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{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 2, "servings": "2", "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chicken Fried Steak is a hearty food dish in the southern USA. The dish is commonly served with mashed potatoes smothered in chicken fried steak gravy." }, { "line_type": "p", "section": null, "text": "It is, simply, a cut of steak (usually cheap round steak) pounded until tender, breaded like you would bread chicken, and fried in oil. Milk, salt, flour and pepper are added to the grease drippings and used to make a thick gravy, which is generously poured over the steak and, usually, mashed potatoes. Many people think the gravy makes the steak!" }, { "line_type": "ul", "section": "Ingredients", "text": "White flour as needed plus 3 tbsp" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp kosher salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup whole milk, combined with ¼ cup heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "3 ea. beef steaks, ½ inch thick" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp bacon drippings, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup chicken broth" }, { "line_type": "ol", "section": "Procedure", "text": "Pour 2 tbsp drippings into a 12-inch cast-iron skillet. Preheat the pan over medium high heat. Wet hand, drip 1 drop of water in pan to test the heat. If it sizzles, it's hot enough." }, { "line_type": "ol", "section": "Procedure", "text": "Trim each steak." }, { "line_type": "ol", "section": "Procedure", "text": "Beat eggs with seasonings, then dip steaks into eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Thoroughly dredge steak in flour on both sides." }, { "line_type": "ol", "section": "Procedure", "text": "When the pan is hot enough, put steaks in pan in a triangle formation. Fry until golden brown, about 4 minutes per side." }, { "line_type": "ol", "section": "Procedure", "text": "Remove steak(s) from pan and place in a 200°F oven." }, { "line_type": "ol", "section": "Procedure", "text": "Pour remaining drippings into pan and lower heat to medium. Add flour and cook, whisking, until light blonde color is achieved." }, { "line_type": "ol", "section": "Procedure", "text": "Add chicken broth to pan, and whisk to deglaze pan. Add cream mixture and bring to a boil. Reduce heat to low and cook until gravy coats back of spoon. Don't let the gravy get too thick." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle gravy over steaks and serve." } ], "title": "Chicken-fried Steak", "url": "https://en.wikibooks.org/wiki/Cookbook:Chicken-fried_Steak" }

{ "infobox": { "category": "/wiki/Category:Curry_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Masaladaar chole is a dish of chickpeas in spicy gravy." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup dried chickpeas" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cooking oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tomato, medium chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon chilli powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ teaspoon Madras curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon garam masala" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon garlic paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ginger paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Cilantro, for garnishing" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the chickpeas overnight in water." }, { "line_type": "ol", "section": "Procedure", "text": "Pressure cook the chickpeas until done (3 whistles)." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the cooking oil in a pot. Add the onions and sauté until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add the turmeric powder, chilli powder, garam masala, and Madras curry powder." }, { "line_type": "ol", "section": "Procedure", "text": "Add the tomatoes, ginger, and garlic paste and stir for about 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Add the boiled chickpeas and some water." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt to taste. Cook for about 10 minutes on medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with cilantro and serve with chapattis or paratha." }, { "line_type": "ul", "section": "See also", "text": "Cholley" } ], "title": "Chickpea Curry (Masaledaar Chole)", "url": "https://en.wikibooks.org/wiki/Cookbook:Chickpea_Curry_(Masaledaar_Chole)" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup gram flour (besan)" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 cups ghee, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ cups sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground cardamom (elachi)" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ol", "section": "Procedure", "text": "Roast the gram flour in a small amount of ghee." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the sugar, cardamom, and a splash of water in a saucepan. Boil it until the syrup reaches the single thread stage. If more than one thread can be drawn, then more water needs to be added." }, { "line_type": "ol", "section": "Procedure", "text": "Mix half the roasted gram flour into the hot sugar syrup, keeping the heat on." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually stir half the ghee into the gram flour mixture. Keep stirring the mixture until the ghee is absorbed." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat with the remaining gram flour and ghee. More ghee can be added just until the mixture stops taking in more ghee." }, { "line_type": "ol", "section": "Procedure", "text": "After the mixture is boiled, it turns into crispy, bubble form. Pour it in a pan, and let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Cut it into pieces of desired shapes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Milk Mysore pak: chickpea flour is replaced by skimmed milk powder" } ], "title": "Chickpea Flour Dessert (Mysore Pak)", "url": "https://en.wikibooks.org/wiki/Cookbook:Chickpea_Flour_Dessert_(Mysore_Pak)" }

{ "infobox": { "category": "/wiki/Category:Chickpea_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Chickpeas" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutmeg (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Equipment", "text": "Steamer" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ol", "section": "Procedure", "text": "Soak, peel, and drain the chickpeas." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the peeled chickpeas with chopped onions, pepper, and crayfish with warm water in batches." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the purée into a bowl, and season with salt and oil. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the mixture into molds, and place in a steamer." }, { "line_type": "ol", "section": "Procedure", "text": "Steam for 40 minutes. Remove from the steamer and unmold." } ], "title": "Chickpea Moi Moi", "url": "https://en.wikibooks.org/wiki/Cookbook:Chickpea_Moi_Moi" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 2, "servings": "1", "time": "5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chickpea omelette is a simple and quick breakfast dish. It is suitable for vegan and vegetarian diets, and is a great source of protein." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chickpea flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup soy milk or water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, mix the chickpea flour, baking powder, salt, turmeric, and paprika until combined." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually add in the soy milk, and mix until the batter is fully combined." }, { "line_type": "ol", "section": "Procedure", "text": "Heat up a skillet on medium heat and add the olive oil. Spread the oil across the pan and let it heat up a little." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the batter into the skillet. Cook until bubbles form in the middle. Then, carefully flip using a spatula." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the other side for about 30 seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Experiment with adding ingredients into the batter such as chives, bell peppers, and onions." } ], "title": "Chickpea Omelette", "url": "https://en.wikibooks.org/wiki/Cookbook:Chickpea_Omelette" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": "6", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This dish is a chickpea-vegetable curry, which will make a full meal when served with rice." }, { "line_type": "ul", "section": "Ingredients", "text": "150 g of dry or 500 g of cooked chickpeas" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 ea. (2–3 cups) chopped medium onions" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups of vegetable broth" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 cups chopped zucchini" }, { "line_type": "ul", "section": "Ingredients", "text": "6–8 medium tomatoes, chopped, or 2–3 cups of canned tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green bell pepper, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 chile pepper, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4–6 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "4 Tbsp crunchy, unsweetened peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cumin" }, { "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 tsp soy sauce (optional, can use salt)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp cilantro sprig, finely chopped (optional, for garnish)" }, { "line_type": "ol", "section": "Procedure", "text": "If using dry chickpeas, wash, then soak for 12 hours, then cook 40–50 minutes until soft or for 8–10 minutes in a pressure cooker. If using a pressure cooker, do not depressurize but let the cool down; depressurizing causes the chickpeas to break open." }, { "line_type": "ol", "section": "Procedure", "text": "Cook onions in the broth until softened." }, { "line_type": "ol", "section": "Procedure", "text": "Add zucchini, tomatoes, bell pepper, chili pepper, and garlic and cook for 10–15 minutes, until peppers and zucchini are soft." }, { "line_type": "ol", "section": "Procedure", "text": "Start boiling the rice." }, { "line_type": "ol", "section": "Procedure", "text": "Add chickpeas, peanut butter, spices, and soy sauce. Keep simmering for 5–10 more minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with cilantro garnish if desired, then serve immediately." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If a very thick sauce is desired, cook longer. The zucchini will disintegrate, thickening the sauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you used dry chickpeas, use the cooking water and broth half and half, instead of pure broth." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The chili pepper can be replaced by chili powder or completely omitted if a less spicy dish is desired." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To get a stronger taste, use up to 2 tsp each of coriander, turmeric, cumin." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add 2 tsp garam masala for a more authentic taste." } ], "title": "Chickpea Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Chickpea_Stew" }

{ "infobox": { "category": "/wiki/Category:Snack_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chikanda is a unique and flavorful Zambian snack made from the roots of the chikanda orchid plant. Also known as \"African sausage\" or \"African polony\", Chikanda is popular in Zambia and is often enjoyed as a tasty and energizing treat." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water (for boiling the chikanda roots)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup dried and ground wild orchid tubers (chikanda roots)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup groundnuts (peanuts)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup rice, cooked" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup water (for mixing with the groundnuts)" }, { "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 hot pepper, chopped (optional, for heat)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "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": "Wooden spoon or spatula" }, { "line_type": "ol", "section": "Procedure", "text": "In a pot, bring 2 cups of water to a boil. Add the dried and ground chikanda roots to the boiling water. Boil for about 30 minutes to soften them." }, { "line_type": "ol", "section": "Procedure", "text": "While the chikanda roots are boiling, toast the groundnuts in a dry pan over medium heat until they are slightly browned and aromatic." }, { "line_type": "ol", "section": "Procedure", "text": "Allow the boiled chikanda roots and the roasted groundnuts to cool down to room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "In a blender or food processor, grind the roasted groundnuts into a fine powder. Add ½ cup of water to the groundnuts and blend to form a smooth paste." }, { "line_type": "ol", "section": "Procedure", "text": "In the same blender or food processor, blend the cooked rice until it becomes a smooth paste." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, mix together the ground chikanda, groundnut paste, and rice paste. Use your hands or a wooden spoon to combine the ingredients thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onion, minced garlic, and chopped hot pepper (if using) to the mixture. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Season the chikanda mixture with ground cayenne pepper, ground cumin, and salt to taste. Adjust the seasoning according to your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Take a handful of the chikanda mixture and roll it into a sausage shape using your hands." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the process until all the mixture is used up, forming several chikanda sausages." }, { "line_type": "ol", "section": "Procedure", "text": "Place the chikanda sausages on a clean surface or plate and allow them to dry and firm up for about 3 to 4 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Once the chikanda sausages have dried and firmed up, they are ready to be served." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Chikanda is traditionally made from the roots of the wild orchid plant, but it can be challenging to find the authentic chikanda roots outside of Zambia. As a substitute, you can use arrowroot or cassava flour, but the taste and texture may vary." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some variations of chikanda include the addition of ground dried fish or meat for extra flavor and protein." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Chikanda is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for a few days." } ], "title": "Chikanda (Zambian Orchid Sausage)", "url": "https://en.wikibooks.org/wiki/Cookbook:Chikanda_(Zambian_Orchid_Sausage)" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chikwanda is a Zambian stew that showcases the natural sweetness of sweet potatoes in a rich and savory sauce. This comforting dish is a favorite in Zambian cuisine, combining the earthiness of sweet potatoes with a medley of aromatic spices." }, { "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 large sweet potatoes, peeled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 carrot, peeled and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups vegetable broth or water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "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": "Stir in the ground cumin, ground cayenne pepper, and ground turmeric, coating the vegetables with the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced sweet potatoes and sliced carrot to the pot. Mix well with the spiced vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the vegetable broth or water, ensuring that the sweet potatoes and carrots are mostly submerged." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the mixture to a gentle simmer and cover the pot with a lid." }, { "line_type": "ol", "section": "Procedure", "text": "Let the stew cook for about 20–25 minutes, stirring occasionally, until the sweet potatoes and carrots are tender and cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Season the stew with salt to taste, adjusting the seasoning according to your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from the heat and let the stew rest for a few minutes before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add other vegetables like spinach or bell peppers to the stew for added taste and nutrition." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a creamier texture, you can mash some of the cooked sweet potatoes with a fork and mix them back into the stew." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sweet potatoes are a rich source of vitamins A and C, fiber, and essential minerals." } ], "title": "Chikwanda (Zambian Sweet Potato Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Chikwanda_(Zambian_Sweet_Potato_Stew)" }

{ "infobox": { "category": "/wiki/Category:Mexican_recipes", "difficulty": 3, "servings": "1", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The following recipe is quite common in most of Mexico as a breakfast item, due to the addition of eggs, but is also eaten throughout the day including during dinner time. The additional recipe for a salsa de chile de árbol will be used as the primary sauce." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup tomatillos, dehusked" }, { "line_type": "ul", "section": "Ingredients", "text": "4–6 dried chiles de árbol, roasted" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil (enough to cover the tortillas to deep-fry them)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 day-old corn tortillas, cut into strips then squares" }, { "line_type": "ul", "section": "Ingredients", "text": "1 standard egg" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ white onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Crumbled or shredded cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Roast the tomatillos by wrapping them in heavy duty aluminum foil and placing them on a comal (cast iron skillet) over your stovetop (this does not need to be done in the oven; it never is in Mexico)." }, { "line_type": "ol", "section": "Procedure", "text": "After roasting the tomatillos for approximately 15 to 20 minutes, pull them off the heat and reserve." }, { "line_type": "ol", "section": "Procedure", "text": "Roast the dried chilies and garlic directly on the comal. Caution: the dried chilies will roast in less than a minute while the garlic will take longer." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the roasted tomatillos, chilies, garlic, water, salt, and pepper in a blender. Liquefy the mixture thoroughly for a few minutes to ensure that the sauce is smooth and consistent with no large pieces left floating around. You will probably end up with more salsa than you need for this recipe. Use it as a condiment for any other of your favorite Mexican dishes!" }, { "line_type": "ol", "section": "Procedure", "text": "Heat enough vegetable oil in a frying pan to deep fry the tortillas. It should be hot enough so that when you drop the pieces of tortillas into it they immediately begin to fry at a rapid pace." }, { "line_type": "ol", "section": "Procedure", "text": "Allow the tortillas to fry until they become a chestnut brown, just not too dark or burnt. At this point, drain most of the oil out of the pan leaving only enough to fry the rest of the ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Crack the egg into the fried tortillas and scramble it, folding the fried tortilla strips into the egg. At this point season this mixture with salt and pepper if desired. Take this mixture out of the pan and let it rest on a plate while you continue with the rest of the dish." }, { "line_type": "ol", "section": "Procedure", "text": "Add some of the oil that was taken out of the pan earlier back into it and heat it up again. To this add the diced onion, and allow it to soften for a few minutes. Add the salsa de chile de árbol to the oil and onions and sauté it for a minute or two. Add a little bit of water to dilute it if it becomes too thick." }, { "line_type": "ol", "section": "Procedure", "text": "Finally, return the fried tortilla and egg mixture to the onion and chili sauce in the pan and allow it cook only for about a minute, enough time to allow the tortillas to soak up some of the sauce. Before plating it, add the cheese and enjoy!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "In Mexico, very rarely is this dish made with tortilla chips but rather day-old tortillas that have stiffened. If you don't have day-old tortillas you can leave out fresh tortillas until they are stiff to get the right texture." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The chiles are very hot; adjust to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For the cheese, you can use anything that melts well such as Monterey Jack or Manchego" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The recipe for the chili sauce used in this recipe is of course a red sauce. If you prefer a green sauce, simply substitute the chiles de árbol with fresh jalapeño chilies that you can also roast in the same way. After you have roasted the chilies on the comal and thoroughly burnt the skins, place the chilies in a plastic bag with a small amount of water so as to allow them to steam. After about 5 minutes, remove the jalapeños from the bag and simply rub the skin off of them. Continue to make the sauce as indicated above." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This dish can be made with strips of chicken in addition to or as a replacement for the egg. In Mexico chilaquiles are often served throughout the day and as such the addition of chicken strips will complement it as a dinner item. Using all the same ingredients just add some warmed and shredded chicken meat during the last step before you add the cheese. Oftentimes, my mother would add a little bit of Mexican cream (somewhat like sour cream but more akin to creme fraiche) over the top of the chilaquiles right before we enjoyed them on our serving plate as a way to tone down the spicy heat of the dish." } ], "title": "Chilaquiles", "url": "https://en.wikibooks.org/wiki/Cookbook:Chilaquiles" }

{ "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": "ul", "section": "Ingredients", "text": "½ cup (125 ml/4.2 US fl oz) freshly-squeezed lime juice" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (85 g/3.0 oz) honey" }, { "line_type": "ul", "section": "Ingredients", "text": "4 serrano chiles, minced (seeded if you want)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml/8.5 US fl oz) chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in a large mason jar and keep refrigerated for up to 2 weeks." } ], "title": "Chile Lime Marinade", "url": "https://en.wikibooks.org/wiki/Cookbook:Chile_Lime_Marinade" }

{ "infobox": { "category": "/wiki/Category:Mexican_recipes", "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chiles en nogada is a Mexican dish of stuffed chile peppers served with a nut-based sauce (nogada). Read the recipe carefully before preparing. Please note that this is a spicy dish." }, { "line_type": "ul", "section": "Ingredients", "text": "20–30 peeled almonds" }, { "line_type": "ul", "section": "Ingredients", "text": "6–9 peaches" }, { "line_type": "ul", "section": "Ingredients", "text": "5–7 apples" }, { "line_type": "ul", "section": "Ingredients", "text": "4–6 pears" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound ground meat" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "10–15 poblano peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "10 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound peeled walnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup rum (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cups milk" }, { "line_type": "ul", "section": "Ingredients", "text": "5–6 slices white cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the almonds in 2–4 pieces. Peel the peaches, apples, and pears, and chop them up in very tiny pieces. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the ground meat in a pan with garlic and salt (to taste) over low heat in a spoonful of oil." }, { "line_type": "ol", "section": "Procedure", "text": "When the meat is cooked, add the fruit and the raisins, and fry for about 4 minutes. Let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Put the poblano peppers on the stove and let them get toasted." }, { "line_type": "ol", "section": "Procedure", "text": "After toasting them put the peppers in water and cut them on one of the long sides. Wash away the veins and the dark toasted spots on them." }, { "line_type": "ol", "section": "Procedure", "text": "Stuff the peppers with the fruit-meat mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Crack and separate the eggs. Whip the whites until puffy, then beat in the flour and yolks until it reaches a yellowish point." }, { "line_type": "ol", "section": "Procedure", "text": "Dip the whole pepper in the yellowish content that you just prepared and put in a pan to fry until light brown. Do repeatedly until done with all the peppers. Set aside while you make the nogada." }, { "line_type": "ol", "section": "Procedure", "text": "Grind the walnuts, milk, cheese, and rum in the blender for about a minute. After it will look white if done right" }, { "line_type": "ol", "section": "Procedure", "text": "Pour over the peppers and enjoy!" }, { "line_type": "ul", "section": "Notes, tips, and variation", "text": "To peel almonds yourself, boil them for 60 seconds and then soak them in cold water. You can then slip the skins off." } ], "title": "Chiles en Nogada (Stuffed Chile Peppers with Almonds)", "url": "https://en.wikibooks.org/wiki/Cookbook:Chiles_en_Nogada_(Stuffed_Chile_Peppers_with_Almonds)" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": "8", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Vegan chili is chili that uses no animal or meat products in its creation. Many variations of a vegetarian based chili have been created using meat substitutes, tofu and even vegetables. The most popular vegan chilis use beans as the main weight of the dish, but others use tofu, eggplant, butternut squash or zucchini." }, { "line_type": "p", "section": null, "text": "This is a kind of chili that needs no meat (and uses no ersatz meat). Many variations are possible; the recipe is very flexible. The molasses gives this chili a somewhat Louisiana flavor." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (30 oz) red kidney beans" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (15 oz) black beans" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (15 oz) navy beans" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can corn kernels" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (6 oz) tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium tomato, chopped (canned diced tomato works too)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 fresh jalapeños (or your favorite chili pepper works too; more if you like it really hot)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green bell pepper, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red or yellow bell pepper, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 medium cloves of garlic, chopped or crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "10 ml chili powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large pinch salt (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "pinch of oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "10 ml olive oil (or any other kind of vegetable oil)" }, { "line_type": "ul", "section": "Ingredients", "text": "50 ml molasses" }, { "line_type": "ul", "section": "Ingredients", "text": "Chili garlic sauce (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, heat the olive oil with a few drops of water. When the water starts sizzling, add the onions and garlic. Stir until the onions are soft (optionally until they are slightly brown)." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chili peppers and fry for a few more seconds. Add the tomato paste and tomato, and the chili powder, salt, and oregano. Stir a few times then let boil and simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the beans well and add them to the simmering vegetables. Drain the corn and add to the chili. Add the molasses." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the chili; if it needs more seasoning, add it now (perhaps with the exception of salt, as people can add this at the table). It is probably better not to add more jalapeños at this point, but if the chili is not spicy enough, some chili sauce or chili garlic sauce can be added." }, { "line_type": "ol", "section": "Procedure", "text": "Let the pot simmer, covered, for at least 30 minutes—longer will distribute the flavor better. If the chili is too thick, add a little water; if it's too thin, uncover the pot to let water evaporate." }, { "line_type": "ol", "section": "Procedure", "text": "Add the bell peppers, stir, and simmer for a minute or two (peppers should stay crunchy)." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with bread; Keeps well, perhaps even better the second day." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may add 2 cups of vegetable broth along with the tomatoes before bringing to a boil." }, { "line_type": "ul", "section": "External links", "text": "Vegetarian Chili Recipe" } ], "title": "Chili (Vegan)", "url": "https://en.wikibooks.org/wiki/Cookbook:Chili_(Vegan)" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 3, "servings": null, "time": "3.5 hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "9 New Mexico dry chiles, washed, with stems and seeds removed" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "5 pounds boneless beef chuck roast, trimmed of fat" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon kosher salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large yellow onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups beef stock or water" }, { "line_type": "ol", "section": "Procedure", "text": "Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid." }, { "line_type": "ol", "section": "Procedure", "text": "Place the chiles and some of the liquid into a blender, and purée until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the beef into 1–2-inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat olive oil in a large pot over medium heat. Sauté onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat." }, { "line_type": "ol", "section": "Procedure", "text": "Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking." } ], "title": "Chili Colorado", "url": "https://en.wikibooks.org/wiki/Cookbook:Chili_Colorado" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": null, "servings": "4", "time": "4 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a recipe for venison chili. It has been made successfully with roe deer, muntjac, and springbok." }, { "line_type": "ul", "section": "Ingredients", "text": "250 g (½ lb) chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1–5 cloves garlic (to taste), finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1–5 tsp cayenne pepper (to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tsp paprika or other milder powdered chile" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tsp ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "30 ml (2 tbsp) olive, corn, or sunflower oil (according to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g (1.1 lb) minced (ground) stewing venison (minced lean leftovers from trimming are ideal)" }, { "line_type": "ul", "section": "Ingredients", "text": "500 ml dry cider or beef stock (how much you will need depends on how fast it boils away)" }, { "line_type": "ul", "section": "Ingredients", "text": "60 ml (4 tbsp) tomato purée" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g (½ lb) finely-grated carrots" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g (6 oz) finely-chopped celery" }, { "line_type": "ul", "section": "Ingredients", "text": "5 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "30 ml (2 tbsp) oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "350 g (¾ lb) dried red kidney beans, soaked and cooked" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stock cube (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the onions, chiles, and garlic in the oil until well softened." }, { "line_type": "ol", "section": "Procedure", "text": "Add the powdered spices and cook for about 60 seconds." }, { "line_type": "ol", "section": "Procedure", "text": "Add the venison and stir well until it has all (more or less) changed colour." }, { "line_type": "ol", "section": "Procedure", "text": "Add sufficient dry cider or stock to cover, but not too deeply." }, { "line_type": "ol", "section": "Procedure", "text": "Add the stock cube (only if you are using cider), bay leaves, chopped celery, grated carrot and tomato purée, and stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer very gently for at least 3 hours, stirring occasionally and replenishing the liquid (with more cider/wine/stock or just water) if it gets too dry. The ideal is to have the sauce with little separate liquid when it is served - but not dry enough to scorch. It may be simmered on top of the stove, or in a very low oven, or in a slow cooker. The sauce is edible after about 40 minutes but is infinitely better flavoured and textured after 3 or 4 hours." }, { "line_type": "ol", "section": "Procedure", "text": "About 30–40 minutes before serving remove the bay leaves, add the oregano and the beans and stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Adjust the salt as needed, stir well, and cook for another 40 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with long-grain rice, or however else you like to serve chili." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try adding small quantities of cinammon, ground cloves and/or mace—experiment for yourself." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "In a slow cooker it can be cooked for 8 hours. The flavour is even better if it is cooked, allowed to cool overnight, and reheated for 30 or 40 minutes, but this is a council of perfection and not really necessary." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Dried kidney beans are so indigestible as to be considered poisonous unless they are boiled briskly (a slow cooker will not do) for at least twenty minutes to destroy the indigestible phytohaemagglutinin that they contain. If you do use dried kidney beans they must be soaked overnight and then boiled by themselves for at least 20 minutes. They are then added to the chili early enough to cook for at least 2 hours. All this is tedious—it is therefore much better to use tinned ones as suggested in this recipe." } ], "title": "Chili con Bambi", "url": "https://en.wikibooks.org/wiki/Cookbook:Chili_con_Bambi" }

{ "infobox": { "category": "/wiki/Category:Casserole_recipes", "difficulty": 3, "servings": "6", "time": "Prep: ½ hourTotal: 45 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 strips bacon, cut in small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tablespoons brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ teaspoons chili powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon instant coffee" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon diced jalapeños (canned)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ teaspoons paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ pounds hamburger meat" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound beef, cut into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (15-ounces) diced tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons (¼ stick) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup corn meal" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup milk" }, { "line_type": "ol", "section": "Procedure", "text": "Fry bacon at medium-high heat in big skillet." }, { "line_type": "ol", "section": "Procedure", "text": "Lower heat to medium and add the brown sugar, chili powder, coffee, cumin, jalapeños, oregano, and paprika." }, { "line_type": "ol", "section": "Procedure", "text": "Cook 3 minutes, stirring constantly." }, { "line_type": "ol", "section": "Procedure", "text": "Add onion and cook until soft, about 5 minutes, stirring frequently." }, { "line_type": "ol", "section": "Procedure", "text": "Add beef pieces and hamburger meat, and cook until lightly done (maybe 8 or 10 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "While beef is cooking, start on cornbread." }, { "line_type": "ol", "section": "Procedure", "text": "Add tomatoes to skillet and cook 1 minute, stirring deeply to keep anything from sticking to the bottom." }, { "line_type": "ol", "section": "Procedure", "text": "Adjust seasoning as necessary, and remove from heat." }, { "line_type": "ol", "section": "Procedure", "text": "Melt, then cool butter." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk butter, egg, and milk together." }, { "line_type": "ol", "section": "Procedure", "text": "Combine cornmeal, flour, and salt, then add baking powder and baking soda." }, { "line_type": "ol", "section": "Procedure", "text": "Stir liquid mixture into dry mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 425°F." }, { "line_type": "ol", "section": "Procedure", "text": "Spray a 9x12-inch baking pan with cooking spray." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the chili to the baking pan and smooth surface." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon cornbread mixture over chili mixture, and smooth with a large spoon." }, { "line_type": "ol", "section": "Procedure", "text": "Bake about 20 minutes, or until cornbread pulls away from the sides of the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Serve in bowls, making sure every large spoonful has both textures." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Beans in the chili would probably be too much starch." } ], "title": "Chili Cornbread Casserole", "url": "https://en.wikibooks.org/wiki/Cookbook:Chili_Cornbread_Casserole" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Most American grocery stores sell little single-use packets of instant spice mix for seasoning chile con carne. This recipe is for a homemade version of the chili spice." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons chili powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon dehydrated onion (minced or powdered)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons seasoning salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons cumin powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 teaspoons ground red cayenne pepper or crushed/powdered ancho chilli pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon dried oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon dehydrated garlic (minced or powdered)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cinnamon" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all ingredients and store in an airtight jar." }, { "line_type": "ol", "section": "Procedure", "text": "Use 1–3 tablespoons of Chili Mix per 1 lb of meat (to taste)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you don't have seasoned salt, substitute powdered soup bouillon or increase the salt, pepper, and garlic." } ], "title": "Chili Mix", "url": "https://en.wikibooks.org/wiki/Cookbook:Chili_Mix" }

{ "infobox": { "category": "/wiki/Category:Chinese_recipes", "difficulty": 2, "servings": "2", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chili oil is a common ingredient, garnish and condiment in the cuisines of China and Vietnam, both for the complex and spicy flavours it imparts as well as its rich, red colour. While available in jars at most large Asian markets, chili oil is cheap and easy to make at home in whatever quantity is desired. Variations in the recipe are as numerous as households in China, and experimentation is to be keenly encouraged. The recipe below is a chili oil suitable for most Chinese dishes; the simplest omit all ingredients but chili flakes and oil." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups neutral oil (i.e. vegetable oil)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chile flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 whole dried chiles (ancho, guajillo, or thai all work beautifully, though the latter creates a very spicy oil)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon of Szechuan peppercorn (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 teaspoons finely-ground hot paprika" }, { "line_type": "ol", "section": "Procedure", "text": "If a smokey flavour is desired, toast the whole peppers and Szechuan peppercorn separately in a dry frying pan over medium-heat until you can smell them in the kitchen, stirring constantly (this takes only a few minutes). Chop the peppers if used (or cut them with scissors, or crush them in a mortar and pestle). Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Add your oil to a pot or saucepan over medium high-heat, and allow it to heat until the viscosity of the oil is reduced and the surface shimmers." }, { "line_type": "ol", "section": "Procedure", "text": "To the hot oil, carefully add all remaining ingredients. Stir gently, lowering the heat if required to keep the oil below a simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat once the chilis have blackened, and allow the oil to cool (the chilis will sink to the bottom)." }, { "line_type": "ol", "section": "Procedure", "text": "In higher-class restaurants in China and abroad, the oil is frequently strained or \"poured off\" of the layer of solids, which clarifies it somewhat; this step is optional. Many prefer the more rustic look (and texture!) of home-made oil, which will develop a darker colour over time from the solids below." }, { "line_type": "ul", "section": "Warnings", "text": "It is important to note that, contrary to popular belief, oil is not a preservative. The seasoned oils commonly available at markets have been treated with preservatives to allow them to remain stable for a prolonged period of time. The product should be kept in the fridge (where it will keep for months) or else used within a few days and kept covered. This is particularly important if one has used fresh garlic in the oil, as harmful pathogens found in the soil garlic grows in may grow and produce toxins in the oxygen-free environment created by the oil. Leaving the oil out at room temperature also increases the likelihood that the oil itself will go rancid, though this generally takes weeks." }, { "line_type": "ul", "section": "Warnings", "text": "Open a window or turn on a fan; if you burn the chili peppers the smoke will trigger a rather unpleasant coughing fit." }, { "line_type": "p", "section": "Uses", "text": "This oil is popularly used as a topping for Pho or any clear soup, dry noodle dishes, and as a sauce for dim sum. Used in stir fries, it imparts a beautiful red colour to the cooking liquid as well as a distinctive aroma. It is absolutely essential to both Szechuan and Hunanese cuisines." } ], "title": "Chili Oil", "url": "https://en.wikibooks.org/wiki/Cookbook:Chili_Oil" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "6 ancho chiles, stemmed and finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 dried arbol chiles, stemmed and finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp dried oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp whole toasted cumin" }, { "line_type": "ol", "section": "Procedure", "text": "Give everything a run in a blender, food processor, or spice grinder until it's a fine powder." } ], "title": "Chili Powder I", "url": "https://en.wikibooks.org/wiki/Cookbook:Chili_Powder_I" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3–8 dried chilies (mix and match depending upon availability and taste)\nAncho (mild)\nPasilla (mild)\nMulato (mild)\nNew Mexico/ristra (medium)\nCascabel (medium)\nChiltepin (very hot)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ancho (mild)" }, { "line_type": "ul", "section": "Ingredients", "text": "Pasilla (mild)" }, { "line_type": "ul", "section": "Ingredients", "text": "Mulato (mild)" }, { "line_type": "ul", "section": "Ingredients", "text": "New Mexico/ristra (medium)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cascabel (medium)" }, { "line_type": "ul", "section": "Ingredients", "text": "Chiltepin (very hot)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon cumin seed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon coriander seed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons whole cloves or allspice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground red cayenne pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Wearing protective gloves, break up the chilies into small pieces, and remove the seeds (or leave the seeds in for a hotter and slightly bitter flavor)." }, { "line_type": "ol", "section": "Procedure", "text": "Toast the chilies, cumin, coriander, cloves, and allspice in a dry skillet over low heat, stirring continually until you can smell the peppers (about 2 minutes). Depending on the size of the skillet and the amount of peppers, you may need to do more than one batch." }, { "line_type": "ol", "section": "Procedure", "text": "When the toasted ingredients are cool, transfer them to a food-processor or blender along with the other ingredients, and grind it into a powder. Do not open the food processor lid until the powder settles." }, { "line_type": "ol", "section": "Procedure", "text": "Store in an airtight jar." } ], "title": "Chili Powder II", "url": "https://en.wikibooks.org/wiki/Cookbook:Chili_Powder_II" }

{ "infobox": { "category": "/wiki/Category:Argentine_recipes", "difficulty": 1, "servings": "2", "time": "Cooking: 1 hour 15 minutesResting: Overnight to 3 days" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chimichurri is a South American sauce for meats, consisting primarily of oil, vinegar, parsley, red chilli, and herbs. There are many different variants of chimichurri, and every cook will have their own private recipe. Chimichurri can be used as a marinade or sauce for grilled or roasted meats, or as a dipping sauce for empanadas." }, { "line_type": "ul", "section": "Ingredients", "text": "100 ml olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "50 ml white wine vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "50 ml water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch flat-leaf parsley, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves garlic, finely minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Red chile flakes, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp sea salt flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ground black pepper" }, { "line_type": "p", "section": "Ingredients", "text": "Depending on taste you can add any combination of the following:" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp thyme, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp bay leaf, small flakes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp coriander, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ green bell pepper, seeded and finely chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all the ingredients except the oil, vinegar and water in a large bowl and mix together well, ensuring all the herbs and spices (especially the salt) are distributed evenly." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to rest for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the vinegar and water to the boil, add to the other ingredients and mix well. This helps to soften the taste of the onion and garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to rest for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the oil and mix well. If the liquid part doesn't cover the ingredients add oil water and vinegar in a 2:1:1 ratio to cover them." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer to an air-tight container and refrigerate overnight at least, or better, for a few days." }, { "line_type": "ol", "section": "Procedure", "text": "When needed, remove from refrigerator about 30 minutes ahead of time to allow the oil to thin out again. Stir well and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For red chimichurri, use 50 ml red wine vinegar instead of white wine vinegar, and add 1 peeled, seeded, finely chopped tomato and ½ red bell pepper, seeded and finely chopped, instead of green pepper." } ], "title": "Chimichurri", "url": "https://en.wikibooks.org/wiki/Cookbook:Chimichurri" }

{ "infobox": { "category": "/wiki/Category:Caribbean_recipes", "difficulty": 2, "servings": "4", "time": "45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chinese chews are a bar cookie containing nuts and dried fruit. They have a chewy consistency." }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup self-raising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped dates" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup seedless raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup chopped walnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "Icing sugar to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Beat eggs until foamy. Add sugar and mix." }, { "line_type": "ol", "section": "Procedure", "text": "Add flour and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Add vanilla, then the fruit and nuts. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Spread in greased 8-inch cake pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for about 30–35 minutes at 350°F (175°C) until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Cut into squares while still warm. Roll in icing sugar." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Can be enjoyed on its own or with ice cream." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cools to a firm consistency." } ], "title": "Chinese Chews (Nut and Date Bars)", "url": "https://en.wikibooks.org/wiki/Cookbook:Chinese_Chews_(Nut_and_Date_Bars)" }

{ "infobox": { "category": "/wiki/Category:Porridge_recipes", "difficulty": 2, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Congee is a type of rice porridge eaten across Asia. It may also be called juk, zhou, ganji, or other similar variations." }, { "line_type": "ul", "section": "Ingredients", "text": "220 g (7.75 oz) round rice, washed and drained" }, { "line_type": "ul", "section": "Ingredients", "text": "2.5 L (10 ½ cups) water or chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "Light soy sauce, to personal preference" }, { "line_type": "ul", "section": "Ingredients", "text": "Sesame oil, to personal preference" }, { "line_type": "ul", "section": "Ingredients", "text": "White pepper, to personal preference" }, { "line_type": "ul", "section": "Ingredients", "text": "3 spring onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp freshly-chopped coriander leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp toasted sesame seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "30 g (1 oz) sliced ginger" }, { "line_type": "ol", "section": "Procedure", "text": "Put the rice in a pan and add the bouillon or water. Bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Turn down the heat and leave over low heat for 1 hour and 45 minutes to 2 hours, or until all the rice has turned into a mash." }, { "line_type": "ol", "section": "Procedure", "text": "Add soy sauce and sesame oil and flavor with white pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Finally, add the toppings according to personal preference." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do not overwash the rice, as doing so will wash out the starch, and the congee will not congeal properly. Congee can be made with most types of rice, to help other types of rice to break up, after washing drain and mix in a tea spoon of vegetable oil, then add the rice to the water after having brought the pot to the boil. If you are in a rush, initially start with about a third of the liquid you need, adding the remainder as you cook." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Once the rice had turned into a mush and has released all its starch, a soup can be made by skimming off the top layer of liquid. You will only get one good bowl of this soup per pot of congee, and it is valued as a food for convalescents and babies." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of bouillon, a chicken carcass or pork bones can be added to the cooking water, the congee creates its own stock as it cooks. If using bones, blanch and wash under cold water before use." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Very hot plain congee can be used to cook raw meat and fish (either thinly sliced or diced), which is then eaten with the congee. Among the traditional Chinese favourites are sliced grass carp, sliced lean pork, sliced pork liver, diced beef and diced chicken breast." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The two traditional companions to breakfast congee are plain soya sauce chow mein and youtiao." } ], "title": "Chinese Rice Porridge (Congee)", "url": "https://en.wikibooks.org/wiki/Cookbook:Chinese_Rice_Porridge_(Congee)" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 1, "servings": "1", "time": "4 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A Chip Butty is a sandwich made of chips (French fries)." }, { "line_type": "ul", "section": "Ingredients", "text": "Chips from a chip shop or homemade" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced white bread, or pita bread for kebab-shop style" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Ketchup or a brown sauce (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Make sure the chips are not too greasy and have been well drained." }, { "line_type": "ol", "section": "Procedure", "text": "Take two slices of bread (the heel works best) and butter both on one side, then apply ketchup and spread evenly over the bread." }, { "line_type": "ol", "section": "Procedure", "text": "Add chips in a manner akin to herringbone floor tiling, making sure to minimise any gaps. You can add multiple layers." }, { "line_type": "ol", "section": "Procedure", "text": "Put both slices of bread together, then put the assembled sandwich on a flat surface and slap it hard several times with with an open hand to crush the filling. Eat immediately!" } ], "title": "Chip Butty", "url": "https://en.wikibooks.org/wiki/Cookbook:Chip_Butty" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 boneless skinless chicken breast halves, cut into 1 ½ in pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Cornmeal as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-squeezed lemon juice as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp Chipotle BBQ Rub" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil for deep-frying" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Place cornmeal in a pie pan and lemon juice in another pie pan." }, { "line_type": "ol", "section": "Procedure", "text": "Dip chicken pieces in lemon juice then season with BBQ rub. Dip again in lemon juice." }, { "line_type": "ol", "section": "Procedure", "text": "Dredge pieces, three at a time, in the cornmeal, then dip in lemon juice again then dredge again in cornmeal." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil to 350°F and fry pieces in batches for 6 minutes. Drain on a cooling rack but not paper towels." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with black pepper and serve." } ], "title": "Chipotle BBQ Chicken Nuggets", "url": "https://en.wikibooks.org/wiki/Cookbook:Chipotle_BBQ_Chicken_Nuggets" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Smoky but sweet." }, { "line_type": "ul", "section": "Ingredients", "text": "1 slab pork spareribs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups Chipotle BBQ Sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp Chipotle BBQ Rub" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup molasses" }, { "line_type": "ul", "section": "Ingredients", "text": "Hickory chunks" }, { "line_type": "ol", "section": "Procedure", "text": "Season ribs with BBQ rub. Refrigerate for at least 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Combine BBQ sauce with molasses." }, { "line_type": "ol", "section": "Procedure", "text": "Place hickory chunks into a 325–350°F smoker or in a charcoal grill set for indirect heat at 325–350°F." }, { "line_type": "ol", "section": "Procedure", "text": "Place ribs into smoker or grill and cook for 3–4 hours, brushing with molasses mixture often." }, { "line_type": "ol", "section": "Procedure", "text": "Brush ribs with remaining sauce and place on a medium-high grill and sear until well-browned." }, { "line_type": "ol", "section": "Procedure", "text": "Let sit for 15 minutes; serve." } ], "title": "Chipotle BBQ Ribs", "url": "https://en.wikibooks.org/wiki/Cookbook:Chipotle_BBQ_Ribs" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": "4", "time": "varies" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This rub is great on pork, steak, fish, and chicken." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chipotle powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup dark brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup dried rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup dried thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup dehydrated lemon peel" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients and keep in airtight container in cool, dark place." } ], "title": "Chipotle BBQ Rub", "url": "https://en.wikibooks.org/wiki/Cookbook:Chipotle_BBQ_Rub" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 3, "servings": "4", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1¼ pounds skinless wild salmon filet, cut into 2-inch cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Seafood seasoning, such as Old Bay" }, { "line_type": "ul", "section": "Ingredients", "text": "4 hamburger buns, split in half and toasted" }, { "line_type": "ul", "section": "Ingredients", "text": "Extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3 chipotles in adobo sauce, finely minced" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp adobo sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp barbecue sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp unsalted butter, cut into small cubes" }, { "line_type": "ol", "section": "Procedure", "text": "Run salmon cubes through a meat grinder on medium setting. Mix with chipotle, sauce, butter, and adobo." }, { "line_type": "ol", "section": "Procedure", "text": "Form into 4 equal patties, about ¾ inch thick. Brush with extra-virgin olive oil and season both sides liberally with seasoning. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat grill pan to medium high. Rub with olive oil, then add salmon patties. Grill 5–6 minutes per side for medium rare, or until desired doneness is achieved." }, { "line_type": "ol", "section": "Procedure", "text": "Brush buns with oil. Place a patty on and close. Serve immediately with desired condiments." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You could try this with a standard grill, but they may not stay together. To cook on a standard grill, follow same directions only with a standard grill." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "An excellent way to cook them on a grill is by planking. Just soak 2 untreated cedar, applewood, hickory, or mesquite planks in cold water for 1 hour. Air dry overnight, then place on the sides of one burner heated to medium low. Add 2 patties to each plank and insert a probe thermometer into one of them. Cover and cook until temperature is 140°F." } ], "title": "Chipotle BBQ Salmon Burgers", "url": "https://en.wikibooks.org/wiki/Cookbook:Chipotle_BBQ_Salmon_Burgers" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This chipotle BBQ sauce is really smoky and hot, so if you can't stand the heat, adjust it to your liking." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans chipotle in adobo including all of adobo sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bottle ketchup" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup molasses" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup cider vinegar" }, { "line_type": "ol", "section": "Procedure", "text": "Whisk together oil and flour and cook on medium heat, stirring constantly until light blonde color is achieved." }, { "line_type": "ol", "section": "Procedure", "text": "Add remaining ingredients and bring to a boil; reduce heat to low and cook 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Cool for 15 minutes and purée in batches until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Store in nonreactive container for up to 1 week." } ], "title": "Chipotle BBQ Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Chipotle_BBQ_Sauce" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "See the chili con carne entry for more on the history of chili. This is a variation on the theme which includes sweet peppers, chipotles, leftover grilled hamburgers, and beer. Most of the ingredients specify very approximate quantities, as this chili works well even with wide variations. Feel free to omit from or add to the ingredient list as your pantry allows." }, { "line_type": "p", "section": null, "text": "With the suggested amounts of seasoning, you will get a moderately spicy chili. Cut the chili powder in half for a milder stew. The chipotles in adobo add a bit of heat (but not as much as raw jalepeños would)." }, { "line_type": "ul", "section": "Ingredients", "text": "½ tbsp vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large sweet onion, coarsely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small red onion, coarsely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3–10 garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 leftover hamburger patties, grilled and chilled" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tsp ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp chili powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 small sweet chiles" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small can of chipotle chiles in adobo sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "12 oz (330 ml) hoppy beer (recipe developed with Lagunitas IPA)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large can (14.5 oz / 411 g) of chopped tomatoes, or more" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small can of tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (14.5 oz / 411 g) black beans, drained and rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (14.5 oz / 411 g) dark kidney beans, drained and rinsed" }, { "line_type": "ul", "section": "Ingredients", "text": "tableside additions such as sour cream, shredded cheese, Fritos, Cheese-its, etc." }, { "line_type": "ol", "section": "Procedure", "text": "Using a food processor, grind the leftover hamburger patties into a coarse powder." }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, mix the ground hamburgers with the cumin, chili powder, and salt. Set aside. Don't bother cleaning the food processor after grinding the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sweet chiles to the food processor one-by-one, and grind until they're reduced to small bits." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chipotles along with the adobo sauce, grinding until the chipotles are thoroughly integrated into the sauce. You can leave this in the food processor or move it to a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a stockpot over medium heat and add the oil." }, { "line_type": "ol", "section": "Procedure", "text": "Swirl the oil in the pan to coat, and turn the heat down to medium-low." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the onions and garlic until soft and golden." }, { "line_type": "ol", "section": "Procedure", "text": "By now the onions should be pretty well cooked down. Turn the heat up to medium and stir continuously." }, { "line_type": "ol", "section": "Procedure", "text": "The onions may start to brown and stick to the bottom of the stockpot. Add half the beer to deglaze the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the ground meat and spices, tomato products, beans, chile paste, and remainder of the beer, stirring after each addition to combine." }, { "line_type": "ol", "section": "Procedure", "text": "When the pot comes to a boil, turn the heat down to low and cover." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer for at least half an hour." }, { "line_type": "ol", "section": "Procedure", "text": "Serve in bowls, either plain or with accompaniments suggested above." } ], "title": "Chipotle Chili", "url": "https://en.wikibooks.org/wiki/Cookbook:Chipotle_Chili" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is great as a dip to spice up garlic bread, or a spread on burger buns." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "4 chipotle chiles in adobo, stemmed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup adobo sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Tortilla chips" }, { "line_type": "ol", "section": "Procedure", "text": "Pulse everything except chips in a blender until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with chips." } ], "title": "Chipotle Dip", "url": "https://en.wikibooks.org/wiki/Cookbook:Chipotle_Dip" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chipotles add a Southwestern smoky heat to otherwise normal fish n' chips." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup malt vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "2-3 canned chipotle chiles in adobo, pureed until smooth" }, { "line_type": "ul", "section": "Ingredients", "text": "Pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bottle (12 oz) very cold beer" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups cornmeal" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp Old Bay seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 canned chipotle chiles in adobo, pureed until smooth" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp adobo sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tilapia fillets, cut into 1-ounce strips" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil for deep frying" }, { "line_type": "ul", "section": "Ingredients", "text": "1 recipe French fries, instead of black pepper use chipotle powder" }, { "line_type": "ol", "section": "Procedure", "text": "Make the chipotle vinegar by whisking all ingredients in a dipping bowl. Keep at room temperature until needed." }, { "line_type": "ol", "section": "Procedure", "text": "Combine beer, cornmeal, old bay, worcestershire sauce, salt, chipotles, and adobo to make a batter." }, { "line_type": "ol", "section": "Procedure", "text": "Dredge fish pieces in cornstarch, and then dip in the batter." }, { "line_type": "ol", "section": "Procedure", "text": "Fry coated fish pieces two at a time in the oil at 350°F. They should take 3 minutes to become golden and crisp on the outside." }, { "line_type": "ol", "section": "Procedure", "text": "Drain fish pieces on a cooling rack suspended above a baking pan. If inside is undercooked, finish in a 350°F oven." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with French fries and the chipotle vinegar." } ], "title": "Chipotle Fish n' Chips", "url": "https://en.wikibooks.org/wiki/Cookbook:Chipotle_Fish_n%27_Chips" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 ea. skinless chicken thighs, legs, and boneless skinless chicken breasts" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup adobo sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup freshly-squeezed lime juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Cornmeal as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb vegetable shortening" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp chipotle powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Combine adobo sauce and lime juice and pour over chicken. Refrigerate overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Remove chicken from adobo mixture. Combine the seasoning ingredients, and sprinkle over chicken." }, { "line_type": "ol", "section": "Procedure", "text": "Dredge chicken in cornmeal. Let rest for 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, heat shortening in a large cast-iron skillet to 350°F. Place breasts and legs around the edges, then place thighs in the center." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for 12 minutes per side. Drain on a cooling rack and serve." } ], "title": "Chipotle Fried Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Chipotle_Fried_Chicken" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "36 ounces tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "5 chipotles in adobo sauce, puréed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp onion powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup adobo sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in a large saucepan and bring to a boil over high heat. Cook, stirring occasionally, for ½ hour." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate in a non-reactive container for up to 2 months." } ], "title": "Chipotle Ketchup", "url": "https://en.wikibooks.org/wiki/Cookbook:Chipotle_Ketchup" }

{ "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": "½ cup extra-virgin olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp Smoky Chipotle Hot Sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup freshly squeezed lime juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp honey" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup Chipotle BBQ Rub" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients except for BBQ Rub in a gallon zip-top plastic freezer bag. Add chicken breasts and refrigerate for 45 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove chicken from bag. Season each breast with BBQ Rub." }, { "line_type": "ol", "section": "Procedure", "text": "Place on a preheated charcoal grill and cook, turning often, until internal temperature reaches 165°F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let rest for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Chipotle Lime Grilled Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Chipotle_Lime_Grilled_Chicken" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Oil for deep frying" }, { "line_type": "ul", "section": "Ingredients", "text": "24 chicken wingettes" }, { "line_type": "ul", "section": "Ingredients", "text": "Kosher salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup Smoky Chipotle Hot Sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tbsp butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp freshly squeezed lime juice" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves garlic, minced" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil to 350°F. Meanwhile, sprinkle wingettes with kosher salt and black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Fry wingettes in batches for 12 minutes. Drain on a cooling rack." }, { "line_type": "ol", "section": "Procedure", "text": "Combine remaining ingredients in a bowl large enough to toss wingettes. Add wingettes and toss to coat. Serve." } ], "title": "Chipotle Lime Hot Wings", "url": "https://en.wikibooks.org/wiki/Cookbook:Chipotle_Lime_Hot_Wings" }

{ "infobox": { "category": null, "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Tortilla chips cost way more than tortillas, but when they get home, they end up looking like Earth after Mars hits it." }, { "line_type": "ul", "section": "Ingredients", "text": "10 corn tortillas, each cut into 10 wedges" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup freshly-squeezed lime juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup chipotle-based hot sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil for deep-frying" }, { "line_type": "ol", "section": "Procedure", "text": "Combine hot sauce, salt, and lime juice in a large dish. Add tortillas and soak for 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Remove to a cooling rack and let dry for 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Deep fry at 375°F until pieces float and are lightly browned around edges. Drain on a cooling rack set above a baking pan. Serve." } ], "title": "Chipotle Lime Tortilla Chips", "url": "https://en.wikibooks.org/wiki/Cookbook:Chipotle_Lime_Tortilla_Chips" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Pork tenderloin is at its best when quickly cooked on the grill." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pork tenderloin, trimmed of silver skin" }, { "line_type": "ul", "section": "Ingredients", "text": "4 chipotle chiles in adobo sauce, finely minced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup maple syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup freshly-squeezed lime juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp finely-grated lime zest" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp honey" }, { "line_type": "ol", "section": "Procedure", "text": "Combine lime, garlic, salt, honey, and pepper in a gallon size zip-top bag. Add pork and refrigerate 24 hours." }, { "line_type": "ol", "section": "Procedure", "text": "In 24 hours, drain pork. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat 4 ½ pounds of natural chunk charcoal in a large chimney starter according to accompanying directions. Once coals have heated, disperse evenly around the bottom of the grill. Reapply grill grate and swab grate with an oil-soaked towel." }, { "line_type": "ol", "section": "Procedure", "text": "Add pork to hottest part of grill and cook 1 ½ minutes. Rotate 90 degrees and cook another 1 ½ minutes. Repeat 12 times or until internal temperature reaches 140°F for medium rare." }, { "line_type": "ol", "section": "Procedure", "text": "While pork cooks, combine chipotle and maple syrup. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Make a foil pouch and place cooked pork inside. Pour maple mixture over and tightly seal. Let rest 15 minutes and serve warm." } ], "title": "Chipotle Maple Glazed Pork Tenderloin", "url": "https://en.wikibooks.org/wiki/Cookbook:Chipotle_Maple_Glazed_Pork_Tenderloin" }

{ "infobox": { "category": "/wiki/Category:Hamburger_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chipotles in the patties add a smoky heat, while additional chipotles in the mayo add even more great chipotle flavor." }, { "line_type": "ul", "section": "Ingredients", "text": "2 pounds ground beef chuck" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp chipotle powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 chipotles, finely diced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "16 mini potato buns, halved" }, { "line_type": "ul", "section": "Ingredients", "text": "16 slices of your favorite cheese" }, { "line_type": "ol", "section": "Procedure", "text": "Line 2 large sheet pans with parchment paper. Put 1 pound meat on top of each and place a sheet of plastic wrap on top of that. Roll out until meat fills pans." }, { "line_type": "ol", "section": "Procedure", "text": "Fold each sheet of meat in half and trim edges and push into meat if required. Cut each sheet into 8 equal patties. Combine seasonings except for diced chipotles. Sprinkle patties with seasoning mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a griddle to 350°F. Cook patties on the griddle 2 minutes per side, adding 1 slice of cheese on top at last minute." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, toast buns. Combine mayonnaise and diced chipotles. Spread mayonnaise mixture on each bun." }, { "line_type": "ol", "section": "Procedure", "text": "Place 1 patty on bottom half of each bun. Top with upper half and serve warm." } ], "title": "Chipotle Sliders", "url": "https://en.wikibooks.org/wiki/Cookbook:Chipotle_Sliders" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chipped beef on toast is slivers of meat in a creamy sauce, served on toasted bread. In military slang it is commonly referred to as \"Shit On a Shingle\" (SOS). Chipped beef is a dried, smoked, and salted meat product, generally sold wadded up in jars or flat in plastic packets." }, { "line_type": "p", "section": null, "text": "The 1910 edition of the Manual for Army Cooks provides the following recipe, for a quantity sufficient for 60 men." }, { "line_type": "p", "section": null, "text": "This recipe omits the soaking of the beef to reduce the salt content. Later recipes were creamier." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ pound (680 g) fat (butter preferred)" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ lbs (560 g) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (24 oz) evaporated milk" }, { "line_type": "ul", "section": "Ingredients", "text": "6 quarts (6 L) beef stock" }, { "line_type": "ul", "section": "Ingredients", "text": "15 pounds (6.8 kg) chipped beef" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ oz (7 g) pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Brown the flour in the melted fat." }, { "line_type": "ol", "section": "Procedure", "text": "Dissolve the milk in the beef stock, and then add that to the pot." }, { "line_type": "ol", "section": "Procedure", "text": "Stir this together slowly to prevent lumping, and then add the beef." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for a few minutes, add the parsley and pepper, and serve over toast." }, { "line_type": "ul", "section": "External links and references", "text": "See http://www.seabeecook.com/cookery/cooking/cooking_sos.htm" } ], "title": "Chipped Beef on Toast", "url": "https://en.wikibooks.org/wiki/Cookbook:Chipped_Beef_on_Toast" }

{ "infobox": { "category": "/wiki/Category:Manx_recipes", "difficulty": 1, "servings": "4 people", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chips with cheese and gravy is a popular fast food in the Isle of Man and is a common menu in many takeaway restaurants." }, { "line_type": "ul", "section": "Ingredients", "text": "200 g oven chips (french fries)" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "300 g grated packed cheddar cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g butter" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cans of beef broth" }, { "line_type": "ul", "section": "Ingredients", "text": "10 g black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 220°C and spread the chips onto an oiled baking tray." }, { "line_type": "ol", "section": "Procedure", "text": "Bake the chips for around 15–20 minutes until they are slightly golden." }, { "line_type": "ol", "section": "Procedure", "text": "After about 5 minutes add grated cheese on top of the chips and continue cooking." }, { "line_type": "ol", "section": "Procedure", "text": "In a small saucepan melt in the butter and flour and mix continuously." }, { "line_type": "ol", "section": "Procedure", "text": "Cook on a low heat and slowly add the beef broth and black pepper. Stir continually." }, { "line_type": "ol", "section": "Procedure", "text": "When the chips are ready, divide between plates and add the gravy as desired." } ], "title": "Chips Cheese and Gravy", "url": "https://en.wikibooks.org/wiki/Cookbook:Chips_Cheese_and_Gravy" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chishimba is a Zambian dessert made from cassava, showcasing the unique flavor of this root vegetable in a sweet and moist cake. This traditional treat is a favorite in Zambian cuisine, often enjoyed on special occasions and gatherings." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups grated cassava" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup coconut milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup shredded coconut" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large eggs, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salth" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "9-inch round cake pan" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Oven" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with vegetable oil." }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the grated cassava, shredded coconut, and brown sugar. Mix well to evenly distribute the ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Add the beaten eggs, coconut milk, vegetable oil, and vanilla extract to the bowl. Mix thoroughly until all the ingredients are well combined." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle in the ground cinnamon, ground nutmeg, baking powder, and a pinch of salt. Stir the mixture until the spices and baking powder are fully incorporated." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the batter into the greased cake pan, smoothing the top with a spatula or the back of a spoon." }, { "line_type": "ol", "section": "Procedure", "text": "Place the cake pan in the preheated oven and bake for approximately 40–45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean." }, { "line_type": "ol", "section": "Procedure", "text": "Once the chishimba is fully baked, remove it from the oven and let it cool in the cake pan for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "After cooling slightly, transfer the cake to a wire rack to cool completely before slicing and serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can enhance the flavor of the chishimba by adding chopped nuts or dried fruits to the batter before baking." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This dessert can be enjoyed on its own or served with a scoop of ice cream or a dollop of whipped cream for a delightful treat." } ], "title": "Chishimba (Zambian Cassava Cake)", "url": "https://en.wikibooks.org/wiki/Cookbook:Chishimba_(Zambian_Cassava_Cake)" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This article was based on an article in the Greek version of Wikibooks." }, { "line_type": "ul", "section": "Ingredients", "text": "Loaf of bread" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 leaves of lettuce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 churasco (beef skirt steak), sliced thin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Ketchup (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Mayonnaise (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Mustard (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the loaf of bread lengthwise and put in a warm place." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the beef in a hot frying pan with a little oil." }, { "line_type": "ol", "section": "Procedure", "text": "Season beef with salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the egg alongside the beef or in another frying pan. The yolk should be well cooked (not runny)." }, { "line_type": "ol", "section": "Procedure", "text": "Spread a little mayo on both sides of cut bread. Top with the beef, the fried egg, a couple of lettuce leaves, and the tomato slices." }, { "line_type": "ol", "section": "Procedure", "text": "Top with ketchup or mustard to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with the other half of the bread loaf. Serve hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Chivito Canadiense: This is a variation which adds a couple of slice of a cold cut called \"Lomito Canadiense\" which is a cured pork sirloin which might be on the sweetish side if cured with honey. A couple of slices are heated in the frying pan together with the beef and egg and towered before adding the lettuce and tomato." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "\"Chivito Al Plato\" includes all the above ingredients except for the bread. Everything is piled on a plate and eaten with a knife and fork instead as sandwiched in a bread loaf. Some add a few pickled vegetables (cucumber, carrot, etc)." } ], "title": "Chivito (Uruguayan Beef Sandwich)", "url": "https://en.wikibooks.org/wiki/Cookbook:Chivito_(Uruguayan_Beef_Sandwich)" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 1, "servings": "Makes about a dozen and a half", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Choco-crunch bites are a type of no-bake confection bound with peanut butter." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (100 g / 3.5 oz) sunflower seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (80 g / 2.8 oz) raisins, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (80 g / 2.8 oz) mini-chocolate chips" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (15 g / 0.5 oz) puffed rice cereal" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (225 g / 7.9 oz) peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (60 g / 2.1 oz) powdered sugar or 1 cup (80 g / 2.8 oz) coconut" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all ingredients except the topping together." }, { "line_type": "ol", "section": "Procedure", "text": "Form into 1-inch balls by pressing the mixture firmly together with clean hands." }, { "line_type": "ol", "section": "Procedure", "text": "Gently roll in either the powdered sugar or coconut." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and refrigerate any leftovers." } ], "title": "Choco-Crunch Bites", "url": "https://en.wikibooks.org/wiki/Cookbook:Choco-Crunch_Bites" }

{ "infobox": { "category": "/wiki/Category:Pie_recipes", "difficulty": 1, "servings": "1 pie", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup butter, melted and cooled" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs, beaten slightly" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package (6 ounces) chocolate chips" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chopped nuts (your choice)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 unbaked pastry pie shell" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the first four ingredients and mix until well blended." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in chocolate chips, vanilla, and nuts." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into unbaked pie shell and bake at 350°F for 45–50 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool before cutting." } ], "title": "Choco-Nutty Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Choco-Nutty_Pie" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 kg strong bread flour" }, { "line_type": "ul", "section": "Ingredients", "text": "21 g dried yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "650 ml tepid water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons salt" }, { "line_type": "ul", "section": "Ingredients", "text": "35 g granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutella or other chocolate spread" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 bananas, cut in 1-inch thick slices" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped nuts (e.g. almonds, walnuts, pecans)" }, { "line_type": "ul", "section": "Ingredients", "text": "Chocolate chips (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven 180°C." }, { "line_type": "ol", "section": "Procedure", "text": "Mix all the dry ingredients together, add the water, and mix well with your hands." }, { "line_type": "ol", "section": "Procedure", "text": "Work into a large pliable ball. Cut in half." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the first half of the ball out on a floured board, to about ½ inch thick, 12–15 inches wide, and as long as you can get it within those dimensions." }, { "line_type": "ol", "section": "Procedure", "text": "Spread nutella thickly and evenly down and across the dough, leaving an inch or so free on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the chocolate spread with the banana slices. Sprinkle with chopped nuts and chocolate chips if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Take one of the long sides of the dough and roll it inwards, forming a spiral log. Make sure the filling stays \"tucked in\"." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the bread on a baking tray, either laid out straight or curled around on itself, whichever you prefer." }, { "line_type": "ol", "section": "Procedure", "text": "Brush lightly with olive oil. Sprinkle with more chopped nuts if desired. Leave loaf aside in warm place to proof for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 30–35 minutes in the preheated 180°C oven." }, { "line_type": "ol", "section": "Procedure", "text": "Use the second half of the dough to make either a second sweet bread or a savory bread (see variation below). Fill and bake as above." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To make a savory filling, use ingredients like bacon, egg, cheese, caramelized onion, etc." } ], "title": "Chocolate and Banana Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_and_Banana_Bread" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Nanaimo Bars are a layered chocolate and custard dessert named after the mining town, Nanaimo, British Columbia, Canada. This winning recipe was submitted by Joyce Hardcastle in 1986 when the City of Nanaimo and Harbour Park Mall had a contest to find the best Nanaimo Bar recipe. Variations of this recipe include using different nuts and/or adding flavours to the custard layer." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup unsalted butter (European style cultured)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tbsp cocoa" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cups graham wafer crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cups finely-chopped almonds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup coconut" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp and 2 tsp cream" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp vanilla custard powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups icing sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 squares (4 oz) semi-sweet chocolate" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp unsalted butter" }, { "line_type": "ol", "section": "Procedure", "text": "Melt first 3 ingredients in top of double boiler." }, { "line_type": "ol", "section": "Procedure", "text": "Add egg and stir to cook and thicken." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat. Stir in crumbs, coconut, and nuts." }, { "line_type": "ol", "section": "Procedure", "text": "Press firmly into an ungreased 8 x 8-inch cake pan." }, { "line_type": "ol", "section": "Procedure", "text": "Cream butter, cream, custard powder, and icing sugar together well. Beat until light." }, { "line_type": "ol", "section": "Procedure", "text": "Spread over bottom layer." }, { "line_type": "ol", "section": "Procedure", "text": "Melt chocolate and butter over low heat. Cool." }, { "line_type": "ol", "section": "Procedure", "text": "Once cool, but still liquid, pour over second layer and chill in refrigerator." }, { "line_type": "ol", "section": "Procedure", "text": "Once set, cut into squares and serve. Enjoy." } ], "title": "Chocolate and Custard Layered Dessert (Nanaimo Bar)", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_and_Custard_Layered_Dessert_(Nanaimo_Bar)" }

{ "infobox": { "category": "/wiki/Category:Fruit_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 ounces semisweet chocolate, melted using a double boiler" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup hazelnut-flavored syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp pure vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "50 strawberries, hulled" }, { "line_type": "ul", "section": "Ingredients", "text": "50 bamboo or wooden toothpicks" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped hazelnuts, pecans, walnuts, or almonds (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Crushed gingersnap cookies (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Combine melted chocolate, syrup, sugar, and salt in a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "If using cookies or nuts, place them in a pie plate." }, { "line_type": "ol", "section": "Procedure", "text": "Add strawberries to chocolate mixture and toss to coat. If using nuts or cookies, roll strawberries in them." }, { "line_type": "ol", "section": "Procedure", "text": "Insert a toothpick into the side of each fruit and refrigerate until coating sets." }, { "line_type": "ol", "section": "Procedure", "text": "Serve chilled." } ], "title": "Chocolate and Nut Covered Strawberries", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_and_Nut_Covered_Strawberries" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 1, "servings": null, "time": "10–12 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chocolate balls are a quick, easy, and delightful snack that will give you your chocolate and peanut butter fix." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (300 g / 11 oz) peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (60 g / 2.1 oz) puffed rice cereal" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons melted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (50 g / 1.8 oz) chopped nuts" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (125 g / 4.4 oz) icing sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (125 g / 4.4 oz) fine coconut" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small bag (50 g / 1.8 oz) semi-sweet chocolate chips" }, { "line_type": "ol", "section": "Procedure", "text": "Melt the semi-sweet chocolate chips in a double boiler." }, { "line_type": "ol", "section": "Procedure", "text": "Put all other ingredients into a bowl. Mix." }, { "line_type": "ol", "section": "Procedure", "text": "Form the mixture into small balls, about half the size of a golf ball." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, refrigerate or freeze the peanut butter balls for easier dipping." }, { "line_type": "ol", "section": "Procedure", "text": "Dip the balls in the melted chocolate and place on wax paper." }, { "line_type": "ol", "section": "Procedure", "text": "Allow the chocolate balls to cool in the freezer or fridge before consumption." }, { "line_type": "ul", "section": "Related recipes", "text": "Buckeyes" } ], "title": "Chocolate Balls", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Balls" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "4", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "In New Orleans, where Bananas Foster was invented, they'll bring out a hot plate and make the dish table side, including a spectacular flambé." }, { "line_type": "ul", "section": "Ingredients", "text": "4 slightly unripe bananas, peeled and halved lengthwise" }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz (57 g) semisweet chocolate, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (60 ml / 2 oz) dark rum" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons orange zest, finely grated" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (50 g / 1.8 oz) granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon freshly-ground allspice" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon freshly-grated nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon freshly-ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon pure vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients except bananas, powdered sugar, orange, and rum in a large skillet over medium high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Once mixture comes to a boil, add bananas, making sure to keep at least ½ inch (1.3 cm) between them. Cook for 1 minute per side." }, { "line_type": "ol", "section": "Procedure", "text": "Remove bananas from pan and keep warm. Bring mixture again to a strong boil over high heat. Turn off the heat and add rum. If rum has not ignited by itself, do so carefully either with a firestick or a long fireplace match. Wait until flames die out before stirring in zest." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon sauce over bananas and dust with powdered sugar. Serve warm with some ice cream." } ], "title": "Chocolate Bananas Foster", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Bananas_Foster" }

{ "infobox": { "category": "/wiki/Category:Pie_recipes", "difficulty": 3, "servings": "10", "time": "2½ hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "6 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup half-and-half" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup loosely-packed brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup dark corn syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup good bourbon" }, { "line_type": "ul", "section": "Ingredients", "text": "1⅓ cups chocolate chips" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ cups pecan pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Pastry dough for 9-inch pie (commercial or your own)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (175°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Beat eggs until yellow and creamy, in a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk in half-and-half, sugar, and syrup, until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in bourbon, chocolate chips, and pecans." }, { "line_type": "ol", "section": "Procedure", "text": "Oil a springform pan lightly." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out the pastry dough and press it into a pan, pressing out any air bubbles." }, { "line_type": "ol", "section": "Procedure", "text": "Pour mixture into oiled springform pan." }, { "line_type": "ol", "section": "Procedure", "text": "Put pie on a baking sheet with a raised edge or border." }, { "line_type": "ol", "section": "Procedure", "text": "Bake until only the center is sightly jiggly, about 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Do not remove the pie from the mold until absolutely cooled, at least an hour." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cool on a wire grid or rack for even cooling." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve slightly warmed, or at room temperature." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Very good with a dollop of whipped cream or ice cream." } ], "title": "Chocolate Bourbon Pecan Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Bourbon_Pecan_Pie" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 1, "servings": "2", "time": "40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is for a vegan chocolate cake with a coconut crumble topping." }, { "line_type": "ul", "section": "Ingredients", "text": "200 g margarine, very soft" }, { "line_type": "ul", "section": "Ingredients", "text": "400 g white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "75 g dried grated coconut" }, { "line_type": "ul", "section": "Ingredients", "text": "Zest of a lemon or grated ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml soy milk, cold" }, { "line_type": "ul", "section": "Ingredients", "text": "750 g flour" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g soy flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 sachets (40 g) baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "6 pinches vanilla powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons salt" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g unsweetened cocoa powder" }, { "line_type": "p", "section": "Ingredients", "text": "Either:" }, { "line_type": "ul", "section": "Ingredients", "text": "450 ml soy milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 glasses (500 g) cranberries or lingonberries" }, { "line_type": "p", "section": "Ingredients", "text": "or:" }, { "line_type": "ul", "section": "Ingredients", "text": "700 ml soy milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 small apples, cut into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g dark chocolate couverture" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated coconut" }, { "line_type": "ol", "section": "Procedure", "text": "Beat all wet ingredients together for 10 minutes until creamy, adding the soy milk gradually to the other ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Combine all dry ingredients, then sift loosely to aerate and remove lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 200°C." }, { "line_type": "ol", "section": "Procedure", "text": "Add the wet mixture and the add-ins to the dry mixture. Stir briefly until smooth. Do not over-mix, since this will cause the batter to deflate and become tough." }, { "line_type": "ol", "section": "Procedure", "text": "Spread the batter in a large baking pan lined with baking paper." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 20 minutes. Turn off the oven, and let the cake continue cooking in the residual heat for 15 minutes. Let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Unmold the cake from the pan, and remove the baking paper." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the chocolate couverture over a double boiler. Spread the melted chocolate on top of the cake, then sprinkle with grated coconut." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the still soft couverture with grated coconut." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do not overmix the batter once the wet and dry mixtures have been combined. This will prematurely release all the CO2 and make the cake tough." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The cake becomes greasy if it contains too much margarine relative to the other ingredients. Margarine is heavy and does not give stability (unlike flour)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The cake can collapse if you take it out of the oven too early. If you wait too long, it gets too dry or even burns. If you wait too short or if the baking temperature is too low, it will not be cooked through." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The detailed recipe version is available on the homepage of Markus Müller: http://www.mm65.de/VeganerSchokoladenkuchen.html (German)." } ], "title": "Chocolate Cake with Coconut Topping (Vegan)", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Cake_with_Coconut_Topping_(Vegan)" }

{ "infobox": { "category": "/wiki/Category:Cheesecake_recipes", "difficulty": null, "servings": "10", "time": "40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This chocolate cheesecake is rich in both chocolate and cheese. It is noticeably less sweet than many other American desserts, and somewhat more complicated." }, { "line_type": "ul", "section": "Ingredients", "text": "5 Tbsp butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups chocolate wafer/cookie/graham cracker crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "3 packages (24 ounces / 705 g) cream cheese, at room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup packed brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "5 ea. (250 g) eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ounces (215 g / 4 squares) semisweet chocolate, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "6 ounces (150 g / 6 squares) semisweet chocolate, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup sour cream" }, { "line_type": "ul", "section": "Helpful equipment", "text": "Electric mixer" }, { "line_type": "ul", "section": "Helpful equipment", "text": "Springform pan" }, { "line_type": "ol", "section": "Procedure", "text": "Place rack in center of the oven. Preheat oven to 150 °C (300 °F)." }, { "line_type": "ol", "section": "Procedure", "text": "If starting with whole cookies, crackers, or wafers, place them in a sturdy plastic bag a few at a time and crush using a rolling pin, or grind using a food processor." }, { "line_type": "ol", "section": "Procedure", "text": "Mix together chocolate crumbs and melted butter." }, { "line_type": "ol", "section": "Procedure", "text": "Press crumb mixture into bottom and sides of 9-inch springform pan." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, beat together sugar and eggs at medium speed, slowly adding cream cheese, until smooth and fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon half of cream cheese mixture into crust." }, { "line_type": "ol", "section": "Procedure", "text": "Melt 4 ounces of chocolate using a double boiler or, with care, a microwave. Stir into remaining cream cheese mixture until well blended." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle chocolate cream cheese mixture over batter in crust. Draw a spoon or other implement through the batter a few times to make swirls. Spread evenly." }, { "line_type": "ol", "section": "Procedure", "text": "Bake cheesecake for 50 minutes. After the first 30 minutes has gone by, place aluminum foil on top to prevent cracking and scorching." }, { "line_type": "ol", "section": "Procedure", "text": "Cool completely." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with plastic wrap, and chill for about 2 hours or up to several days." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer cheesecake to a serving plate." }, { "line_type": "ol", "section": "Procedure", "text": "Uncover cheesecake; carefully remove side of pan." }, { "line_type": "ol", "section": "Procedure", "text": "Melt remaining chocolate." }, { "line_type": "ol", "section": "Procedure", "text": "Mix with sour cream." }, { "line_type": "ol", "section": "Procedure", "text": "Spread over cake, and chill to set." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Brown sugar is not absolutely necessary (you can substitute granulated), but it provides better flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If no electric mixer is available, the cream cheese can be mixed with egg yolks one-at-a-time before the whites are added. Unless you find separating eggs extremely difficult, this will be worthwhile for the effort saved in mixing." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Without a springform pan, a cake this stiff will require that at least the first piece be broken up in the process of serving. Fortunately, it's often easy to find someone who doesn't care." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Without aluminum foil, the top of the cake will crack and brown somewhat, but the topping covers it effectively, making it practically unnoticeable." } ], "title": "Chocolate Cheesecake", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Cheesecake" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "These chocolate chip balls are a baked good similar to chocolate chip cookies." }, { "line_type": "ul", "section": "Ingredients", "text": "2 sticks (1 cup) butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) granulated white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) packed brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 extra-large eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) oat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml / 12 oz) semi-sweet chocolate morsels or chocolate chips" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz (120 g / ½ bar) grated milk chocolate" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups (720 ml) chopped nuts (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 375°F (around 200°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Cream butter and both sugars in a large mixer bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in eggs and vanilla extract." }, { "line_type": "ol", "section": "Procedure", "text": "Sift together the flour, salt, oat flour, baking powder, and baking soda." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in chocolate morsels, grated chocolate bar, and nuts." }, { "line_type": "ol", "section": "Procedure", "text": "Roll into balls and place 2 inches apart on a cookie sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 10 minutes or until golden brown (cooking times may vary). Remove and let stand for about 1 minute before moving cookies to a plate or cooling sheet." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of a cookie sheet, you can also use a pizza stone." } ], "title": "Chocolate Chip Balls", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Balls" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 2, "servings": "8 (2 cookies each)", "time": "1 hour" }, "text_lines": [ { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 375°F." }, { "line_type": "ol", "section": "Procedure", "text": "Use cooking spray to lightly coat an 8- or 9-inch baking pan." }, { "line_type": "ol", "section": "Procedure", "text": "Combine pancake mix, chocolate chips, and ⅓ cup sugar, then stir until barely mixed." }, { "line_type": "ol", "section": "Procedure", "text": "Add sour cream, vanilla, and water, and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon mixture into 16 ea. 2-inch dough balls." }, { "line_type": "ol", "section": "Procedure", "text": "Place dough balls 2 or 3 inches apart in pan." }, { "line_type": "ol", "section": "Procedure", "text": "Combine remaining ¼ cup sugar, cinnamon, and nuts, and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle nut mixture over dough balls." }, { "line_type": "ol", "section": "Procedure", "text": "Bake until golden brown, about 24–26 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Walnuts are good in this recipe." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If using a Dutch oven, heat with about 15 briquettes of charcoal, with 9 or 10 on the top, and 5 or 6 on the bottom." } ], "title": "Chocolate Chip Coffee Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Coffee_Cake" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": null, "servings": null, "time": "Prep: ~10 minutesBaking: ~25 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "These gluten-free chocolate chip cookies use sweet rice flour, also known as glutinous rice flour. Don't be fooled by the name; there's no gluten in glutinous rice flour (or any rice flour, for that matter). This flour, like most gluten-free flours, is easy to find if an Asian grocery can be located. It can also be found in many boutique grocery stores, such as Trader Joe's or Whole Foods. Other gluten-free flours may be substituted, but be prepared to adjust the amount of flour needed to compensate for variations in starchiness." }, { "line_type": "p", "section": null, "text": "It should go without saying, for any household coping with celiac disease, that it is imperative to make sure all your ingredients, work surfaces, and utensils are free of gluten contamination. Special care should be taken with compound ingredients such as baking powder; make sure its ingredients list does not include gluten-containing items such as modified food starch." }, { "line_type": "p", "section": null, "text": "The cookies are pictured to the right with various additions to the dough. Experimenting is encouraged, but please be careful choosing additions. Some of the cookies pictured have oats added, which introduce trace amounts of gluten and are not safe for celiacs." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (1 stick / 120 ml) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ea. (100 g) eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cup (300 ml / 1 cup + 2 tablespoons) sweet rice flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp xanthan gum" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "Chocolate chips (as many as you like)" }, { "line_type": "ul", "section": "Equipment", "text": "Large mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Stand mixer and bowl (or a hand-held mixer and a medium mixing bowl)" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Cookie sheet" }, { "line_type": "ul", "section": "Equipment", "text": "Non-stick silicone baking sheet liner (Silpat, etc.)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (180°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the sweet rice flour, xanthan gum, baking powder and baking soda in a large mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "In a smaller mixing bowl or stand mixer, cream the butter, sugar, and brown sugar. Add the eggs and vanilla and continue mixing." }, { "line_type": "ol", "section": "Procedure", "text": "Add the wet ingredients to the dry ingredients and mix thoroughly with a wooden spoon. Don't worry about over-mixing; since there is no gluten in the flour, there is no danger of overworking it." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in the chocolate chips." }, { "line_type": "ol", "section": "Procedure", "text": "Line cookie sheet with silicone mat and spoon on balls of dough, about 1½ inches (4 cm) in diameter." }, { "line_type": "ol", "section": "Procedure", "text": "Put cookie dough in the fridge for 30–40 minutes or into the freezer for 10–20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Bake until golden brown." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "These will likely take longer to bake than gluten-containing cookies—perhaps about 25 minutes. Baking time will depend on the flour you use, since the protein content of the flour will determine the rate of browning from the Maillard reaction." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The silicone baking sheet liner is important, as these cookies tend to stick to the pan more than most. If you don't have one, parchment paper might also work." } ], "title": "Chocolate Chip Cookies (Gluten-Free)", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Cookies_(Gluten-Free)" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": null, "time": "45 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup non-dairy shortening" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup non-dairy margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ banana" }, { "line_type": "ul", "section": "Ingredients", "text": "8–12 oz vegan chocolate chips" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp (5 ml) baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp (5 ml) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups flour (whole wheat pastry flour recommended but all-purpose white also works)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (180°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Cream shortening, margarine, and sugar together in a mixer." }, { "line_type": "ol", "section": "Procedure", "text": "Add banana to the sugar and butter mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Mix all the dry ingredients together. Slowly add to the wet mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Add chocolate chips." }, { "line_type": "ol", "section": "Procedure", "text": "Roll small portions of dough into balls and place on a cookie sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 10–11 minutes, or until slightly browned." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Nuts and/or dried fruit can be substituted for the chocolate chips to yield cookies of many delicious varieties." } ], "title": "Chocolate Chip Cookies (Vegan)", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Cookies_(Vegan)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": null, "servings": "10", "time": "Prep: 20 minutesCooking: 12 minutesTotal: 32 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 sticks (½ lb / 225 g / 1 cup) butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 ml) granulated white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 ml) packed brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "2 standard (100 g) eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ¼ cups (600 ml / 290 g) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon dry ground lemon or orange peel (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml / 12 oz) semi-sweet chocolate morsels / chips" }, { "line_type": "ul", "section": "Ingredients", "text": "5 oz (150 g) chopped nuts, such as groundnuts (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 375°F (210°C), or 350°F (195°C) if you want chewy cookies." }, { "line_type": "ol", "section": "Procedure", "text": "Cream butter, granulated sugar, and brown sugar in a large mixer bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add eggs one at a time, beating until fully incorporated." }, { "line_type": "ol", "section": "Procedure", "text": "Add vanilla extract and beat in." }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl, sift together the dry ingredients (except chocolate and nuts). Add to the wet mixture in two parts and fold until combined. If you beat this too long, you may get some gluten formation which will change the cookie texture." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in chocolate morsels (chips), and nuts if using." }, { "line_type": "ol", "section": "Procedure", "text": "Drop dough by rounded tablespoons onto ungreased baking sheets. There should be enough fat in the cookie dough to prevent sticking, but using parchment paper or non-stick pans may help if you find this not to be the case." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the preheated oven for 10–12 minutes or until golden brown (cooking times may vary). Let stand for about 1 minute and remove from hot baking sheet to cool on a wire rack." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use cake flour instead of all-purpose, replace granulated sugar with brown sugar and use butter instead of margarine. Using cake flour and brown sugar allows you to use butter without fear of your cookies becoming puddles (which is the only reason to use margarine in the first place)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use some vegetable shortening in place of butter/margarine to reduce \"spread\" (cookies will be thicker)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add some vegetable oil (no more than 1/5 of total fat) in place of butter/margarine to increase spread, resulting in thinner cookies." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Using chocolate with a cocoa content greater than 65% will result in a significantly different taste than the \"traditional\" recipe. In general, if you find the raw chocolate to be too bitter or not enjoyable to eat, you may not like them in the cookies (no matter the quality)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adding a few shakes of ground cinnamon with the dry ingredients also gives more flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you want to use regular flour as well as butter, the trick is to increase the amount of flour to 3+ cups, which should result in a fairly stiff dough that will not spread out very much. This trick even works with whole wheat flour." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The proportion of granulated to brown sugar may be adjusted to suit taste. More brown sugar will result in chewier cookies. More white sugar will result in crisper cookies." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adding a greater quantity of vanilla extract (between ½ and ¾ of a teaspoon, rather than ¼) gives the cookie a more pronounced flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If vanilla extract is not readily available, substitute two teaspoons of vanilla sugar for granulated sugar." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add a small amount of oatmeal to give cookies more flavor and mouth-feel." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some people also recommend chilling dough before baking, though this is usually not necessary. Chilling dough may help to reduce spread, resulting in thicker cookies." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use an ungreased, non-stick baking sheet instead of a greased sheet to help reduce spread, for thicker cookies. Conversely, grease your sheet if you like thinner (crispier) cookies." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The quality of the flavoring ingredients makes a great difference in the outcome. Using top-quality butter, chocolate, and vanilla will produce a superior cookie." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Using chopped bar chocolate instead of pre-formed chips will result in a more rustic texture -- just make sure the pieces are small enough to eat comfortably." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do not stack hot cookies otherwise they will bend out of shape and not cool as quickly. Use a cooling rack instead for the best results." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a stronger nut flavor, toast the nuts. Spread them evenly on a baking pan and set them in the 350°F oven for ten minutes. Take them out and let them cool before adding them to the dough." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you like a soft and squishy middle in your cookie, take them out one minute sooner for a nice soft middle." } ], "title": "Chocolate Chip Cookies I", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Cookies_I" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cup (145 g) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (115 g) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (50 g) brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (100 g) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla essence" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pack (6 oz / 170 g) semi-sweet chocolate chips" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour, salt, and baking powder." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven until it reaches 375°F/190°C." }, { "line_type": "ol", "section": "Procedure", "text": "In another bowl, cream the butter and sugars until light and fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Add egg and vanilla, and beat until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the flour mixture until well-blended." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chocolate chips, and stir with a wooden spoon." }, { "line_type": "ol", "section": "Procedure", "text": "Drop the cookies onto a lightly-greased or parchment-lined cookie sheet by teaspoonfuls in 2-inch (5 cm) ball shapes." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 15 minutes or until the edges are light brown." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the cookies from the cookie sheet with a metal spatula, then let them cool on a wire rack." } ], "title": "Chocolate Chip Cookies II", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Cookies_II" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Valerie Patience (née Zipfel) perfected the following chocolate chip cookie by making these cookies for her family for over 20 years. These cookies were enjoyed by her children Sarah, Melanie, and Nicholas as well as her husband Paul. Friends and family also enjoyed these cookies and looked forward to them whenever they had a chance to imbibe." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup packed brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "Hershey's Chipits semisweet chocolate chips" }, { "line_type": "ol", "section": "Procedure", "text": "Cream butter and sugar in a bowl until well combined." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in egg and vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Combine flour, salt, and baking soda. Mix this dry mix into the wet mix." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in chocolate chips." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop cookies onto a parchment-lined baking sheet. Bake at 350°F until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Cool slightly, then remove from baking sheet. Cool fully." } ], "title": "Chocolate Chip Cookies III", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Cookies_III" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": "8–10", "time": "3 hours 15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chocolate chip cookies are an all-round dessert. This recipe is adapted from the YouTube channel Tasty.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (100 g / 3.5 oz) granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (140 g / 5 oz) light brown sugar, packed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon kosher salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (1 stick / 125 g / 4.5 oz) unsalted butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "1 standard egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cups (175 g / 6 oz) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz (115 g) milk or semi-sweet chocolate chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "4 oz (115 g) dark chocolate chunks" }, { "line_type": "ol", "section": "Procedure", "text": "Cream the butter, sugars and salt in a mixing bowl until combined." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in the eggs and vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Sift the flour and baking soda into the mixture and fold in." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in the chocolate." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the dough with clingfilm and chill for at least 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 180°C (356°F). Line 2 baking sheets with parchment paper." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop the dough onto the baking sheets, making sure the cookies are at least 4 inches (10 cm) apart from each other." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 12 to 15 minutes until the edges are light brown in color." }, { "line_type": "ol", "section": "Procedure", "text": "Take the cookies out of the oven and leave them to cool." } ], "title": "Chocolate Chip Cookies IV", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Cookies_IV" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons (½ stick) unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml / 8.5 oz) non-skim milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cups (170 g / 6 oz) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 teaspoons baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ea. (100 g) eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "6 oz (170 g) semisweet chocolate chips, or less to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter, for cooking" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the butter and milk in a small saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Place over low heat just until warm and the butter is melted. Let cool slightly." }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, combine the flour, sugar, baking powder, and salt; mix well." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Add the dry ingredients and mix just until barely blended." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chocolate chips and mix." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a griddle or large skillet over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add about 1 teaspoon of butter and melt until bubbly." }, { "line_type": "ol", "section": "Procedure", "text": "Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom." }, { "line_type": "ol", "section": "Procedure", "text": "Flip and cook until golden brown on the other side, about 30 seconds more." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat until all the batter is used." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use bleached instead of unbleached flour to make a more tender pancake." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If using salted butter, reduce salt to ¼ teaspoon." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can substitute 1 tablespoon of lemon juice (or vinegar) in milk for the buttermilk." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Pancake batter should pour, not glug! On the other hand, runny batter makes thin, oddly shaped pancakes that frequently collide on the griddle. Stir in a touch more flour into thin batter. For batter that's too thick, whisk in water, a teaspoon at a time." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The temperature of the pan or griddle is important: too hot and the pancakes are dark and raw; too cool and they're blond and hard. For tender, golden brown pancakes, heat the pan or griddle on low while you make the batter. Then increase the heat to medium and generously brush the pan or griddle with oil. It's ready when the oil starts to shimmer and, in any skillet or griddle other than non-stick, sends out tendrils that resemble an octopus or spider. But if the pan starts to smoke, set it down off the burner until the smoking subsides and the oil cools a bit." } ], "title": "Chocolate Chip Pancakes I", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Pancakes_I" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 2, "servings": null, "time": "Prep: 10 minutesCooking: 5 minutes per skillet" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup (140 g / 4.9 oz) all-purpose bleached flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (185 ml / 6.3 oz) buttermilk" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml / 2 oz) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 standard (50 g) egg" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons unsalted butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "vegetable oil for brushing griddle" }, { "line_type": "ul", "section": "Ingredients", "text": "8 tablespoons miniature chocolate chips" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a large non-stick skillet or griddle over low heat while preparing ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Mix flour, sugar, salt, baking powder, and baking soda in medium bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Microwave buttermilk and milk in a 2-cup glass measuring cup until room temperature (20 to 30 seconds)." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk in egg, butter, and vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Add wet ingredients to dry ingredients and whisk until just mixed." }, { "line_type": "ol", "section": "Procedure", "text": "Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick but pourable batter." }, { "line_type": "ol", "section": "Procedure", "text": "Increase heat to medium and generously brush skillet or griddle with oil." }, { "line_type": "ol", "section": "Procedure", "text": "When oil starts to spider, but before it starts to smoke, pour in batter, about ¼ cup at a time, to make pancakes. Work in batches, if necessary, to avoid overcrowding." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle 1 tablespoon miniature chocolate chips on uncooked side of each pancake as it cooks." }, { "line_type": "ol", "section": "Procedure", "text": "When pancake bottoms are golden brown and tops start to bubble (2 to 3 minutes), flip pancakes." }, { "line_type": "ol", "section": "Procedure", "text": "Cook until pancakes are golden brown on remaining side." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat, brushing skillet or griddle with oil." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Chocolate Chip Pancakes II", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Pancakes_II" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 1, "servings": "1", "time": "7 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "You've heard of Reese's Peanut Butter Cups, and you've heard of peanut butter toast. Why not combine them!?" }, { "line_type": "ul", "section": "Ingredients", "text": "1 slice of bread" }, { "line_type": "ul", "section": "Ingredients", "text": "2–4 tablespoons peanut butter, smooth or crunchy" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 ounces chocolate chips" }, { "line_type": "ol", "section": "Procedure", "text": "Toast the bread on both sides in a toaster oven, using the broiler setting." }, { "line_type": "ol", "section": "Procedure", "text": "Smear the peanut butter on the bread." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle chocolate chips lightly (or heavily, if you want!) over the peanut butter." }, { "line_type": "ol", "section": "Procedure", "text": "Put the toast back under the broiler for about 20 seconds to melt the chocolate." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some people like to spread the chocolate chips, after softening under the broiler." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "One variation is to spread marshmallow fluff over the peanut butter, replace the chocolate chips with a Nestles' crunch bar, use 2 toasts, and make it a sandwich." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of heating the chocolate under the broiler, add cold chocolate chips (from the refrigerator) for a nice temperature contrast." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "According to taste, use milk, dark, semisweet, or white chocolate chips." } ], "title": "Chocolate Chip Peanut Butter Toast", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Peanut_Butter_Toast" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml / 8.5 fl oz) vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups (900 g / 2 lb) superfine sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups (1 kg / 2.2 lb) pumpkin puree" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cups (650 g / 1.4 lb) plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tsp bicarbonate of soda" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (150 g / 5.3 oz) pecans or almonds, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (100 g / 3.5 oz) granola, rolled oats or Grape-Nuts" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups (340 g / 12 oz) chocolate chips" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 375 °F (191 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, combine and wet ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Sift flour, cinnamon, nutmeg, soda, and cloves together in a separate bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Blend dry into wet ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in nuts, granola, and chocolate chips." }, { "line_type": "ol", "section": "Procedure", "text": "Drop spoonfuls of dough onto greased cookie sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 10–12 minutes, then cool." } ], "title": "Chocolate Chip Pumpkin Cookies", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Pumpkin_Cookies" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a recipe grown out of an experiment on a traditional biscuit recipe; they're not extremely sweet, but fall closer to dessert than just rolls or biscuits." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 425°F (210°C)" }, { "line_type": "ol", "section": "Procedure", "text": "Mix dry ingredients together." }, { "line_type": "ol", "section": "Procedure", "text": "Mix liquid ingredients into dry." }, { "line_type": "ol", "section": "Procedure", "text": "Turn dough out onto floured baking cloth and knead slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Roll dough into log, then cut into 8–12 pieces" }, { "line_type": "ol", "section": "Procedure", "text": "Press pieces flat, sprinkle with chocolate chips, and roll up to enclose the chocolate." }, { "line_type": "ol", "section": "Procedure", "text": "Place rolls on greased baking sheet, and bake 13–15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve fresh." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The recipe should work fine with all white flour as well (probably a little less milk)." } ], "title": "Chocolate Chip Rolls", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Rolls" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": null, "servings": "12", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A deliciously sweet muffin recipe that makes an excellent breakfast." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ¾ cup (250 g / 8.8 oz) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (80 g / 2.8 oz) chocolate chips" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (175 g / 6.2 oz) granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (40 g / 1.4 oz) cocoa, sifted if lumpy" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml / 8.5 oz) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (80 ml / 2.7 fl oz) cooking oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all-purpose flour, chocolate chips, sugar, cocoa, salt, and baking powder in a mixing bowl. Create a well in the center." }, { "line_type": "ol", "section": "Procedure", "text": "Beat egg in a small bowl. Add milk, cooking oil, and vanilla. Stir and pour into well. Stir until just moistened." }, { "line_type": "ol", "section": "Procedure", "text": "Grease 12 muffin cups with cooking spray. Fill cups ¾ full." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 400°F (205°C) for 20 minutes until a skewer inserted into the center tests clean." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "These taste best when still warm." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you don't have cooking spray, use paper liners." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try adding white chocolate shavings on top, or even white chocolate chips." } ], "title": "Chocolate Chocolate Chip Muffins", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chocolate_Chip_Muffins" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 3, "servings": null, "time": "Prep: 45 minutesChilling: Several hoursBaking: 10 to 12 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "These chocolate crinkles are easy to make, but do require chilling the dough for several hours before forming into cookies and baking. They have a strong chocolate taste and a dramatic black and white appearance. One recipe makes 3 to 4 dozen cookies." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "4 squares (4 oz / 115 g) unsweetened chocolate, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp (10 ml) vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) all purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp (10 ml) baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp (2.5 ml) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) confectioners' sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Mix oil, chocolate, and granulated sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Blend in one egg at a time until well mixed. Add vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Stir flour, baking powder, and salt into chocolate mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Chill several hours or overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oven to 350°F (175°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Drop teaspoonfuls of dough into confectioners' sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Roll in sugar; shape into balls." }, { "line_type": "ol", "section": "Procedure", "text": "Place about 2 inches (5 cm) apart on greased baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Bake 10 to 12 minutes." }, { "line_type": "ul", "section": "Visual procedure", "text": "Melting chocolate in double boiler" }, { "line_type": "ul", "section": "Visual procedure", "text": "Adding sugar" }, { "line_type": "ul", "section": "Visual procedure", "text": "Mixing in sugar" }, { "line_type": "ul", "section": "Visual procedure", "text": "Mixing in eggs" }, { "line_type": "ul", "section": "Visual procedure", "text": "Mixing in vanilla" }, { "line_type": "ul", "section": "Visual procedure", "text": "Adding dry ingredients" }, { "line_type": "ul", "section": "Visual procedure", "text": "Mixing in dry" }, { "line_type": "ul", "section": "Visual procedure", "text": "Prep for forming cookies" }, { "line_type": "ul", "section": "Visual procedure", "text": "Rolling cookies in powdered sugar" }, { "line_type": "ul", "section": "Visual procedure", "text": "Placing cookies on baking sheet" }, { "line_type": "ul", "section": "Visual procedure", "text": "Baking cookies" }, { "line_type": "ul", "section": "Visual procedure", "text": "Finished cookies" } ], "title": "Chocolate Crinkles", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Crinkles" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 3, "servings": null, "time": "45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chocolate fudge is a traditional, rich candy, especially around the holidays in the United States." }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ cups (550 g / 1.2 lb) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (125 g / 4.4 oz) margarine or butter" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (160 ml / 5.4 oz) evaporated milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 jar (7 oz / 200 g) marshmallow creme" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (160 g / 5.6 oz) semi sweet chocolate chips" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (75 g / 2.6 oz) chopped walnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla" }, { "line_type": "ol", "section": "Procedure", "text": "Line a 9-inch (23 cm) square or 13-by−9-inch (33 by 23 cm) pan with foil so that foil extends over sides of pan; butter foil." }, { "line_type": "ol", "section": "Procedure", "text": "In large saucepan, combine sugar, margarine, and evaporated milk. Bring to a boil over medium heat, stirring constantly." }, { "line_type": "ol", "section": "Procedure", "text": "After 5 minutes of constant stirring, remove saucepan from heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into buttered, foil-lined pan. Cool to room temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Score fudge into 36–48 squares. Refrigerate until firm." }, { "line_type": "ol", "section": "Procedure", "text": "Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator." } ], "title": "Chocolate Fudge", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Fudge" }

{ "infobox": { "category": "/wiki/Category:Frosting_and_icing_recipes", "difficulty": 2, "servings": "enough for 1 cake", "time": "½ hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "¼ pound (110 g) sweet chocolate" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons cream" }, { "line_type": "ul", "section": "Ingredients", "text": "sifted confectioner's sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Melt chocolate over hot water." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cream." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually beat in sugar until icing is creamy and thick enough to spread." } ], "title": "Chocolate Icing", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Icing" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "20", "time": "15–20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chocolate Macaroons are a type of cookie which are made without baking." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 g) white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 g) margarine or butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon (5 ml) vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (60 g) cocoa" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups (300 g) oatmeal" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (75 g) coconut" }, { "line_type": "ol", "section": "Procedure", "text": "Place the bottom half of a double boiler on the stove to heat." }, { "line_type": "ol", "section": "Procedure", "text": "Place a large metal mixing bowl on top of the boiler. Melt the margarine/butter in this bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add the white sugar, and whisk until dissolved." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk in the milk." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk in the cocoa, breaking up lumps first." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat, take to preparation area." }, { "line_type": "ol", "section": "Procedure", "text": "Using a rubber spatula, thoroughly mix in coconut and oatmeal. There should be no dry sections." }, { "line_type": "ol", "section": "Procedure", "text": "Portion onto pan and let set." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If your macaroons are too crumbly, they have been overcooked." } ], "title": "Chocolate Macaroons (no-bake)", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Macaroons_(no-bake)" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe for chocolate cake uses the 6-6-6-3 method." }, { "line_type": "ul", "section": "Ingredients", "text": "6 oz self-raising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cocoa powder" }, { "line_type": "ul", "section": "Ingredients", "text": "6 oz butter" }, { "line_type": "ul", "section": "Ingredients", "text": "6 oz superfine sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Marmalade" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered sugar (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 170°C fan/convection." }, { "line_type": "ol", "section": "Procedure", "text": "Grease 2 round cake tins and line with baking paper." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, sift together the flour, cocoa powder, and baking powder." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the butter and sugar together until fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in the eggs until well-combined." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the flour mixture just until combined." }, { "line_type": "ol", "section": "Procedure", "text": "Divide batter evenly between the prepared tins." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 20 minutes in the preheated oven until a skewer inserted into the center comes out clean." }, { "line_type": "ol", "section": "Procedure", "text": "Leave to cool for 10 minutes, then turn the cake out onto a cooling rack." }, { "line_type": "ol", "section": "Procedure", "text": "When completely cool, cover one cake layer with a generous, even layer of marmalade. Place the second cake on top." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, dust the top with a small amount of powdered sugar as decoration." }, { "line_type": "ul", "section": "External Links", "text": "Alternative - Printable - Recipe" }, { "line_type": "ul", "section": "External Links", "text": "Video Guide" } ], "title": "Chocolate Marmalade Layer Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Marmalade_Layer_Cake" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": "1", "time": "5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chocolate milk is milk flavoured with chocolate." }, { "line_type": "ul", "section": "Ingredients", "text": "Milk (as much as you want to make)" }, { "line_type": "ul", "section": "Ingredients", "text": "Chocolate syrup or melted chocolate (to taste)" }, { "line_type": "ol", "section": "Procedure", "text": "Pour milk into a glass or jug." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chocolate" }, { "line_type": "ol", "section": "Procedure", "text": "Stir well with a spoon or straw." }, { "line_type": "ol", "section": "Procedure", "text": "Enjoy!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can change the amount of chocolate and milk depending on how much chocolate/milk you like." } ], "title": "Chocolate Milk", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Milk" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 cups vanilla ice cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chocolate milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 heaping tablespoons chocolate powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium-sized chocolates" }, { "line_type": "ol", "section": "Procedure", "text": "Pour all ingredients into the blender and blend until well mixed." }, { "line_type": "ol", "section": "Procedure", "text": "Adjust the consistency as desired with ice cream and chocolate milk." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in crushed Oreo cookies if desired." } ], "title": "Chocolate Milkshake", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Milkshake" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "4", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Mousse au chocolat (French for \"chocolate foam\") is a sweet food, normally served as dessert." }, { "line_type": "ul", "section": "Ingredients", "text": "200 g (8 oz) bittersweet chocolate, chopped (see notes)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs (see notes)" }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml (1 cup) cream" }, { "line_type": "ul", "section": "Ingredients", "text": "40 g white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "30 ml (2 tablespoons) hot water" }, { "line_type": "ol", "section": "Procedure", "text": "Melt the chocolate in a double boiler." }, { "line_type": "ol", "section": "Procedure", "text": "Separate the eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the egg whites and cream separately until very firm. Put both in the refrigerator." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the egg yolks and hot water in a mixing bowl; maximum tap water temperature is enough, approx. 50–60°C (120–140°F). Using a mixer, beat slowly while adding the sugar, then speed up the mixer until the mixture is thick and becomes a light yellow color." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the melted chocolate into the yolk mixture (the chocolate should have cooled enough that it does not hurt if you insert your finger). Mix immediately, otherwise this will cook the egg yolks, and you'll have chocolate scrambled eggs!" }, { "line_type": "ol", "section": "Procedure", "text": "With a whisk (from now on do not use the mixer) add the egg whites in three parts to the chocolate mixture, followed by the whipped cream." }, { "line_type": "ol", "section": "Procedure", "text": "The finished mousse should be light brown and very fluffy. While it is still liquid, divide it into individual serving dishes. Allow to chill in the refrigerator for 4–6 hours before serving. The mousse will be quite firm when ready." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "This recipe is not the \"purest\" form, which contains only bittersweet chocolate and eggs: 6 eggs for 200 g (8 oz) of chocolate; no cream, no sugar." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "It is one of the easiest recipes for untrained cooks. The only \"difficult\" parts are separating the eggs and folding the egg whites." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "For the more advanced cook: use a fourth yolk (and only the yolk!); it ensures that the mousse becomes firm. However, the mixture must be worked faster, beginning with the addition of the chocolate to the yolk/sugar mixture." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Instead of the water, use an alcoholic spirit such as Cognac, Cointreau, Kahlua, Triple Sec, etc., for all or part of the 30 ml. However, the mousse is then not suitable for children or pregnant women." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Coffee can also be satisfyingly substituted for the liquid." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Almond powder, almond butter, or orange rind can also be used to add flavor to the mousse (one tablespoon per 6 eggs)" }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "There is also an Atkins-friendly recipe." }, { "line_type": "ul", "section": "Warnings", "text": "This mousse is best consumed within 24 hours." }, { "line_type": "ul", "section": "Warnings", "text": "Do not keep substantially longer, even if refrigerated." } ], "title": "Chocolate Mousse", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Mousse" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 1, "servings": null, "time": "5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This surprisingly delicious chocolate mousse dessert is easily made from three New World plants, namely avocado, cocoa and agave." }, { "line_type": "p", "section": null, "text": "The avocados should be very ripe, to the point where the navel almost - or even just - starts to mold." }, { "line_type": "ul", "section": "Ingredients", "text": "Avocado(s)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cocoa powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Agave syrup" }, { "line_type": "ol", "section": "Procedure", "text": "Peel the avocados and remove the pit." }, { "line_type": "ol", "section": "Procedure", "text": "Break down the fleshy parts of the avocados using a fork or mixer; depending on the desired texture." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cocoa powder and mix." }, { "line_type": "ol", "section": "Procedure", "text": "Add agave syrup to taste, and mix some more." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Chocolate Mousse (Vegan)", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Mousse_(Vegan)" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 2, "servings": "16", "time": "prep: 20 minutesbaking: 30 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1½ cups (200 g / 7.1 oz) unbleached white flour" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (40 g / 1.4 oz) unsweetened baking cocoa powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (225 g / 7.9 oz) unrefined sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cups (300 ml / 10 oz) water" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml / 2 fl oz) vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vinegar (plain red, plain white or rice vinegar)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of shredded coconut" }, { "line_type": "ul", "section": "Ingredients", "text": "6 ounces (170 g) chocolate chips" }, { "line_type": "ul", "section": "Ingredients", "text": "6 ounces (170 g) tofu" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tablespoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 g / 2.1 oz) margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (30 g / 1.1 oz) cocoa powder or carob powder" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons soy milk" }, { "line_type": "ul", "section": "Ingredients", "text": "5/6 cup (180 g / 6.3 oz) sugar (preferably unrefined)" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (75 g / 2.6 oz) packed unrefined sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (40 g / 1.4 oz) walnuts (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 375°F (190°C)." }, { "line_type": "ol", "section": "Procedure", "text": "In bowl combine flour, cocoa, baking soda, salt and sugar." }, { "line_type": "ol", "section": "Procedure", "text": "In another bowl combine water, oil, and the 2 teaspoons of vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Pour liquid into dry ingredients, then whisk with fork." }, { "line_type": "ol", "section": "Procedure", "text": "Add vinegar and stir. You'll see bubbles when the acidic vinegar reacts with the basic baking soda!" }, { "line_type": "ol", "section": "Procedure", "text": "Pour into baking dishes, and bake for 25–30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from oven and let cool completely." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the chocolate chips." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the tofu, ½ tablespoon vanilla extract, and melted chocolate chips in a blender. Blend until creamy." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the top of the cake off and set the top aside. Pour the chocolate tofu mousse on the bottom half of the cake. Replace the top half." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate until mousse thickens." }, { "line_type": "ol", "section": "Procedure", "text": "In a saucepan combine everything but vanilla extract. Bring to boil, stirring constantly." }, { "line_type": "ol", "section": "Procedure", "text": "Boil 1 minute, stir to cool, then add vanilla extract." }, { "line_type": "ol", "section": "Procedure", "text": "Pour over the top of the chocolate mousse cake." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with coconut." } ], "title": "Chocolate Mousse Cake (Vegan)", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Mousse_Cake_(Vegan)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "2", "time": "prep: 20+30 minutescooking: ~15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a sweet and warm chocolate-based dessert." }, { "line_type": "ul", "section": "Ingredients", "text": "125 g flour" }, { "line_type": "ul", "section": "Ingredients", "text": "40 g cocoa powder" }, { "line_type": "ul", "section": "Ingredients", "text": "20 g powdered sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large egg" }, { "line_type": "ul", "section": "Ingredients", "text": "25 g mascarpone" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "20 g butter" }, { "line_type": "ul", "section": "Ingredients", "text": "5 teaspoons crystal sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "40 g brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "100 ml milk" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tablespoons of heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "½ vanilla pod" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the flour, cocoa powder, powdered sugar, egg, mascarpone, and salt to create a smooth dough in 5 to 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the dough and let it rest for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Boil some water in a big pan, then add the butter and crystal sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out the dough on a flour-dusted plate and cut it in thin strips." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the strips for about 4 minutes, then drain. Dry the noodles with paper towels, then keep them warm." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the brown sugar and the egg yolks for the sauce in a cup and put it aside." }, { "line_type": "ol", "section": "Procedure", "text": "Put the milk and cream in a pan with the vanilla pod, stir for a few minutes, then remove the vanilla pod." }, { "line_type": "ol", "section": "Procedure", "text": "Warm the milk and cream and stir gently, then pour the warm mixture onto the egg mix." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the mixture back into the pan and stir it gently until it thickens. Watch out not to boil the mixture!" }, { "line_type": "ol", "section": "Procedure", "text": "Place the chocolate noodles on a plate, and pour the vanilla sauce over." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add some fresh fruit when serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Replace the vanilla pod with vanilla essence." } ], "title": "Chocolate Noodles with Vanilla sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Noodles_with_Vanilla_sauce" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "6", "time": "prep: 20 minutesbaking: 35 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A chocolate pear bake is a dessert that resembles a brownie in appearance, yet contains no flour, instead using whipped egg whites to provide structure. The pear adds a nice mild fruit tone to the chocolate." }, { "line_type": "ul", "section": "Ingredients", "text": "7 oz (200 g) semisweet chocolate, chopped or in chips" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 g) butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs, separated" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 g) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pears, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Lightly whipped cream, to serve" }, { "line_type": "ol", "section": "Procedure", "text": "Grease a 9 x 9-inch (22 x 22 cm) baking dish, and preheat the oven to 325°F (170°C)." }, { "line_type": "ol", "section": "Procedure", "text": "In a double boiler, melt the chocolate and butter or margarine. When melted, remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk the egg yolks and sugar together until they become thick and pale yellow." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate bowl, whisk the egg whites until firm." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the chocolate and egg yolk mixture, and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Beginning with about ⅓ the egg whites, gently fold them into the chocolate/egg yolk mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Add the slices of pear, and stir once or twice. Add the entire mixture to the baking dish." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 35–40 minutes, until the bake is springy yet firm to the touch." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with whipped cream." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Substitute sliced peaches, apples, or orange segments for the pears." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You are able to get all of these ingredients from your local grocery store." }, { "line_type": "ul", "section": "Warnings", "text": "Overmixing after the egg whites have been added to the batter can result in the bake being too dense." } ], "title": "Chocolate Pear Bake", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Pear_Bake" }

{ "infobox": { "category": "/wiki/Category:Indian_recipes", "difficulty": 3, "servings": "10–12", "time": "75 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup freshly-made low-fat paneer" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp sugar substitute" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp fresh cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cocoa powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp vanilla essence" }, { "line_type": "ol", "section": "Procedure", "text": "Combine paneer and sugar substitute, and mash together well." }, { "line_type": "ol", "section": "Procedure", "text": "Add cream, cocoa powder, and vanilla essence. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Divide into 8 equal parts and shape into balls." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate for at least 1 hour and serve." } ], "title": "Chocolate Sandesh", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Sandesh" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A simple recipe that is a delicious sauce for Éclairs and other desserts." }, { "line_type": "ul", "section": "Ingredients", "text": "1½ oz butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ oz caster sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ fluid oz (70 ml) double cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ oz plain chocolate" }, { "line_type": "ol", "section": "Procedure", "text": "Melt all the ingredients in a saucepan and allow to bubble for a while until the mixture darkens in colour slightly. Be careful not to let the chocolate burn." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat and allow to cool until it thickens." } ], "title": "Chocolate Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Sauce" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": "Active: 30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chocolate scotcheroos are a peanut butter cereal bar with a chocolate topping. They are similar to Rice Krispie Treats, except that they contain peanut butter instead of marshmallows. They are cooked on the stovetop instead of being baked in the oven." }, { "line_type": "ul", "section": "Equipment", "text": "9 x 13 x 2 inch (33 x 23 x 5 cm) baking pan or baking dish" }, { "line_type": "ul", "section": "Equipment", "text": "3 quart or larger saucepan" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing spoon, such as a wooden spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Wax paper, plastic wrap, or baking paper (optional)" }, { "line_type": "ul", "section": "Equipment", "text": "Spatula, for spreading the chocolate topping" }, { "line_type": "ol", "section": "Procedure", "text": "Spray the baking pan with cooking spray, or butter it lightly. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Put the corn syrup and sugar in the saucepan. Cook over medium heat until the sugar is dissolved and the mixture begins to bubble. Do not overcook, or the bars will be hard. Remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the peanut butter, and stir until the color is uniform." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the cereal. It may be easiest to stir in half the cereal at a time, instead of adding it all at once." }, { "line_type": "ol", "section": "Procedure", "text": "Scrape all of the warm cereal mixture into the baking pan. Gently press it into a flat layer. You can do this with back of the mixing spoon, or you can cover the cereal mixture with a sheet of wax paper and use your hands. Do not crush the cereal, or the bars will be too hard and dense. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Place the chocolate and butterscotch chips in the saucepan (it is not necessary to wash it first), and put it back on the stove over medium heat. Stir to melt the chocolate and butterscotch chips together. As soon as the morsels have melted, spread the chocolate mixture over the top of the cereal mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Cool the pan until the topping is firm. If you put it in the refrigerator, this step will take about an hour." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the bars into 36 small pieces, approximately 1.5 x 1.5 inches (4 x 5 cm). Serve at room temperature." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Store at room temperature, tightly covered. They will keep for a week." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Any type or shape of pan can be used, as long as it can comfortably hold about 10 cups (2.5 liters) in volume. The warm cereal mixture can also be pressed into large cookie cutters or other forms to make circles, hearts, or other simple shapes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can halve the amount of white sugar. The result will be a softer, chewier treat." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can use either ordinary or natural (\"stirring type\") peanut butter." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The chocolate and butterscotch-flavored chips can alternatively be melted in a microwave." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you can't get butterscotch-flavored chips, then you can substitute peanut butter-flavored morsels. Semi-sweet chocolate chips are harder than either, so if you use only semi-sweet chocolate chips, consider melting a small spoonful of white vegetable shortening into the chocolate to soften the topping." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The topping can be decorated with colorful sprinkles or drizzled with a little bit of melted white chocolate, butterscotch chips, or peanut-flavored chips." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This dish is not suitable for people with peanut allergies, but it looks similar to non-peanut butter cereal bars. If you are taking these treats to share at a potluck or another group, consider decorating the top with peanuts or with a drizzle of melted peanut butter to make sure the peanut content is clear." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "These bars are sturdy and travel well. They can be safely mailed during cold weather, but during warm weather, the chocolate topping will smear." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Compared to marshmallow-based rice crisp treats, this has more fat (from the peanut butter and the chocolate topping), more sugar, and about three times as many calories per pan. Consequently, it is normal to cut smaller pieces." } ], "title": "Chocolate Scotcheroos", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Scotcheroos" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": null, "servings": null, "time": "10–20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chocolate sour-cream icing is an icing or frosting with a bit of tang to take the edge off the sugar overload. It can be icing or frosting depending on what you want." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) chocolate chips" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 g) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 g) sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1–3 cup (240–700 g) icing sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Melt the chocolate and butter together in a double boiler." }, { "line_type": "ol", "section": "Procedure", "text": "Remove mixture from the heat, then stir in the sour cream, vanilla extract, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly beat or stir in the icing sugar until the mixture has the desired consistency. An icing will be thinner and require less icing sugar than a thicker frosting." }, { "line_type": "ol", "section": "Procedure", "text": "Spread mixture on the cake of your choice." } ], "title": "Chocolate Sour-Cream Icing", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Sour-Cream_Icing" }

{ "infobox": { "category": null, "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a recipe for a homemade chocolate spread, similar to nutella." }, { "line_type": "ul", "section": "Ingredients", "text": "100 g white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "20 g cocoa powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 g salt" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g milk" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g dark chocolate (60% cocoa)" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g raw tahini or 200 g natural peanut butter" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the sugar, cocoa powder, and salt in a saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in part of the milk, then add the rest." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the mixture on the stove, stirring often until the sugar dissolves into the milk." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chocolate, and mix until dissolved." }, { "line_type": "ol", "section": "Procedure", "text": "Turn off the stove, add the tahini/peanut butter, and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Cool mixture and store in the fridge." } ], "title": "Chocolate Spread", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Spread" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 2, "servings": null, "time": "30–35 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A chocolate square recipe that tastes delicious." }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 g) margarine, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ¼ cup (300 g) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ cup (350 g) rolled oats" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (160 ml) sweetened condensed milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) chocolate chips" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons hard margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ol", "section": "Procedure", "text": "Cream together the margarine and brown sugar until light and fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in egg and vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, blend together the flour, oats, baking soda and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Mix flour mixture into creamed mixture, using a wooden spoon to start, until crumbly looking." }, { "line_type": "ol", "section": "Procedure", "text": "Reserve roughly ⅓ of the mixture in a bowl and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Press remaining mixture into a greased, lined square pan." }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl over a pot of boiling water, heat all filling ingredients until chocolate chips are just melted." }, { "line_type": "ol", "section": "Procedure", "text": "Spread chocolate mixture evenly over prepared base, keeping the sides of the pan clean." }, { "line_type": "ol", "section": "Procedure", "text": "Take reserved mixture and sprinkle over the top. Note that it will not cover the whole surface." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 350°F (180°C) for 20 to 25 minutes, or just until oatmeal mixture has a light golden colour." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool, cut, and serve." } ], "title": "Chocolate Squares", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Squares" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chocolate truffles are soft chocolate balls. This recipe makes about 24." }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz (227 g) bittersweet/plain chocolate, chopped into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "6 imperial tablespoons (7.2 US tablespoons / 108 ml) double cream (48% fat)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cocoa powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Icing sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Put the chocolate in a bowl and set over (a double boiler)." }, { "line_type": "ol", "section": "Procedure", "text": "Heat until melted and smooth, stirring occasionally." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the pot of hot water." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cream and stir well. Leave to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and refrigerate for 35 minutes or until the mixture is just firm enough to hold its shape." }, { "line_type": "ol", "section": "Procedure", "text": "Sift a layer of cocoa powder and icing sugar together onto a plate. The icing sugar is to make sure the cocoa powder isn't too bitter." }, { "line_type": "ol", "section": "Procedure", "text": "Take a heaped teaspoonful of the chocolate mixture and shape it into a ball." }, { "line_type": "ol", "section": "Procedure", "text": "Roll each truffle in the cocoa powder/icing sugar to coat all over in an even layer. Shake off the excess and set on a tray." }, { "line_type": "ol", "section": "Procedure", "text": "Continue shaping and coating the remaining truffles. Set on a tray, making sure they don't touch each other." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and refrigerate. Remove 15 minutes before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Vanilla truffles: Use white chocolate, reducing the icing sugar to preference. Add about ½ tablespoon of vanilla extract." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Lime: Use white chocolate, reducing icing sugar content to preference. Add about ¾–1 of a tablespoon of diluted lime cordial, and a couple of pinches of ground lime zest." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "In the USA, try using 2 tablespoons unsalted butter with 5 ⅓ tablespoons heavy cream to replace the double cream." } ], "title": "Chocolate Truffles", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Truffles" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This cake can be frozen for up to 6 months." }, { "line_type": "ul", "section": "Ingredients", "text": "115 g butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "120 ml vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "350 g white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "120 ml sour milk or buttermilk" }, { "line_type": "ul", "section": "Ingredients", "text": "5 ml vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g sifted all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "5 g baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "1 g ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 g ground cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "3 g salt" }, { "line_type": "ul", "section": "Ingredients", "text": "20 g unsweetened cocoa powder" }, { "line_type": "ul", "section": "Ingredients", "text": "280 g grated zucchini" }, { "line_type": "ul", "section": "Ingredients", "text": "20 g ground walnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "40 g semisweet chocolate chips" }, { "line_type": "ol", "section": "Procedure", "text": "Cream together butter, vegetable oil and sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Add eggs, sour milk, and vanilla. Blend well." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate bowl, sift dry ingredients together." }, { "line_type": "ol", "section": "Procedure", "text": "Blend dry ingredients into the butter mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Add grated zucchini, and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Spread in a greased floured 9 x 13-inch (23 x 33 cm) pan. Sprinkle walnuts and chocolate chips on top." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a preheated 325°F (165°C) oven for 45 minutes." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "To make imitation sour milk, mix ½ cup milk with 2 teaspoons lemon juice and let stand 10 minutes." } ], "title": "Chocolate Zucchini Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate_Zucchini_Cake" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Flødeboller are a Danish chocolate-coated marshmallow treats. You can use flat, round shortbread (or other) biscuits instead, or even sponge circles instead of the marzipan biscuits." }, { "line_type": "ul", "section": "Ingredients", "text": "100 g icing sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ea. (60 g) pasteurized egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "300 g marzipan (pure)" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "75 g water" }, { "line_type": "ul", "section": "Ingredients", "text": "110 g glucose syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (140 g) pasteurized egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "15 g sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ vanilla pod/bean" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon icing sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Concentrated or dry flavoring (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "500 g dark (58–64%) chocolate" }, { "line_type": "ol", "section": "Procedure", "text": "Mix icing sugar and egg whites in a bowl" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the egg-sugar mixture into the marzipan in several stages until the dough is uniform." }, { "line_type": "ol", "section": "Procedure", "text": "Use a pastry bag to make flat, round biscuits, approximately 5 cm in diameter." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in oven at 190°C until golden (approximately 10 min)." }, { "line_type": "ol", "section": "Procedure", "text": "Cool to ambient temperature." }, { "line_type": "ol", "section": "Procedure", "text": "Mix 250 g of sugar, the water and glucose syrup in a saucepan, and heat to exactly 117°C." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, beat the egg whites lightly with 15 g of sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually pour the hot sugar mixture directly into the egg whites, while still beating." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the egg white mixture until very stiff." }, { "line_type": "ol", "section": "Procedure", "text": "Split open vanilla bean and scrape out the seeds, mix these with the icing sugar. Add this to the egg white mixture along with any flavoring, and stir slowly until uniform in appearance. Avoid deflating the meringue." }, { "line_type": "ol", "section": "Procedure", "text": "Use a pastry bag to pipe 5 cm tall meringue tops on the marzipan biscuits. Make sure the foam adheres to the biscuit, otherwise it will fall off while coating." }, { "line_type": "ol", "section": "Procedure", "text": "Leave at room temperature or put in refrigerator while preparing chocolate coating." }, { "line_type": "ol", "section": "Procedure", "text": "Finely chop the chocolate." }, { "line_type": "ol", "section": "Procedure", "text": "Melt half the chocolate carefully in a bain-marie (or a pot floating in water in a bigger pot). Aim for 48–50°C." }, { "line_type": "ol", "section": "Procedure", "text": "Put the other half of the chocolate into a bowl (make sure it is big enough for the entire cake can be submerged in chocolate). Add ⅔ of the melted chocolate, and let the two melt together WITHOUT HEATING! Only add more melted chocolate if the lumps do not melt away. The temperature must not exceed 34°C. This will keep the chocolate shiny and crunchy." }, { "line_type": "ol", "section": "Procedure", "text": "Dip the meringue tops into the chocolate. Make sure all the meringue is covered. The biscuit is up to you." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle or roll in desiccated coconut, then leave to set. Do not reheat the chocolate if it starts to set, use instead some of the warm melted chocolate." } ], "title": "Chocolate-coated Marshmallow Treats (Flødeboller)", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate-coated_Marshmallow_Treats_(Fl%C3%B8deboller)" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 2, "servings": "Makes 36", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon instant coffee powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup boiling water" }, { "line_type": "ul", "section": "Ingredients", "text": "10 ounces best-quality semisweet chocolate, in small pieces or chips" }, { "line_type": "ul", "section": "Ingredients", "text": "10 tablespoons (1¼ sticks) best-quality unsalted butter, cold and cut into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 jalapeños, roasted, peeled, seeded, and finely chopped (wear rubber gloves)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup unsweetened cocoa powder, sift onto a plate" }, { "line_type": "ol", "section": "Procedure", "text": "In a metal 1-quart mixing bowl, dissolve coffee in water." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chocolate and set on top of a pan of gently simmering water." }, { "line_type": "ol", "section": "Procedure", "text": "When the chocolate has softened completely but is not hot, remove from heat and stir until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in the cold butter a small piece at a time, adding a new piece as soon as the previous one is almost absorbed." }, { "line_type": "ol", "section": "Procedure", "text": "Beat with a hand-held electric mixer until creamy, about 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Continue beating for a few minutes to cool. This can also be done in a stand mixer, fitted with the whip attachment." }, { "line_type": "ol", "section": "Procedure", "text": "Add half of the jalapeños and taste. Add more jalapeño to your taste; remember that the heat will intensify with time. Try for a balance of sweet and heat." }, { "line_type": "ol", "section": "Procedure", "text": "Scrape into a small, deep container, press a piece of plastic wrap on the surface, and chill overnight, until completely firm." }, { "line_type": "ol", "section": "Procedure", "text": "Scoop out small balls and roll in the cocoa powder." }, { "line_type": "ol", "section": "Procedure", "text": "Keep refrigerated until ready to serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Roll the balls in finely chopped pistachios, almonds, or macadamia nuts." } ], "title": "Chocolate-Jalapeno Truffles", "url": "https://en.wikibooks.org/wiki/Cookbook:Chocolate-Jalapeno_Truffles" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 1, "servings": null, "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Template:Nutritionsummary\nCookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes" }, { "line_type": "p", "section": null, "text": "A chokladboll (literally meaning chocolate ball) is a traditional Swedish pastry often eaten with coffee during fika. They are quick and easy to prepare, since they require no baking and only a few, common ingredients." }, { "line_type": "ul", "section": "Ingredients", "text": "3 ¼ cups (500 g / 1.1 lb) quick oats" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ¼ cups (275 g / 9.7 oz) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "6 Tbsp (75 g / 2.6 oz) cocoa" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp (15 ml / 14 g / 0.49 oz) vanilla sugar OR 1 tsp (5 ml / 0.17 oz) vanilla extract, added with the coffee" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (160 g / 5.6 oz) butter or margarine, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "6 Tbsp (90 ml / 3 oz) cold coffee" }, { "line_type": "ul", "section": "Ingredients", "text": "Flaked coconut or pearl sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Mix oats, sugar, vanilla sugar, and cocoa in a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Using your hands or a potato masher, incorporate the butter into the dry ingredients until the dough has an even consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Add the coffee and mix until incorporated." }, { "line_type": "ol", "section": "Procedure", "text": "Fill a small bowl with flaked coconut or pearl sugar." }, { "line_type": "ol", "section": "Procedure", "text": "With your hands, roll the dough into 1-inch (3 cm) diameter balls." }, { "line_type": "ol", "section": "Procedure", "text": "Roll each ball in the coconut or pearl sugar and place on a tray." }, { "line_type": "ol", "section": "Procedure", "text": "Chill chocolate balls for at least one hour before serving." } ], "title": "Chokladboll (Swedish Chocolate Balls)", "url": "https://en.wikibooks.org/wiki/Cookbook:Chokladboll_(Swedish_Chocolate_Balls)" }

{ "infobox": { "category": "/wiki/Category:Chickpea_recipes", "difficulty": null, "servings": "4", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "250 g dried chana dal" }, { "line_type": "ul", "section": "Ingredients", "text": "2 average-size onions, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g chopped tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "5–8 green chiles, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "20 g minced ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g finely-chopped coriander leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp red chile powder" }, { "line_type": "ol", "section": "Procedure", "text": "Soak the chana dal in water overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the chana dal, and pressure cook them until tender. Drain." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the onions in hot oil until golden brown. Add the tomatoes, and fry until the oil separates out." }, { "line_type": "ol", "section": "Procedure", "text": "Add chiles, ginger, salt, and drained chana dal. Boil for 1–2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in pepper and garam masala. Garnish with coriander leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with naan or roti." } ], "title": "Chola and Roti", "url": "https://en.wikibooks.org/wiki/Cookbook:Chola_and_Roti" }

{ "infobox": { "category": "/wiki/Category:Chickpea_recipes", "difficulty": 3, "servings": null, "time": "soak: 12 hoursprep: 45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cholley, also chole, choley, cholay, white cholay, chana, channa, or chana masala, is a popular and versatile Indian and Pakistani chickpea dish. It is commonly cooked in Northern India (especially Punjab) and Pakistan for breakfast, but it is also regularly served at dinner parties, picnics, wedding receptions and other special events. Cholley features chickpeas, onions, tomatoes and spices; variations include additions such as potato (alu). This dish pairs well with a range of grain-based accompaniments including, puri, roti, naan, rice and bhatoora." }, { "line_type": "p", "section": null, "text": "See also: Masaledaar chole (Chickpea Curry)" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g dried chickpeas" }, { "line_type": "ul", "section": "Ingredients", "text": "500 ml water for cooking" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt (to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp coriander seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cumin seeds (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp nigella seeds (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp garam masala" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium tomatoes, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh coriander leaves (as a garnish)" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the chickpeas, then soak overnight in water, allowing them to soften somewhat. Make sure that the chickpeas are well-immersed with at least a few inches of water above them, as they will expand significantly while soaking." }, { "line_type": "ol", "section": "Procedure", "text": "The next day, drain the water and place the chickpeas in a pressure cooker or large cooking pot. Add the 500 ml fresh water and salt to taste, then cook until the chickpeas are tender (10 minutes at 15 psi in a pressure cooker; if using a regular pot, place the chickpeas in hot water to boil, and then reduce to a simmer for 60–90 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a thick-bottomed pan. Add the coriander seeds, cumin seeds, and nigella seeds, cooking them briefly until they crackle. Quickly add the onions and garlic, reduce the heat to medium, and sauté until the onions are transparent." }, { "line_type": "ol", "section": "Procedure", "text": "Add garam masala, tomato, turmeric, and salt and cook for 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Add the boiled chickpeas, reduce the heat, and allow the cholley to simmer for around 15 minutes. Check that the gravy has thickened before removing from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Once done, place the cholley in a serving bowl, add your coriander garnish, and serve with rice or bread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try adding coconut flakes and black pepper to taste." }, { "line_type": "ul", "section": "External links", "text": "Chole a la Easy - Garbanzo Beans Curry How-to Video" } ], "title": "Cholley (Chickpea Curry)", "url": "https://en.wikibooks.org/wiki/Cookbook:Cholley_(Chickpea_Curry)" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This rub is great on steak, pork, and chicken." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup dark brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup dehydrated lemon peel" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup dried rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup granulated garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chipotle powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp hickory smoke powder (if you can't find this, use 2 drops liquid smoke in the dish.)" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients and store in a cool, dark place in an airtight container." } ], "title": "Chop Rub", "url": "https://en.wikibooks.org/wiki/Cookbook:Chop_Rub" }

{ "infobox": { "category": "/wiki/Category:Cabbage_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Choucroute garnie is a dish of Sauerkraut with sausages, salt pork, and potatoes. Being a little picky about your ingredients (especially the sauerkraut) with this recipe makes all the difference." }, { "line_type": "ul", "section": "Ingredients", "text": "1 or so tablespoons of duck fat" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 small potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "5 juniper berries" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 garlic cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 or so tablespoons of coriander seed" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tablespoon black mustard seed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 strips of bacon (or the same amount of salted pork belly), sliced into rough squares" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound of sauerkraut" }, { "line_type": "ul", "section": "Ingredients", "text": "4 pork sausages" }, { "line_type": "ul", "section": "Ingredients", "text": "3 smoked pork slices, bone in" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) or so of white wine (dry)" }, { "line_type": "ol", "section": "Procedure", "text": "In a pot large enough to in the end hold everything, melt the duck fat over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "When hot, add the onions and sauté until translucent (about 5 minutes or so)." }, { "line_type": "ol", "section": "Procedure", "text": "Then, add the sauerkraut, white wine, juniper berries, clove, coriander seed, mustard seed, and garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Add the smoked pork and bacon." }, { "line_type": "ol", "section": "Procedure", "text": "Cover, and then simmer for about 2 hours." }, { "line_type": "ol", "section": "Procedure", "text": "In other pot, simmer the peeled potatoes and your sausages—don't boil, or your sausages will split open." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer until potatoes are done (and by then the sausage will be, too)." }, { "line_type": "ol", "section": "Procedure", "text": "Serve in a heap—sauerkraut at the bottom, various pig and potato parts on top." } ], "title": "Choucroute (Sauerkraut with Meat and Potatoes)", "url": "https://en.wikibooks.org/wiki/Cookbook:Choucroute_(Sauerkraut_with_Meat_and_Potatoes)" }

{ "infobox": { "category": "/wiki/Category:Chinese_recipes", "difficulty": 3, "servings": "4–6", "time": "1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chow mein is a generic Chinese term for a dish of stir-fried noodles, of which there are many varieties. Authentic chow mein is generally made of soft noodles, whereas chow mein in Westernized Chinese Cuisine may also be made from thin crispy noodles." }, { "line_type": "p", "section": null, "text": "This version of chow mein is made with seitan instead of the more traditional use of chicken, pork or shrimp, making this dish fit for vegans. Also, instead of using oyster sauce in the marinade, shiitake mushrooms are used to achieve a similar depth of flavour." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound mung bean sprouts" }, { "line_type": "ul", "section": "Ingredients", "text": "15 ounces seitan" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound dry wonton noodles" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium stalks celery" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound bok choy or broccoli" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound fresh mushrooms" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red bell pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ red onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil for frying, as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup toasted sesame seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup finely-chopped shiitake mushrooms" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup water or low-sodium vegetable broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons water" }, { "line_type": "ol", "section": "Procedure", "text": "1–2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the seitan into thin strips. Add the marinade ingredients, adding the cornstarch last. Marinate the seitan for 20 to 25 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "The following 3 steps can be completed while the seitan is marinating:\nTo prepare the sauce, in a small bowl dissolve the 1 tablespoon cornstarch with the 4 tablespoons water. Whisk the water or vegetable broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside.\nSoften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.\nWash all the vegetables as needed. Cut the celery and the bok choy into ½-inch pieces on the diagonal. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds and cut into chunks. Peel and chop the onion. Dice the green onion." }, { "line_type": "ol", "section": "Procedure", "text": "To prepare the sauce, in a small bowl dissolve the 1 tablespoon cornstarch with the 4 tablespoons water. Whisk the water or vegetable broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Wash all the vegetables as needed. Cut the celery and the bok choy into ½-inch pieces on the diagonal. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds and cut into chunks. Peel and chop the onion. Dice the green onion." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Heat 2 tablespoons oil. Add the onion and the seitan, keeping remaining marinade aside for later use. Let the seitan brown briefly, then stir-fry until the redness is gone and the seitan is nearly cooked through. Remove the cooked seitan and onion from the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired. When cooking the bok choy or broccoli, add ¼ cup of water and cover while cooking. Remove each of the vegetables from the pan when finished stir-frying. Add more oil as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Give the sauce a quick re-stir. Add all the ingredients back into the wok, making a \"well\" in the middle of the wok for the sauce. Add the sauce and any remaining marinade, stirring quickly to thicken. Mix everything together. Stir in the green onions. Pour the cooked vegetable and sauce mixture on top of the noodles. Garnish the chow mein with the toasted sesame seeds. Serve hot." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For crispy chow mein noodles, add more oil than the recipe calls for and cook the noodles longer to dry them out." } ], "title": "Chow Mein", "url": "https://en.wikibooks.org/wiki/Cookbook:Chow_Mein" }

{ "infobox": { "category": "/wiki/Category:Casserole_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Chraime is a popular Sephardic Jewish fish and vegetable casserole often eaten as the first course at Rosh Hashanah. It can also be eaten as an entrée, and is normally served with challah." }, { "line_type": "ul", "section": "Ingredients", "text": "2 large baking potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium red bell peppers, cored, seeded, and cut into ½-inch thick wedges" }, { "line_type": "ul", "section": "Ingredients", "text": "5 garlic cloves, peeled and smashed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small jalapeño or other hot chili pepper, quartered and seeded" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼–1½ pounds of white fish fillets (e.g. sole, halibut, or cod)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon sweet paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "3 ripe tomatoes, coarsely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chopped fresh cilantro or parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Coarse salt, to taste" }, { "line_type": "ol", "section": "Procedure", "text": "In a large flame-proof casserole or Dutch oven, set the potato slices on the bottom. Scatter the bell peppers, garlic, and jalapeño pepper on the potatoes. Sprinkle with salt. Place the fish on top and sprinkle it with paprika and salt. Add the tomatoes and cilantro or parsley." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the water in at the edges. Sprinkle the top with oil and sprinkle generously with salt." }, { "line_type": "ol", "section": "Procedure", "text": "Set the pan over high heat, cover, and bring the mixture to a boil. Reduce the heat slightly and simmer for 25–30 minutes or until the vegetables are tender and the fish is cooked through. Check the pan after 20 minutes; if there seems to be too much liquid, uncover the pan for the remaining cooking time." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot or warm with challah." } ], "title": "Chraime (Sephardic Fish and Vegetable Casserole)", "url": "https://en.wikibooks.org/wiki/Cookbook:Chraime_(Sephardic_Fish_and_Vegetable_Casserole)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "10", "time": "About 4 days" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Christmas cake is a fruitcake traditionally served around Christmas in the United Kingdom, especially after long walks, to be had with tea." }, { "line_type": "p", "section": null, "text": "This is a traditional, somewhat extravagant recipe which is quite easy to make, but steeping the fruit should be done over a long time for best results. The resultant cakes should last in very good condition for several months if kept whole in air-tight tins." }, { "line_type": "p", "section": null, "text": "Traditionally, the cake is made on the first Sunday of Advent and (once cooled) is 'fed' with alcohol (brandy or rum) every few days until just before Christmas, when it is iced." }, { "line_type": "ul", "section": "Ingredients", "text": "600 g currants" }, { "line_type": "ul", "section": "Ingredients", "text": "400 g sultanas" }, { "line_type": "ul", "section": "Ingredients", "text": "400 g glacé cherries, quartered" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g chopped candied peel" }, { "line_type": "ul", "section": "Ingredients", "text": "200 ml sherry" }, { "line_type": "ul", "section": "Ingredients", "text": "100 ml brandy" }, { "line_type": "ul", "section": "Ingredients", "text": "50 ml kirsch (or rum)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 standard (100 g) eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "300 g lightly-salted soft margarine (The \"Stork\" brand is traditional)" }, { "line_type": "ul", "section": "Ingredients", "text": "300 g dark brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g self-raising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g finely-chopped almonds" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons ground mixed spice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons black treacle" }, { "line_type": "ol", "section": "Procedure", "text": "Place all the fruit in a large bowl and pour the spirits over the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the bowl in foil and leave in a cool place." }, { "line_type": "ol", "section": "Procedure", "text": "Mix and stir the fruit every day for at least three days; after a fortnight most of the alcohol will have soaked in and further soaking has no benefit." }, { "line_type": "ol", "section": "Procedure", "text": "Beat together the sugar and margarine with the eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Add the almonds and black treacle, and mix further." }, { "line_type": "ol", "section": "Procedure", "text": "Sieve the flours and the mixed spice into the mixture, beating until a smooth mixture results." }, { "line_type": "ol", "section": "Procedure", "text": "Combine with the pre-prepared fruit (above) and place in a cake tin lined with baking parchment." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at a low temperature (140°C / 275°F / Gas mark 1) for at least 4 hours. It may take up to 5 hours, depending on the oven." }, { "line_type": "ol", "section": "Procedure", "text": "Once a knife comes out clean, remove from the oven and allow to cool fully." }, { "line_type": "ol", "section": "Procedure", "text": "Stored in an airtight box the cake should keep for at least four months." } ], "title": "Christmas Cake", "url": "https://en.wikibooks.org/wiki/Cookbook:Christmas_Cake" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "Makes 40 cookies", "time": "Prep: 20 minutesBaking:12 minutes32 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Christmas cookies are traditional biscuits generally used during the holiday season. These Christmas cookies are quick and easy to make and can be easily cut into any shape with cookie cutters. They make a great holiday snacks and are perfect for Christmas celebrations." }, { "line_type": "ul", "section": "Ingredients", "text": "130 grams (4.5 oz) almond flour" }, { "line_type": "ul", "section": "Ingredients", "text": "130 grams (4.5 oz) butter, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "130 grams (4.5 oz) powdered sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "300 grams (10.5 oz) wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 400°F (200°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Mix all the ingredients together, in any order, to make a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Cool dough in a refrigerator for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Flatten dough with a rolling pin." }, { "line_type": "ol", "section": "Procedure", "text": "Cut out desired shapes with a cookie cutter." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 10 minutes. Cool." }, { "line_type": "ul", "section": "Note, tips, and variations", "text": "The biscuits will be soft when removed from the oven. This is normal as they will harden when they cool down. The cookies will be cooked when they appear brown on the inside and the outside." } ], "title": "Christmas Cinnamon Cookies", "url": "https://en.wikibooks.org/wiki/Cookbook:Christmas_Cinnamon_Cookies" }

{ "infobox": { "category": "/wiki/Category:Pork_recipes", "difficulty": 3, "servings": "3–4", "time": "8–11 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Template:Nutritionsummary\nCookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes" }, { "line_type": "p", "section": null, "text": "The ancient Romans, who sacrificed a pig to their god Saturn about the same time Christmas is celebrated nowadays, are probably the starters of a Christmas tradition still alive in some parts of the world. This is a recipe for a boneless, lightly salted Finnish-style ham, popular since about the 1940s, before which Finns used to eat several kinds of meats during Christmas." }, { "line_type": "p", "section": null, "text": "This is often eaten with traditional Christmas cuisine, including baked potatoes, red wine, and potato, carrot, and rutabaga casseroles, as well as during the night or in the morning and in-between 'proper' meals with bread, mustard and milk. Ham goes well with almost anything. If you have been eating ham for several days with mustard, try chili for a change." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (7–10 kg) ham, lightly salted and boneless" }, { "line_type": "ul", "section": "Ingredients", "text": "Prepared mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "Breadcrumbs" }, { "line_type": "ol", "section": "Procedure", "text": "If ham is frozen, thaw it in its plastic package, for 3 days in the refrigerator for a 7kg ham, 5 days for a 10kg ham." }, { "line_type": "ol", "section": "Procedure", "text": "Before putting the ham in the oven, take it out from the refrigerator and let come closer to room temperature. If you intend to put the ham in the oven in the evening, take it out during the early morning. The ham should be about 10 °C (50 °F) when you put it in the oven." }, { "line_type": "ol", "section": "Procedure", "text": "Use a wet paper towel to clean the ham a bit; then dry it." }, { "line_type": "ol", "section": "Procedure", "text": "Place ham on baking tray in oven, with some water on the tray. Or, if you have a large roasting bag, there is no need for water. Do not use only the oven rack, as nothing will catch all the liquid from the ham if the roasting bag fails, messing up your oven. However, you can put the ham on the rack if you put a baking tray beneath that to catch drips. Aluminum foil can be used on the baking tray to protect it." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 200 °C (390 °F) and let ham roast in the oven for half an hour. You can skip this if you are not worried about the possible bacteria on the ham." }, { "line_type": "ol", "section": "Procedure", "text": "Turn temperature down, and cook at 100–125 °C (210–260 °F), for about 1 hour/kg (a 7 kg ham will take 7 hours or more) until a meat thermometer in the center of the ham reads 75–80 °C (158–176 °F). Traditional ham is ready at 80 °C but most take the ham out of the oven at 77 °C or so, when the ham has more water left in it and is considered tastier." }, { "line_type": "ol", "section": "Procedure", "text": "After you take the ham out of the oven, wait a little while before removing the thermometer. It is recommended you do not pour the liquid from the bag or baking tray down the drain." }, { "line_type": "ol", "section": "Procedure", "text": "Wait until ham is cool enough to handle, then glaze it all over with mustard and breadcrumbs. First remove the rind from the ham, then cover the ham with mustard, then with breadcrumbs. Bake in a 250 °C (480 °F) oven for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "The ham is ready to eat when it has cooled down a bit. This makes about enough for 3 or 4 people for a week, but if you think you will not eat it all within a week, freeze the rest." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A 10 kg ham is considered better-tasting as the pig has gotten bigger." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The use of a meat thermometer is recommended because the actual temperature of an oven commonly varies from its setting; thus the ham can be severely under- or overcooked if you do not use a thermometer. The thermometer should be placed in the middle of the ham. Be careful that it does not touch the oven walls. You can test if the thermometer works properly before using it by dipping it in boiling water–it should show about 100 °C (212 °F)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It is possible to salt a ham yourself if you buy ham from a farm or butcher or buy a pig in time to fatten it for Christmas. There are several methods available; here is one that is called tönkkösuolaus: Dissolve 1.8 kg large crystal salt into 10 L water, and cool to 0 °C or slightly lower. Fully submerge a 10 kg ham in the brine, and let it brine at around 0 °C for 2 months, replacing the brine from time to time. During the last week you can keep ham in water only if you want it to be slightly less salty." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Several people swear by sauna-cooked ham, in which case you will put the ham in a sauna instead of an oven (glazing still done in oven). It will take maybe 12–24 hours for a ham in a 100 °C sauna, and several days in a 80 °C sauna. Use a meat thermometer if you use a sauna to cook a ham and remember to have something beneath the ham collecting all the liquid. Often people also use a wood-burning stove to cook a ham, this method is hardest as you can not use a meat thermometer easily with one, so unless you have good instructions to the very oven you have (or have a spare ham just in case), this would not be recommended for first-time Christmas ham lovers." } ], "title": "Christmas Ham", "url": "https://en.wikibooks.org/wiki/Cookbook:Christmas_Ham" }

{ "infobox": { "category": "/wiki/Category:Pie_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is the recipe for the fruity mince pies that we all know and eat at Christmas time. These typically do not contain minced beef, but they may not be completely vegetarian since fruit mince can sometimes contain suet." }, { "line_type": "ul", "section": "Ingredients", "text": "Shortcrust pastry dough, either homemade or shop bought" }, { "line_type": "ul", "section": "Ingredients", "text": "Fruit mince, either homemade or shop bought" }, { "line_type": "ul", "section": "Ingredients", "text": "Icing sugar (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Roll out the pastry dough if needed, and cut out small rounds of dough." }, { "line_type": "ol", "section": "Procedure", "text": "Line greased tartlet pans with the dough rounds." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon heaped teaspoons of fruit mince into each tartlet shell." }, { "line_type": "ol", "section": "Procedure", "text": "Top the tartlets with slightly smaller circles of dough, preferably cut with a fluted cutter" }, { "line_type": "ol", "section": "Procedure", "text": "Bake until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "If desired, dust pies with a light sprinkling of icing sugar just before serving." } ], "title": "Christmas Mince Pies (Meat-Free)", "url": "https://en.wikibooks.org/wiki/Cookbook:Christmas_Mince_Pies_(Meat-Free)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 4, "servings": "8–12", "time": "Preparation: 1 hour 30 minutes Cooking: 7-8 hours Reheating: 2 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Christmas pudding is a dessert served typically around the Christmas festive period and on Christmas day in the United Kingdom and other Commonwealth countries such as Australia, New Zealand, South Africa, and Canada. Outside of this festive period, it is known as a plum pudding which can have further recipe variations as well." }, { "line_type": "ul", "section": "Ingredients", "text": "100 g (3.5 oz / ¾ cup) self-rising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g (8.8 oz / 2½ cups) raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g (8.8 oz / 2½ cups) currants" }, { "line_type": "ul", "section": "Ingredients", "text": "25 g (0.88 oz / ¼ cup) candied fruit peel" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small cooking apple, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 orange, zested and juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, zested and juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "75 g (2.6 oz / ⅓ cup) unsalted butter plus extra for greasing" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g (3.5 oz / ½ cup) muscovado sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp mixed spice" }, { "line_type": "ul", "section": "Ingredients", "text": "40 g (1.4 oz / ½ cup) breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "40 g (1.4 oz / ½ cup) almonds, chopped roughly" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp brandy, rum, or sherry and some extra for flaming" }, { "line_type": "ul", "section": "Ingredients", "text": "350 g (12 oz / 1½ cups) brandy butter" }, { "line_type": "ul", "section": "Equipment", "text": "1.5 L pudding basin" }, { "line_type": "ul", "section": "Equipment", "text": "Large mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "3 medium mixing bowls" }, { "line_type": "ul", "section": "Equipment", "text": "1 mixing spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Baking paper" }, { "line_type": "ul", "section": "Equipment", "text": "Kitchen foil" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the raisins, currants, candied peel, and apple with zest and juice from the lemon and orange. Stir well and leave in the bowl for an hour for the flavours to combine." }, { "line_type": "ol", "section": "Procedure", "text": "In another bowl, cream together the butter and sugar using a spoon. When fluffy, slowly add in the eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Sift the flour and spice together in another bowl. Add this bit by bit into the creamed butter and sugar, folding it in with the breadcrumbs and almonds. Then fold in the fruit mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Liberally butter the pudding basin and place a small, round piece of baking paper in the bottom of the basin." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly add the mixture into the basin and level the mixture out. Cut a layer of baking paper and foil for the top, leaving a crease in the middle so the pudding can expand, place it on top of the basin, and secure it with string." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the pudding by either:\nSteaming for 8 hours: put the pudding into a steamer with simmering water. Cover with a lid and top up the water level as needed for 8 hours.\nBoiling for 7 hours: To boil, place a metal jam lid, or any kind of circular, thin metal object, at the bottom of a large pan to be a trivet. Create 2 strips of large string or foil and place them on the trivet so you can easily pick up your pudding once its cooked. Make sure there is enough to hang over the side of your pot, so its easy to get a hold of. Then, slowly place your pudding onto the trivet and pour boiling water in so that it reaches halfway up the side of your pudding bowl. Cover with a lid and let the water simmer for 8 hours until the pudding has reached a dark deep brown, adding more water as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Steaming for 8 hours: put the pudding into a steamer with simmering water. Cover with a lid and top up the water level as needed for 8 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Boiling for 7 hours: To boil, place a metal jam lid, or any kind of circular, thin metal object, at the bottom of a large pan to be a trivet. Create 2 strips of large string or foil and place them on the trivet so you can easily pick up your pudding once its cooked. Make sure there is enough to hang over the side of your pot, so its easy to get a hold of. Then, slowly place your pudding onto the trivet and pour boiling water in so that it reaches halfway up the side of your pudding bowl. Cover with a lid and let the water simmer for 8 hours until the pudding has reached a dark deep brown, adding more water as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Remove your pudding and leave to cool for 1–2 hours. Once cool, remove the paper and foil and replace it with fresh paper and foil. Store in a cool, dry area. The pudding can be frozen for up to 1 year." }, { "line_type": "ol", "section": "Procedure", "text": "To serve, steam or boil your pudding for two hours to reheat. Once reheated, turn it out onto a serving plate." }, { "line_type": "ol", "section": "Procedure", "text": "To flame, warm a small amount of brandy in a pan, pour it over the hot pudding once at the table and light it with a matchstick or other easily used flame. Place your bowl of brandy butter on the table for people to enjoy with your pudding." }, { "line_type": "ul", "section": "External links", "text": "Watch English Heritage's \"The Victorian Way - Christmas Pudding\" video using Eliza Acton's recipe from their book Modern Cookery (1845)." }, { "line_type": "p", "section": "References", "text": "This page incorporates text from the public domain cookbook Modern Cookery for Private Families by Eliza Acton." } ], "title": "Christmas Pudding I", "url": "https://en.wikibooks.org/wiki/Cookbook:Christmas_Pudding_I" }