiding for the second half of the dough." }, { "line_type": "ol", "section": "Procedure", "text": "Put finished braids on a greased cookie sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Let rise again until doubled in size, about 45 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Prepare the egg wash by beating the 1 egg with a dash of water to thin it." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the top of each braid with the egg wash." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle each braid with pearl sugar and sliced almonds." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 180 °C (350 °Fahrenheit) for 25 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Store-bought ground cardamom can be used in this recipe, but has a less intense flavor than freshly-ground cardamom." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Orange peel is not traditional in cardamom bread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a vegan version, substitute soy milk for milk, egg replacer for eggs, and a vegan margarine for butter." } ], "title": "Cardamom Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:Cardamom_Bread" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Carpetbag steak is a uniquely Australian dish that was first popularised in Sydney around 1950." }, { "line_type": "ul", "section": "Ingredients", "text": "1 Scotch fillet steak (thickly-cut)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground black pepper (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cayenne pepper (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon juice (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 oysters" }, { "line_type": "ul", "section": "Ingredients", "text": "Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Limes (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Shredded cheese (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Cut a small pocket, approximately 6 cm (2.5 inches) in length and about the same depth, in the edge of the thick steak." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, season the inside of the pocket with some of salt, pepper, cayenne pepper, lemon juice, and olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Dip the oysters into the Worcestershire sauce, and then insert them in the pocket in the steak." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, add lime pulp or some shredded cheese into the pocket." }, { "line_type": "ol", "section": "Procedure", "text": "Seal the pocket with a moistened skewer." }, { "line_type": "ol", "section": "Procedure", "text": "Barbecue, grill, or broil the steak to your desired level of doneness. Alternatively, cook over a moderate heat in a heavy-based frying pan." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Substitutes for Worcestershire sauce include teriyaki sauce, oyster sauce or red wine vinegar marinades, or the steak has the marinade or sauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Substitutes for oysters include mushrooms, yabbies, and prawns." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some recipes poach or sauté the oysters first a little, if the diners prefer rare steak but not raw oysters." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some recipes wrap the steak in bacon or pancetta." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If applicable and desired, you can deglaze the cooking pan with sherry or brandy, or make a reduction of oyster liquid and wine with chopped parsley." } ], "title": "Carpetbag Steak", "url": "https://en.wikibooks.org/wiki/Cookbook:Carpetbag_Steak" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Carquinyoli are Catalan cookies much like biscotti." }, { "line_type": "ul", "section": "Ingredients", "text": "150 g flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, zested" }, { "line_type": "ul", "section": "Ingredients", "text": "125 g whole raw almonds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg, beaten" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour, cinnamon, and baking powder." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the egg, sugar, and lemon zest. Whip until very foamy." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the flour mixture and almonds into the egg mixture to get a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the dough into two flattened logs of about 6 x 3 cm on a parchment-lined baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the dough with the beaten egg." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the oven at moderate heat (180°C) for 25 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "While still hot, cut the baked dough into thin slices less than 1 cm thick. Arrange slices on baking sheets without letting them touch." }, { "line_type": "ol", "section": "Procedure", "text": "Bake them for 5 minutes more in the oven to brown their surfaces." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to cool before eating." } ], "title": "Carquinyoli (Catalan Almond Cookies)", "url": "https://en.wikibooks.org/wiki/Cookbook:Carquinyoli_(Catalan_Almond_Cookies)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Carrot and coriander soup is a classic combination made with both fresh and ground coriander. The fresh coriander added near the end of cooking really adds the bright flavour of coriander to match with the carrot." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g (1.1 lb) carrots, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "1.2 L (41 oz) vegetable stock" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large bunch fresh coriander (cilantro), roughly chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the olive oil in a non-stick pan, to a medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onions and carrots. Cook for approximately 5 minutes until they start to soften." }, { "line_type": "ol", "section": "Procedure", "text": "Add the ground coriander, salt, and pepper. Cook for another minute." }, { "line_type": "ol", "section": "Procedure", "text": "Add the vegetable stock, and bring the mixture to the boil. Simmer for 10–15 minutes until the carrots are very soft." }, { "line_type": "ol", "section": "Procedure", "text": "Purée until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Add the fresh coriander, and serve." } ], "title": "Carrot and Coriander Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Carrot_and_Coriander_Soup" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 3, "servings": "2", "time": "30 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 ea. (250 g / 8.8 oz) carrots, shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (40 g / 1.4 oz) raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, zested and juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 orange, zested and juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar or honey to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Mix carrots with raisins in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add approximately 1 teaspoon of finely-grated lemon and orange zest, then add the juices." }, { "line_type": "ol", "section": "Procedure", "text": "Add sugar or honey to taste, and toss everything together well." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate and serve." } ], "title": "Carrot and Raisin Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Carrot_and_Raisin_Salad" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "100 g icing sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g cream cheese or creamy cottage cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "25 g margarine or butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2.5 ml vanilla essence" }, { "line_type": "ul", "section": "Ingredients", "text": "225 g flour" }, { "line_type": "ul", "section": "Ingredients", "text": "225 g grated carrot" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g margarine or butter" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1.5 teaspoons baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Raisins (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Nuts (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all ingredients together." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter and sugar together, then mix in the dry ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the egg and add it to the batter." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in raisins and nuts until everything is well combined." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 180°C (355°F) for about 50 minutes in a greased tin with greaseproof paper on the bottom." }, { "line_type": "ol", "section": "Procedure", "text": "When cake has cooled, top with cream cheese frosting." } ], "title": "Carrot Cake I", "url": "https://en.wikibooks.org/wiki/Cookbook:Carrot_Cake_I" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "450 ml (14 fl oz) vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "400 g (14 oz) plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp bicarbonate soda" }, { "line_type": "ul", "section": "Ingredients", "text": "570 g (1 lb 4 oz) granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "290 g (10 oz) eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "12 g (½ oz) ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "530 g (1 lb 3 oz) carrots, peeled and grated" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g (5 oz) walnuts, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g (7 oz) cream cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g (5 oz) granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g (3½ oz) butter" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all the ingredients together in a food processor for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Pour batter into a cake tin 26 cm (10½ inches) in diameter." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 160°C (325°F/Gas 3) for 45 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Check to see if the cake is cooked, then remove from the oven and allow to cool for 10 minutes in the tin." }, { "line_type": "ol", "section": "Procedure", "text": "Unmold cake and place it on a cooling rack." }, { "line_type": "ol", "section": "Procedure", "text": "For the topping, place the cream cheese, sugar and butter into a mixing bowl and cream together until smooth and soft." }, { "line_type": "ol", "section": "Procedure", "text": "Spread frosting over the cake using a palette knife." } ], "title": "Carrot Cake II", "url": "https://en.wikibooks.org/wiki/Cookbook:Carrot_Cake_II" }

{ "infobox": { "category": "/wiki/Category:Swallow_recipes", "difficulty": 2, "servings": "1", "time": "Prep: 5\nminutesCooking: 10 minutesTotal: 15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Carrot fufu is a swallow made from carrot, common in Nigeria due to its low carbohydrate content. It is easy to make once the carrot is blended smoothly." }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped carrot" }, { "line_type": "ul", "section": "Ingredients", "text": "Psyllium husk powder or xanthan gum" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Special equipment", "text": "Blender" }, { "line_type": "ul", "section": "Special equipment", "text": "Cheesecloth" }, { "line_type": "ol", "section": "Procedure", "text": "Blend the chopped carrot until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the carrot to cheesecloth, and squeeze out all the water from the carrot paste." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the carrot pulp in a pot over medium heat for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the psyllium husk to thicken and bind the fufu." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The function of the psyllium husk is to make the carrot fufu moldable and this give it the texture of eba." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cut or scrape off any dark marks on the carrot." } ], "title": "Carrot Fufu", "url": "https://en.wikibooks.org/wiki/Cookbook:Carrot_Fufu" }

{ "infobox": { "category": "/wiki/Category:Jam_and_Jelly_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "As carrots are fairly sweet, they can often be used in sweet dishes with good results. One such recipe is carrot jam; this is a simple version from Denmark." }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg carrots, peeled and finely grated" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ liter water" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of 4 lemons" }, { "line_type": "ul", "section": "Ingredients", "text": "½ kg sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the water and carrots until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Add juice and sugar, and continue to boil for a further 15–20 minutes." } ], "title": "Carrot Jam", "url": "https://en.wikibooks.org/wiki/Cookbook:Carrot_Jam" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": "6", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Carrot jollof rice is a simple Nigerian dish of seasoned rice with carrots." }, { "line_type": "ul", "section": "Ingredients", "text": "Rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrots, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Stockfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Medium sized tray" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Stove" }, { "line_type": "ol", "section": "Procedure", "text": "Place the rice in a pot, and add just enough water to cover it. Bring to a boil, and cook for about 5 minutes. Drain the rice and rinse under running water." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the carrots with a little water until smooth. Do the same with the pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of vegetable oil in a pot. Add the chopped onions, and cook until aromatic." }, { "line_type": "ol", "section": "Procedure", "text": "Add the blended pepper, and cook for 3 minutes. Season with thyme and curry powder." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the carrot purée, and cook for a few minutes until thickened considerably." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the stockfish, stock cubes, and salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Bring everything to a boil, and mix in the parboiled rice. Cook for 5–10 minutes on low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot and cook over low heat until the liquid is absorbed and the rice is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Fluff the rice with a fork. Serve hot with extra onions, spring onions, and tomatoes if desired." } ], "title": "Carrot Jollof Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Carrot_Jollof_Rice" }

{ "infobox": { "category": "/wiki/Category:Jewish_recipes", "difficulty": null, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a traditional Jewish dish." }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs, separated" }, { "line_type": "ul", "section": "Ingredients", "text": "75 grams white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "25 grams butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small cooking apple" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated zest of 1 orange" }, { "line_type": "ul", "section": "Ingredients", "text": "225 grams carrots" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of 1 orange" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "50 grams potato flour" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 190°C (375°F)." }, { "line_type": "ol", "section": "Procedure", "text": "Grease a 1-litre casserole dish." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the egg yolks and sugar in a bowl until light and fluffy and pale in color." }, { "line_type": "ol", "section": "Procedure", "text": "Very finely grate the carrot and apple, then squeeze out and discard all the liquid." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the grated carrot, apple, orange rind, orange and lemon juice, and flour." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the egg and carrot mixtures." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the egg whites until they are very stiff, and fold into carrot mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon mixture into the greased casserole dish." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 35 minutes or until golden brown." } ], "title": "Carrot Kugel", "url": "https://en.wikibooks.org/wiki/Cookbook:Carrot_Kugel" }

{ "infobox": { "category": "/wiki/Category:Vegan_recipes", "difficulty": 1, "servings": "1 bowl", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Carrot paprika spread is a spread consisting of tofu and oat flakes." }, { "line_type": "ul", "section": "Ingredients", "text": "250g oat flakes (or raw spelt flour)" }, { "line_type": "ul", "section": "Ingredients", "text": "250g tofu" }, { "line_type": "ul", "section": "Ingredients", "text": "1 (or more) carrot(s)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 (or more) paprika(s) (may substitute with red bell peppers, sweet peppers)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 (or more) onion(s)" }, { "line_type": "ul", "section": "Ingredients", "text": "Margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "Rapeseed oil or other vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "Catsup" }, { "line_type": "ul", "section": "Ingredients", "text": "garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy lecithin powder" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the oat flakes and tofu with some water to make the base. You might want to add lecithin powder as an emulsifier." }, { "line_type": "ol", "section": "Procedure", "text": "Mash carrot, paprika, and onion. If you prefer larger pieces you can also cut some of it instead." }, { "line_type": "ol", "section": "Procedure", "text": "Add a spoon of margarine and/or a spoon of rapeseed oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add mustard, catsup, garlic, and pepper to taste." } ], "title": "Carrot Paprika Spread", "url": "https://en.wikibooks.org/wiki/Cookbook:Carrot_Paprika_Spread" }

{ "infobox": { "category": "/wiki/Category:Pudding_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe originates from Ida Geller Weiner (1912–2008), of New Haven CT, who made it Thanksgiving and other family gatherings." }, { "line_type": "ul", "section": "Ingredients", "text": "1.5 lbs (1.25 kg / about 4–5 ea.) carrots" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cups flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup shortening, butter, or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "2 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "2 egg whites" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 325 °F (150 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "Cook carrots until soft, then drain and mash them. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Sift together flour, salt, baking powder, and baking soda." }, { "line_type": "ol", "section": "Procedure", "text": "Cream together shortening and egg yolks." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in brown sugar, cold water, lemon juice, and vanilla until well-mixed. Stir in mashed carrots, then dry ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the egg whites until stiff, then fold into carrot batter." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer batter to a well-greased ring mold (with a bottom)." }, { "line_type": "ol", "section": "Procedure", "text": "Place a large shallow pan with about an inch of water in the preheated oven, and place the pudding in the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 1 hour. Unmold onto a serving plate while still somewhat warm." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If needed, you can substitute baby carrots for the regular carrots." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If desired, you can add other chopped vegetable (peas, chopped string beans, etc)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you can't make a water bath, just bake without it." } ], "title": "Carrot Pudding", "url": "https://en.wikibooks.org/wiki/Cookbook:Carrot_Pudding" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": "2", "time": "5 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Carrots (about 4 medium sized)" }, { "line_type": "ul", "section": "Ingredients", "text": "Almond oil" }, { "line_type": "ul", "section": "Ingredients", "text": "White balsalmic vinegar (or a mix of two parts red wine vinegar to one part balsamic vinegar)" }, { "line_type": "ul", "section": "Ingredients", "text": "Coarse salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Pine nuts" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh greens like matzumi or baby Chinese mustard, or even Boston lettuce (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Chives (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Julliene the carrots (or grate them if julienning is not feasible)." }, { "line_type": "ol", "section": "Procedure", "text": "Coat with about 1–2 tablespoons of almond oil." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle generously with vinegar, salt, and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Add a hefty serving of pine nuts." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Carrot salad wrapped in greens: Place a little bit of the carrot salad on a green leaf and wrap it up, tying it with a chive. They make about 2-bite hors d'œuvres that are light, healthy, and surprisingly filling. If you can get a-hold of the young mustard greens, they add a fantastic spiciness to it that can't be matched." } ], "title": "Carrot Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Carrot_Salad" }

{ "infobox": { "category": "/wiki/Category:Carrot_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kinpira is a Japanese cooking term that roughly translates to sauté and simmer. The aim is to cook root vegetables such as carrots and burdock root in a minimum amount of water so that they end up tenderly cooked and with none of their flavour or nutritional value lost into discarded cooking water." }, { "line_type": "ul", "section": "Ingredients", "text": "250 g (½ lb) carrots, julienned" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp vegetable oil, preferably sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Tamari or shoyu soy sauce, to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the carrots into thin matchstick pieces (sen-giri, or julienned)" }, { "line_type": "ol", "section": "Procedure", "text": "Pour a small amount of oil into a saucepan and sauté the carrot pieces briefly" }, { "line_type": "ol", "section": "Procedure", "text": "Add just enough water to half-cover the carrot pieces" }, { "line_type": "ol", "section": "Procedure", "text": "Place the lid on the pot and let the carrots simmer briefly on medium-low heat" }, { "line_type": "ol", "section": "Procedure", "text": "Add a little tamari or shoyu to enhance flavour. Serve." } ], "title": "Carrots Cooked Kinpira Style", "url": "https://en.wikibooks.org/wiki/Cookbook:Carrots_Cooked_Kinpira_Style" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cashew chicken is similar to a stir-fry, but with a somewhat thick sauce. In this dish, the cashews become soft, and the dish goes well served over rice." }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetables" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil for frying" }, { "line_type": "ul", "section": "Ingredients", "text": "Whole roasted cashews, salted or not" }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "Cornstarch" }, { "line_type": "ol", "section": "Procedure", "text": "Begin boiling the cashews in a covered pot. Be sure to add water from time to time so that the cashews are kept wet." }, { "line_type": "ol", "section": "Procedure", "text": "Prepare the chicken and vegetables as you would for Broccoli Stir Fry or Egg Roll filling, with particle sizes around 1-inch diameter." }, { "line_type": "ol", "section": "Procedure", "text": "For the sauce, start with 1 cup of chicken broth and 1 tablespoon of corn starch. Bring this mixture to a boil while stirring. Add additional corn starch or chicken broth as needed to control the thickness. You may also wish to add some sugar, orange juice, and additional soy sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sauce and cashews to the rest of the dish." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of stir-frying the chicken and boiling the cashews, you can add unboiled cashews and batter-fried chicken on top of the dish as you serve it. In this case, you may wish to pour the sauce over the top. Such a dish would need to be served quickly, before the breading gets soggy. For details, see the Leong's Cashew Chicken recipe." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The cashews may also be stir-fried alone, with or without boiling." } ], "title": "Cashew Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Cashew_Chicken" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This gravy is a thick cashew-based sauce that tastes great on vegetables. Cashew gravy is traditionally one way of making a creamy vegan sauce—use unsweetened soy milk instead of milk if a vegan recipe is desired." }, { "line_type": "ul", "section": "Ingredients", "text": "½ thinly-sliced onion" }, { "line_type": "ul", "section": "Ingredients", "text": "½ thinly-sliced bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp peanut oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cup milk or unsweetened soy milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup cashew butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch cayenne pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Allow the cashew butter to come to room temperature, if refrigerated." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the onion and bell pepper in the peanut oil over low to medium heat with salt and pepper, until the onion begins to turn translucent and the bell pepper is soft." }, { "line_type": "ol", "section": "Procedure", "text": "Add the wine and deglaze the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add cayenne pepper and milk, and heat through." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cashew butter by the spoonful and stir until incorporated and smooth. Gravy will appear lumpy at first, but will become smooth after a few minutes of stirring and simmering. Adjust the quantity of milk or cashew butter as necessary for desired consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Taste and add salt if necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Serve gravy on green beans or other vegetables, or brown rice." } ], "title": "Cashew Gravy", "url": "https://en.wikibooks.org/wiki/Cookbook:Cashew_Gravy" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cassava salad is a type of salad made with boiled cassava and vegetables. It can be easily prepared at home." }, { "line_type": "ul", "section": "Ingredients", "text": "Cassava, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "Red bell pepper, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Red onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Green onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Celery stalk, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Mayonnaise" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking pot" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ul", "section": "Equipment", "text": "Spoon" }, { "line_type": "ol", "section": "Procedure", "text": "Place cassava in a pot, and add just enough water to cover it. Bring to a boil, then simmer for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, then drain the cassava of excess water. Cool the cassava." }, { "line_type": "ol", "section": "Procedure", "text": "Slice the cassava into small pieces, and place it in a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add the red bell pepper, red onion, green onion, celery, lemon juice, salt, cayenne pepper, and mayonnaise." }, { "line_type": "ol", "section": "Procedure", "text": "Toss well to combine. Serve immediately or refrigerate." } ], "title": "Cassava Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Cassava_Salad" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cassoulet (Pays D'OC caçolet) is a speciality of the region of Languedoc and named after the clay stew-pot in which it is made. It is possibly related to cocido in Spain. Cocido is said to have originated from the Jewish and Muslim tradition of preparing food the a day or two previously in order to rest on the Sabbath. The pork was reputedly substituted as demonstration of Christian fidelity after the \"reconquest\"." }, { "line_type": "ul", "section": "Ingredients", "text": "500 g (about 1 lb) dried white haricot/navy beans" }, { "line_type": "ul", "section": "Ingredients", "text": "Cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pig ear or pork rind (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg (about 2 lb) mixture of duck or goose meat, Toulouse sausages (strong garlic sausage), pork, and/or mutton" }, { "line_type": "ul", "section": "Ingredients", "text": "Duck fat, goose fat, or olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock or white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "Bouquet garni" }, { "line_type": "ul", "section": "Ingredients", "text": "1 head of garlic, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "Juniper berries" }, { "line_type": "ul", "section": "Ingredients", "text": "Water or stock" }, { "line_type": "ol", "section": "Procedure", "text": "Blanch the beans for a few minutes by immersing them in plenty of boiling water for a few minutes and then into cold water seasoned with cumin." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the beans and reserve." }, { "line_type": "ol", "section": "Procedure", "text": "Sear the meat in a pan with duck or goose fat—brown only the outside. Remove the meat and reserve." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté or stir-fry the onion in the same pan until golden or dark brown, then set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Drain and discard any residual fat from the pan. Deglaze the dark residue in the pan using stock or white wine. Reserve the deglazing liquid." }, { "line_type": "ol", "section": "Procedure", "text": "In a casserole dish, pan, or pot, layer beans, meat, cooked onion, garlic cloves, bouquet garni, and juniper berries. Add the deglazing liquid then enough boiling salted water to cover the beans by about an inch." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 90 °C (195°F) for about 4½ hours. If necessary, add additional boiling water during the baking. When a light crust has formed and the beans have absorbed all the water and become tender, the preparation is done." }, { "line_type": "ol", "section": "Procedure", "text": "Let stand for about 1 hour before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If kept cool, cassoulet may be reheated next day, but thereafter is likely to go sour." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The meats used can also include confits of pork, cheap canned pork, pig's trotters, cured sausages, and/or green bacon." } ], "title": "Cassoulet", "url": "https://en.wikibooks.org/wiki/Cookbook:Cassoulet" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Catfish and plantain pepper soup is prepared by cooking catfish with plantain and adding spices to the mixture." }, { "line_type": "ul", "section": "Ingredients", "text": "Catfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Chile pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh pepper (blended)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ehuru" }, { "line_type": "ul", "section": "Ingredients", "text": "Uda" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper soup spices" }, { "line_type": "ul", "section": "Ingredients", "text": "Ripe plantain, peeled and in pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Scent leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "Utazi leaf" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the catfish with salt and hot water to remove the slime." }, { "line_type": "ol", "section": "Procedure", "text": "Blend together the chile pepper, fresh pepper, ehuru, uda, and other spices." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a pot of water over the fire. Add plantain, and allow to cook for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the catfish, spice mixture, ground crayfish, onions, seasoning cubes, and salt. Let simmer for about 10–15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the scent leaf and utazi." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat, and serve hot." } ], "title": "Catfish and Plantain Pepper Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Catfish_and_Plantain_Pepper_Soup" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Catfish pepper soup, also called point and kill, is a rich Nigerian soup enjoyed for its peppery and distinct taste." }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh catfish or conger eel" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, quartered" }, { "line_type": "ul", "section": "Ingredients", "text": "Habanero pepper, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Ehu seeds, peeled and ground" }, { "line_type": "ul", "section": "Ingredients", "text": "Scent leaves or parsley, washed and torn into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Clean the catfish, and slice it into 1-inch thick pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Boil some water and pour it over the fish chunks, stirring constantly. The hot water toughens the fish skin, preventing it from falling apart during cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Place the fish pieces in a pot with just enough water to cover them. Add the seasoning cubes, onion chunks, and habanero pepper. Bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the ground ehu and scent leaves, and continue to simmer until the fish is done." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt and pepper, and leave to simmer for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the onion pieces, and serve hot." } ], "title": "Catfish Pepper Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Catfish_Pepper_Soup" }

{ "infobox": { "category": "/wiki/Category:Side_dish_recipes", "difficulty": 2, "servings": "1", "time": "Prep: 20 minutes Cook: 30–40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Template:Nutritionsummary" }, { "line_type": "p", "section": null, "text": "Cauliflower cheese or cauliflower gratin (French: Choufleur au Gratin) is a filling and cheesy dish, great as a side to a roast dinner or any other dish.[1]" }, { "line_type": "p", "section": null, "text": "This page incorporates text from the public domain cookbook Book of Household Management by Isabella Beeton." }, { "line_type": "ul", "section": "Ingredients", "text": "1 large cauliflower head" }, { "line_type": "ul", "section": "Ingredients", "text": "300 ml (10 oz / 1 ¼ cups) white sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g (3.5 oz) parmesan" }, { "line_type": "ul", "section": "Ingredients", "text": "30 g (1.1 oz) unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Cut your cauliflower into small florets, and place them heads down into a bowl of salty water to dress them for an hour." }, { "line_type": "ol", "section": "Procedure", "text": "Drain florets, and add them to a saucepan of salted boiling water. Cook, uncovered, regularly checking the feel of the cauliflower with a knife to see when they are ready. Your knife should go smoothly, but with some firmness to the cauliflower still." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat your oven to 200°C (180°C fan/390°F/gas 6)." }, { "line_type": "ol", "section": "Procedure", "text": "Once the cauliflower has cooked, drain the florets and lay them in a dish of your choice. Combine the white sauce with ⅔ of the parmesan cheese, and pour over the cauliflower. Sprinkle over the breadcrumbs and remaining cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Place your dish into the oven for about 20 minutes, or until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately." } ], "title": "Cauliflower Cheese", "url": "https://en.wikibooks.org/wiki/Cookbook:Cauliflower_Cheese" }

{ "infobox": { "category": "/wiki/Category:Cauliflower_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cauliflower rice is a rice alternative that contains fewer calories and fewer carbohydrates. Riced cauliflower can be prepared the same way as regular brown and white rice: stir-fried, steamed, boiled, or otherwise cooked." }, { "line_type": "ul", "section": "Ingredients", "text": "White cauliflower" }, { "line_type": "ul", "section": "Ingredients", "text": "Vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "White pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Use a knife to remove the cauliflower's green leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Submerge the cauliflower head in water with vinegar. Soak for 5 minutes to 1 hour. Drain the cauliflower and dry well." }, { "line_type": "ol", "section": "Procedure", "text": "Use a grater with medium-sized holes to grate the cauliflower into rice-like bits." }, { "line_type": "ol", "section": "Procedure", "text": "Heat 2 tbsp vegetable oil in a frying pan. Add the riced cauliflower, and stir continuously for 3 minutes over low heat. This gives the cauliflower rice a texture similar to regular rice and helps to lessen the amount of water in it." }, { "line_type": "ol", "section": "Procedure", "text": "Add a dash of salt and some white pepper, then cover and cook for 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, season, and use as desired." } ], "title": "Cauliflower Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Cauliflower_Rice" }

{ "infobox": { "category": "/wiki/Category:Potato_recipes", "difficulty": 2, "servings": "6 or more", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "10 medium potatoes (yellow, new, or red are a good choice)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound of shredded boiled chicken meat" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "25 g butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Lettuce" }, { "line_type": "ul", "section": "Ingredients", "text": "3 hard boiled eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Black olives" }, { "line_type": "ol", "section": "Procedure", "text": "Cook and peel potatoes. Allow to cool, then mash." }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl combine the chicken, mayonnaise, onion, salt, and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Line a deep dish with plastic wrap, or place a molding cylinder on a plate." }, { "line_type": "ol", "section": "Procedure", "text": "Add the mashed potatoes to form a bed about 1 cm tall at the bottom." }, { "line_type": "ol", "section": "Procedure", "text": "Add a second layer of 1 cm of the chicken mixture evenly over the potato." }, { "line_type": "ol", "section": "Procedure", "text": "Top the chicken mixture with a final layer of potato, forming a sandwich of chicken inside two layers of potato." }, { "line_type": "ol", "section": "Procedure", "text": "Unmold or remove the cylinder." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with lettuce and mayonnaise." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the hard boiled eggs in discs and place on top. Add black olives, if desired." }, { "line_type": "ol", "section": "Procedure", "text": "This dish can be served slightly cold." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Mashed potatoes can be prepared with a mix of olive oil and butter and adding one tablespoon of lemon juice. You can compensate lemon with salt. Don't add milk." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can replace the chicken with a can of tuna mixed with mayonnaise and fine chopped onion. Serve this variation fresh only." } ], "title": "Causa Rellena con Pollo (Peruvian Layered Potato and Chicken)", "url": "https://en.wikibooks.org/wiki/Cookbook:Causa_Rellena_con_Pollo_(Peruvian_Layered_Potato_and_Chicken)" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This hot sauce tastes very much like Tabasco and other vinegar-based cayenne hot sauces." }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup malt vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients. Store indefinitely at room temperature in a squirt bottle." } ], "title": "Cayenne Hot Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Cayenne_Hot_Sauce" }

{ "infobox": { "category": "/wiki/Category:Colombian_recipes", "difficulty": 1, "servings": "1", "time": "40 Minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cazuela Gallega is a delicious egg, ham and cheese casserole, good for breakfast or dinner." }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 slices of ham" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons of petit pois (canned peas)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons of ketchup" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon of butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup of ground Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Place 3 sheets of aluminum foil (approx 15 x 15 inches or 35 x 35 cm) into a bowl with a 5-inch (12 cm) diameter and 2-inch depth. Press gently the foil downwards in order to give it the shape of the bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the butter all over inside walls of the aluminum-shaped bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Place one slice of ham in the bottom of the bowl. Cut the additional slice in three strips. With each strip, cover inside walls of aluminum bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add both eggs to the bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add the peas, spreading them all over the eggs. Be careful with the yolks—don't break them. Add 1 teaspoon of the liquid from the can." }, { "line_type": "ol", "section": "Procedure", "text": "Add a pinch of salt, and the ketchup, trying to cover all the area." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully remove foil with the casserole from the bowl. Top with the cheese and bake 30 minutes in a preheated 400°F (205C) oven." } ], "title": "Cazuela Gallega (Egg, Ham, and Cheese Casserole)", "url": "https://en.wikibooks.org/wiki/Cookbook:Cazuela_Gallega_(Egg,_Ham,_and_Cheese_Casserole)" }

{ "infobox": { "category": "/wiki/Category:Bean_recipes", "difficulty": 2, "servings": "10", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 lb (450 g) dry pinto beans" }, { "line_type": "ul", "section": "Ingredients", "text": "8 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ham bone or a rough equivalent of salt bacon" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "A very small amount (3 oz / ~90 g) of that day's brewed coffee (optional and never to be confirmed or denied as being an ingredient if asked)" }, { "line_type": "ol", "section": "Procedure", "text": "Wash beans carefully and soak overnight in 8 cups of water." }, { "line_type": "ol", "section": "Procedure", "text": "Drain and refill with 5 cups of water." }, { "line_type": "ol", "section": "Procedure", "text": "Add all the other ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil and simmer at least 1 hour, or until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Remove bay leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Do not drain prior to serving, the liquid is an important aspect of the dish." }, { "line_type": "ol", "section": "Procedure", "text": "Can be served using slotted spoon, to allow draining, or with a ladle into small side-dish bowls" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The beans and the liquid can be ladled on to dry, stored cornbread (which, otherwise, can be exceptionally dry for eating purposes). The combination is very traditional." } ], "title": "Central Texan Pinto Beans", "url": "https://en.wikibooks.org/wiki/Cookbook:Central_Texan_Pinto_Beans" }

{ "infobox": { "category": "/wiki/Category:Chinese_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The century egg (a.k.a. preserved egg, thousand-year egg, hundred-year egg, hundred-year-old egg, thousand-year-old egg; Chinese: 皮蛋; pinyin: pídàn or Chinese: 松花蛋; pinyin: sōnghūadàn) is a Chinese delicacy made by preserving duck (or less commonly chicken) eggs in a mixture of charcoal and lime for (despite the name) around 100 days. It is greenish in color, has a creamy cheese-like flavor, and a strong aroma." }, { "line_type": "ul", "section": "Ingredients", "text": "4 century eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "80 g Jinhua ham" }, { "line_type": "ul", "section": "Ingredients", "text": "80 g pickled stem ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small bowl of dark vinegar (use for dipping)" }, { "line_type": "ol", "section": "Procedure", "text": "Wash century eggs clean." }, { "line_type": "ol", "section": "Procedure", "text": "Shell the eggs, and cut each into 4 slices. Cut the pickled stem ginger into thin slices." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the Jinhua ham into thin slices. Soak in water for a while." }, { "line_type": "ol", "section": "Procedure", "text": "Sandwich a slice of ginger with one of ham and a sliced century egg." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with vinegar." } ], "title": "Century Egg with Ham and Ginger", "url": "https://en.wikibooks.org/wiki/Cookbook:Century_Egg_with_Ham_and_Ginger" }

{ "infobox": { "category": "/wiki/Category:Fish_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chadian grilled fish is a popular dish in Chad known for its simplicity and flavorful taste. Fresh fish is marinated with local spices, then grilled to perfection, resulting in a delicious and aromatic meal. It is often served with a side of rice or millet for a complete and satisfying experience." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly ground black pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 whole fresh fish (such as tilapia or catfish), cleaned and scaled" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon wedges, for serving" }, { "line_type": "ul", "section": "Equipment", "text": "Grill" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Basting brush" }, { "line_type": "ul", "section": "Equipment", "text": "Tongs or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Aluminum foil (optional)" }, { "line_type": "ul", "section": "Equipment", "text": "Paper towels" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat your grill or barbecue to medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the vegetable oil, paprika, ginger, garlic, cumin, coriander, salt, and black pepper. Mix well to form a smooth marinade." }, { "line_type": "ol", "section": "Procedure", "text": "Pat dry the fish with paper towels and place them on a plate or tray. Using a basting brush, generously coat both sides of the fish with the marinade. Make sure to cover the fish thoroughly for maximum flavor." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, you can let the fish marinate in the refrigerator for about 30 minutes to allow the flavors to penetrate. However, this step is optional, and you can proceed directly to grilling if you're short on time." }, { "line_type": "ol", "section": "Procedure", "text": "Once the grill is heated, lightly oil the grates to prevent sticking. You use a folded paper towel soaked in vegetable oil and held with tongs to do so." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully place the marinated fish on the grill and close the lid. Cook for about 4–5 minutes per side, depending on the thickness of the fish, or until the flesh is opaque and easily flakes with a fork. While grilling, you can baste the fish with any remaining marinade using a basting brush for added flavor and moisture." }, { "line_type": "ol", "section": "Procedure", "text": "Once the fish is cooked through and nicely charred, remove from the grill using tongs or a spatula. Be careful not to break the delicate flesh." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with lemon wedges on the side for squeezing over the fish. It pairs well with a side of rice or millet and can be accompanied by a fresh salad or steamed vegetables." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cooking times may vary depending on the size and thickness of the fish, as well as the heat of your grill. Adjust accordingly to ensure the fish is cooked to your desired doneness." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If desired, you can place the fish on a sheet of aluminum foil on the grill to prevent direct contact with the grates and facilitate easier flipping." } ], "title": "Chadian Gilled Fish", "url": "https://en.wikibooks.org/wiki/Cookbook:Chadian_Gilled_Fish" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chadian salad is a colorful and flavorful salad that combines fresh vegetables with a zesty dressing. It is a healthy and refreshing dish, perfect for hot summer days or as a side dish to accompany grilled meats or fish." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cucumber, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red onion, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bell pepper (any color), diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 carrot, peeled and grated" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley or mint leaves, chopped (optional, for garnish)" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Whisk or fork" }, { "line_type": "ul", "section": "Equipment", "text": "Plastic wrap" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the tomatoes, cucumber, bell pepper, red onion, and carrot in a mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make a dressing. Adjust the seasoning according to your taste." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the dressing over the vegetables in the mixing bowl. Gently toss the salad to ensure all the vegetables are coated with the dressing." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the mixing bowl with plastic wrap or a lid and let the salad marinate in the refrigerator for at least 30 minutes. This allows the flavors to blend together and enhances the taste." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the salad from the refrigerator. Give it a final toss to mix the flavors, and transfer it to a serving dish. If desired, sprinkle chopped parsley or mint leaves on top as a garnish." }, { "line_type": "ol", "section": "Procedure", "text": "Enjoy as a standalone dish or as a side salad alongside grilled meats, fish, or other main courses." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Feel free to customize the salad by adding or substituting vegetables according to your preference and availability. You can also add a touch of heat by including chopped chili peppers or a sprinkle of paprika." } ], "title": "Chadian Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Chadian_Salad" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": 2, "servings": "8", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chakarai pongal is a sweet and buttery porridge-like dish that is traditionally prepared in South India for the Makar Sankranti festival that heralds the arrival of summer. The khara pongal variety differs only in the spices added, and the two are often cooked together from the same batch of rice and dhal." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white rice" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup moong dhal" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup chopped cashew nuts" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup white raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon cardamom powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup ghee (or butter)" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup jaggery" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup milk" }, { "line_type": "ol", "section": "Procedure", "text": "Cook the rice and dhal together with cups of water in a pot or pressure cooker until mushy." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, melt the jaggery with 1 cup of water in a pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cardamom to the jaggery as it melts." }, { "line_type": "ol", "section": "Procedure", "text": "Mush the rice and paruppu (dal) mixture well and add to the pan of jaggery." }, { "line_type": "ol", "section": "Procedure", "text": "Stir well and cook on low heat till the mixture comes together well." }, { "line_type": "ol", "section": "Procedure", "text": "Heat 4 tablespoons of the ghee in a separate pan and fry cashews to golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add raisins and fry for a few more seconds or until they swell up." }, { "line_type": "ol", "section": "Procedure", "text": "Add the nuts and raisins to into the pongal." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with an additional dollop of neyyi or ghee." } ], "title": "Chakarai Pongal (Sweet Rice and Black Gram Pudding)", "url": "https://en.wikibooks.org/wiki/Cookbook:Chakarai_Pongal_(Sweet_Rice_and_Black_Gram_Pudding)" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "An Israeli and Tunisian meal called shakshouka or chakchouka is made with tomatoes, onions, peppers, spices, and eggs. It is often consumed during lunch or breakfast. It shares similarities with both the Latin American breakfast meal \"Huevos Rancheros\" and the Turkish dish \"Menemen.\" Due to Jewish immigrants from Tunisia, Morocco, Algeria, and Libya, this dish is now most closely linked to the Middle East, notably Israel. It is a cheap, satisfying, and straightforward meal." }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Red bell pepper, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "Paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Chile pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Egg" }, { "line_type": "ol", "section": "Procedure", "text": "Over medium heat, warm the olive oil in a skillet. Add the onion, bell peppers, and garlic; stir and cook for 5 minutes, or until the veggies are tender and the onion is translucent." }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, combine the tomatoes, cumin, paprika, salt, and chili pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomato mixture to the skillet, and stir well. Simmer, uncovered, for about 10 minutes to reduce the liquid." }, { "line_type": "ol", "section": "Procedure", "text": "Make four indentations in the tomato mixture. Crack the eggs into the indentations, then cover the skillet. Cook until the eggs are firm but not overcooked." } ], "title": "Chakchouka (Maghrebi Eggs with Stewed Tomatoes and Peppers)", "url": "https://en.wikibooks.org/wiki/Cookbook:Chakchouka_(Maghrebi_Eggs_with_Stewed_Tomatoes_and_Peppers)" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": null, "servings": null, "time": "5 hours" }, "text_lines": [ { "line_type": "ol", "section": "Procedure", "text": "Put bread flour in a bowl. Mix in the ½ cup of sugar and the salt." }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl or large measuring cup, add the 1 ½ cups of warm water. Mix in the 1 tablespoon of sugar. Sprinkle the yeast on top and wait 8 minutes. The yeast mixture should be foamy." }, { "line_type": "ol", "section": "Procedure", "text": "Briefly mix the yeast mixture, then mix it into the flour mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the eggs and oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the remaining 1 cup warm water, and knead the dough for about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Let the dough rise, covered, for two-four hours." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the dough into four parts. These will make 4 challahs." }, { "line_type": "ol", "section": "Procedure", "text": "Take one part. Separate it into four pieces. Take each piece and roll it between your hands until it is a long strand. Attach the four strands together at one end by squeezing the ends together (see picture)." }, { "line_type": "ol", "section": "Procedure", "text": "Place on a piece of foil or a pan." }, { "line_type": "ol", "section": "Procedure", "text": "Take the strand at the far left and braid by putting it over two strands to the right and then put it back under one strand to the left." }, { "line_type": "ol", "section": "Procedure", "text": "Take the strand at the far right and put it over two strands to the left and then put it back under one strand to the right." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the last two steps until you reach the end of the strands." }, { "line_type": "ol", "section": "Procedure", "text": "Do the same thing with the other three parts." }, { "line_type": "ol", "section": "Procedure", "text": "Brush each loaf with egg wash and sprinkle with sesame seeds." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to rise for two hours." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in preheated oven at 400°F (200°C) for 25 minutes." } ], "title": "Challah", "url": "https://en.wikibooks.org/wiki/Cookbook:Challah" }

{ "infobox": { "category": null, "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A chalupa is a kind of tostada platter in Mexican cuisine. It is a specialty of South-central regions of Mexico, such as the states of Guerrero and Oaxaca. It is made by pressing a thin layer of masa dough around the outside of a small mold and then deep frying it to produce a crisp shallow corn cup. It is typically filled with shredded pork meat, a slice of onion, and a piece of chipotle pepper. In the Americanized form, described below, the tortilla is typically left flat." }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "12 corn tortillas" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cups refried beans (pinto beans or black beans may be substituted)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound grated queso fresco cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large tomato, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups shredded lettuce" }, { "line_type": "ol", "section": "Procedure", "text": "In a small skillet, heat about ½ inch of vegetable oil. Test the oil for the correct temperature by putting in a small piece of tortilla. If the oil immediately bubbles frantically and the bread quickly becomes crisp then the oil is at the right temperature. This is important because a low temperature will produce an unpleasantly oily and soggy chalupa shell." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the tortilla completely flat in the oil, on both sides, until very crisp. Drain and keep the fried tortilla warm on a newspaper or paper towel-covered cookie sheet in a warm oven. Spread a layer of refried beans on each fried tortilla, about ¼ inch thick. Top with a generous amount of grated cheddar cheese and about 1 tablespoon of chopped onion." }, { "line_type": "ol", "section": "Procedure", "text": "Place the assembled chalupas on a cookie sheet and brown under broiler until the cheese melts and begins to bubble. Watch them carefully at this stage, as they can burn quite quickly." }, { "line_type": "ol", "section": "Procedure", "text": "Top with shredded lettuce and tomato, and serve immediately." }, { "line_type": "ul", "section": "External links", "text": "Chalupa recipe - Authentic Mexican Recipes" } ], "title": "Chalupa", "url": "https://en.wikibooks.org/wiki/Cookbook:Chalupa" }

{ "infobox": { "category": "/wiki/Category:Potato_recipes", "difficulty": 2, "servings": "2", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 lb (450 g) potatoes, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz (60 g) scallions" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ pint (½ cup) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp butter" }, { "line_type": "ol", "section": "Procedure", "text": "Boil potatoes in water until done." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the potatoes and mash them." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the milk into a saucepan, add the chopped scallions and cook vigorously." }, { "line_type": "ol", "section": "Procedure", "text": "When cooked, sieve the scallions and set the milk aside." }, { "line_type": "ol", "section": "Procedure", "text": "Add the scallions to the potatoes and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Add as much of the scallion-infused milk as possible to make a ‘wet’ soft mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Season with freshly ground pepper and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with a central well filled with melted butter." } ], "title": "Champ (Irish Mashed Potato with Scallion)", "url": "https://en.wikibooks.org/wiki/Cookbook:Champ_(Irish_Mashed_Potato_with_Scallion)" }

{ "infobox": { "category": "/wiki/Category:Salad_dressing_recipes", "difficulty": 2, "servings": null, "time": "35 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 garlic clove" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup champagne vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon freshly ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons Dijon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups extra virgin olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Crush garlic clove with the side of the blade of a chef's knife or other flat object. Transfer the clove, leaving it in one piece, to a mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add the vinegar, pepper and salt, and allow to sit for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and discard the garlic. Whisk in the mustard. Slowly add the oil, whisking constantly to emulsify." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If not using immediately, store in a covered container in the refrigerator. Whisk again or shake container vigorously to re-emulsify before serving." } ], "title": "Champagne Vinaigrette", "url": "https://en.wikibooks.org/wiki/Cookbook:Champagne_Vinaigrette" }

{ "infobox": { "category": "/wiki/Category:Filipino_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Champorado is a chocolate porridge and favorite Filipino comfort food, especially during cold weather." }, { "line_type": "ul", "section": "Ingredients", "text": "½ kg glutinous rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Water (about 4–6 times the rice volume)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ kg white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 spoons cocoa powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (12 oz) evaporated milk" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the rice twice." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the rice and water in a pot. Place the pot over medium heat, cover, and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Uncover the pot and stir in the sugar and cocoa powder until well mixed." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer over low heat, stirring regularly, until the rice is cooked and the porridge is thickened as desired." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the evaporated milk and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sometimes champorado tastes good when eaten with salted fish." } ], "title": "Champorado (Chocolate Rice Porridge)", "url": "https://en.wikibooks.org/wiki/Cookbook:Champorado_(Chocolate_Rice_Porridge)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": "4", "time": "25 min" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Goulash of Chanterelles is a typical Austrian main dish. It is served mainly during the summer, which is the mushroom season in Austria. Although it is possible to freeze mushrooms, the taste of frozen chanterelles cannot be compared to the taste of fresh ones. The goulash consists of chanterelles, onions, sour cream, various herbs, and spices. It is traditionally served with either dumplings or spaetzle. The most important spice is the paprika powder that adds a sweet flavor. The preparation process is not difficult and usually takes less than 25 minutes." }, { "line_type": "ul", "section": "Ingredients", "text": "800 g chanterelle mushrooms" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g onions" }, { "line_type": "ul", "section": "Ingredients", "text": "60 g butter or oil" }, { "line_type": "ul", "section": "Ingredients", "text": "125 g sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "10 g paprika powder" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 tbsp white wine vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the big mushrooms into halves. All of them should have approximately the same size, which averages 2–3 cm." }, { "line_type": "ol", "section": "Procedure", "text": "Peel the onions and chop them finely into small cubes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the butter in a pot." }, { "line_type": "ol", "section": "Procedure", "text": "When the pot is hot enough, add the chopped onions. Cook the onions until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add the paprika. Stir well and immediately deglaze it with the white wine vinegar. It is important that the paprika powder does not get too hot because it turns bitter at a certain temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Put the chanterelles into the pot, and add pepper and salt to taste. Put a lid on it and steam the mixture for about 10–12 minutes until the chanterelles are soft." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the lid and raise the temperature in order to preserve the escaping liquid of the chanterelles." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour and sour cream. Stir this mixture into the casserole, reduce the temperature, and cook for another 5 minutes." } ], "title": "Chanterelle Goulash", "url": "https://en.wikibooks.org/wiki/Cookbook:Chanterelle_Goulash" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": 3, "servings": "8", "time": "45–60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "The chapati, also known as a roti, is the staple flat bread of Northern India and Pakistan. It can be made from many types of grain, but is most commonly made with finely-ground whole wheat flour. Sometimes it is cooked in a little oil." }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups whole wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste (about 1 teaspoon)" }, { "line_type": "ul", "section": "Ingredients", "text": "Warm water as required (about 1 ½ cups)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ghee (clarified butter; optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Knead together the flour and water, starting with only a slight dribble of water and adding more as you go until the dough becomes smooth but not too sticky." }, { "line_type": "ol", "section": "Procedure", "text": "Cover dough, and let rest for at least 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Divide dough into balls and roll out into disks, slightly thicker than denim material; sprinkle with flour as you roll." }, { "line_type": "ol", "section": "Procedure", "text": "Place a non-oiled pan over moderately high heat and test its surface temperature by holding your hand over it." }, { "line_type": "ol", "section": "Procedure", "text": "When very hot, put a chapati on the pan and press it flat with a spatula or dry cloth to make it rise up." }, { "line_type": "ol", "section": "Procedure", "text": "Flip and repeat so it becomes lightly browned on both sides." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, brush with ghee." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Regional variations abound in the detail of preparing and cooking roti. In most Indian cooking, for example, the roti is finished by toasting it in the open flame of the cooker. The aim of this process is to encourage the roti to puff up. The hot air which builds inside because the water inside the roti begins to turn into steam and cooks the roti inside out. This may also be achieved under a grill, or by using a microwave (try 30 seconds on high power). Universally, however, the aim in rolling is to get the roti to a perfectly round shape (for aesthetics) and to create uniform thickness, which is vital for successful cooking." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "There are Caribbean-specific variations of roti, one of which uses boiled and ground yellow split peas in its preparation." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Chapatis are usually eaten with cooked dal (lentil soup) or vegetable dishes like Indian curry. Pieces of the chapati are used to wrap and lift bites of the other dishes." } ], "title": "Chapati", "url": "https://en.wikibooks.org/wiki/Cookbook:Chapati" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 2, "servings": null, "time": "Prep: 10 minutesCooking: 20 minutesTotal: 30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chapati za maji (literally \"water bread/pancakes\") are thin Tanzanian pancakes very similar to crêpes." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Canola oil" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowls" }, { "line_type": "ul", "section": "Equipment", "text": "Whisk" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ul", "section": "Equipment", "text": "Spatula" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the milk, eggs, and water." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour, sugar, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually whisk the wet mixture into the dry mixture until you get a thin batter similar to crêpe batter. If it feels too thick, add some additional water." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the batter and let rest for 30–60 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat a frying pan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Grease the pan with a small amount of canola oil, swirling the pan to coat the entire surface." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop or pour a small amount of batter into the pan. Immediately tilt the pan in all directions to coat the whole surface with a thin film of batter." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the pancake for about 1 minute. Then, carefully raise the edge with a spatula, flip it over, and cook for another minute. The pancake should be faintly browned on both sides." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pancake and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the greasing and frying process until all the batter is used up." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can sprinkle the pancakes with cinnamon and honey and roll them up to eat them." } ], "title": "Chapati Za Maji (Tanzanian Pancakes)", "url": "https://en.wikibooks.org/wiki/Cookbook:Chapati_Za_Maji_(Tanzanian_Pancakes)" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 3, "servings": null, "time": "Prep: ~10 minutesMarinating: 8 hoursCooking: 20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cha shao is a kind of spiced Cantonese honey roast pork. It is often also called by the Cantonese char siu or char siew. Sometimes (usually in America) it is called Chinese BBQ pork. It is very popular, and can be eaten by itself (usually cold), or used as an ingredient for other dishes such as cha shao bao (pork buns), or in noodles or rice." }, { "line_type": "p", "section": null, "text": "The pork used should be quite fatty in order to keep the meat moist during cooking. Pork shoulder is a good choice. The meat is traditionally hung to cook, as this allows it to cook from all sides in the very hot oven. It can be laid on a rack, but if possible hang from metal S-hooks on a high rack, which are easily and cheaply available from hardware stores." }, { "line_type": "p", "section": null, "text": "Sherry can be used instead of Shaoxing wine (also called Shao Hsing wine), but it does not provide quite the same flavour." }, { "line_type": "p", "section": null, "text": "Since this dish requires a reasonably large amount of time and preparation, even while cooking (frequent basting is needed), it is easiest to make it in large batches. The recipe here makes 1 kg, which is enough for several different dishes. It can be kept in the fridge for several days or frozen until required." }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg (2.25 lbs) pork shoulder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp dark soy sauce" }, { "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 Shaoxing rice wine" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp clear honey" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp hoisin sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp five spice" }, { "line_type": "ol", "section": "Procedure", "text": "Slice the meat into strips about 1 inch (2.5 cm) wide by 6 inches (15 cm) long. A long thin strip like this will keep its shape better when hanging." }, { "line_type": "ol", "section": "Procedure", "text": "Pierce the pork all over thoroughly with a fork. This makes the pork more tender and allows the marinade to penetrate the meat to give flavour all the way through." }, { "line_type": "ol", "section": "Procedure", "text": "Mix all other ingredients together to make a marinade." }, { "line_type": "ol", "section": "Procedure", "text": "Place pork strips in a tray and cover with marinade. Ensure strips are covered completely in marinade." }, { "line_type": "ol", "section": "Procedure", "text": "Cover tightly with cling film and place in the refrigerator for several hours (8–24 hours is preferable)." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 230°C or 420°F and place a pan in the bottom to catch drippings. Line this pan with aluminium foil to make cleaning easier." }, { "line_type": "ol", "section": "Procedure", "text": "Hang the meat on hooks in the oven or lay them on a rack. Depending on the method and the size of your oven, it may be easiest to do this in two or three batches, rather than all at once." }, { "line_type": "ol", "section": "Procedure", "text": "Roast for 20 minutes, until pork is cooked all the way through. Baste at least twice to build up a good layer of marinade on the outside of the meat. The pork should turn a golden-red colour as it cooks." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to cool while still hanging, or lay on wire rack to cool. Avoid laying on top of other meat or on a flat surface until cooled." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and refrigerate until needed." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve cold, or use diced in other dishes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add 1 tbsp of toasted sesame oil for a nuttier flavour" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add red food colouring to the marinade to give the traditional deep red hue. This used to be due to the preservative used for the pork. Also, in China, the red colour generally symbolises good fortune. However, due to the strong colour of the marinade described above, a significant quantity of food colouring will be needed." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This dish goes very well with ginger and onion." }, { "line_type": "ul", "section": "Warnings", "text": "Use care in handling the raw pork. Wash hands and utensils that come into contact with raw pork. Don't allow raw pork or its juices to come into contact with other foods, unless they are to be cooked afterwards." } ], "title": "Char Siu (Chinese BBQ pork)", "url": "https://en.wikibooks.org/wiki/Cookbook:Char_Siu_(Chinese_BBQ_pork)" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "BBQ sam-chang-bak is a very simple barbecue seasoning recipe for pork meat." }, { "line_type": "ul", "section": "Ingredients", "text": "3 katis (1.8–2 kg / 4 lbs) of pork (sam-chang-bak)" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tablespoons char-siu sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tablespoons sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "A few drops of tenderizer" }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the tenderizer on the meat, then mix the rest of the ingredients together with the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Barbecue the meat until done." } ], "title": "Char Sui (Asian Barbecued Pork)", "url": "https://en.wikibooks.org/wiki/Cookbook:Char_Sui_(Asian_Barbecued_Pork)" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 top sirloin steak (also goes by the name: center cut, top butt, and hip)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp unsalted butter, sliced thinly and brought to room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup Cabernet Sauvignon wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 shallot, puréed until smooth" }, { "line_type": "ul", "section": "Ingredients", "text": "3 Tbsp unsalted butter, divided" }, { "line_type": "ol", "section": "Procedure", "text": "Brush both sides of steak with olive oil and season liberally with salt and freshly ground black pepper. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat your broiler. Place a rack in the highest position of the oven and one just below it. Place a sheet of aluminum foil that has been crimped around the edges on the lower rack." }, { "line_type": "ol", "section": "Procedure", "text": "Place the steak on the upper rack. Insert a probe thermometer into the center of the steak and keep the oven door open with a tube of aluminum foil." }, { "line_type": "ol", "section": "Procedure", "text": "Cook until internal temperature reaches 140°F for medium rare, 155°F for medium, and 165°F for toast (carry-over will take it 5 degrees)." }, { "line_type": "ol", "section": "Procedure", "text": "Remove to a plate, dab butter slices evenly on top, and cover with aluminum foil. Let rest 10 minutes before slicing thinly across the grain on a 45 degree angle." }, { "line_type": "ol", "section": "Procedure", "text": "Combine wine and shallot in a medium skillet over medium high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk in the butter, 1 tablespoon at a time, waiting until the last piece has been incorporated before adding the next piece." }, { "line_type": "ol", "section": "Procedure", "text": "Serve steak warm with the Cabernet Butter Sauce." } ], "title": "Char-Broiled Sirloin Steak with Cabernet Butter Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Char-Broiled_Sirloin_Steak_with_Cabernet_Butter_Sauce" }