recipe_data
dict | filename
stringlengths 26
26
|
|---|---|
{
"infobox": {
"category": "/wiki/Category:Beef_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "These steaks, seasoned with spices and herbs, will save you money that you might have used to go to a steakhouse."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 ea. (24–32 oz) beef strip steaks, 1 inch thick"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp coarsely-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ tsp dried rosemary"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp dried thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp smoked paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp chili powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp garlic powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Extra-virgin olive oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine seasonings. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush steaks liberally with olive oil. Rub each side of steaks with seasoning mixture. Leave at room temperature for 30–45 minutes before continuing."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Prepare grill for indirect heating, high on one side, medium on the other. Add steaks to high part of grill and cook 1 ¼ minutes. Rotate 90 degrees and cook for another 1 ¼ minutes. Flip and repeat one more time."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Move steaks to medium heat and cook, turning often, until internal temperature reaches 140°F for medium-rare."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove to a plate and cover with aluminum foil. Let rest 7–10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice steaks thinly across the grain on a bias. Serve warm."
}
],
"title": "Char-Grilled Strip Steak",
"url": "https://en.wikibooks.org/wiki/Cookbook:Char-Grilled_Strip_Steak"
} | recipes/recipe_03_000.html |
{
"infobox": {
"category": "/wiki/Category:Salad_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bundle (about 500 g whole, 350 g trimmed) asparagus"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp oil, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves garlic, minced or crushed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp drained capers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tsp lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (230 g drained) chickpeas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "30 g flat parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 g mint leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g baby spinach leaves"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Snap the ends off of the asparagus, then snap the remaining stalks in half. Rinse them well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Toss the asparagus with the salt and 1 tbsp oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a non-stick pan or wok on high heat. Toss in asparagus and char on high for around 5 minutes. Put the asparagus into a (non-plastic) salad bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add 2 tbsp of oil to the pan, then add the garlic and drained capers to the pan and fry for 2 minutes. Then add the garlic oil to the bowl with the asparagus."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain and rinse the chickpeas, and add to bowl along with the lemon juice. Toss well to combine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chop the parsley and mint finely, add to the salad, and toss well to combine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash and dry the spinach leaves, add to the salad, and toss well."
}
],
"title": "Chargrilled Asparagus Salad",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chargrilled_Asparagus_Salad"
} | recipes/recipe_03_001.html |
{
"infobox": {
"category": "/wiki/Category:Passover_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ashkenazi charoset is a variety of charoset that uses apples and walnuts as the base, with honey for sweetness."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups (360 g) peeled, cored, and chopped apples (e.g. MacIntosh)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (180 g) finely-chopped walnuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp sweet red wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp honey"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix all ingredients together, and refrigerate overnight for best flavor."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Adjust seasoning, if necessary, after it's chilled."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with matzoh, or just eat with a spoon."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a family seder, triple this recipe."
}
],
"title": "Charoset (Ashkenazi)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Charoset_(Ashkenazi)"
} | recipes/recipe_03_002.html |
{
"infobox": {
"category": "/wiki/Category:Passover_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Iraqi charoset is a dried fruit and nut-based paste served during the Jewish celebration of Passover by Jews from Iraq."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 ml Iraqi dates, chopped and seeded"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "125 ml chopped walnuts or pistachios"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil dates in lightly salted water stirring frequently until it is a thick paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in finely chopped nuts."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A traditional variant is made by straining the pulp out of the paste producing a honey-like date syrup. This procedure uses considerably more dates and can take several days to produce sufficient syrup."
}
],
"title": "Charoset (Iraqi)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Charoset_(Iraqi)"
} | recipes/recipe_03_003.html |
{
"infobox": {
"category": "/wiki/Category:Passover_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Maghrebi charoset is a variety of charoset served during the Jewish celebration of Passover by Jews from Northwest Africa. Serve as part of the seder. The northwest African tradition uses bitter greens such as endive rather than horseradish with the Charoseth."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cup white raisins"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup dried apricots or dried peaches, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 oranges, juiced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup chopped almonds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp ginger, preferably freshly-grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp matsoh meal"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak dried fruit in juice until plumped."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mash reconstituted fruit with almond and spices to get a mortar-like texture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Adjust texture with matsoh meal and if needed, sweeten with honey."
}
],
"title": "Charoset (Maghrebi)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Charoset_(Maghrebi)"
} | recipes/recipe_03_004.html |
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 2,
"servings": "12",
"time": "35 minutes"
},
"text_lines": [
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook broccoli according to package directions. Drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 375°F (190°C). Have an ungreased baking sheet ready."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large bowl, combine both types of flour, baking powder, garlic powder, and salt. Mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the margarine. Mix with a fork or pastry blender until the mixture resembles coarse crumbs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add milk and stir until all ingredient are moistened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place dough on a floured surface and knead a few times until the dough holds together in a ball. Add a small amount of flour if the dough is sticky."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll dough, or press with your hands, into an 8 x 14-inch rectangle."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle cheese evenly over dough, staying 1 inch away from the edges."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread broccoli evenly over the cheese."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Starting with one long side, tightly roll up dough like a jelly roll. Pinch the ends and seam together. Place on ungreased baking sheet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 20–25 minutes, until the bottom is nicely browned. Remove to a rack to cool for 5 minutes, then slice and serve warm."
}
],
"title": "Cheddar and Broccoli Bread Roll",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cheddar_and_Broccoli_Bread_Roll"
} | recipes/recipe_03_005.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "These little confections are great one-per-afternoon snacks. They are dense and will give you a euphoric high on sweets but make you want to go work out after."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb (450 g) cream cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cups (180 g) granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Semi-sweet chocolate chips"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cupcake papers"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cupcake pan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Microwave oven"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Oven"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Mixing bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Double boiler (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat your oven to 350°F (180°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soften the cream cheese in the microwave in a bowl. Thirty seconds on a medium setting should be sufficient."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the cream cheese, eggs, and sugar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Line the pan with the papers."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put chocolate chips in the bottom of the cupcake papers, making less than a full layer; do not completely cover the bottom of the papers."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill the cups with the cream cheese mixture, then place into the oven."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for about 15 minutes. The chocolate will melt and create a bottom to your cakes, but part of that chocolate will also bubble up through the cream cheese for an added effect."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove and allow to cool for 20 minutes, until the chocolate hardens on the bottom and becomes crunchy."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can also garnish the top of the cakes with chocolate that you melt in a double boiler."
}
],
"title": "Cheescake Cups",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cheescake_Cups"
} | recipes/recipe_03_006.html |
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 2,
"servings": null,
"time": "2–4 hours"
},
"text_lines": [
{
"line_type": "ol",
"section": "Procedure",
"text": "Lightly grease an oven tray."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine dried yeast, sugar and warm water. Stir together and leave covered to stand for 5 minutes (or until frothy)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix together the bakers flour, bread improver and salt in a large bowl. Add the wet ingredients and mix until the dough is smooth and stretches well (usually about three minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn out onto a lightly floured surface and knead the dough for two to three minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Return the dough to a mixing bowl. Cover and store in a warm place until the mixture has doubled in size."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn oven on to 200 °C (392 °F)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn out dough onto lightly floured surface and gently deflate mixture. Cut mixture into eight roughly even pieces, and sprinkle cheese and bacon pieces over the bread rolls."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place rolls in oven on the lightly greased tray, and leave for 10–15 minutes (or until golden brown)."
}
],
"title": "Cheese and Bacon Rolls",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cheese_and_Bacon_Rolls"
} | recipes/recipe_03_007.html |
{
"infobox": {
"category": "/wiki/Category:Snack_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Cheese and crackers are a simple snack."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Crackers"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Get out a cutting board."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice cheese into pieces small enough to fit on a cracker."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place cheese on a cracker (or spread with a knife if using cream cheese)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top cheese with another cracker if you would like."
}
],
"title": "Cheese and Crackers",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cheese_and_Crackers"
} | recipes/recipe_03_008.html |
{
"infobox": {
"category": "/wiki/Category:Cheese_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ pound softened margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups grated sharp cheddar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ teaspoon powdered cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups puffed rice cereal"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 300°F (150°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large bowl, blend the margarine and cheddar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the flour, salt, and powdered cayenne pepper to the bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the cereal, mixing thoroughly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shape into small balls, flattening each ball with a fork. Place each cookie onto an ungreased cookie sheet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 300°F (150°C) for 20 minutes."
}
],
"title": "Cheese Crisps",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cheese_Crisps"
} | recipes/recipe_03_009.html |
{
"infobox": {
"category": "/wiki/Category:Dumpling_recipes",
"difficulty": 2,
"servings": "4–6",
"time": "Prep: 15 minutesCooking: 12 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Cheese dumplings (kaspressknödel) are a typical Austrian dish, originally eaten by farmers throughout Austria. Bread, potatoes, and flour were used for the dough. In addition eggs, butter, left-over meats, bacon, or fruits from the garden were used to fill them. Tyroleans, south Tyroleans, and Bavarians all claim that cheese dumplings come from their respective regions. Today cheese dumplings are served and eaten throughout Austria, and they are a favourite at ski huts."
},
{
"line_type": "p",
"section": null,
"text": "As well as using left-overs, another advantage of cheese dumplings is that they are easy to prepare. Not many ingredients are needed and these can be varied. Cheese dumplings can be served in a soup, with sauerkraut, or with a salad."
},
{
"line_type": "p",
"section": null,
"text": "When making these dumplings, the kind of cheese used is of particular importance. It should be a strong cheese with a lot of flavour. In Austria they are predominately made using either Pinzgauer beer cheese or grey cheese from Tirol. You can experiment with whichever cheese you like."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g (8.8 oz / 1¾ cups) white crustless bread, finely diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 ml (8.5 fl oz / 1 cup) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g (8.8 oz / 2½ cups) grated cheese (e.g. Pinzgauer beer cheese, Tyrolean grey cheese )"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "50 g (1.8 oz) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, thinly-sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch each of salt, pepper, parsley, and caraway seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Flour"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the eggs with the milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the white bread in the egg mixture. Knead and then let it rest."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brown the onions with the butter in a pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cooked onions, salt, pepper, parsley, caraway seeds, and grated cheese to the white bread. Add the flour and let the mixture rest for a further 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Form dumplings that are approximately the size of a golf ball, then press them flat (about 2–3 cm / 0.8–1.2 inch thick). Forming them is easiest when your hands are slightly wet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat some butter or oil in a pan, and put in the pressed cheese dumplings. Cook them on one side and then the other until golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the dumplings on a paper towel to absorb the excess fat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the dumplings in a beef broth, with sauerkraut or a green salad. Enjoy!"
}
],
"title": "Cheese Dumplings",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cheese_Dumplings"
} | recipes/recipe_03_010.html |
{
"infobox": {
"category": "/wiki/Category:Sandwich_recipes",
"difficulty": 2,
"servings": "3–4",
"time": "15 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 bread slices"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cheese slices"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter, as needed"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat eggs in a bowl. Mix in the salt and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place a cheese slice on a bread slice, and sprinkle pepper powder over it. Place another bread slice on top, then slice the sandwich in half diagonally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt butter in a pan over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dip the sliced sandwich in the beaten egg mixture and place in the pan. Pan fry the sandwich, flipping partway, until golden brown on both sides."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve immediately."
}
],
"title": "Cheese Egg Toast",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cheese_Egg_Toast"
} | recipes/recipe_03_011.html |
{
"infobox": {
"category": "/wiki/Category:Tex-Mex_recipes",
"difficulty": 2,
"servings": "5–6",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This cheese enchilada recipe was handed down from the grandmother and mother of the original contributor."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp chili powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ pounds (680 g) grated cheddar cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "~20 corn tortillas"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F (175°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry chili powder and flour in oil in a 10–12-inch (25–30 cm) skillet until emulsified. Add water, bring to a simmer, and then stir for ~5 minutes until slightly thickened. Turn down heat to low."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak one tortilla in the chili gravy until softened (20–30 seconds). Remove tortilla from gravy, place flat on a plate, and add ~1 tbsp cheese and ~1 tbsp onion to center of the tortilla. Roll it up, and place with edges facing down in a 9 x 12-inch (23 x 30 cm) baking pan. Repeat this until you have used all the tortillas. If you get low on the gravy at the end, stir in ⅛–¼ cup of water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the enchiladas with the remaining cheese, onions, and chili gravy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake in oven for about 5 minutes—longer will toughen the cheese."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "These freeze well, but defrost completely before reheating."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "In Tex-Mex cuisine, these are often served with Mexican rice, pinto beans, and guacamole salad."
}
],
"title": "Cheese Enchilada",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cheese_Enchilada"
} | recipes/recipe_03_012.html |
{
"infobox": {
"category": null,
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Cheese filling to make peynirli börek"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup cottage cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup feta, crumbled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp parsley or dill, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the feta into the cottage cheese by mashing together with a fork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the beaten egg, chopped herbs and pepper, and stir until just mixed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place in a plastic covered container and refrigerate until ready to use."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "See Börek recipe for further instructions."
}
],
"title": "Cheese Filling for Peynirli Börek",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cheese_Filling_for_Peynirli_B%C3%B6rek"
} | recipes/recipe_03_013.html |
{
"infobox": {
"category": "/wiki/Category:Egg_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs, room temperature and beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of fine-grain salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup grated Monterey Jack cheese, room temperature"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup grated mozzarella cheese, room temperature"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup grated mild Cheddar cheese, room temperature"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ½ slices pepper jack cheese, diced extremely fine and at room temperature"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a small nonstick skillet over medium high heat until butter bubbles nicely when you swirl it around."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If you did not swirl the butter around the pan already, do so now. Add eggs and salt to pan and cook until nicely browned on side facing pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle cheeses over half the uncooked side of eggs. Fold the eggs in half, then cook just until cheese has been melted and heated through. Serve."
}
],
"title": "Cheese Omelette",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cheese_Omelette"
} | recipes/recipe_03_014.html |
{
"infobox": {
"category": "/wiki/Category:Cheese_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Cheese on toast is a simple concept but easy to get wrong."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Thick-cut bread"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Firm-fleshed strong-flavoured cheese, grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Toppings (e.g. pickles, onion, walnuts, etc.)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Toast one side of the bread under a medium broiler."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lightly toast the other side of the bread, just enough to warm it, then spread the grated cheese over it. Add desired toppings."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Broil the cheesy side of the bread until the cheese is bubbling and brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Eat quickly, but be careful, as the cheese will be tongue-burningly hot!"
}
],
"title": "Cheese on Toast",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cheese_on_Toast"
} | recipes/recipe_03_015.html |
{
"infobox": {
"category": "/wiki/Category:Dairy_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 oz farmer's cheese (a soft, NOT a hard cheese)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 oz cream cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp flour"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mash together all of the ingredients until well mixed."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Farmer's cheese is similar to a dry-curd cottage cheese and is unavailable outside predominately Eastern European and Jewish areas. Dry-curd cottage cheese is a sub-par substitution, and must be drained of all excess liquid if it is to be used."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If the farmer's cheese is unsalted, add 1 tsp salt."
}
],
"title": "Cheese Pierogi Filling",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cheese_Pierogi_Filling"
} | recipes/recipe_03_016.html |
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Pães de queijo are Brazilian cheese puffs made of tapioca. They are similar to gougères and are typically served at breakfast or as a snack."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅔ cup (160 ml) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup (80 ml) neutral oil (e.g. vegetable oil)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (450 g) fine cassava flour or tapioca flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 ounces (170 g) grated hard cheese (a mix of cheddar and parmesan is good)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the milk and oil together in a saucepan, and boil until a white foam appears."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually add flour to this hot mixture; mix well to form a firm dough with no lumps."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let the dough rest for 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 375°F (190°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the eggs, cheese, salt, and pepper into the dough. The dough will become sticky and wet. If the dough is too wet, add more flour and cheese in order to make firmer balls (instead of cookies)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease your hands, and form small balls 1–2 inches in diameter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the balls on a greased baking tray. Bake for 15–20 minutes, until the top begins to brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cool slightly."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Ensure you use a fine flour, and not the coarser grain type of flour used to make farofa. This recipe should produce small cheesy bread rolls, so a finer flour consistency is required."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "An egg substitute like Egg Beaters is fine."
}
],
"title": "Cheese Puffs (Pão de Queijo)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cheese_Puffs_(P%C3%A3o_de_Queijo)"
} | recipes/recipe_03_017.html |
{
"infobox": {
"category": "/wiki/Category:Filling_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups ricotta or cottage cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup freshly-grated Parmigiano Reggiano"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp finely-chopped onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tsp salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir all the ingredients together in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Set aside while you roll the dough."
}
],
"title": "Cheese Ravioli Filling",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cheese_Ravioli_Filling"
} | recipes/recipe_03_018.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Cheese sauce is a variation of Béchamel Sauce."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2½ tablespoons butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tablespoons flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup heavy whipping cream or ½ cup whole milk, hot"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup cream cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup grated cheddar cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup grated mozzarella cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon mustard (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½–2 pinches of salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt the butter in a saucepan. Add the flour and whisk together over medium heat for 2–3 minutes, to make a white roux. Do not allow to brown. Remove from heat and allow to cool nearly to room temperature."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually add hot heavy whipping cream to the roux, whisking to combine. This will also work with a hot roux and room temperature heavy cream or milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the salt, cheese, and mustard, then heat till just simmering and cheese has melted."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If desired, you may bring the sauce to a boil; once the cheese sauce has come to a boil, lower the heat to low and very slowly simmer for about 45 minutes. Stir it every so often to avoid sticking to the bottom (a whisk is appropriate here)."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Do not allow the sauce to brown."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The longer the sauce is simmered, the smoother it becomes due to the cooking and swelling of the starch grains."
}
],
"title": "Cheese Sauce I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cheese_Sauce_I"
} | recipes/recipe_03_019.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons margarine or butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2.5 tablespoons flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup grated cheese (pizza, mozzarella, or cheddar)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dash of mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dash of nutmeg"
},
{
"line_type": "ol",
"section": "Process",
"text": "Melt margarine/butter, and mix together with flour to make a roux."
},
{
"line_type": "ol",
"section": "Process",
"text": "Add milk, and warm in microwave or on stovetop."
},
{
"line_type": "ol",
"section": "Process",
"text": "Add cheese while heating and mixing. If using microwave, heat and mix in 20 second increments until cheese is incorporated smoothly."
},
{
"line_type": "ol",
"section": "Process",
"text": "Add mustard and nutmeg, then mix"
}
],
"title": "Cheese Sauce II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cheese_Sauce_II"
} | recipes/recipe_03_020.html |
{
"infobox": {
"category": "/wiki/Category:Pasta_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Spaetzle, boiled in salted water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Emmental or Gruyère cheese"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slowly fry diced onions with butter. When the onions are browned, remove them from the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the spaetzle in butter on low heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grate the cheese over the frying spaetzle, and toss well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the onions to the spaetzle and cheese, and toss well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with a green salad."
}
],
"title": "Cheese Spaetzle",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cheese_Spaetzle"
} | recipes/recipe_03_021.html |
{
"infobox": {
"category": "/wiki/Category:Snack_recipes",
"difficulty": 2,
"servings": "8",
"time": "4 hours"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tbsp Dijon mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp butter, room temperature"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp dried sage"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup apple juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups shredded sharp cheddar cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 oz package cream cheese, softened"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 loaf French bread, cut in small slices"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large bowl, mix together mustard, butter, and sage."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the apple juice, cheddar cheese, and pepper, then stir well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cream cheese, blending well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and refrigerate for 3 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When ready to serve, remove from refrigerator and allow to stand for ½ hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread on bread and serve with milk."
}
],
"title": "Cheese Spread on French Bread",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cheese_Spread_on_French_Bread"
} | recipes/recipe_03_022.html |
{
"infobox": {
"category": "/wiki/Category:Tomato_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is great as an appetizer for your next dinner party."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup cream cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp basil chiffonade"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp minced garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp unsalted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup ricotta cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "30 cherry tomatoes, with the very top removed"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients except tomatoes to make the filling."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place filling into a gallon-size zip-top bag with a small hole snipped in one of the bottom corners."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill tomatoes about ¾ full."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve chilled as an appetizer."
}
],
"title": "Cheese Stuffed Tomatoes",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cheese_Stuffed_Tomatoes"
} | recipes/recipe_03_023.html |
{
"infobox": {
"category": "/wiki/Category:Pie_and_tart_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup Brie cheese, rind removed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup mascarpone cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup unsalted butter, melted"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ dough from Classic American Apple Pie, made with mascarpone cheese instead of applejack"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mash together all ingredients except dough. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll out dough into a rough circle. Place dough in a 10-inch tart pan to make a tart shell, and remove the excess dough from the edges."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the cheese mixture into tart shell and bake at 425°F on the bottom of the oven for 15 minutes. Move to the bottom rack and bake for 10 minutes more."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove and let rest 10 minutes. Serve."
}
],
"title": "Cheese Tart",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cheese_Tart"
} | recipes/recipe_03_024.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 boneless skinless chicken breasts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp salt, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp freshly ground black pepper, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup crumbled cornbread"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup dried cranberries, roughly chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup apple jelly"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 dried apple rings, finely minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup cream cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Honey"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine ¼ tsp salt, ¼ tsp black pepper, cornbread, fruit, jelly, and cheese. Pour into a gallon (4 liter) size zip-top bag with a very small hole snipped in one of the bottom corners."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using a narrow boning knife, make a slit in one of the chicken breast's side, but not all the way through. Repeat until all chicken has been cut."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill the slits ⅔ of the way full with the cornbread mixture. Brush the edges with honey and press together to seal. Tie closed with kitchen twine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the chicken in a large roasting pan. Brush with olive oil and season each piece liberally with remaining salt and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Insert a probe thermometer in one of the pieces, but not touching stuffing. Place pan in the center of a 400°F (205°C) oven and cook until internal temperature reaches 165°F (74°C)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove to a plate and cover with aluminum foil. Let rest 7 minutes before removing thermometer and untying. Serve warm."
}
],
"title": "Cheese-Stuffed Chicken Breasts",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cheese-Stuffed_Chicken_Breasts"
} | recipes/recipe_03_025.html |
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 2,
"servings": null,
"time": "40 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cooking spray"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Corn meal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can refrigerated pizza crust"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "7 ea. 1-inch (2.5 cm) pieces of string cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup pizza sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "24 slices pepperoni"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup cooked Italian sausage, crumbled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups Italian blend shredded cheese"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 425°F (220C)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spray 12-inch (30 cm) pizza pan with cooking spray. Sprinkle lightly with cornmeal, if desired."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Starting in the center, press pizza dough in pan beyond the sides of the pan by an inch."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold the hanging edge of the dough back toward the middle, placing the sticks of string cheese in the pouch, all the way around the circle."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pinch the dough to seal in the cheese."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake the crust 8 or 10 minutes, or until the edges are light golden and the dough has started to set."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from oven and spread the sauce over the crust with the back of a spoon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Scatter on the sauce the pepperoni, sausage, and shredded Italian cheese."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Replace in oven and bake until crust is deeply golden brown and the (topping) cheese is melted."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut into 6–8 slices."
}
],
"title": "Cheese-Stuffed Crust Pizza",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cheese-Stuffed_Crust_Pizza"
} | recipes/recipe_03_026.html |
{
"infobox": {
"category": "/wiki/Category:Pasta_recipes",
"difficulty": 1,
"servings": "2",
"time": "15 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Template:Nutritionsummary"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (85 g/3 oz) dried pasta (whatever shape you like)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (75 g/2.6 oz) cream cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (75 g/2.6 oz) grated mozzarella cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (75 g/2.6 oz) grated cheddar cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2½–3½ tablespoons hoisin sauce to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (125 g/4.4 oz) chopped cooked chicken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (125 ml/4.2 US fl oz) heavy whipping cream"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring a pot of water to the boil. Add the pasta and cook for about 10 minutes (or until the pasta is soft)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the pasta so that no water remains in the pan. Return drained pasta to the pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cream, cheeses, chicken, and hoisin sauce to the pasta."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook for a few minutes to warm everything through."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
}
],
"title": "Cheesy Chicken Pasta",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cheesy_Chicken_Pasta"
} | recipes/recipe_03_027.html |
{
"infobox": {
"category": "/w/index.php?title=Category:Cornbread_recipes&action=edit&redlink=1",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ½ cups cornbread, crumbled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup mascarpone cheese, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups heavy cream, whipped to soft peaks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp sage, sliced thinly"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 egg yolks, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup butter, melted"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients except for cream and ¼ cup mascarpone cheese."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently fold in cream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake in a 350°F (175°C) oven for 30–35 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread remaining cheese on top and place under a preheated broiler until browned and bubbly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cool 10 minutes; serve."
}
],
"title": "Cheesy Mascarpone Cornbread Stuffing",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cheesy_Mascarpone_Cornbread_Stuffing"
} | recipes/recipe_03_028.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This recipe for cheesy potato soup makes a thick and creamy soup, garnished with cheese and chives."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bacon, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Potatoes, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Shredded cheddar cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chives, chopped"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Paper towels"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Immersion blender"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the bacon over medium heat until brown and crispy. If the bacon is lean, add 1 tsp oil when frying. Remove from the heat, and drain on paper towels."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add butter and chopped onion to the same pan. Cook for 2 minutes over medium heat until aromatic."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the minced garlic, and cook for another few minutes until the onion is softened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the flour, and cook for a few minutes to remove the raw flavor."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually stir in the chicken broth to avoid lumps. Mix in the diced potatoes and a dash of milk, and simmer until the potatoes are tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If desired, you can blend half of the soup with an immersion blender and stir it into the rest of the soup. This will give the soup a creamy, thick consistency."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season with salt and ground pepper, then mix in the sour cream and half of the crispy bacon. Cover the pan and simmer for 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the cheddar cheese, and serve hot, garnished with the remaining bacon bits and chopped chives."
}
],
"title": "Cheesy Potato Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cheesy_Potato_Soup"
} | recipes/recipe_03_029.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 2,
"servings": null,
"time": "10 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Orange Blossom Cherbet (شربات ماء زهر, Cherbet Mazhar) is a refreshing Algerian drink. It originates from Algiers and is also called Cherbet Khotba (Proposal Cherbet) as it is only served during marriage proposals as per Algiers' traditions."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 L of fresh water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large glass of orange blossom water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 tbsp of granulated sugar (depending on taste)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp of cinnamon powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 stick of cinnamon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine water and orange blossom water in a large saucepan over medium heat. Stir with a wooden spoon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cinnamon powder and stir until it fully dilutes. Then add the sugar, and mix everything well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the sugar is completely dissolved, transfer the drink to a pitcher and let it cool in the fridge. Serve with quince jam or seasonal fruit."
}
],
"title": "Cherbet Mazhar (Algerian Flower Water Drink)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cherbet_Mazhar_(Algerian_Flower_Water_Drink)"
} | recipes/recipe_03_030.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 2,
"servings": null,
"time": "10 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Cherbet Meliana (شربات مليانة) is a refreshing Algerian drink. As the name indicates, the drink originates from Meliana, a town located in Aïn Defla Province, northwestern Algeria, where it is considered a traditional drink. The consumption of the drink has considerably ceased due to the decrease of production of cherries in the region."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 kg of sugar cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 glass of warm water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 glass of pressed cherry juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp of broken cherry pits"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix sugar cubes with warm water. Add cherry juice and broken pits."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring to a boil over high heat while skimming until the syrup drips into a thin stream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat and strain. Bottle. Serve with sparkling or still water."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This beverage can also be prepared with lemon, grape, or pomegranate juice."
}
],
"title": "Cherbet Meliana (Algerian Cherry Beverage)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cherbet_Meliana_(Algerian_Cherry_Beverage)"
} | recipes/recipe_03_031.html |
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Chereh tamba, also known as Gambian groundnut stew, is a flavorful and hearty stew that showcases the use of groundnuts (peanuts) as a key ingredient. It is a traditional Gambian recipe that highlights the rich flavors of the region. Chereh tamba is a popular main course that is often served with rice or couscous, providing a satisfying and nourishing meal."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup groundnuts (peanuts)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 large onions, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tomatoes, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bell pepper, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground cayenne pepper (optional, for added spiciness)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g chicken, cut into pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water or broth for cooking"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large pot with a lid"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Measuring spoons"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cooking spoon or spatula"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Baking sheet"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Food processor or blender"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 180°C (350°F)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread the groundnuts evenly on a baking sheet. Roast the groundnuts in the preheated oven for about 10–15 minutes, or until they are golden brown and fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the roasted groundnuts from the oven and allow them to cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once cooled, transfer the roasted groundnuts to a food processor or blender and grind them into a smooth paste. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic. Sauté until they become soft and translucent."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the diced tomatoes, diced bell pepper, ground ginger, ground paprika, and ground cayenne pepper (if using) to the pot. Stir well to combine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the tomato paste and the groundnut paste, ensuring that they are evenly incorporated into the mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chicken pieces to the pot and stir to coat them with the sauce. Pour enough water or broth into the pot to cover the chicken and create a stew-like consistency. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow the chereh tamba to simmer for about 30–40 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste the chereh tamba and adjust the seasoning with salt, pepper, and additional spices if desired."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot with rice or couscous."
}
],
"title": "Chereh Tamba (Gambian Groundnut Stew)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chereh_Tamba_(Gambian_Groundnut_Stew)"
} | recipes/recipe_03_032.html |
{
"infobox": {
"category": "/wiki/Category:Fruit_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup maraschino cherries, drained"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp freshly-ground cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp orange zest, finely grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup dark rum"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp unsalted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp freshly-ground allspice"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle cherries with sugar and spices. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt butter in a large skillet over medium heat. Add cherries and sauté until slightly browned, 4–5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine rum and orange zest. Pour over cherries and carefully ignite with a firestick. Shake pan until flames die."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve warm with some ice cream."
}
],
"title": "Cherries Jubilee",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cherries_Jubilee"
} | recipes/recipe_03_033.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": "36",
"time": "50 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Cherry brownies are a rich brownie with no frosting, a fudge-like base, and a cheesecake-like top, filled with maraschino cherries and chocolate chips."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ea. (100 g) eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (2.4 dl) white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tbsp margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (0.6 dl) cocoa"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (1.8 dl) flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 ounces (110 g) softened cream cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (0.6 dl) maraschino cherry syrup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (0.6 dl) icing sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (1.2 dl) semi-sweet chocolate chips"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (1.2 dl) maraschino cherries"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt margarine in a saucepan over medium-low heat, then mix in the cocoa."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the sugar, salt, and eggs. Mix well and then fold in the flour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread in a greased 9 x 9-inch (22 x 22 cm) cake pan and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat the cream cheese, cherry syrup and icing sugar together in a bowl until creamy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the egg to the mixture and blend well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the chocolate chips and cherries."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the second mixture over top the base."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 350 °F/175 °C for 30–40 minutes, until a toothpick poked through the centre comes out moist (but not wet with batter)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let cool and cut into 36 squares."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Cool for at least 10 minutes before cutting and eating or you will have hot broken brownies."
}
],
"title": "Cherry Brownies",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cherry_Brownies"
} | recipes/recipe_03_034.html |
{
"infobox": {
"category": "/wiki/Category:Cobbler_recipes",
"difficulty": 1,
"servings": null,
"time": "3 hours"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (16 ounces) cherry pie filling"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup yellow cake mix"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅛ cup softened butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup chopped nuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ice cream, as desired"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour cherry pie filling into a slow cooker, spreading it evenly across the bottom of the crock."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a medium-size bowl, combine cake mix and butter until the mixture is crumbly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle evenly over cherries."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle nuts evenly over cake mix."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Set slow cooker on low, cover and allow to cook for 3 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot, right from the slow cooker, or serve over ice cream, if desired."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Any fruit pie filling will do."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Refrigerate extra portions of this cobbler and mix it into hot oatmeal or yogurt for a breakfast treat."
}
],
"title": "Cherry Cobbler in a Crock Pot",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cherry_Cobbler_in_a_Crock_Pot"
} | recipes/recipe_03_035.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 packages graham crackers, crushed to fine crumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup melted margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large package of cream cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cup powdered sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 packages whipped cream or Dream Whip (frozen non-dairy topping)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can cherry pie filling"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine graham cracker crumbs, sugar, and melted margarine. Press this mixture into a large pyrex pie dish to make a crust."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake crust for 8 minutes at 325°F (160°C). Let cool completely."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat cream cheese and powdered sugar together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Prepare the whipped topping according to directions (if necessary)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold the whipped topping into the cream cheese mixture. Place this mixture into the cooled crust, and smooth the top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top with cherry pie filling."
}
],
"title": "Cherry Delight",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cherry_Delight"
} | recipes/recipe_03_036.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": "8 slices",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup canned sweet cherries with juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup white sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons cornstarch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1¼ cups fresh blueberries"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup raspberries"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup fresh blackberries"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups fresh strawberries, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons strawberry preserves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon fresh lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 store-bought or homemade pie crusts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon butter, melted"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F (175°C)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain cherries, reserving juice; set cherries aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add water to juice if necessary to make ½ cup liquid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large saucepan, mix together cherry juice, sugar, cornstarch and flour. Stir until smooth, then cook on medium heat until it starts to thicken."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add fruit, preserves and lemon juice. Mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place 1 crust in a 9-inch (23 cm) pie pan or plate. Spoon in fruit filling."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut several slits in the middle of the second crust and place it over the filling."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Crimp the edges, and brush with melted butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake until the pie is golden brown, 40 to 45 minutes. Oven temperatures vary, so the time may vary."
}
],
"title": "Cherry-Berry Jumble Fruit Pie",
"url": "https://en.wikibooks.org/wiki/Cookbook:Cherry-Berry_Jumble_Fruit_Pie"
} | recipes/recipe_03_037.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 1,
"servings": "8",
"time": "35 minutes + cooling"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2.5 cups (600 g) white sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon vanilla"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 stick (4 oz / 113 g) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "9-inch (22 cm) pre-made pie crust"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 375°F (190°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix sugar, butter, and vinegar in saucepan. Bring to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat eggs in bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually whisk the saucepan contents into the eggs, then add vanilla."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour mixture into pie crust."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake pie in 375°F (190°C) oven for 35 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let cool."
}
],
"title": "Chess Pie",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chess_Pie"
} | recipes/recipe_03_038.html |
{
"infobox": {
"category": null,
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This recipe is a translation of a recipe in Ma cuisine 2 500 recettes by August Escoffier, written in French and published in 1934 (Purée de Marrons, page 522). The recipe has been reformatted in line with modern recipe writing conventions."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Whole chestnuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch salt, if needed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 quart (950 ml) chicken, veal, or beef stock"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Carefully split the skin at the thin (protruding) side of the chestnuts, and place them on a baking tray that contains a little water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake chestnuts in the oven for around 7–8 minutes. This will make it easier to peel them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel the chestnuts."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook the chestnuts in just enough consommé for them to be damp. The chestnuts should not be hard but not be too well cooked either."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pass the cooked chestnuts through a fine sieve."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the puree into a saucepan, then add a pinch of sugar and a pinch of salt if necessary."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add fine butter and turn off the heat once thick."
}
],
"title": "Chestnut Puree",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chestnut_Puree"
} | recipes/recipe_03_039.html |
{
"infobox": {
"category": "/wiki/Category:Cookie_recipes",
"difficulty": 1,
"servings": "6",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Chew bread is a type of bar cookie, typically containing nuts."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F (175°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients except nuts, and mix well with an electric mixer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add nuts, and stir in well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour into greased and floured 9x13-inch (23x33 cm) cake pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake in preheated oven for 35–40 minutes."
}
],
"title": "Chew Bread",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chew_Bread"
} | recipes/recipe_03_040.html |
{
"infobox": {
"category": "/wiki/Category:Cookie_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "These chewy ginger cookies are soft and delicately flavored."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "180 g (¾ cup) butter, softened"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g (2 cups) brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "60 ml (¼ cup) molasses"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 g (2 tsp) baking soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "600 g (2½ cups) flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2.5 g (½ tsp) ground cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 g (1 tsp) ground ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 g (1 tsp) ground cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2.5 g (½ tsp) salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Extra sugar for coating"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 175°C (350°F or Gas Mark 4)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cream the butter and the sugar in a stand mixer or with an electric whisk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat in the egg, and stir in the molasses."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the baking soda, flour, spices, and salt in a separate bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently mix the dry mixture into the wet mixture to make a dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shape into small (2.5 cm/1 inch diameter) balls and roll in granulated sugar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place on greased cookie sheet. Do not flatten balls. They will spread out a little bit during baking, so space them about 1.5–2 inches apart."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for about 11 minutes. One way to tell they are done is when the cookies are cracked but the dough inside the cracks doesn't look quite finished. Beyond that they will be too done."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove pan from the oven and cool to room temperature."
}
],
"title": "Chewy Ginger Cookies",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chewy_Ginger_Cookies"
} | recipes/recipe_03_041.html |
{
"infobox": {
"category": "/wiki/Category:Vegetable_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Chibwabwa is a classic Zambian dish that features tender pumpkin leaves in a flavorful groundnut sauce. Also known as pumpkin leaves with peanut sauce, this dish is a delightful combination of nutritious greens and a rich, nutty sauce."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tomato, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 hot pepper (optional, for heat), chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups fresh pumpkin leaves, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup peanuts, roasted and ground into a smooth paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt, to taste"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Blender or food processor"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spoon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large pot, heat the vegetable oil over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chopped onion and minced garlic to the pot. Sauté until the onions are soft and translucent."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the diced tomato and chopped hot pepper (if using) to the pot. Cook until the tomato is soft and tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a blender or food processor, blend the roasted peanuts until they form a smooth paste. You may need to add a little water to achieve the desired consistency."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the peanut paste to the pot with the cooked vegetables. Stir well to combine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour in the water and bring the mixture to a gentle simmer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chopped pumpkin leaves to the pot. Stir to incorporate the leaves into the groundnut sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let simmer for about 10–15 minutes, stirring occasionally, until the pumpkin leaves are cooked and tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste the sauce and season with salt according to your preference."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the pot from the heat and let rest for a few minutes before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Chibwabwa is traditionally served with nshima, a thick maize meal porridge that complements the flavors of the dish."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can add other vegetables like okra or spinach to the dish for added taste and nutrition."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For extra creaminess, you can blend some of the cooked pumpkin leaves with the groundnut sauce before serving."
},
{
"line_type": "ul",
"section": "Nutrition",
"text": "Pumpkin leaves are rich in vitamins A and C, iron, and calcium."
},
{
"line_type": "ul",
"section": "Nutrition",
"text": "Peanuts provide protein, fats, and various other nutrients."
}
],
"title": "Chibwabwa (Zambian Pumpkin Leaves with Groundnut Sauce)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chibwabwa_(Zambian_Pumpkin_Leaves_with_Groundnut_Sauce)"
} | recipes/recipe_03_042.html |
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": null,
"servings": "2",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a classically-inspired steak recipe, with influences from both American and European cuisine."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ea. (16 oz / 550 g) sirloin steaks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Montreal steak seasoning"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup Cabernet Sauvignon wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup balsamic vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8–10 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ large white onion, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cloves shallots, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp extra-virgin olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat a medium-sized saucepan over medium-low heat and preheat the grill to high."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the onions to the pan, and sauté until light yellow."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the shallots and garlic to the pan and sauté for a few minutes more. Make sure all ingredients are lightly crisped."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour in about ⅓ of the wine and ⅓ of the vinegar. Let this simmer and reduce over lower heat for about 5–10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the steaks on the barbecue, seasoning with the Montreal steak spice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the rest of the wine and vinegar and season by sprinkling some fresh black pepper on top. Boil off until you no longer smell the alcohol coming from the steaming wine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Flip the steaks. You want them to be soft on the inside (cooked rare) yet quite charred on the outside, to get that charcoal flavor."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the sauce has gone down to about ⅓ of its original volume, take off heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove steaks from grill and take inside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the steaks on your plates, cover with the sauce and serve!"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You may wish to serve this flavourful dish with a side that compliments its strong flavors such as asparagus, new potatoes, or roasted Brussels sprouts."
}
],
"title": "Chicago Sirloin with Cabernet Balsamic Reduction",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicago_Sirloin_with_Cabernet_Balsamic_Reduction"
} | recipes/recipe_03_043.html |
{
"infobox": {
"category": "/wiki/Category:Pasta_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Chicken alfredo works with all types of pasta and noodles and can be modified for use with a variety of sauces. It is great for family dinners and recommended to serve with garlic bread."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound (450 g) boneless chicken breasts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup cream or half and half"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons white flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup chopped onion or shallot"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon oregano"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon garlic powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon parsley, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon red pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup grated Parmesan cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon cooking oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups fettuccini pasta"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat up oil slightly in a frying pan over a medium flame."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté chicken breasts and shallots in hot oil for 5 minutes or until golden brown. Add lemon juice to chicken and cook for an additional 10 minutes. Remove chicken from flame. Reserve juices. Transfer chicken into a casserole dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt butter in clean frying pan. Add flour to butter and stir for about 3 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slowly add half and half, stirring continuously. Add all spices and seasonings to sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in reserved juices and keep stirring. Reduce heat and slowly stir in Parmesan cheese."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Keep stirring until a smooth consistency is achieved. Pour sauce over chicken in casserole dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and bake for 20 minutes at 350°F (175°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While chicken is cooking, prepare pasta. When chicken is done, serve immediately."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The thyme and oregano can be replaced by 1 teaspoon zaatar."
}
],
"title": "Chicken Alfredo",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Alfredo"
} | recipes/recipe_03_044.html |
{
"infobox": {
"category": "/wiki/Category:Pizza_recipes",
"difficulty": 3,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 boneless, skinless chicken breasts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pizza dough (e.g. Basic Pizza Crust or a pre-packaged dough for convenience)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large jar of Alfredo sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large package of shredded cheese (e.g. cheddar, mozzarella)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 package of pepperoni"
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Cut up the chicken breast, and sear/bake/grill it until it is cooked through."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Prepare the pizza crust and spread it on a medium-sized pizza pan."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Spread some Alfredo sauce on the crust, and top with cooked chicken. Repeat to make a few layers, then sprinkle shredded cheese on top."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Bake in oven at 350°F (175°C) for about 20 minutes or until the crust is done."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can add whatever you like if you find this recipe a bit bland."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Add more of any of the ingredients if you would like."
}
],
"title": "Chicken Alfredo Pizza",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Alfredo_Pizza"
} | recipes/recipe_03_045.html |
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 3,
"servings": "12",
"time": "3–4 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Chicken and andouille sausage gumbo is a soup or stew which is is prepared using roux."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "about 2 lbs (1 kg) chicken breasts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) canola oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 g) all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 bell peppers, chopped into ¼-inch pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion, chopped into ¼-inch pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 stalks of celery, chopped into ¼-inch pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chicken stock or equivalent"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "about ½ lb (¼ kg) Andouille sausage or other spicy sausage"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cayenne pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brown outside of chicken breasts in small amount of oil then set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Make a roux from the flour in a large saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add peppers, onions, and celery to roux. Cook until softened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slowly stir in water, and bring to a simmer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut up browned chicken breasts, add to gumbo, and cook until done."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice up sausage and add ½ hour after the chicken."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season to taste with cayenne and salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve in a bowl with a little rice and green onions on top."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Hot sauce can be added to taste."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Filé may be added to thicken individual servings as served."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Home-made chicken stock is preferable to store-bought."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Gumbo will be better if left over night and eaten the next day."
}
],
"title": "Chicken and Andouille Sausage Gumbo",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_and_Andouille_Sausage_Gumbo"
} | recipes/recipe_03_046.html |
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 2,
"servings": "6–8",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This dish is a spicy chicken black-eyed pea stew or curry. It is a meal on its own."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup of dry black-eyed peas (or about 2 cups canned)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 tbsp vegetable oil or chicken fat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium (~2 cups) chopped white or red onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ea. (~2 cups) chopped carrots"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 stalk (~½–1 cup) chopped celery including the leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 tbsp minced ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp black pepper, preferably freshly-crushed peppercorns"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup uncooked long-grained rice, preferably brown rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups chicken stock, canned tomato liquid, water, or vegetable stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups canned tomatoes (crushed or diced), or 1 pound diced fresh tomatoes."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound bone-in chicken meat (e.g. two chicken legs)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium to hot chile peppers (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp curry powder stirred into the juice of ½ lemon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If using dry black-eyed peas, wash them, then cook for 20 minutes or until al dente. When done, drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Meanwhile, sauté onions, carrots, and celery in oil for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add garlic, ginger, salt, and pepper, and sauté for 2 more minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir rice into vegetable mix."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add stock and tomatoes, then bring to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cooked black-eyed peas."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add meat, cook a further 5 minutes, turn heat to low, and let simmer for 30–40 minutes. The stew is ready when the rice is soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add chili peppers and curry-lemon paste, then cook for 10 more minutes. Serve hot."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This dish works well as a vegetarian dish. Just omit the chicken, and increase the amount of black-eye peas by 50%."
}
],
"title": "Chicken and Black-eyed Pea Stew",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_and_Black-eyed_Pea_Stew"
} | recipes/recipe_03_047.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb chicken breast, cubed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "14 oz frozen broccoli"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10.5 oz canned cream of celery soup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 oz mayonnaise"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 oz skim milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon curry powder"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sear the cubed chicken in saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place cooked chicken and remaining ingredients into a casserole dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover with foil and bake in oven at 375°F for 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with rice."
}
],
"title": "Chicken and Broccoli Casserole",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_and_Broccoli_Casserole"
} | recipes/recipe_03_048.html |
{
"infobox": {
"category": "/wiki/Category:Pastry_recipes",
"difficulty": 3,
"servings": "6",
"time": "2 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Empanadas, which come from the Spanish word for \"bread,\" are baked or fried turnovers made from bread, pastry, phyllo, or even pizza dough."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup diced Oso sweet onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 diced red bell pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon (hot) crushed red pepper (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cup frozen corn kernels"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons oregano"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups (1 pound) diced cooked chicken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 ounces shredded Monterey Jack cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Kosher salt and fresh ground black pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 packages (28 ounces) frozen crescent rolls"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg, lightly beaten with 1 tablespoon water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In large skillet, heat oil and lightly brown onions."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add pepper, crushed red peppers, corn, and oregano. Cook 5 minutes over moderate heat or until liquid has mostly cooked away."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat; stir in chicken and cheese, season to taste and chill."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Unroll crescent dough into two perforated squares."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place one square over second square."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll out with a little flour to form a single large rectangular sheet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut out four circles about 5 inches in diameter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Repeat with remaining package of rolls."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Refrigerate circles on waxed paper until firm, about 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spoon ¼ cup filling into center of each circle, leaving a 1-inch border."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush edges with egg mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold over to seal, stretching dough slightly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Press edges together while pushing out any air pockets."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Seal by crimping with the tines of a fork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush top with egg wash. Prick with fork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Arrange empanadas on buttered and floured baking sheet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Refrigerate until ready to bake, up to two days ahead of time."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 400°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake 25 to 30 minutes or until puffy and brown and filling in bubbling hot."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use rotisserie-roasted chicken."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Oso sweet onions are the winter sweet onion from Chile, in season from January to March. They have record-high sugar content, crisp texture, and mild flavor. Vidalias would be a reasonable onion substitute if Oso Sweet onions cannot be found."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can use this as a base to experiment with any filling or combination you desire."
}
],
"title": "Chicken and Corn Empanadas",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_and_Corn_Empanadas"
} | recipes/recipe_03_049.html |
{
"infobox": {
"category": "/wiki/Category:Pasta_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cups shredded cooked chicken, reheated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups uncooked farfalle pasta"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ oz fresh shredded Parmiggiano-Reggiano cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup unsalted butter, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup heavy cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 oz (115 g) grated mozzarella cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp minced garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ tbsp all-purpose flour"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a gallon (4 liters) of boiling salted water, cook pasta to al dente."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain pasta and rinse with cold water. Toss with chicken and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt 2 tbsp butter in a medium saucepan over medium high heat. Once bubbling ceases, add flour and cook, whisking continuously until mixture turns light blonde in color."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add remaining sauce ingredients. Bring to a simmer and reduce heat to low. Drizzle over pasta mixture and serve warm."
}
],
"title": "Chicken and Pasta Alfredo",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_and_Pasta_Alfredo"
} | recipes/recipe_03_050.html |
{
"infobox": {
"category": "/wiki/Category:Sandwich_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Tender, flavorful, chicken and creamy, smooth, ricotta cheese in a warm grilled sandwich is the perfect meat and cheese sandwich combination."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ¼ cups shredded cooked chicken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ricotta cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Extra-virgin olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 ea. ½-inch slices white bread"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Hot pepper sauce (e.g. tabasco), to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread slices of bread liberally with ricotta cheese. Toss chicken with hot sauce and spread on in a single layer evenly on each slice of bread. Top with another slice of bread."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a grill pan or a griddle over medium high heat. Meanwhile, brush sandwiches with extra-virgin olive oil. Place sandwiches on grill, working in batches if necessary, until browned on both sides and cheese is melted. Serve warm."
}
],
"title": "Chicken and Ricotta Paninis",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_and_Ricotta_Paninis"
} | recipes/recipe_03_051.html |
{
"infobox": {
"category": "/wiki/Category:Pasta_recipes",
"difficulty": 2,
"servings": "4",
"time": "20 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This chicken bacon broccoli alfredo spaghetti recipe is adapted from the YouTube channel Tasty.[1]"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "225 g (8 oz) spaghetti"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 chicken breasts (400 g / 14 oz), chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoons pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 garlic cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (200 g / 7 oz) broccoli florets"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (500 ml / 1.1 pints) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (125 g / 4.5 oz) grated parmesan cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (25 g / 1 oz) chopped parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 strips of streaky bacon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the spaghetti in water until al dente."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Meanwhile, heat the oil in a pan over a medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook the chicken in oil for 4 minutes until cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add in salt, pepper, and garlic, and stir."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in broccoli, then add milk and cook for 3 minutes, stirring occasionally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in cheese, parsley and bacon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the pasta in a colander and stir into the chicken sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Divide the pasta between 4 plates and serve."
}
],
"title": "Chicken Bacon Broccoli Alfredo Spaghetti",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Bacon_Broccoli_Alfredo_Spaghetti"
} | recipes/recipe_03_052.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 1,
"servings": "2",
"time": "5 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This chicken barbecue sauce is a tomato based sauce used as marinade or barbecue sauce for grilled chicken parts such as wings, drumsticks or breasts. It also works very well for vegetarian (e.g., wheat- and soy-based) meat alternatives. It was invented by Johan Zandin from Gothenburg, Sweden and mixes 9 different ingredients from Europe, Asia and North America."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons (30 mL) peanut oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon (5 mL) walnut oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons (30 mL) mild chili sauce (the kind just slightly hotter than ketchup)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon (5 mL) Worcestershire sauce (see below for vegetarian alternative)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon (5 mL) teriyaki marinade"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons (10 mL) tandoori powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 mL ground white pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 mL herbal salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small, dried, crunched piri-piri chile pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix everything together in a small mixing bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use a brush to apply a thick layer of the sauce to your favorite chicken parts or vegetarian alternative."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Barbecue chicken over fire, charcoal or in the oven."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "The sauce can also be used as a marinade: Soak the chicken parts in it, for half an hour to a few hours."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Any remaining sauce can be applied with the brush during the cooking."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "In case of allergies or problems to find some ingredient, most ingredients can be replaced by similar alternatives:\nPeanut oil → sunflower oil, corn oil or any other neutral oil\nWalnut oil → sesame oil\nMild chili sauce → ketchup or tomato purée\nWorcestershire sauce → HP sauce\nTeriyaki marinade → soy sauce\nHerbal salt → plain salt\nPiri-piri → any other hot chili pepper"
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Peanut oil → sunflower oil, corn oil or any other neutral oil"
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Walnut oil → sesame oil"
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Mild chili sauce → ketchup or tomato purée"
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Worcestershire sauce → HP sauce"
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Teriyaki marinade → soy sauce"
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Herbal salt → plain salt"
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Piri-piri → any other hot chili pepper"
},
{
"line_type": "ul",
"section": "Warnings",
"text": "Make sure that any sauce that has been in contact with raw chicken gets properly heated. So do not apply more sauce just before taking the chicken from the heat or use the sauce uncooked after you have dipped the brush in it."
},
{
"line_type": "ul",
"section": "Warnings",
"text": "Note that Worcestershire sauce usually is non-vegetarian, since at least the original recipe contains anchovies. (See above for alternative.)"
}
],
"title": "Chicken Barbecue Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Barbecue_Sauce"
} | recipes/recipe_03_053.html |
{
"infobox": {
"category": "/wiki/Category:Rice_recipes",
"difficulty": 3,
"servings": "2",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups rice (preferably Basmati)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g (1 lb) chicken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tablespoons oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "300 ml (10 oz) yoghurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves of garlic, crushed and chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1.5 cm ginger, peeled and sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 large onions, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup tomatoes, puréed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 chiles, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon turmeric powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5–6 strands saffron"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 cm (4 inches) cinnamon stick"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 black pepper corns"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 cardamom pods"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook soaked and washed rice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Marinate the chicken in lemon juice, yoghurt, ginger, garlic, salt, turmeric powder, cumin powder, cloves, chillis, chopped tomatoes, and tomato purée."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oil in a pan, add onions, and cook until onions turn golden brown. Add these to the chicken."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease a heavy-bottomed deep and wide mouthed pan. Add a layer of rice. Put in the chicken mixture, top with the rest of the rice, and put the saffron on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake in the oven for 1–1½ hours at 150°C (300°F); cut into a piece of chicken to see if it is cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the biryani with yoghurt on the side."
},
{
"line_type": "ul",
"section": "External links",
"text": "Chicken Biryani Video Demonstration"
},
{
"line_type": "ul",
"section": "External links",
"text": "Recipe for making Chicken Biryani"
},
{
"line_type": "ul",
"section": "External links",
"text": "Briyani.Net An website exclusively dedicated for Biryani and allied dishes"
}
],
"title": "Chicken Biryani",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Biryani"
} | recipes/recipe_03_054.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 2,
"servings": "8",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ½ lb chicken pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup chopped onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ lb smoked sausage"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups long-grain rice"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil chicken and onions in 4 cups of water until tender. If desired, debone chicken."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice sausage into ½-inch pieces. Add sausage, pepper and rice to chicken."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer until all broth is absorbed and rice is cooked."
}
],
"title": "Chicken Bog (Grand Strand)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Bog_(Grand_Strand)"
} | recipes/recipe_03_055.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 3,
"servings": "10",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ea. (5–6 lb) fat hen"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small onion (about the size of a lemon or smaller)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small green bell pepper, chopped small"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 stick butter (¼ lb), if needed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 lb uncooked long grain white rice (not instant rice)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ lb bacon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put chicken in heavy aluminum pot and cover with hot water. Be sure there is enough water so that there will be at least 6 cups of broth after cooking chicken. Bring to a boil, then reduce heat, cover, and simmer until chicken is very tender (an hour or more)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While the chicken is cooking, put 4 cups of rice into a bowl, cover with cold water, and let soak."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When chicken is very tender, remove pot from stove and let cool until the chicken can be handled."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take chicken from pot, and pull meat from bones in large pieces; do not cut it up. Discard any fat-heavy skin."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour broth from pot into a bowl. If chicken was very fat and broth is very fatty, pour off about 1 cup of fat from broth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash pot, then put bacon in pot and cook slowly until bacon is crisp."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take bacon from pot and drain; leave bacon grease in pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put in chopped onion, green pepper and brown slightly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add 6 cups chicken broth to pot, and season to taste with salt and pepper (at least a tablespoon of each—use a heavy hand since rice will absorb salt)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Increase heat, bring broth to a boil, and put chicken in pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain rice and put rice in pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add a stick of butter and mix well. Reduce heat, cover with lid, and simmer very slowly for about an hour. To avoid gooey rice, avoid stirring."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When rice is tender and has absorbed the liquids, remove from stove. Serve hot. You can crumble bacon for a topping, according to taste."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Chicken bog can be kept in refrigerator or frozen and later reheated."
}
],
"title": "Chicken Bog I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Bog_I"
} | recipes/recipe_03_056.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 2,
"servings": "6",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "From Come and Get It! by Jr. Welfare League of Talladega"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ea. (3 lb) whole chicken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup long-grain rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ lb smoked sausage, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp herb seasoning"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 packet \"chicken and herb\" seasoning"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put water, salt, onion, and chicken in pot. Boil until tender (about 1 hour)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove chicken, let cool, and remove bones."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chop meat into bite-sized pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Skim off fat from juices. Measure 3 ½ cups of this broth into a 6-quart saucepan. Add rice, chicken pieces and smoked sausage, herb seasoning and \"chicken and herb\" seasoning."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook these ingredients for 30 minutes. Bring to a boil and reduce heat and simmer, keeping covered the entire time. If rice mixture is too wet, cook uncovered until desired consistency."
}
],
"title": "Chicken Bog II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Bog_II"
} | recipes/recipe_03_057.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 whole onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 stalks celery, washed and snapped in halves or quarters (leaves and all)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 carrots, halved or quartered"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon poultry seasoning"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon dried parsley flakes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 bay leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ea. (3–3½ pounds) whole chicken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ½ cups long-grain rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons butter"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large soup pot, kettle, or deep-sided heavy casserole with top, combine onion, celery, carrots, poultry seasoning, parsley flakes, bay leaves, salt, and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rinse the chicken and place on top of the other ingredients in the pot. Add enough water to cover the chicken and bring to a boil, uncovered, over medium-high heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce heat, cover, and simmer for about 1 hour, or until juices run clear when the chicken is pricked with a fork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove chicken to a platter to cool. Strain broth from pot (you should have about 8 cups; if you have more, set aside for another use)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Return 8 cups broth to the pot and bring to a boil over high heat. Pour in rice and return to a boil. Adjust heat to lowest possible setting, stir and cover."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook 20 minutes, stirring occasionally and keeping an eye on the pot to be sure it does not cook dry. Add more of the broth if necessary."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While the rice is cooking, skin and remove chicken meat from the bones; discard bones and skin. Cut meat into bite-sized pieces and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the rice is cooked, add the boneless chicken and butter. Stir together carefully, taste to correct seasoning and serve. Or, keep pot covered over low heat until ready to serve."
},
{
"line_type": "p",
"section": "Nutrition",
"text": "Per serving (with 2 teaspoons butter per serving): 60 calories, 2 grams protein, 4 grams fat, 6 grams carbohydrates, 10 milligrams cholesterol, 43 milligrams sodium, 60 percent calories from fat."
}
],
"title": "Chicken Bog III",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Bog_III"
} | recipes/recipe_03_058.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": null,
"time": "90 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a tasty and filling soup."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 pounds (2.3 kg) boneless chicken breast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pounds (900 g) onions, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pounds (900 g) celery, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pounds (900 g) baby carrots (whole)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 pounds (1350 g) brown rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons of parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "18 pounds (8.1 kg) chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 container Mrs Dash seasoning"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "olive oil optional"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the chicken into small pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill the stock pot half full with water. Add the chicken and chicken broth in the large stock pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let boil for about an hour, stirring frequently."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After an hour combine the rest of the ingredients and simmer for 1 hour to 1 hour and 30 minutes, stirring frequently."
},
{
"line_type": "p",
"section": "Alternative recipes",
"text": "Possible other veggies to add include:"
},
{
"line_type": "ul",
"section": "Alternative recipes",
"text": "2 pounds (900 g) broccoli"
},
{
"line_type": "ul",
"section": "Alternative recipes",
"text": "2 pounds (900 g) cauliflower"
},
{
"line_type": "ul",
"section": "Alternative recipes",
"text": "2 pounds (900 g) corn"
}
],
"title": "Chicken Brown Rice Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Brown_Rice_Soup"
} | recipes/recipe_03_059.html |
{
"infobox": {
"category": "/wiki/Category:Salad_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This chicken cabbage salad is a very easy way to make a tasty cabbage salad. It works well as both a side salad or a main dish."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 head cabbage"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bunch of cilantro"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bunch of green onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup slivered almonds, toasted"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup sunflower seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 packages of ramen noodles, Oriental flavor"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cooked chicken breasts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup of vegetable or canola oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup of rice vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 packet of Oriental flavoring (from one of the ramen packages)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chop the cabbage, cilantro leaves, and green onion until it is at an even consistency among the three. Mix together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the almonds and sunflower seeds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Break up the ramen noodles and place in the salad."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix oil, rice vinegar, and flavoring. This is now your dressing."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour dressing over salad, and add salt and pepper to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Leave salad to sit and absorb flavor for an hour for best taste."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Vegetarian chicken patties can be used to replace the chicken breasts"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Cooked and cooled ramen noodles can be used for those who don't like crunchy noodles in their salad."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Try browning the noodles a nuts in a little butter, let them cool, and sprinkle on salad."
}
],
"title": "Chicken Cabbage Salad",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Cabbage_Salad"
} | recipes/recipe_03_060.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 3,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Chicken cacciatore is a classic Italian chicken dish. It is reddish, and the tomato adds a distinct flavor."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cups (360 ml), chopped onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 lbs (1350 g), chicken parts with skin removed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "14 oz (400 g) can of tomatoes with juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 ½ oz (155 g) can of tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 oz (280 g) can of mushroom pieces, drained"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bay leaf"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp garlic powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp dried whole oregano"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp dried sweet basil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 ml) of white wine, chicken broth, or alcohol-free white wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp liquid gravy browner"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp granulated sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place onion and chicken in 3 ½ quart (3.5 L) slow cooker."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine remaining ingredients in a bowl. Stir."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour over chicken and cover the chicken."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook on low for 6–8 hours or on high for 3–4 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Discard bay leaf and serve."
}
],
"title": "Chicken Cacciatore",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Cacciatore"
} | recipes/recipe_03_061.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This technique is used for cooking chicken using a 'poaching' technique, where the chicken is cooked from the outside over time using medium to low heat. If the directions are followed exactly, the chicken will be cooked to a safe temperature, ready to use in any recipe."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chicken breasts (preferably boneless and skinless)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil or butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Flatten the chicken breasts to an even thickness using a nonporous rolling pin, jar, mallet, or other flat clean object. This step is important—this way there are no high points in parts of the breast, and it will cook evenly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season or marinate the breasts as desired. If no seasoning is desired, or if you're after a neutral chicken taste, use a sprinkle of salt and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place a sauté pan over medium-high heat, and coat the bottom evenly with a layer of olive oil or butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn the heat down to medium, place the breasts in the pan, and cook on one side for 1 minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn the heat down to simmer (not low), flip the breasts over to the uncooked side, and cover the pan. Let the chicken sit on that same burner for 10 minutes as it reduces in temperature over time. It is important NOT to open the lid, as the trapped heat will be needed to finish cooking the chicken."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After 10 minutes, if you're using a gas range, turn the pilot off. If an electric range, take the chicken off of the range, shut the burner off, and put it on the counter. In either case, let it sit for an additional 10 minutes, as it is still cooking. Again, do not open the lid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Open the lid and check the chicken to make sure it isn't pink in the middle. If using an instant-read thermometer, the center of the chicken should at least be 165 °F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If the chicken is not cooked after sitting, or if the lid is opened, return to the range, flip the breasts over, and continue cooking covered on medium heat until the safe temperature is reached."
}
],
"title": "Chicken Cockaigne",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Cockaigne"
} | recipes/recipe_03_062.html |
{
"infobox": {
"category": "/wiki/Category:Curry_recipes",
"difficulty": 3,
"servings": "8",
"time": "1 hour 30 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 lb chicken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon red chile powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of turmeric"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 ml coconut yogurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ teaspoon ground coriander"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon garlic paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ teaspoon ginger paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon chile powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon garam masala"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon fenugreek leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon curry powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Juice of ½ lemon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon mint"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon coconut oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g tomatoes, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 ml coconut yogurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons curry powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ginger paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon garlic paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon mustard seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon cumin seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon fennel seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons curry powder"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Clean the chicken and cut into small pieces. Combine with all the marinade ingredients and mix well. Set aside for 30 minutes to let flavors seep in."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry cumin, fennel, and mustard seeds on a medium heat in a large pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add garlic and ginger paste and fry."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chop the onions into small pieces and fry in the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the potatoes and fry."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a separate pan, sear the chicken in batches and add it to bowl separately."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After the onions turn golden brown add the marinated chicken."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add curry powder, coconut yogurt and turn to a low heat. Leave to cook for 35–40 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Finely chop fresh coriander and a dash of lemon juice to the curry."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with rice or naan bread"
}
],
"title": "Chicken Curry",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Curry"
} | recipes/recipe_03_063.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is an Indian dish with Mediterranean influence."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 cloves of garlic, smashed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ lemon, juiced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 medium spicy long green chiles, slit in half length-wise"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 tbsp milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp garam masala"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp dried basil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 whole bone-in chicken thighs"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine oil, garlic, lemon juice, chiles, milk, garam masala, dried basil, and salt to make a marinade."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Marinate the chicken in the marinade for about ½-1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer chicken and marinade to a pot. Cover and cook over low heat until fully cooked and tender."
}
],
"title": "Chicken Curry (Mediterranean-inspired)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Curry_(Mediterranean-inspired)"
} | recipes/recipe_03_064.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 lb (½–1 kg) skinless, boneless chicken breast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 red bell pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 green bell pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ yellow onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp ground cumin (or to taste)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp crushed red pepper (or to taste)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut chicken into roughly 1x1-inch (2.5 x 2.5 cm) pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Marinate the chicken with a spoonful of turmeric, salt and black pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook chicken in olive oil, cumin and red pepper over high heat in a large skillet or wok."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While meat is cooking, chop/julienne vegetables peppers and onion)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When meat is completely cooked, add vegetables, stirring frequently so that all are evenly cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat when vegetables are soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with tortilla shells and toppings such as cheese, sour cream, lettuce, tomato, onions, and/or guacamole."
}
],
"title": "Chicken Fajitas",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Fajitas"
} | recipes/recipe_03_065.html |
{
"infobox": {
"category": "/wiki/Category:Rice_recipes",
"difficulty": 2,
"servings": "5",
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves garlic, crushed and minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 red chiles, cut into 1 cm pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 scallion, cut into 1 cm pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g carrot"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g minced raw chicken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (550 g) cooked rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp oyster sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1¼ tbsp Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cucumber"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomato"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fried egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pickles"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt the butter in a non-stick pan. Fry the garlic, chilli, and scallion, stirring, for 15 seconds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chicken and carrot. Cook until the chicken changes color from pink to white."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the rice, then the oyster sauce, Worcestershire sauce, salt, and pepper. Continue to cook until well-combined."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot with the sides."
}
],
"title": "Chicken Fried Rice",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Fried_Rice"
} | recipes/recipe_03_066.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 2,
"servings": "3 or more",
"time": "Preparation: 15 minutesCooking: 10 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 clove garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Smoked paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1.3 pounds (~590 grams) chicken breast, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pita bread"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fries"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tzatziki"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fry sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomato"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grate the garlic clove, then combine with the paprika, olive oil, salt, and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the chicken into the marinade. If desired, let marinate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook the chicken in a non-stick skillet until the chicken is golden and cooked through."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put some of the prepared chicken on a warm pita bread and wrap like a burrito. If you like, you can also put some french fries, fry sauce, tzatziki sauce, onions, and/or tomatoes."
}
],
"title": "Chicken Gyros",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Gyros"
} | recipes/recipe_03_067.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 kg chicken pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 whole red peppers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ kg diced tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chopped coriander leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "7–8 green chiles, sliced"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine garlic paste and salt. Rub this mixture over the chicken pieces, and let marinate for several hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat some oil in a specialized wok known as a karaahi, and add red peppers to brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the marinated chicken to the wok. Let the chicken cook over low heat until it becomes slightly tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the diced tomatoes, mixing them thoroughly with the chicken. Let this cook on over low heat for 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve it by garnishing it with green chilies and coriander."
}
],
"title": "Chicken Karahi (Pakistani Chicken with Tomato and Peppers)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Karahi_(Pakistani_Chicken_with_Tomato_and_Peppers)"
} | recipes/recipe_03_068.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 3,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a recipe for a chicken madras. It is a popular curry in the UK."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 chicken breasts, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 large onions, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 jar of tomato puree, mixed with an equal volume of water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons of ground cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 teaspoons of garam masala"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon of ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon of ground turmeric"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 cardamom pods"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon of ground ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon of ground coriander"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Juice of ½ lemon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh chiles"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of garam masala"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-chopped coriander leaves"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a large skillet or saucepan over medium heat, and add a liberal amount of cooking oil. When at temperature add the chopped onions. Cook the onions for a couple of minutes until they start to brown slightly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the minced garlic, cayenne pepper, and garam masala. Stir for 2 to 3 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the ground cumin, ground turmeric, ground ginger, and ground coriander. Stir in for about 30 seconds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the diced chicken. Cook, stirring, until the chicken is cooked through."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the diluted tomato puree and the seeds from the 8 cardamom pods. Stir, then lower the heat and place a lid on the saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer for 30 minutes stirring occasionally. If the sauce starts to stick to the pan add some water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the lid and squeeze the juice of half a lemon into the pan along with a pinch of salt. Stir and let simmer uncovered for 10 to 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with garnishes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Other meats can be substituted for the chicken."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This dish currently has a heat level of a hot masala. To bring the heat up to about a madras level, add approx ½ teaspoon of chili powder when adding the cayenne pepper."
}
],
"title": "Chicken Madras",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Madras"
} | recipes/recipe_03_069.html |
{
"infobox": {
"category": "/wiki/Category:Marinade_recipes",
"difficulty": 1,
"servings": null,
"time": "2 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Template:Nutritionsummary"
},
{
"line_type": "p",
"section": null,
"text": "This is a recipe for a marinade used to impart flavor to chicken before cooking."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (125 ml/4.2 US fl oz) chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (185 ml/6.3 US fl oz) white wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp lemon pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (85 g/3.0 oz) honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp minced garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 sprigs rosemary, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 ml/2.0 US fl oz) extra-virgin olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp finely grated lemon zest"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 sprigs thyme, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp black pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients in a gallon size zip-top bag."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Refrigerate for up to 2 weeks before using to marinate chicken."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To use, proceed as directed in given recipe OR submerge chicken in marinade and let rest for several hours in the fridge before cooking."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Do not store and/or reuse this marinade once it has been in contact with raw meat."
}
],
"title": "Chicken Marinade",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Marinade"
} | recipes/recipe_03_070.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup marsala wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp chopped parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp rosemary"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups mushrooms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 package (about 2 cups) sugar snap peas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "about 3 pounds chicken cutlets"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Flour"
},
{
"line_type": "ul",
"section": "Procedure",
"text": "1. Mix marsala wine, water, chopped parsley, and rosemary in a bowl."
},
{
"line_type": "ul",
"section": "Procedure",
"text": "2. Melt butter in a large frying pan."
},
{
"line_type": "ul",
"section": "Procedure",
"text": "3. Add mushrooms and sugar snap peas. Fry on medium heat."
},
{
"line_type": "ul",
"section": "Procedure",
"text": "4. While mushrooms and peas are frying, flour the chicken."
},
{
"line_type": "ul",
"section": "Procedure",
"text": "5. Mushrooms and peas are finished frying!"
},
{
"line_type": "ul",
"section": "Procedure",
"text": "6. Remove mushrooms/peas from heat, and put floured chicken in frying pan."
},
{
"line_type": "ul",
"section": "Procedure",
"text": "7. Cook chicken until it is well done."
},
{
"line_type": "ul",
"section": "Procedure",
"text": "8. Return mushrooms and peas to pan; add wine/water/rosemary/parsely mixture/"
},
{
"line_type": "ul",
"section": "Procedure",
"text": "9. Bring to boil."
},
{
"line_type": "ul",
"section": "Procedure",
"text": "10. Boil until liquid is reduced."
},
{
"line_type": "ul",
"section": "Procedure",
"text": "11. Serve!"
}
],
"title": "Chicken Marsala I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Marsala_I"
} | recipes/recipe_03_071.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": null,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Classic Italian-American Chicken Marsala with detailed instructions."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 sprigs rosemary, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 sprigs thyme, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "All-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 boneless skinless chicken breasts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Kosher salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup dry marsala wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp tomato paste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine ¼–½ cup (depending on how thick you like it) all-purpose flour with rosemary and thyme in a gallon size zip-top bag. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pound chicken breasts flat under a water-spritzed sheet of plastic wrap with a pie plate and a heavy food can, or pound down lightly with a tenderizing hammer. Depending on the size of the chicken breasts, you may first wish to cut them vertically or horizontally to achieve the desired serving sizes and shapes. Season each piece with kosher salt and freshly ground black pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dip each piece of chicken into eggs then toss in seasoned flour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oil in large stainless steel skillet over medium high heat (don't even think about using a nonstick surface). Add chicken breasts and cook until deeply browned on each side. Remove and keep warm."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add marsala to pan and ignite either by tilting or fire stick/lighter. Whisk to loosen browned bits until reduced by ¾."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add broth and tomato paste to pan and whisk to combine. Add chicken breasts and lower heat to medium low heat. Simmer for 7 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve warm with garlic bread and some espresso."
}
],
"title": "Chicken Marsala II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Marsala_II"
} | recipes/recipe_03_072.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Chicken mull is a type of chicken stew made with milk."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Whole chicken or equivalent amount of chicken parts as desired"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ gallon (about 2 liters) whole milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (12 oz / 350 ml) evaporated milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 stick (½ cup / 110 g) of butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 cans (14–28 oz / 430–860 ml) chicken broth (if using boneless, skinless chicken parts)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Saltines"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Hot sauce"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large pot, simmer chicken or parts until completely cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn heat to medium, then remove chicken from water and allow to cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove chicken from bone if using whole chicken or bone-in parts."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using a meat grinder, grind the cooked chicken. Alternatively, cut into small pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add chicken back to chicken stock. If using skinless chicken parts, add chicken broth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add butter, evaporated milk, and enough milk to fill the pot. Season with salt and pepper to taste, and stir well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve in bowls, adding hot sauce as desired, with crumbled saltines mixed in."
}
],
"title": "Chicken Mull",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Mull"
} | recipes/recipe_03_073.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This chicken noodle soup recipe is made with chicken, noodles, and vegetables simmered in chicken broth. It's very simple to prepare this recipe at home."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Carrots, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dried thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bay leaf"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Boneless chicken breast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Stock cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Noodles"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Stovetop"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat 1 tbsp oil in a soup pot over medium heat. Add the diced carrots and onions, and sauté until tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the thyme, bay leaf, and minced garlic. Stir well and cook for 1 minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chicken broth, chicken breast, pepper, a dash of salt, and stock cube. Simmer for 15–20 minutes, stirring occasionally, until the chicken is thoroughly cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the chicken from the broth, and let it cool. Shred the chicken into smaller pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the pot of broth to a boil, and add the noodles. Cover and simmer for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the shredded chicken, and simmer for 1 minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the heat and serve."
}
],
"title": "Chicken Noodle Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Noodle_Soup"
} | recipes/recipe_03_074.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 3,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 whole chicken, cut up (skin optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bacon grease, lard, or other fat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 standard-size containers of sour cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "White or yellow onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 cups (480–700 g) flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bacon grease or oil"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Big pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pan with lid"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brown the onions in a heavy skillet with some bacon grease until softened and well-colored."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add chicken. Brown rapidly, then season with paprika to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn heat down, add enough water added to cover the bottom of the pan, and cook on low. Keep covered but with the lid slightly cocked to prevent boiling."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Proceed with the dumplings while cooking the chicken."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine flour, eggs, and a pinch of salt with enough to make a dough. For dumplings to be ‘sticky’ inside, make a wetter dough; for all the way through, make a drier dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use a dessert spoon (or a melon baller for smaller dumplings) to drop pieces of dough into boiling salted water. To keep them from sticking to the spoon, let it heat up in the water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let simmer until the dumplings float. Drain, put in a bowl with a tiny slick of melted fat, and keep them to one side in a warm place."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the chicken is fully cooked (160°F) and your dumplings are all done, stir dumplings and sour cream into the pan of chicken. Mix thoroughly but carefully to coat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add more paprika until it is more pink (or orange) than white."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste sauce; it may need more paprika or salt. Sometimes it is easier to remove the chicken, and then pour the dumplings and sour cream over the top to coat (when serving), depending on how big your pan is."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use seeded rye bread to sop up the sauce when you're done eating."
}
],
"title": "Chicken Paprikash",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Paprikash"
} | recipes/recipe_03_075.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 1,
"servings": "8",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Chicken Parisian is a slow-cooker recipe containing chicken, rice, wine, and cream of mushroom soup. Prepare this before lunch starts to have it in time for supper."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Red or white wine (use cooking wine for more flavor)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Canned cream of mushroom soup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 pinches flour (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Boneless chicken pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 container sour cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Steamed white rice"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the wine and cream of mushroom soup together in a slow-cooker. If you added too much wine, sprinkle in some flour to keep the sauce from losing viscosity."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take the chicken cuts, strip off the fat, and rinse well. Immerse the chicken in the sauce mixture in the slow-cooker. Be sure to fully submerge the chicken."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in sour cream, put the lid on, and set the slow-cooker to cook for 8 hours on low heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the finished chicken with the steamed rice."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If storing for leftovers, be sure to refrigerate the sauce and rice in separate containers."
}
],
"title": "Chicken Parisian",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Parisian"
} | recipes/recipe_03_076.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 2,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Chicken Parmesan is a classic Italian dish, which is wonderful served over pasta or on a sandwich. This is a fairly simple recipe made mostly with ingredients already on hand."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 chicken breast halves, flattened to ½-inch thickness"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup all purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups Italian seasoned bread crumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup grated Parmesan cheese, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp black pepper, freshly-ground if possible"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 jar (16 oz) spaghetti sauce (or make it fresh)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 package sliced mozzarella cheese"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 350°F (175°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the breadcrumbs, salt, black pepper, and half the Parmesan cheese in a mixing bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat the eggs in a small bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "On the stove, heat olive oil in a large frying pan over medium-high heat"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take each chicken breast and dip it into the flour, then into the eggs, then into the breadcrumb mixture. Make sure to coat it thoroughly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pan fry the chicken breasts lightly in the olive oil until brown on both sides. You do not need to cook them through, just brown them. Once brown, the breadcrumbs should stick to the outside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour half a jar of pasta sauce into a shallow baking dish, then lay the chicken out in the pan. Pour the rest of the sauce on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle the remaining grated Parmesan cheese over the chicken."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the dish in the oven and bake for 30 minutes at 350°F (175°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove and add a slice of mozzarella cheese to each chicken breast."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Return to the oven for 10 more minutes to melt the mozzarella."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with pasta."
}
],
"title": "Chicken Parmesan",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Parmesan"
} | recipes/recipe_03_077.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 2,
"servings": "2",
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Chicken parmigiana is a popular Italian-American dish served in a variety of ways. The same basic recipe works for a number of dishes. The components usually consists of a breaded, tenderized piece of meat (or slice of eggplant), a simple marinara sauce, and cheese (usually mozzarella). A thicker pasta, such as linguini, a toasted loaf of Italian bread, and a light red wine such as Chianti complement this dish well."
},
{
"line_type": "p",
"section": null,
"text": "This recipe is typical of the parmigiana recipes from New York and New Jersey."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 chicken breasts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon of garlic powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ a teaspoon of dried oregano"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon of dried basil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon of finely-crushed black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ a cup of all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ a cup of tomato puree"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup of chicken stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ a cup of canola oil (see below if you wish to use olive oil)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ a cup of shredded mozzarella cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ a cup of grated parmigiano cheese"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a heavy skillet (preferably cast iron), heat the oil on medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While the oil is heating, use a tenderizing mallet (or the ball of your hand) to pound the chicken breasts to about ½ inch thick. This step is important to ensure the chicken is tender and more importantly to ensure the chicken cooks thoroughly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season the chicken breasts with salt and garlic powder."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dredge the breasts in flour and shake off any excess."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place both breasts in the heated oil for 3 minutes, then flip and fry for an additional 2 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the breasts and place on a rack or paper towel."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat a broiler."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large oven-safe saucepan, heat the tomato puree and chicken stock until it begins to simmer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the oregano, basil, and pepper to saucepan and mix"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place cooked chicken breasts in pan and flip a number of times to coat with sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add mozzarella and parmigiana cheese to the tops of the breasts."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Broil for 30–60 seconds. It will burn very quickly, so check it frequently."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from oven and serve."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use thin-sliced chicken cutlets (available at most supermarkets) to avoid the BIG mess and time of pounding."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If pasta is to be served with this meal, it should be timed so that the parmigiana is done right when the pasta is. The pasta should be removed directly from the pot and placed into the pan. The remaining sauce can then be used with the pasta."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This recipe works best with breasts that come from slightly older chickens (such as broiler or fryer chickens). These chickens have a stronger taste but are generally tougher. The tenderizing step takes care of the toughness of the older birds though."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you do not live in area where fresh tomatoes are grown, canned tomatoes are usually superior to the low-cost ones you will find in the supermarket."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For veal parmigiana, follow the same steps except do not tenderize. Veal is already tender enough. The veal can also be cooked for 2 minutes on each side."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Omit the tenderizing step for eggplant parmigiana."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you want to use fresh garlic instead of powder, add it to the sauce instead of adding it to the chicken breast."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can also try using other types of Italian cheeses such as provolone cheese or fontina cheese to add more of a \"tasty kick\" compared to a mild cheese like mozzarella"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You may wish to use olive oil. When frying with olive oil, be sure to use a cheap solvent-extracted grade! The fancy grades can not tolerate heat. They have smoke points as low as 200°F (93°C), making for both a fire hazard and a source of smoke. Save the cold-pressed extra-virgin olive oil for a salad."
}
],
"title": "Chicken Parmigiana",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Parmigiana"
} | recipes/recipe_03_078.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 1,
"servings": "5",
"time": "50 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can cream of chicken soup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can cream of mushroom soup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can mixed vegetables"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can white chunk chicken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 frozen pie crusts, thawed"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix soup, vegetables, and chicken in a large bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour mixture into one of the pie crusts"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover with other pie crust and press around edges to seal."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut several small slits in top of pie."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 375 °F for 30–40 minutes or until golden brown."
},
{
"line_type": "ul",
"section": "See also",
"text": "Cookbook:Chicken Pot Pie II"
}
],
"title": "Chicken Pot Pie I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Pot_Pie_I"
} | recipes/recipe_03_079.html |
{
"infobox": {
"category": "/wiki/Category:Pie_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 package pie crusts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup margarine or butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup chopped onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cups chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅔ cup milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups chicken, cooked"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup frozen corn, thawed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup frozen peas, thawed"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oven to 425°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Prepare pie crusts as directed on package for a two-crust pie in a 9-inch pie pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a medium saucepan, melt margarine over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add onion; cook 2 minutes or until tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in flour, salt, and pepper until well-blended."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add chicken, corn, and peas; remove from heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spoon chicken mixture into crust-lined pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top with second crust and flute; cut slits in several places."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 30 to 40 minutes or until crust is golden-brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let stand 5 minutes before serving."
},
{
"line_type": "ul",
"section": "See also",
"text": "Cookbook:Chicken Pot Pie I"
}
],
"title": "Chicken Pot Pie II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Pot_Pie_II"
} | recipes/recipe_03_080.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 3,
"servings": "4",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon sesame oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon minced garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tablespoon crushed red pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium yellow onion, julienned"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 red bell pepper, julienned"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 green bell pepper, julienned"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon sesame seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons teriyaki marinade/sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 boneless skinless chicken breasts (about 6 ounces each), grilled and cut into ½-inch strips"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon chopped cilantro"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 ea. 10-inch flour tortillas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 ounces (about 2 cups) shredded Colby Jack cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "About 2 teaspoons butter"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat sesame oil in a large sauté pan over medium-high heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the garlic, crushed red pepper, and onion and sauté for a minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the red and green bell peppers and sauté just barely until soft, around 3 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the sesame seeds, teriyaki sauce, and grilled chicken strips ."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lower heat to medium and cook, stirring often, until flavors are mixed, about 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the chopped cilantro, and season to taste with salt and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Divide the chicken mixture into fourths, putting the portion only on one-half of each tortilla."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top with the shredded cheese, dividing equally among the tortillas."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold tortillas over, forming a semicircle, to cover the mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a large sauté pan or skillet over medium-high heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add just enough butter to make a very thin layer on the bottom of the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook the quesadillas in the butter until cheese is melted and tortillas are browned on both sides, about 3 minutes per side."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut each tortilla into four or so triangles and serve immediately."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Good with sour cream and your favorite salsa as toppings."
}
],
"title": "Chicken Quesadilla",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Quesadilla"
} | recipes/recipe_03_081.html |
{
"infobox": {
"category": "/wiki/Category:Salad_recipes",
"difficulty": 3,
"servings": null,
"time": "45 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 ml) mayonnaise"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (120 ml) plain yoghurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 g) walnuts, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 ml) condensed cream of mushroom soup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 hard boiled eggs, peeled and chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon chopped fresh parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ teaspoon salt or less, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon dry mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups (700 g) cooked rice, cooled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (480 g) cooked chicken, cooled and chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 g) grated carrot"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons green onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 g) celery, chopped"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the serving bowl, whisk or mix mayonnaise, yoghurt, cream of mushroom soup, lemon juice, salt, pepper, and dry mustard until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add remaining ingredients and mix well using a spoon or fork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Refrigerate for at least half an hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top with a sprig of parsley and serve."
}
],
"title": "Chicken Rice Salad",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Rice_Salad"
} | recipes/recipe_03_082.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Chicken Riggies (recipe by P.A. Johnson) is a Utica, NY classic. It is well known throughout the greater Mohawk Valley and once a year there is a festival in honor of this dish called Riggiefest, held to benefit the YWCA of the Mohawk Valley. Here is a recipe based from a Mohawk Valley native: http://miocibo.com/2008/12/21/chicken-riggies/."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 stick margarine (not butter), melted"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–5 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 jar (20 oz) sweet peppers, sliced and seeded"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 sliced hot cherry peppers (jarred ones with oil)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup grated Parmesan cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 lb boneless chicken breast, cubed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (15 oz) tomato sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ pint cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small can sliced black olives"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–1½ lb rigatoni pasta, cooked"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté onion, peppers, and garlic in the margarine slowly over low/medium heat until the onions are clear."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the Parmesan, chicken breast, chicken stock, tomato sauce, cream, and olives. Simmer for about an hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve over the cooked pasta."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "It is important to use jarred peppers—the flavor of fresh peppers completely changes the recipe."
}
],
"title": "Chicken Riggies",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Riggies"
} | recipes/recipe_03_083.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Sopas is a Filipino macaroni soup made with elbow macaroni, meat, vegetables, and milk."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp butter or olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 grams chicken meat, still attached to the bones"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–4 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup dried elbow macaroni"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 carrot, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ head of cabbage, shredded"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "375 ml (1½ cups) evaporated milk"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oil in a pot. Add onion and garlic, and sauté them. Be careful not to burn them, as this will give your soup a burnt and bitter taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chicken, salt, and pepper. Let it cook but don't let it brown. Browning the meat will give you a dark broth with an unpleasant taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour in water and bring everything to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "As soon as the water boils, the scum from the chicken will rise to the top—you can skim it off."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season again with salt and pepper—this is called \"layering\" in cooking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the elbow macaroni and cook for 7 minutes or so."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "The macaroni will have absorbed some of the salt by now, so season again with salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the carrots and cabbage. Mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add in the milk but don't let it boil—boiling will make the milk separate and ruin the soup's texture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve immediately because the elbow macaroni will absorb most of the milky broth if you let it stand too long."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Enjoy!"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Using meat with bones will make the broth tastier without the use of bouillon cubes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can use fish sauce instead of salt for added flavor."
}
],
"title": "Chicken Sopas",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Sopas"
} | recipes/recipe_03_084.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": "Varies",
"time": "2 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "No specific quantities or measurements are described here in any detail—just ingredients and method."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chicken thighs, boneless (easiest)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Carrots, chopped into bite-sized chunks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Celery, cross-cut into 5–10 mm slices"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Liquid chicken stock, or 2–3 vegetable stock cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dill (either dried dill leaf tips, or 1 bunch finely-chopped fresh dill)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put chicken into cold or room-temperature water in a pot on the stove and set heat to bring it to a boil. As it heats up, a surface foam develops prior to the boil. We want a clear soup broth, so use a big spoon or small strainer to skim the foam and other \"debris\" away into a container. Discard the foam."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove chicken thighs from the pot and chop them into roughly bite-size pieces on a chopping board. The chicken may tend to fall apart anyway as you handle it. While chicken is out of the pot, it's a good time to clear the broth further if desired."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chicken pieces back into the pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add carrots, celery, dill, and stock to the pot. Adjust heat to bring back to a simmer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer for at least 30 minutes (an hour is better, hours even better) to cook the chicken and mix the flavors."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lightly salt to taste; individual diners can add more salt to their bowls if desired."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Serve with noodles of choice that have been cooked separately and drained, and added to individual bowls of soup. Add rice vermicelli noodles, which cook in two minutes, to bowls when serving. Barley can also be used in place of noodles."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a thicker broth, somewhat like a stew: take a cup of the finished soup, stir in some flour, and then stir the mixture back into the soup."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can use legs, or thighs with bones, process on a cutting board by removing bones, gristle, etc., and cut meat into small chunks."
}
],
"title": "Chicken Soup I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Soup_I"
} | recipes/recipe_03_085.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": "6",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients:",
"text": "1 whole chicken (without gizzards) or 3 pounds (1.3 kg) chicken parts"
},
{
"line_type": "ul",
"section": "Ingredients:",
"text": "1 large whole carrot, washed"
},
{
"line_type": "ul",
"section": "Ingredients:",
"text": "4 sprigs of parsley"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place ingredients in a large stock pot and cover with water. Bring to a boil, then simmer for 4 hours or until chicken is falling off the bone."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Strain broth into another pot and let cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place pot in refrigerator for 24 hours. Fat will rise to the top and congeal. Remove the fat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If desired, remove meat from the chicken parts. Add it back into the soup or make chicken tacos (be careful to remove all the bones)."
}
],
"title": "Chicken Soup II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Soup_II"
} | recipes/recipe_03_086.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Cream and a little lemon juice and zest help kick up the flavor of ordinary chicken soup!"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups shredded cooked chicken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup freshly-squeezed lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp lemon zest, finely grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp minced garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Kosher salt, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly ground black pepper, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, finely diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 ribs celery, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup heavy cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 sprigs fresh thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 sprigs fresh rosemary"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ large carrot, finely diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 bay leaves"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oil in a large pot over medium low heat. Add garlic, onion, celery, carrot, and a pinch of salt, and cook until onion is translucent. Avoid browning if you wish to keep the soup lighter in color."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add remaining ingredients and bring to a boil over medium high heat. Reduce heat to a simmer, cover, and cook 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove herbs (if you wish) and check for taste. Season with salt and pepper to taste before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you're feeling adventurous, add some cayenne, hot sauce, or red pepper flakes to add some heat! Chipotle chiles also work beautifully."
}
],
"title": "Chicken Soup with Cream and Lemon",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Soup_with_Cream_and_Lemon"
} | recipes/recipe_03_087.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a rich, complex chicken soup with dumplings. It is based on a recipe by Thomas Keller as written in his book, Ad Hoc at Home."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 lbs chicken bones, necks, and backs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb chicken feet"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 quarts cold water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 cups ice cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ¾ cups carrots, 1-inch diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups leeks, 1-inch diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cups Spanish onions, 1-inch diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bay leaf"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tbsp unsalted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ tsp kosher salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅔ cup flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp Dijon mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 large eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tsp minced chives"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp unsalted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup sliced carrots"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup coarsely-chopped celery"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup coarsely-chopped onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup coarsely-chopped leeks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Kosher salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup roux"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cups celery, peeled and sliced ⅛ inch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cups carrots, scrubbed and cut bite size"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bay leaf"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 thyme sprigs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large garlic clove, crushed with skin on"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Kosher salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups cooked chicken (diced, shredded, dark, white, as you like)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup minced chives"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Champagne vinegar to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Parsley to garnish"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash blood and organs off of all the chicken parts."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring chicken and water to a simmer, skim, and add ice. Skim the fat that's consolidated by the ice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the rest of the ingredients, simmer for 40 minutes, then rest for 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently strain stock so as to not push impurities through mesh."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring back to heat and cook down to 4 ½ quarts."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill a wide pot with salted water and bring to simmer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine water, butter, and 1 tsp of salt in a medium saucepan; bring to simmer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add flour and cook on medium for about 5 minutes, bringing out a nutty aroma, but being careful not to brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put dough in mixing bowl, add mustard and salt, and start mixing on low speed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add eggs one at a time, beating until incorporated. Add chives."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Make quenelles from the dough with two spoons, and cook for about 7 minutes in the large pot of salted water. Rest on cutting board."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt the butter on low heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add vegetables and salt, then cook on low heat for 30–35 minutes, covered with a parchment lid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the stock, and simmer for 30 minutes. Strain out the vegetables and discard."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whisk in the roux, a little at a time, and simmer for 30 minutes, skimming out impurities. Use enough roux to thicken to your preference."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blanche the celery in salted water until tender, then cool in ice bath."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put carrots in a saucepan with honey, bay, thyme, garlic, a pinch of salt, and water to just cover. Simmer until tender (5 minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add dumplings, chicken, carrots, celery, and chives to the soup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add vinegar ½ tbsp at a time to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle with parsley and serve hot."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Dairy free variation: use Miyokos butter or oil, but experiment so the roux is the right consistency (not solid, should flow off of a spoon)."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Whole grain flour tastes great in both dumplings and roux, but is harder to strain out because of the bran, so plan a bit extra time and patience for that."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Soup keeps fresh for five days in the refrigerator."
}
],
"title": "Chicken Soup with Dumplings",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Soup_with_Dumplings"
} | recipes/recipe_03_088.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 whole chicken, cleaned"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 quarts (0.8 litres) water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1.5 cups (125 g) uncooked rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–4 turnips, pared and diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cups (150 g) sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Marjoram"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Habañero, salt, and pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 white potatoes, peeled and quartered"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp minced parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Parsley for garnish"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine chicken, rice, onions, turnips, sugar, marjoram, salt, habañero, and pepper in a pot. Bring to a boil and simmer for 100 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add potatoes, and simmer for 40 additional minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add minced parsley, and adjust seasonings to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot, garnished with sprigs of double parsley."
}
],
"title": "Chicken Soup with Rice and Potatoes",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Soup_with_Rice_and_Potatoes"
} | recipes/recipe_03_089.html |
{
"infobox": {
"category": null,
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 lb (2 kg) chicken carcasses"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 oz (125 g) onions, in medium dice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 oz (60 g) carrots, in medium dice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 oz (60 g) celery with leaves, in medium dice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 oz (60 g) parsnips (optional), in medium dice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 oz (60 g) leeks (optional), in medium dice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 sprigs fresh or ¼ tsp dried thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 sprigs parsley with stems"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bay leaf"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 black peppercorns"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 whole garlic cloves, unpeeled and crushed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 sprigs dill (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp whole coriander (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp fennel seeds (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 gallons water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the chicken carcasses in a stockpot, and cover with water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place over moderate heat. As the water comes to a boil, lower the heat to a simmer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Scum will begin to rise to the surface. As it does so, skim it off with a perforated spoon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "At this point, there are two options:\nAdd the rest of the ingredients and simmer for 2 hours or more, as your taste determines.\nSimmer the stock for 4 to 5 hours or more. One hour before the end of the cooking time, add the rest of the ingredients. This latter method will leave a more pronounced flavour of herbs, spices and vegetables while extracting the most out of the chicken."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the rest of the ingredients and simmer for 2 hours or more, as your taste determines."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer the stock for 4 to 5 hours or more. One hour before the end of the cooking time, add the rest of the ingredients. This latter method will leave a more pronounced flavour of herbs, spices and vegetables while extracting the most out of the chicken."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Strain, cool rapidly by placing pot in an ice-filled cooler, and refrigerate or freeze in suitably-sized portions."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If stock is refrigerated, it must be heated to boiling point for 2 minutes before every use and every 3 or 4 days or it will sour."
}
],
"title": "Chicken Stock",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Stock"
} | recipes/recipe_03_090.html |
{
"infobox": {
"category": "/wiki/Category:Poultry_recipes",
"difficulty": 2,
"servings": "4",
"time": "15 minutes active1¾ hours total"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound boneless, skinless chicken breasts, cut in three pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon freshly ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅛ teaspoon ground red pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon ground turmeric"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium yellow onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons grated fresh ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 garlic cloves, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup fat-free low-sodium chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup pitted green olives"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons grated lemon zest"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3-inch cinnamon stick"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons chopped fresh cilantro"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large zip-close plastic bag, combine the juice and chicken. Seal and marinate in the refrigerator 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove chicken from bag and discard marinade. Pat chicken dry with paper towels."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a shallow bowl, combine the flour, salt, and black and red peppers, and turmeric."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dredge the chicken through the flour mixture, lightly coating both sides, and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large, deep nonstick skillet, heat the oil over medium-high heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chicken and cook for 3 minutes per side, or until lightly browned."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the chicken from the pan and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the onion, ginger, and garlic to pan. Fry until tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Return the chicken to the pan. Add the broth, olives, lemon zest, and cinnamon stick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring to a boil, then cover, reduce heat, and simmer 1 hour or until chicken is tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To serve, discard the cinnamon stick and stir in cilantro."
}
],
"title": "Chicken Tagine with Lemon and Olives",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Tagine_with_Lemon_and_Olives"
} | recipes/recipe_03_091.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 2,
"servings": "8 persons",
"time": "1½ hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tbsp butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 ounces mushrooms, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup white onion or shallot, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp fresh thyme, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups shredded rotisserie chicken meat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ pound dried spaghetti"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tbsp all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup fresh Parmesan cheese, grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Juice from 1 lemon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups frozen peas, rinsed under warm water to thaw"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup breadcrumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Oven"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stockpot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Skillet"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "9 x 13-inch baking dish"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Whisk"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 450°F. Grease the baking dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill the pot with 4 quarts of water or enough to fully boil the pasta. Add 1 tablespoon salt and bring to a boil over high heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt 2 tbsp butter in the skillet over medium heat. Sauté the mushrooms and onion, stirring occasionally, until the liquid evaporates (around 7–8 minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add thyme with salt and pepper, and continue to cook until mushrooms are brown (another 8–10 minutes). Set the mixture aside in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the water is boiling, add the spaghetti. Cook until al dente (about 8–12 minutes). Taste periodically to ensure the pasta does not overcook prior to baking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Return the skillet to the stove and melt 4 tablespoons butter over medium heat. To make a roux, add the flour and whisk until smooth with a light golden color (about 1–2 minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While continually whisking, add a little chicken broth at a time to the roux. Fully incorporate until smooth before adding more broth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Increase to medium-high and simmer until the sauce thickens (about 3–4 minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the heat, then stir in the Parmesan cheese with the salt and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add half of the lemon juice, then continue adding lemon juice to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the ingredients (chicken, spaghetti, mushrooms, peas, and sauce) together. Spread into the baking dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle the bread crumbs evenly on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake until the dish is heated through and breadcrumbs are light brown, about 12–14 minutes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Rotisserie chicken is easiest to shred when still warm. Just break the meat apart using your fingers. If the chicken is too cool to shred, use a knife to chop the meat. This step can be done in advance."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "When you drain the spaghetti, leave just enough water (about ¼ cup) in the pot so the pasta doesn't dry out while finishing the sauce."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The entire dish can be made a few days in advance. Complete steps 2–11 and refrigerate. When ready, top with bread crumbs and bake. Expect the dish to require longer to bake."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If a rotisserie chicken is not available, use a poached chicken (whole or parts)."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Traditionally, this recipe uses spaghetti, but can you can substitute with other pasta shapes like farfalle or cavatappi."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Tetrazzini is a great way to use leftover poultry. For example, use the meat normally discarded after you make a homemade chicken broth. It is also an excellent way to use the leftover turkey from Thanksgiving."
}
],
"title": "Chicken Tetrazzini",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Tetrazzini"
} | recipes/recipe_03_092.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 2,
"servings": "4",
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Chicken tikka is a chicken dish originating in the Punjab region of the Indian Subcontinent made by baking chicken which has been marinated in spices and yoghurt. It should not be confused with Chicken Tikka Masala (of which it is an ingredient). It is traditionally cooked on skewers in a tandoor and is usually boneless. It is tasty when served with yellow rice and a spicy salad."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "675 g (1.5 lb) skinless and boneless chicken breast, diced into cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp mustard seed oil (see notes)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "50 ml (2 fl oz) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 ml (5 fl oz) natural yoghurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp chopped fresh cilantro (coriander leaves)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 large cloves of garlic, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–4 chopped fresh red chillis (depending on strength of the chillis and the desired strength of the marinade)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp garam masala"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp cumin powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp turmeric"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp salt (use rock salt for best results)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add all of the ingredients except the chicken to a non-metallic mixing bowl, and mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chicken and mix until fully coated."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Ideally, the chicken should now be left in a refrigerator to marinate for at least 24 hours. It may not be safe to leave chicken which has previously been frozen for longer than 24 hours, but fresh chicken should be left to marinate for 48 hours for best results. If you do not wish to leave the chicken to marinate, simply continue to the next step."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "For best results, place on skewers and cook in a tandoor or ceramic pot oven. The chicken can also be cooked on skewers under a medium grill for 5–8 minutes on each side or barbecued (cooking times depend on the temperature of the barbecue). Always ensure the chicken is cooked throughout before serving. It should come apart easily when pressed down with the side of a fork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with naan, with rice or use in a Chicken Tikka Masala."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Mustard seed oil is considered unfit for human consumption in many parts of the world and is therefore not readily available. A poor alternative can be made by crackling 1 tsp of mustard seeds in approximately 2 tbs of very hot vegetable or olive oil. Allow to cool then use in place of mustard seed oil."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "It is possible to make a tikka with almost any meat, the most commonly used other than chicken being lamb and mutton."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Tikka can be served either as main meal or as an appetiser."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Powdered or dried ingredients can be substituted for fresh, but at the expense of taste."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Some people prefer to make tikka with meat on-the-bone for improved flavour."
},
{
"line_type": "ul",
"section": "Bibliography",
"text": "Curry Club Tandoori and Tikka Dishes, Piatkus, London — ISBN 0749912839 (1993)"
},
{
"line_type": "ul",
"section": "Bibliography",
"text": "India: Food & Cooking, New Holland, London — ISBN 978-1845376192 (2007)"
}
],
"title": "Chicken Tikka",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Tikka"
} | recipes/recipe_03_093.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 3,
"servings": "4",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Chicken tikka masala is a dish based on chunks of Indian-style roasted chicken (Chicken Tikka) cooked in a tomato curry sauce, originating in Britain but intentionally recalling Indian dishes. There is no standard recipe for chicken tikka masala; a survey found that, of 48 different recipes, the only common ingredient was chicken.[1] The sauce usually includes tomato and either cream or coconut cream and various spices."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "675 g (1.5 lb) cooked Chicken Tikka"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp mustard seed oil (see notes)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 large cloves of garlic, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g (7 oz) onions, finely chopped (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tin (28 oz) plum tomatoes, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–4 chopped fresh green chiles (depending on strength of the chiles and the desired strength of the sauce)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp chopped fresh cilantro (coriander leaves)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "50 ml (4 fl oz) single cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp malt vinegar or tamarind extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp curry paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp tandoori masala paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp garam masala"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the oil in a wok or large frying pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the garlic and onions and stir-fry until browned."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the curry pastes and mix well, adding a little water or yogurt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cooked chicken tikka, and stir-fry for two minutes to heat through."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the tomatoes, vinegar, tomato paste, and chilies and simmer for five minutes. Add more extra water if needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cream, garam masala, and chopped cilantro and simmer for a few times."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish with fresh coriander and serve with Naan, rice coloured yellow with turmeric, onion bahjis and/or a glass of white wine."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Mustard seed oil is considered inappropriate for human consumption in many parts of the world and is therefore not always available. A poor alternative can be made by crackling ½ tsp of mustard seeds in approximately 2 tbsp of very hot vegetable or olive oil. Allow to cool, then use in place of mustard seed oil."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Powdered or concentrated ingredients can be substituted for fresh ones but at the amount of taste."
},
{
"line_type": "ol",
"section": "References",
"text": "↑ BBC E-Cyclopedia. \"Chicken tikka masala: Spice and easy does it\". bbc.co.uk. Retrieved 28 September. {{cite web}}: Check date values in: |accessdate= (help); External link in |work= (help); Unknown parameter |accessyear= ignored (|access-date= suggested) (help)"
}
],
"title": "Chicken Tikka Masala",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Tikka_Masala"
} | recipes/recipe_03_094.html |
{
"infobox": {
"category": "/wiki/Category:Indian_recipes",
"difficulty": 3,
"servings": "4",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Vindaloo is a hot and spicy dish from the Goa region of India. Its heavy use of vinegar and the traditional meat of pork are due to the Portuguese influence on the area. Vindaloo is a popular Indian restaurant meal, where it is often made with pork, beef, chicken, lamb, prawns, or vegetables such as mushrooms."
},
{
"line_type": "p",
"section": null,
"text": "There are many variations of the vindaloo recipe. Some derivatives use potato, or vary the amounts and types of spices used. Goans scoff at the usage of any other main ingredient besides high fat content pork in vindaloo, because the flavor is very different when prepared with a main ingredient other than pork. Authentic Goan vindaloo is not a curry but more of a dry sauce-based dish, which tastes better as it ages. The authentic taste of vindaloo comes from a unique blend of the fat in the pork, the garlic, vinegar, jaggery and kashmiri chili (this specific spice is very flavorful but not too pungent)."
},
{
"line_type": "p",
"section": null,
"text": "Vindaloo is often served with rice, chappatis, naan bread, or a combination of these. It can also be served with assorted pickles, such as aubergine or lime pickle. Given the spicy nature of the dish, it goes particularly well with raita."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 chicken breast fillets"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 large onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 fresh chile peppers (any color)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 cloves of garlic (or 6 tsp minced)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cm cube of fresh ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp turmeric"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp white wine vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp dried coriander powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp garam masala"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp cinnamon powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tsp black peppercorns"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp black mustard seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp rock salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp chopped fresh coriander leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take a thick-based frying pan, and pour into it enough vegetable oil to cover the base, with a little excess. Heat on a stovetop."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice the onions into fairly thin slivers. When the oil is very hot, add the onions."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn the stove down to a low heat, so the onions just gently sauté. After around 3 minutes they should be starting to caramelize."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually turn up the heat and keep stirring the onions. You want them to brown quite heavily without burning."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the white wine vinegar, it will sizzle, and after a while will evaporate. Keep stirring. Fry for several more minutes, until they are very brown, but not burnt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the onions from the pan into a bowl, taking care to let as much oil as possible drip back into the pan. You should now have a bowl of nicely crisped fried onions."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the onions to a blender or food processor. Add around 1 tablespoon of oil, and process for around a minute until you have a fairly thick, dark brown sauce. This is the basic onion sauce from which vindaloo is made. It's also the onion sauce that gives the vindaloo the majority of its 'hot' taste, as it builds up as you eat the dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove sauce from blender and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Coarsely chop the garlic cloves (and ginger if you're using it). De-seed the chili peppers and chop in the same way. Add the chopped garlic and chillies to the food processor."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend the garlic and chillies until you have a fairly grainy (but liquid) sauce. For this I used an attachment on my blender which is intended to grind coffee beans. It has a much smaller container and so there's less waste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the turmeric, coriander powder, garam masala and cinnamon to the sauce. Stir it until it's well mixed, and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently crush the black peppercorns in a mortar and pestle. Once coarse, add the mustard seed and rock salt. Continue blending until all the spices form a nice coarse powder."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour a little oil into a saucepan. Add the spiced garlic and chili paste to the pan. It needs to be slightly floating on oil, not touching the bottom of the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the sauce is quite hot and bubbling, add the chopped meat. Keep stirring so the meat absorbs the spice mix, until it is browned and mostly cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Now add the onion sauce to the pan. After stirring for 1 minute, add a little water and stir for another 2 minutes, then turn the heat to quite low. The sauce at this stage should be quite runny, and orange/tan in color. Remember a lot is going to evaporate off as it cooks."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "At this stage you can add some vegetables. Half a cup of frozen peas works well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place a lid over the pan, and cook for around 30-40 minutes. Keep checking and stirring the pan every 5 or 10 minutes to make sure it doesn't stick or burn.The sauce will darken in color as it cooks."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Towards the last 15 minutes of cooking time, boil 2 cups of pilau, or basmati rice in a pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To serve- spoon the curry over the top of the rice. Sprinkle the chopped coriander leaves over the curry, and serve immediately."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Powdered or dried ingredients can be substituted for fresh, but at the expense of taste."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "If you don't have fresh ginger use 2 cloves garlic + 1 tsp dried ginger powder."
},
{
"line_type": "p",
"section": "Notes, tips and variations",
"text": "To cook a more intensely spiced but still field tested variation of this recipe consider the following modifications:"
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Double the amount of each of these ingredients:\nchosen chilies (if you like very spicy curry)\ngarlic\nginger\nturmeric\ncoriander\ngaram masala (if you like very spicy curry)\ncinnamon\nblack pepper\nblack mustard seeds\ncoriander leaves"
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "chosen chilies (if you like very spicy curry)"
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "garlic"
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "ginger"
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "turmeric"
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "coriander"
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "garam masala (if you like very spicy curry)"
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "cinnamon"
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "black pepper"
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "black mustard seeds"
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "coriander leaves"
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Cook the onion sauce mixture and the meat-and-paste mixture until they are very nearly burned (consider a non stick pan for this)."
}
],
"title": "Chicken Vindaloo",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Vindaloo"
} | recipes/recipe_03_095.html |
{
"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": "Poultry shake, as needed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cornmeal, as needed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tbsp hoisin sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp dark soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp hot sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tbsp minced garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tbsp minced ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Spicy garlic oil for deep frying"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Coat chicken with egg. Season chicken liberally with poultry shake."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dredge chicken in cornmeal. Fry at 350°F (180°C) in batches, if needed for 12 minutes. Drain on a cooling or oven rack."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine remaining ingredients in a large bowl. Add wings and toss to coat."
}
],
"title": "Chicken Wings Asian Style",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_Wings_Asian_Style"
} | recipes/recipe_03_096.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 2,
"servings": "4",
"time": "prep 5 min, cooking 20 min"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "A simple recipe that combines vegetable and fruit with chicken. The recipe utilizes baking in foil, which is a great low-fat cooking method that produces wonderfully tender and juicy chicken."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tbsp minced fresh dill"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tsp grated orange peel"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tsp minced garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cup cherry tomatoes, halved"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 skinless boneless chicken breast halves, thinly sliced crosswise"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups firmly packed torn fresh spinach leaves (about 8 ounces)"
},
{
"line_type": "ul",
"section": "Equipment and supplies",
"text": "Large baking sheet"
},
{
"line_type": "ul",
"section": "Equipment and supplies",
"text": "Medium bowl"
},
{
"line_type": "ul",
"section": "Equipment and supplies",
"text": "Small bowl"
},
{
"line_type": "ul",
"section": "Equipment and supplies",
"text": "Aluminum foil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 400°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place large baking sheet in oven to heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix dill, orange peel, garlic and salt in medium bowl. Season with pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine tomatoes, oil and 1 teaspoon dill mixture in small bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add chicken to remaining dill mixture in medium bowl and toss to coat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut 4 sheets of foil each about 20 inches long."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Arrange 1 cup spinach on 1 sheet of foil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place a quarter of the sliced chicken mixture atop spinach."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spoon a quarter of the tomato mixture atop chicken."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold foil over, enclosing contents completely and crimping edges tightly to seal."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Repeat with remaining 3 foil sheets, forming 4 packets total."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Arrange foil packets in single layer on heated baking sheet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake until chicken is just cooked through, about 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer to plates; let stand 5 minutes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Serve with rice."
}
],
"title": "Chicken with Orange, Spinach and Cherry Tomatoes",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_with_Orange,_Spinach_and_Cherry_Tomatoes"
} | recipes/recipe_03_097.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 boneless chicken breasts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tablespoons half and half"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 slices of Provel (a brand of processed cheese product) or Muenster"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients in a baking dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 400°F (205°C) until internal temperature of the chicken breasts reaches 165°F (74°C)."
}
],
"title": "Chicken with Paprika and Cream",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_with_Paprika_and_Cream"
} | recipes/recipe_03_098.html |
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 1,
"servings": "2",
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 boneless, skinless chicken breasts, cubed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small onion, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3½ ounces (100 g) sliced white mushrooms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3½ ounces (100 g) chopped pimentos or other mild chile peppers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons (45 g) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons (20 g) all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) milk"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté the chicken cubes, onion, mushrooms, and pimentos in the olive oil in a skillet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the flour, salt, and pepper in a small bowl or cup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a saucepan, melt the butter, stir in the flour mixture, and cook over medium heat for about a minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the milk and stir till thickened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chicken and vegetable mixture to the sauce; stir together and cook a few more minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve over biscuits or toast."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can add 1–2 cloves of finely diced garlic to the chicken and vegetable mixture; add it last, when the chicken is almost done, because garlic burns quickly."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can add ½ teaspoon chicken bouillon powder to the flour instead of the salt and pepper."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can serve over toasted English muffins, rice, or pasta instead of biscuits or toast."
}
],
"title": "Chicken à la King",
"url": "https://en.wikibooks.org/wiki/Cookbook:Chicken_%C3%A0_la_King"
} | recipes/recipe_03_099.html |