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{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 1, "servings": "6–8", "time": "1½ hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 package (16 ounces) frozen corn" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon butter, cut into 6 pieces" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 325°F." }, { "line_type": "ol", "section": "Procedure", "text": "Put frozen corn, milk, eggs, sugar, and salt into a blender." }, { "line_type": "ol", "section": "Procedure", "text": "Blend on medium until ingredients are mixed thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into a medium-sized baking dish coated with cooking spray." }, { "line_type": "ol", "section": "Procedure", "text": "Dot the top with butter pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 70 minutes." } ], "title": "Corny Soufflé", "url": "https://en.wikibooks.org/wiki/Cookbook:Corny_Souffl%C3%A9" }

{ "infobox": { "category": "/wiki/Category:Chutney_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 firm, almost-ripe mango" }, { "line_type": "ul", "section": "Ingredients", "text": "1 fresh red or green chilli pepper, stemmed, slit lengthwise, seeded and chopped (see note)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cilantro or mint, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ tsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 Tbsp fresh orange juice, or a mixture of orange and lime juice" }, { "line_type": "ol", "section": "Procedure", "text": "Place the mango on one side on a work surface and make a slit in the tip across its width with a sharp knife. Then, hold the mango upright on its stem end on the work surface, and carefully slice the flesh, with the skin attached, off one side of the stone, as close to it as possible. Turn it the other way and cut off the flesh from the other side of the stone." }, { "line_type": "ol", "section": "Procedure", "text": "Place each mango half, skin-side down, on the work surface, and cut lines through the flesh down to the skin in a lattice pattern so that you end up with a checker-board pattern with ½-inch squares." }, { "line_type": "ol", "section": "Procedure", "text": "Grasp the mango half with both your hands, skin down and your two thumbs on the flesh and your four fingers of each hand underneath on the skin. Now turn the skin inside out by pushing the skin inwards with your four fingers of each hand while pushing the two sides downward with your two thumbs." }, { "line_type": "ol", "section": "Procedure", "text": "You will now have the inverted skin of the mango with cubes of flesh attached—cut the cubes off with a sharp knife." }, { "line_type": "ol", "section": "Procedure", "text": "Place the mango cubes in a small bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chilli, cilantro, cayenne, orange/lime juice and salt and mix gently with a spoon." }, { "line_type": "ol", "section": "Procedure", "text": "Leave to marinate in the refrigerator for 1–2 hours before serving." }, { "line_type": "ul", "section": "Warnings", "text": "Wear rubber gloves when working with chilli peppers and take care not to touch your eyes or face while handling them." } ], "title": "Corom Chatni (Mango Chutney with Hot Chillies)", "url": "https://en.wikibooks.org/wiki/Cookbook:Corom_Chatni_(Mango_Chutney_with_Hot_Chillies)" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": "8", "time": "45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Coronation chicken was apparently created by Florist Constance Spry and Rosemary Hume for the banquet of the coronation of Queen Elizabeth II in 1953—see Wikipedia's article on Coronation Chicken for more information. Although prevailingly more recent preparations often prescribe the addition of raisins, with which many will be more familiar, the following recipe is based on the \"official\" recipe published in 1956:" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (2.3 kg / 5 lb) chicken, poached (or other cooked chicken)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp curry paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp tomato purée" }, { "line_type": "ul", "section": "Ingredients", "text": "100 ml red wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "½ ea. lemon, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "4 apricot halves, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "300 ml (½ pint) mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "100 ml (4 fl oz) whipping cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Watercress to garnish" }, { "line_type": "ol", "section": "Procedure", "text": "Skin the chicken if needed, and cut it into small pieces. Traditionally the chicken is cooked whole in advance, but alternatively you can use raw chicken and grill the chicken pieces at this point." }, { "line_type": "ol", "section": "Procedure", "text": "In a small saucepan, warm a small amount of vegetable oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onion to the pan and cook gently until soft (about 3 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Add the curry paste, tomato puree, wine, bay leaf and lemon juice. Simmer uncovered for about 10 minutes until well-reduced. Strain and leave to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Purée the chopped apricots in a blender or processor. Beat the cooled sauce into the mayonnaise with the apricot purée." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the cream to stiff peaks, and fold into the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt and pepper, and a little lemon juice if necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in the chicken pieces, garnish with watercress, and serve." } ], "title": "Coronation Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Coronation_Chicken" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 4, "servings": null, "time": "50 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (160 g/5.6 oz) margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (150 g/5.3 oz) superfine sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (140 g/4.9 oz) self-rising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ sticks (160 g/5.6 oz) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ cups (310 g/11 oz) powdered sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "15 g (0.53 oz) tube violet extra-strong food coloring gel" }, { "line_type": "ul", "section": "Ingredients", "text": "60 mini gem candies, 12 yellow reserved" }, { "line_type": "ul", "section": "Ingredients", "text": "Edible gold glitter spray" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 180 °C (356 °F). Line an 12-hole cupcake pan with cupcake cases." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the butter and sugar in a bowl until creamy." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in the eggs, one by one." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in the flour. Stir in milk and vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon the mixture into the cupcake cases." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 18–20 minutes until golden." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the cupcakes to a wire rack and leave it to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the butter in another bowl until light." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in the powdered sugar, 1 cup at a time." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in the food coloring." }, { "line_type": "ol", "section": "Procedure", "text": "Using a teaspoon or a serrated knife and starting near the edges, remove the risen top on each cupcake. Be sure to keep the tops intact." }, { "line_type": "ol", "section": "Procedure", "text": "Cut each top into 4 quarters and dust with a little edible gold spray." }, { "line_type": "ol", "section": "Procedure", "text": "Put 2 tablespoons of the buttercream into a piping bag with a 5 mm (0.20 in) hole, and put the rest into another piping bag with a 2 cm (0.79 in) hole." }, { "line_type": "ol", "section": "Procedure", "text": "Using the bag with the larger hole, pipe a mound of frosting on top of each cupcake, starting near the edge and moving towards the center." }, { "line_type": "ol", "section": "Procedure", "text": "Top each cupcake with 4 gold trimmings, standing them upright. Space them evenly around the edges, and press them into the frosting to adhere them. It should look like 4 fans sticking out of the frosting to give the appearance of a crown." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange the non-yellow gems on the frosting between the fans, pressing gently to make sure they stick." }, { "line_type": "ol", "section": "Procedure", "text": "Using the piping back with the smaller hole, pipe a small blob atop the center of each mound of frosting. Spray with a little gold spray." }, { "line_type": "ol", "section": "Procedure", "text": "Dust the yellow gems with glitter, and place one on top of the center blob of each cupcake." }, { "line_type": "ol", "section": "Procedure", "text": "Dust each cupcake with a little extra glitter and serve." }, { "line_type": "ol", "section": "References", "text": "↑ \"Coronet Cupcakes Recipe | Cupcake Recipes\". Tesco Real Food. Retrieved 2023-04-17." } ], "title": "Coronet Cupcakes", "url": "https://en.wikibooks.org/wiki/Cookbook:Coronet_Cupcakes" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons cottage cheese (small curd 4% milkfat)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon Mexican seasoning or chili powder" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat a large metal or non-stick skillet over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk eggs and cottage cheese together in a small bowl; place in skillet." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle Mexican seasoning on eggs (to taste)." }, { "line_type": "ol", "section": "Procedure", "text": "As eggs begin to cook, start folding them together, turning as needed, until done cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with or on wheat toast." } ], "title": "Cottage Cheese Eggs", "url": "https://en.wikibooks.org/wiki/Cookbook:Cottage_Cheese_Eggs" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) cottage cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "6 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 g) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon vanilla extract" }, { "line_type": "ol", "section": "Procedure", "text": "Place all ingredients in a blender, and blend for 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Pour about ¼ cup (60 g) batter for each pancake on a griddle sprayed with cooking spray or lightly coated with vegetable oil." }, { "line_type": "ol", "section": "Procedure", "text": "Let cook until golden on both sides." } ], "title": "Cottage Cheese Pancakes", "url": "https://en.wikibooks.org/wiki/Cookbook:Cottage_Cheese_Pancakes" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups low-fat cultured buttermilk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (4 pounds) broiler/fryer chicken, cut into individual parts with wings discarded" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp lemon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable shortening" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup whole milk" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp freshly-ground black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Combine seasonings for chicken and buttermilk in a large container. Add chicken, toss to coat, and refrigerate overnight to a day." }, { "line_type": "ol", "section": "Procedure", "text": "Drain chicken in a colander and dredge in flour. Set aside 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat enough shortening in a 12-inch cast-iron skillet to 325°F. Add thighs to the center, and breasts and legs to the outer part. Fry 10–12 minutes on each side or until golden brown and internal temperature of thighs is 180°F." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from pan and drain on a cooling rack. Cover loosely with foil and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Pour out all fat except 2 tbsp from pan and place over medium high heat. Add all-purpose flour to pan and whisk continuously until mixture turns blond." }, { "line_type": "ol", "section": "Procedure", "text": "Deglaze pan with broth and whisk continuously until liquid has reduced by ⅔." }, { "line_type": "ol", "section": "Procedure", "text": "Add milk, cream, and pepper; bring to a boil. Cook, whisking occasionally, until liquid has reduced to 1 cup and is thickened. If gravy is too thick, add ¼ cup milk at a time." }, { "line_type": "ol", "section": "Procedure", "text": "Serve chicken smothered with cream gravy." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Resist the urge to drain on paper towels or brown paper bags. The paper absorbs the oil, and instead of moving it away, it holds it up right against the food, thus making it greasy." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Don't try to put the chicken into a warm oven (especially not a gas oven) while you make the gravy. Since they are encased in starch, they will stay warm a good 20 minutes." } ], "title": "Country Fried Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Country_Fried_Chicken" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (3 lbs) broiler/fryer chicken, giblets removed" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup Country Roast Chicken Seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "3 sprigs rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "8 sprigs thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large lemon, sliced thinly" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large lemon, cut in wedges" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp butter" }, { "line_type": "ol", "section": "Procedure", "text": "Loosen skin from chicken. Rub flesh with chicken seasoning." }, { "line_type": "ol", "section": "Procedure", "text": "Place lemon slices in the bottom of a roasting pan and place chicken on top." }, { "line_type": "ol", "section": "Procedure", "text": "Stuff chicken cavity with thyme, rosemary, and lemon wedges." }, { "line_type": "ol", "section": "Procedure", "text": "Place 1 tbsp butter under the skin of each breast." }, { "line_type": "ol", "section": "Procedure", "text": "Insert an oven-safe probe thermometer into the breast but not touching the butter." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a 325°F oven until breast internal temperature reaches 165°F and thigh meat reaches 170°F." }, { "line_type": "ol", "section": "Procedure", "text": "Cover with foil and let rest 10 minutes; serve." } ], "title": "Country Roast Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Country_Roast_Chicken" }

{ "infobox": { "category": "/wiki/Category:Spice_mix_recipes", "difficulty": 1, "servings": null, "time": "10 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup lemon pepper" }, { "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": "¼ cup chipotle powder" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients in an airtight container." } ], "title": "Country Roast Chicken Seasoning", "url": "https://en.wikibooks.org/wiki/Cookbook:Country_Roast_Chicken_Seasoning" }

{ "infobox": { "category": "/wiki/Category:Libyan_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Couscous bil khodra, also known as Libyan vegetable couscous, is a nutritious and flavorful dish that is popular in Libyan cuisine. This dish features fluffy couscous cooked with a medley of vegetables and aromatic spices. It is a hearty and satisfying meal that showcases the vibrant flavors and textures of fresh vegetables. Couscous bil khodra is often served as a main course and enjoyed by both vegetarians and meat lovers." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive 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 carrot, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 zucchini, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup green beans, trimmed and cut into bite-sized pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup canned chickpeas, rinsed and drained" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups vegetable broth" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups couscous" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley or cilantro, chopped (for garnish)" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Saucepan" }, { "line_type": "ul", "section": "Equipment", "text": "Strainer" }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced carrot, zucchini, bell pepper, and green beans to the pot. Stir and cook the vegetables for a few minutes until they start to soften." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced tomatoes, chickpeas, cumin, coriander, turmeric, paprika, salt, and pepper to the pot. Stir well to coat the vegetables with the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the vegetable broth into the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the vegetables simmer for about 15–20 minutes, or until they are tender." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, prepare the couscous according to the package instructions. Typically, couscous is steamed or soaked in hot water until it becomes fluffy and tender. Fluff the cooked couscous with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Once the vegetables are cooked, remove the pot from the heat. Gently stir in the cooked couscous, ensuring that it is well-incorporated with the vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Taste and adjust the seasoning if needed. You can add more salt, pepper, or spices according to your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot, garnished with freshly chopped parsley or cilantro." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For added flavor, you can sauté the couscous in a little bit of olive oil before cooking it. This step enhances the nutty aroma of the couscous." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Feel free to customize the vegetable selection based on your preference and seasonal availability." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the couscous in the microwave or on the stovetop before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Make sure to fluff the cooked couscous with a fork to separate the grains and prevent clumping." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the cooking time for the vegetables according to your desired level of tenderness. You can cook them longer for a softer texture or shorter for a crunchier bite." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a protein-packed version, you can add cooked chicken, lamb, or beef to the couscous and vegetable mixture." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add a squeeze of lemon juice or sprinkle of lemon zest to add a refreshing citrusy flavor to the dish." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sprinkle some toasted pine nuts or almonds on top of the couscous for added crunch and nuttiness." } ], "title": "Couscous bil Khodra (Libyan Vegetable Couscous)", "url": "https://en.wikibooks.org/wiki/Cookbook:Couscous_bil_Khodra_(Libyan_Vegetable_Couscous)" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": "4", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This salad is very easy to make." }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz imitation crab meat" }, { "line_type": "ul", "section": "Ingredients", "text": "16 oz canned whole kernel sweet corn" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 green onions" }, { "line_type": "ul", "section": "Ingredients", "text": "Shredded cheese (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Chop imitation crab meat and green onions." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the above, corn and mayonnaise in an appropriately-sized bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Add shredded cheese to taste and mix again." } ], "title": "Crab and Corn Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Crab_and_Corn_Salad" }

{ "infobox": { "category": "/wiki/Category:Crab_recipes", "difficulty": 3, "servings": "4", "time": "Prep: 15 minutesCooking: 10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is a modified version of a crab cake recipe found at Chefs.com." }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (450 g) crabmeat or imitation crabmeat" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup Italian-style breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ground mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp capers, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp minced garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp lemon zest" }, { "line_type": "ol", "section": "Procedure", "text": "Combine crabmeat, Italian style breadcrumbs, mayonnaise, mustard, Worcestershire sauce, egg, salt, and pepper in a medium bowl for the cakes." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate bowl, combine remaining ingredients, except the oil, to make the sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Shape crab cake mix into 3-inch (7.5 cm) patties (about 2 per serving) or smaller for appetizer-size." }, { "line_type": "ol", "section": "Procedure", "text": "Add oil to a skillet." }, { "line_type": "ol", "section": "Procedure", "text": "Pan fry the cakes for 3–4 minutes on each side or until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from skillet and drain on paper towels." }, { "line_type": "ol", "section": "Procedure", "text": "Serve cakes topped with the sauce." } ], "title": "Crab Cakes", "url": "https://en.wikibooks.org/wiki/Cookbook:Crab_Cakes" }

{ "infobox": { "category": "/wiki/Category:Crab_recipes", "difficulty": 1, "servings": "4", "time": "20 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup (7½ ounces / 200 g) crab meat" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "3 teaspoons dry sherry" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Drain, rinse, and pick over crab meat to remove any bits of shell and cartilage." }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients, blending well." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate until ready to serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve before dinner with chips and crackers." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For color and variety, mixed nuts and colorful vegetables can be laid out." } ], "title": "Crab Dip", "url": "https://en.wikibooks.org/wiki/Cookbook:Crab_Dip" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": "5", "time": "20 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "5 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves red onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g bean sprouts, soaked in hot water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 big red chilli, cut into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (200 g) crab, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "3 scallion, cut into 1 cm pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 plate (500 g) cooked rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp fish sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Stir fry the crab in the 5 tbsp oil for 1 minute. Remove from the heat, and reserve." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the remaining oil, and use to stir fry the garlic, red onion, scallion, and red chillies for 1 minute until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the fried crab and bean sprouts. Stir until the crab changes color." }, { "line_type": "ol", "section": "Procedure", "text": "Add the rice, fish sauce, salt, and black pepper. Stir until well-mixed." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Crab Fried Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Crab_Fried_Rice" }

{ "infobox": { "category": "/wiki/Category:Crab_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a dish for company or a special occasion. It is large enough for a luncheon entrée; it may also be served as an appetizer. The dish is well known by habitués of Galatoire's Restaurant on Bourbon Street, New Orleans." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup Béchamel Sauce Louisiannaise" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "White pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small bunch green onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp butter, room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (about 0.5 kg) jumbo or regular-size fresh white lump crab meat (from the body only, not the claws)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp fine breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "4 slices toast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp flat-leaf parsley, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, cut into wedges" }, { "line_type": "ol", "section": "Procedure", "text": "Pick over crabmeat carefully with your fingers to assure the absence of crab shell. This is necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté green onions in butter over medium heat until soft. Do not allow onions to brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add white lumpfish crab meat, then fold in béchamel sauce. When mixture begins to simmer, remove from heat and fold in beaten egg yolks." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate mixture for 10 minutes in order to form canapés. Or, let stay in refrigerator overnight until ready to use." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350 °F (190 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "Combine breadcrumbs and Parmesan cheese in a mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Trim the ends of the toast. Place trimmed toast on a baking sheet and spoon refrigerated crabmeat mixture onto toast using an ice-cream scoop." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle canapés with breadcrumbs and Parmesan cheese mixture. Dot each canapé with soft butter." }, { "line_type": "ol", "section": "Procedure", "text": "Bake canapés for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish each serving with flat-leaf parsley and a wedge of lemon." } ], "title": "Crab Meat Canapé", "url": "https://en.wikibooks.org/wiki/Cookbook:Crab_Meat_Canap%C3%A9" }

{ "infobox": { "category": "/wiki/Category:Filling_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup finely-diced onion" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup finely-diced celery" }, { "line_type": "ul", "section": "Ingredients", "text": "9 oz crab meat, fresh or canned (see notes)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp Dijon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large egg, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp parsley, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup bread crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp salt (if using fresh crabmeat)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the onion and garlic in the butter over low heat until soft, about 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Combine crab meat, mustard, cream, egg, lemon juice, parsley, bread crumbs and seasonings in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onion and celery and mix until well blended but not homogeneous." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and refrigerate until the pasta dough is ready." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If using canned crab meat, drain in a sieve and taste. If excessively salty, rinse under running water until palatable." } ], "title": "Crab Meat Ravioli Filling", "url": "https://en.wikibooks.org/wiki/Cookbook:Crab_Meat_Ravioli_Filling" }

{ "infobox": { "category": "/wiki/Category:Tex-Mex_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups fresh mango, diced fine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup plum tomato, diced fine" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup sweet red pepper, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp fresh lime juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp fresh cilantro, chopped fine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb. lump crabmeat" }, { "line_type": "ul", "section": "Ingredients", "text": "1 package of 6-inch round flour tortillas" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium green bell pepper, cut into thin strips" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium red bell pepper, cut into thin strips" }, { "line_type": "ul", "section": "Ingredients", "text": "½ ea. red onion, cut into strips" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz mascarpone cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup cilantro, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup Monterey Jack cheese, shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooking spray or vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Combine all ingredients together." }, { "line_type": "ol", "section": "Procedure", "text": "Chill for at least 2 hours before serving." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 450 °F (230 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the olive oil in a frying pan. To that, add the onions and peppers. Cook for about 5 minutes or until onions are translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, sift through the crab meat and remove any shell fragments. Stir into the crab the marscapone cheese, cayenne pepper, and cilantro. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Spray half of the tortillas with cooking spray. Lay them flat (sprayed side down) on baking sheets." }, { "line_type": "ol", "section": "Procedure", "text": "Add equal portions of the crab meat and then equal portions of the onions and peppers. Sprinkle with the Monterey Jack cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Place the remaining tortillas on top and spray with cooking spray." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for about 10 minutes or until golden in color." }, { "line_type": "ol", "section": "Procedure", "text": "After removing from the oven, allow to sit for a minute. Then, cut each tortilla into quarters." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with mango salsa (recipe follows)." } ], "title": "Crab Quesadillas with Mango Salsa", "url": "https://en.wikibooks.org/wiki/Cookbook:Crab_Quesadillas_with_Mango_Salsa" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": null, "time": "50–55 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A delicious square recipe with a pleasant flavor of oranges and cranberries." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) rolled oats" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (180 g) brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 g) butter (melted)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) whole cranberry sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons orange juice" }, { "line_type": "ol", "section": "Procedure", "text": "Lightly oil a a square baking pan, and line it with parchment paper." }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the rolled oats, flour, sugar, and baking soda using a whisk." }, { "line_type": "ol", "section": "Procedure", "text": "Using your hands, mix the melted butter into the rolled oats mixture, until it forms pea-sized clumps. Do not over mix." }, { "line_type": "ol", "section": "Procedure", "text": "Reserve 1 ½ cups (360 g) of mixture to be used as the topping." }, { "line_type": "ol", "section": "Procedure", "text": "Press remainder of oat mix into the bottom of the pan, making sure it covers the whole bottom." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the orange juice with the cranberry sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Spread evenly over the base." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the reserved oats mixture over the top." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 350°F (180°C) for 40 minutes, or until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Cool and cut into squares." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This recipe can be doubled to fit a 13 x 9-inch (30 x 24 cm) pan." } ], "title": "Cranberry Orange Squares", "url": "https://en.wikibooks.org/wiki/Cookbook:Cranberry_Orange_Squares" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup butter" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups white chocolate chips" }, { "line_type": "ul", "section": "Ingredients", "text": "7 ounces (198 g) marshmallow creme" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups chopped walnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup dried cranberries" }, { "line_type": "ol", "section": "Procedure", "text": "Place butter, sour cream, and sugar into a saucepan. Put the saucepan on a stove and cook for 15 minutes over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and add vanilla extract, marshmallow creme, and white chocolate chips." }, { "line_type": "ol", "section": "Procedure", "text": "Using a mixing spoon, stir until the mixture is smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in the walnuts and cranberries." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the mixture into an 8x8-inch baking pan." }, { "line_type": "ol", "section": "Procedure", "text": "Put the pan into the refrigerator to cool for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Unmold and cut into 1-inch pieces." } ], "title": "Cranberry Walnut Fudge", "url": "https://en.wikibooks.org/wiki/Cookbook:Cranberry_Walnut_Fudge" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is for a fairly small amount." }, { "line_type": "ul", "section": "Ingredients", "text": "½ gallon (2 liters) water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp dried dill weed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp onion powder" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon zest" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (450 g) purged live craw/crayfish" }, { "line_type": "ol", "section": "Procedure", "text": "Bring water to a boil in a stockpot or your tallest pot. Stir in seasonings." }, { "line_type": "ol", "section": "Procedure", "text": "Add crawfish, making sure to leave any dead ones behind. Cook for 7 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Turn off the heat and leave on the burner for 8 minutes. This allows the crawfish to soak in and absorb the flavorful broth without overcooking." }, { "line_type": "ol", "section": "Procedure", "text": "Drain through a colander and serve." } ], "title": "Crawfish Boil", "url": "https://en.wikibooks.org/wiki/Cookbook:Crawfish_Boil" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 oz (125 g) softened cream cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "3½ cups (875 ml) icing sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoon (0.5 ml) peppermint flavouring" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (175 ml) white granulated sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Combine cream cheese, icing sugar and peppermint flavouring in large bowl. Stir until mixed." }, { "line_type": "ol", "section": "Procedure", "text": "Roll dough into small balls." }, { "line_type": "ol", "section": "Procedure", "text": "Roll balls in bowl of icing sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Press small balls with bottom of glass until flat." }, { "line_type": "ol", "section": "Procedure", "text": "Chill. Store in airtight container." } ], "title": "Cream Cheese Mints", "url": "https://en.wikibooks.org/wiki/Cookbook:Cream_Cheese_Mints" }

{ "infobox": { "category": "/wiki/Category:Dumpling_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup cream cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "16 wonton wrappers or 24 egg roll wrappers" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil (for frying)" }, { "line_type": "ul", "section": "Ingredients", "text": "Sweet and sour sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a deep-fat fryer or pour into a deep skillet on high temperature." }, { "line_type": "ol", "section": "Procedure", "text": "While oil is heating, lay out as many wrappers as you plan to use. Have a small bowl of water nearby to wet your fingers." }, { "line_type": "ol", "section": "Procedure", "text": "Put a small dab of cream cheese in one corner of each wrapper, about ½ inch from the edges. Use about 2 tsp for larger egg roll wrappers or 1 tsp for smaller wonton wrappers." }, { "line_type": "ol", "section": "Procedure", "text": "Using your fingers, wet the two edges nearest the cream cheese, then fold the other half down and seal the edges, making a triangle shape. Seal the edges tightly, but try to leave small gaps at the corners so the triangles will not expand so much that they burst." }, { "line_type": "ol", "section": "Procedure", "text": "Drop several wontons into hot oil at a time. Turn over when the edges start to brown and cook for another minute or two." }, { "line_type": "ol", "section": "Procedure", "text": "Set on paper towels to drain, then serve hot with sweet-and-sour sauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Vegetable oil or peanut oil works best." } ], "title": "Cream Cheese Wontons", "url": "https://en.wikibooks.org/wiki/Cookbook:Cream_Cheese_Wontons" }

{ "infobox": { "category": null, "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 bell peppers (assorted colors), stemmed and seeded" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cream cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "2 strips bacon, crisp cooked and crumbled" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup unsalted butter, cut into small cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Hot sauce, to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Combine cheese, bacon, butter, salt, pepper, and hot sauce. Place into a piping bag without a tip and pipe into each pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Place on an ungreased half-sheet pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a 375°F oven about 35 minutes, or until browned and bubbly on top." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately." } ], "title": "Cream Cheese-Stuffed Bell Peppers", "url": "https://en.wikibooks.org/wiki/Cookbook:Cream_Cheese-Stuffed_Bell_Peppers" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe first appeared in a Collection of Recipes by Chef Taylor Piercefield. Chef Piercefield also made variations of this soup with Morel Mushrooms." }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups (950 ml) duck stock" }, { "line_type": "ul", "section": "Ingredients", "text": "3 duck egg yolks (chicken egg yolks will work too)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) milk or half and half" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) chopped duck meat" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz (225 g) sliced mushrooms" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "nutmeg to taste (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Heat duck stock in a heavy, covered saucepan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add thyme, chopped duck meat, and mushrooms, and cook until mushrooms are tender." }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, whisk egg yolks and milk until well-blended, then slowly add to soup." }, { "line_type": "ol", "section": "Procedure", "text": "Stir continually until soup mixture begins to thicken." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle in nutmeg and serve." } ], "title": "Cream of Duck and Mushroom Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Cream_of_Duck_and_Mushroom_Soup" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "60 g mushrooms, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "10 g butter" }, { "line_type": "ul", "section": "Ingredients", "text": "10 g flour" }, { "line_type": "ul", "section": "Ingredients", "text": "15 g diced onion" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "180 ml milk or white stock" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "20 ml cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Mushrooms, cut Brunoise, for garnish" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the butter in a heavy sauce pot or pan, add chopped onion and mushroom, and stir for few seconds until just transparent. Don't let the mushroom brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add flour, and stir to make roux. Don't let it brown." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually whisk in the milk or stock, and bring to boil." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer the soup for 10 to 15 minutes until mushroom is cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Pass the soup through a food mill or use a blender to purée it." }, { "line_type": "ol", "section": "Procedure", "text": "Add the purée of mushroom into the soup, then add enough hot milk or cream to the soup to bring it to proper consistency. Do not boil." }, { "line_type": "ol", "section": "Procedure", "text": "Season to taste, and garnish with brunoised mushroom and parsley." } ], "title": "Cream of Mushroom Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Cream_of_Mushroom_Soup" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 g) shortening" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (120 g) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (80 g) cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) scalded milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ol", "section": "Procedure", "text": "Sift together the flour and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Heat water and shortening in saucepan until it boils." }, { "line_type": "ol", "section": "Procedure", "text": "All at once, add the flour mixture and stir vigorously to make a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat." }, { "line_type": "ol", "section": "Procedure", "text": "Cool the dough, and mix in unbeaten eggs one at a time." }, { "line_type": "ol", "section": "Procedure", "text": "Add baking powder; mix." }, { "line_type": "ol", "section": "Procedure", "text": "Drop by spoonfuls 1½ inches (4 cm) apart on greased baking sheet, shaping into a circular form with a spoon but keeping mixture mounded in the center." }, { "line_type": "ol", "section": "Procedure", "text": "Bake about 30 minutes in hot oven. Cool." }, { "line_type": "ol", "section": "Procedure", "text": "Cut with sharp knife near the base to allow for filling." }, { "line_type": "ol", "section": "Procedure", "text": "Mix dry sugar, cornstarch, and salt together." }, { "line_type": "ol", "section": "Procedure", "text": "Add slightly beaten egg." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually stir in the scalded milk." }, { "line_type": "ol", "section": "Procedure", "text": "Cook about 15 minutes in a double boiler, stirring constantly until thickened." }, { "line_type": "ol", "section": "Procedure", "text": "Cool slightly, add vanilla extract, and whisk vigorously for creaminess." }, { "line_type": "ol", "section": "Procedure", "text": "Cool completely, then fill the puffs with the filling." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sweetened whipped cream may be used instead of this filling." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Rather than cutting the pastries open, spoon the filling into a pastry bag, then inject it from the bottom." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Dust with powdered sugar or drizzle with semi-sweet chocolate" } ], "title": "Cream Puff", "url": "https://en.wikibooks.org/wiki/Cookbook:Cream_Puff" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 3, "servings": null, "time": "Active: 1 hourTotal: 2 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cream wafers are a type of sandwich cookie that pair delicate, buttery, sugar-coated cookies with a filling of buttercream icing. You are more likely to see this at an afternoon tea than as an after-dinner dessert." }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Rolling pin" }, { "line_type": "ul", "section": "Equipment", "text": "Plastic cling wrap, parchment paper, or wax paper (optional but recommended)" }, { "line_type": "ul", "section": "Equipment", "text": "Cookie sheet" }, { "line_type": "ul", "section": "Equipment", "text": "Cookie cutter, round or fluted, about 1½ inches (3–4 cm) in diameter" }, { "line_type": "ul", "section": "Equipment", "text": "Cooling rack" }, { "line_type": "ul", "section": "Equipment", "text": "Spatula" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the butter into smaller pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Put the butter pieces and flour into a mixing bowl, and blend the ingredients together. You can do this by hand or with an electric mixer." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the the whipping cream, and mix gently until the dough holds together. Do not overmix, or the cookies will be tough." }, { "line_type": "ol", "section": "Procedure", "text": "Turn the dough out onto the counter or a flat board and form into a disk.\nIf you cover your work area with plastic cling wrap, you do not need to put any flour on the surface. Cover the top of the dough with another layer of plastic wrap to keep your hands or rolling pin clean. You will also be able to re-roll and use the scrap dough with a lower risk of the second rolling being tough.\nIf you are working on a counter or board, sprinkle a large spoonful of flour on the surface before taking the dough out of the mixing bowl, and then another spoonful on top. Use just enough flour to keep the dough from sticking too much." }, { "line_type": "ol", "section": "Procedure", "text": "If you cover your work area with plastic cling wrap, you do not need to put any flour on the surface. Cover the top of the dough with another layer of plastic wrap to keep your hands or rolling pin clean. You will also be able to re-roll and use the scrap dough with a lower risk of the second rolling being tough." }, { "line_type": "ol", "section": "Procedure", "text": "If you are working on a counter or board, sprinkle a large spoonful of flour on the surface before taking the dough out of the mixing bowl, and then another spoonful on top. Use just enough flour to keep the dough from sticking too much." }, { "line_type": "ol", "section": "Procedure", "text": "Roll the dough out until it is ⅛ inch (3–4 mm) thick and almost as big as your baking sheet.Rolling the dough between plastic wrap to prevent sticking" }, { "line_type": "ol", "section": "Procedure", "text": "Place the whole sheet of dough on your baking pan, and put it in the freezer for at least 20 minutes until it is completely frozen.\nIf you are using plastic cling wrap, leave the dough on the plastic cling wrap.\nIf you have too much dough to fit on your baking sheet, divide the dough into parts and repeat the process until all of the dough has been rolled out and placed in the freezer. Sheets of dough can stack on top of each other in the same pan, as long as there is a layer of plastic cling wrap or other barrier between them, to keep the sheets of dough from sticking to each other.\nIf you cover the sheets of dough tightly to prevent them from drying out or absorbing other smells and flavors from the freezer, they can stay in the freezer for at least a week." }, { "line_type": "ol", "section": "Procedure", "text": "If you are using plastic cling wrap, leave the dough on the plastic cling wrap." }, { "line_type": "ol", "section": "Procedure", "text": "If you have too much dough to fit on your baking sheet, divide the dough into parts and repeat the process until all of the dough has been rolled out and placed in the freezer. Sheets of dough can stack on top of each other in the same pan, as long as there is a layer of plastic cling wrap or other barrier between them, to keep the sheets of dough from sticking to each other." }, { "line_type": "ol", "section": "Procedure", "text": "If you cover the sheets of dough tightly to prevent them from drying out or absorbing other smells and flavors from the freezer, they can stay in the freezer for at least a week." }, { "line_type": "ol", "section": "Procedure", "text": "Put the white sugar in a shallow bowl or on a small plate." }, { "line_type": "ol", "section": "Procedure", "text": "Remove one sheet of dough from the freezer. If you have rolled it on plastic cling wrap, loosen the frozen dough (both sides) from the plastic wrap." }, { "line_type": "ol", "section": "Procedure", "text": "Using the cookie cutter, cut out as many circles of dough as you can. Set aside scrap dough for re-rolling and re-freezing." }, { "line_type": "ol", "section": "Procedure", "text": "Dip both sides of each cookie into the bowl of sugar, and place them on an ungreased, unlined baking sheet.\nIf the frozen dough starts melting, then it may become difficult to pick up the cookies without stretching them. If this happens, you can put the sheet of dough back into the freezer for a few minutes so it can firm up again.\nThe cookies do not expand much in the oven, so they can be placed fairly close together on the baking sheet, but you don't want to let them touch each other." }, { "line_type": "ol", "section": "Procedure", "text": "If the frozen dough starts melting, then it may become difficult to pick up the cookies without stretching them. If this happens, you can put the sheet of dough back into the freezer for a few minutes so it can firm up again." }, { "line_type": "ol", "section": "Procedure", "text": "The cookies do not expand much in the oven, so they can be placed fairly close together on the baking sheet, but you don't want to let them touch each other." }, { "line_type": "ol", "section": "Procedure", "text": "Dock each cookie with a fork to make a pattern and to prevent uneven bubbles during the baking process." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the rolling, freezing, and cutting process for the scrap dough pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 375 °F (190 °C, gas mark 5—moderately hot)." }, { "line_type": "ol", "section": "Procedure", "text": "Bake each sheet for 7–9 minutes, until the top is set and the bottom edges are just turning brown.\nBe careful when moving the tray of cookies, as they slide around very easily. If your baking pan doesn't have a solid rim on all sides, the raw cookies might try to slide off the pan and onto the floor or the bottom of the oven." }, { "line_type": "ol", "section": "Procedure", "text": "Be careful when moving the tray of cookies, as they slide around very easily. If your baking pan doesn't have a solid rim on all sides, the raw cookies might try to slide off the pan and onto the floor or the bottom of the oven." }, { "line_type": "ol", "section": "Procedure", "text": "With a cookie spatula/lifter, carefully remove the fragile cookies from the pan and place them on a wire cooling rack. Cool completely before trying to move them or frost them." }, { "line_type": "ol", "section": "Procedure", "text": "Put a small spoonful of frosting on the back of one cookie." }, { "line_type": "ol", "section": "Procedure", "text": "Place another cookie on top of the frosting to make a sandwich, and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Serve cookies at room temperature." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Store at room temperature. The frosted cookies keep well for a couple of days. Unfrosted cookies keep well for about a week if protected from excessive humidity." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "There is no sugar in the dough—the sugar is used to coat the cookies later." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This recipe scales well (e.g. to half, double, or quadruple). If you are making a large number of cookies, consider using a piping bag to squirt frosting onto the cookies." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can use gluten-free flour substitutes, but the result will be fragile. Try making thicker cookies so they are a little sturdier." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The whipping cream should be liquid (like milk), not already whipped." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If your butter is cold, the dough may have some drier or crumbly spots; if your butter is very soft, it may be sticky. If the dough is sticky, rolling it between sheets of plastic cling wrap will be much easier." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Ordinary white granulated sugar is the most typical, but you can use decorative colored sugar. Do not use powdered sugar, brown sugar, or sugar substitutes to coat the cookies." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The number of cookies you will get depends on the size of the cookie cutter you use." } ], "title": "Cream Wafers", "url": "https://en.wikibooks.org/wiki/Cookbook:Cream_Wafers" }

{ "infobox": { "category": "/wiki/Category:Corn_recipes", "difficulty": 1, "servings": "4", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Creamed corn is a side dish from the American South. This modern recipe is quicker and easier than the traditional one." }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (15.25 oz / 432 g) whole kernel sweet corn, drained (reserve the liquid)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ red bell pepper (or other suitable red vegetable), diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tablespoons (30 g) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) cream, half-and-half, or whole milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Drain the can of corn, reserving the liquid." }, { "line_type": "ol", "section": "Procedure", "text": "Put half of the corn into a bowl and purée it with a wand blender, adding some liquid from the can if necessary to keep it from getting too dry." }, { "line_type": "ol", "section": "Procedure", "text": "Pour puréed corn into a saucepan and add remaining whole corn kernels." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced bell pepper, butter, and cream, then heat over medium heat, stirring occasionally. You can add more cream or milk if it's not creamy enough." }, { "line_type": "ol", "section": "Procedure", "text": "Salt and pepper to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can replace the diced red bell pepper with diced pimentos or sun-dried tomatoes if you like, or with diced jalapeños if you want it spicy." } ], "title": "Creamed Corn", "url": "https://en.wikibooks.org/wiki/Cookbook:Creamed_Corn" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": null, "servings": "4", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Creamed spinach makes a nutritious sauce that goes well with fish and meat dishes. In Swedish cuisine it has traditionally been used with boiled potatoes and fish or with chipolata, the Swedish \"prince-sausage\". Creamed spinach can be done in two different ways: either with whole spinach or with chopped spinach." }, { "line_type": "ul", "section": "Ingredients", "text": "500 g fresh spinach (or whole frozen spinach leaves)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 dl water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ dl cream or 1 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "400 g of chopped spinach, fresh or frozen" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tbsp flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dl milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Boil the fresh spinach leaves and the salt in the water for about 5 minutes. If you use frozen spinach, follow the instructions on the box." }, { "line_type": "ol", "section": "Procedure", "text": "Drain away the water, and let the spinach dry for a minute or so." }, { "line_type": "ol", "section": "Procedure", "text": "Put the spinach back into the pan and add the cream. Simmer for a few more minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and pepper to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the fresh spinach leaves as in variation I, or gently thaw the frozen chopped spinach in a little bit of water in a pan." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the flour with the chopped spinach in the pan, and add the milk." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the spinach to the boil, and simmer gently for 3–5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and pepper to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It is not uncommon to add a dash of garlic and/or nutmeg to the creamed spinach." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The proportions of milk/cream to spinach can be varied to produce anything from a rich green color to something similar to a white sauce with spinach in it, all according to taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Note that spinach is high in nitrites, which means you may not have to use as much salt as you might think." } ], "title": "Creamed Spinach", "url": "https://en.wikibooks.org/wiki/Cookbook:Creamed_Spinach" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a cross between an aioli (a mayonnaise-like sauce which uses garlic instead of egg yolk as an emulsifier) and a pico de gallo-style salsa." }, { "line_type": "ul", "section": "Ingredients", "text": "1 lime" }, { "line_type": "ul", "section": "Ingredients", "text": "Several tomatoes, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 or more jalapeño chiles or serrano chiles, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch cilantro (optional), chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Squeeze the lime juice into a blender-safe bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add 2 teaspoons of olive oil and all other ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Use an immersion blender to blend everything to a purée." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually blend in more olive oil, tasting, until the mixture reaches your desired creaminess." }, { "line_type": "ul", "section": "See also", "text": "Spicy Citrus Carrot Aioli" } ], "title": "Creamy Aioli Salsa", "url": "https://en.wikibooks.org/wiki/Cookbook:Creamy_Aioli_Salsa" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 2, "servings": "1", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 large eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tbsp whole milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1¾ tbsp cornstarch or potato starch" }, { "line_type": "ol", "section": "Procedure", "text": "In a cup, whisk together the milk and cornstarch until it is free of lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cornstarch mixture to your eggs, and beat until smooth. Season with salt." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a non-stick skillet over high heat until hot, then add the butter—it should sizzle right away." }, { "line_type": "ol", "section": "Procedure", "text": "Wait until the butter’s melted and bubbly, but before it browns. Add the beaten eggs. Wait without stirring anything, until the edges of the eggs start to bubble up (about 3 seconds)." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the skillet from the heat. Start stirring the eggs, making 1 full circle per second, for about 11–12 seconds. The eggs will have absorbed all the butter but remain partially undercooked. Do not wait until they look fully cooked!" }, { "line_type": "ol", "section": "Procedure", "text": "Transfer them onto a plate." }, { "line_type": "ol", "section": "Procedure", "text": "Season with black pepper to taste and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add 5 seconds more of stirring for every 3 additional eggs you’re scrambling, but avoid making more than 6 at once." } ], "title": "Creamy Cornstarch Scrambled Eggs", "url": "https://en.wikibooks.org/wiki/Cookbook:Creamy_Cornstarch_Scrambled_Eggs" }

{ "infobox": { "category": "/wiki/Category:Smoothie_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 banana" }, { "line_type": "ul", "section": "Ingredients", "text": "6 strawberries" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "5 scoops vanilla ice cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cream" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp apple juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp vanilla extract" }, { "line_type": "ol", "section": "Procedure", "text": "Purée all ingredients together in a blender." } ], "title": "Creamy Delight Smoothie", "url": "https://en.wikibooks.org/wiki/Cookbook:Creamy_Delight_Smoothie" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "In Italy they will just mix creamy light cheeses like mascarpone with just a bare bit of sugar, egg yolk custard, sweet spices, citrus zest, and chocolate. If you have ever tried one of these cheese desserts, you'll know that they're very good." }, { "line_type": "ul", "section": "Ingredients", "text": "4 egg yolks, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups mascarpone cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "Chocolate syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "Crushed vanilla cookies and semi-sweet chocolate curls for topping" }, { "line_type": "ul", "section": "Ingredients", "text": "Barely-sweetened whipped cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Cocoa powder" }, { "line_type": "ol", "section": "Procedure", "text": "Whisk yolks and sugar in a stainless steel bowl until light and creamy." }, { "line_type": "ol", "section": "Procedure", "text": "Place the bowl on top of a pot of 1 inch simmering water to create a double boiler." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk yolks non-stop, until warmed, thickened, and falling off the whisk in ribbons. Set aside until needed." }, { "line_type": "ol", "section": "Procedure", "text": "Fold together egg yolks, mascarpone, cream, and vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Pour a small amount of chocolate syrup into the bottom of a glass dish." }, { "line_type": "ol", "section": "Procedure", "text": "Fill with cheese mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Top with crushed cookies and chocolate curls. Refrigerate before serving." }, { "line_type": "ol", "section": "Procedure", "text": "Place a serving portion into each plate. Smooth out into a small rectangle." }, { "line_type": "ol", "section": "Procedure", "text": "Place a dollop of whipped cream on top, and dust the whole thing with cocoa powder." } ], "title": "Creamy Mascarpone Dessert", "url": "https://en.wikibooks.org/wiki/Cookbook:Creamy_Mascarpone_Dessert" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 2, "servings": "1", "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Originally posted to Foodista by user Sharon Chen. Foodista recipes are released under a CC-BY license." }, { "line_type": "ul", "section": "Ingredients", "text": "1 serving uncooked pasta (⅔ cup / 75 g / 2.6 oz) (suggestion: whole wheat linguine)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz (230 g) white button mushroom, stems removed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons dry white wine" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml / 2 oz) heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml / 2 oz) low-sodium chicken bone broth" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (30 g / 1.1 oz) grated parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped fresh parsley for garnishing" }, { "line_type": "ol", "section": "Preparation", "text": "In a large pot, cook pasta in salted boiling water for 8–9 minutes or according to the package directions until al dente. Drain." }, { "line_type": "ol", "section": "Preparation", "text": "Meanwhile, in a large skillet, melt butter over medium-high heat. Stir in minced garlic and let it cook for about 30 seconds until fragrant." }, { "line_type": "ol", "section": "Preparation", "text": "Place mushrooms in the skillet, cup side up. Cook for 3–5 minutes or until mushrooms start shrinking, moving the mushrooms around with a spatula occasionally." }, { "line_type": "ol", "section": "Preparation", "text": "Add white wine; continue cooking to let the wine and mushroom juice evaporate (about 3 minutes)." }, { "line_type": "ol", "section": "Preparation", "text": "Pour heavy cream and chicken bone broth into the skillet, and add a generous pinch of salt. Switch to medium heat and cook until the cooking liquid is slightly thickened, flipping the mushrooms a couple times." }, { "line_type": "ol", "section": "Preparation", "text": "Sprinkle Parmesan cheese over the mushrooms and gently stir until the cheese is melted. Taste and add more salt if desired." }, { "line_type": "ol", "section": "Preparation", "text": "Toss the cooked pasta into the skillet. Combine well with the mushroom mixture, then transfer to a serving plate." }, { "line_type": "ol", "section": "Preparation", "text": "Sprinkle with freshly ground black pepper and garnish with chopped parsley. Add more grated Parmesan cheese if desired. Enjoy!" } ], "title": "Creamy Mushroom Pasta", "url": "https://en.wikibooks.org/wiki/Cookbook:Creamy_Mushroom_Pasta" }

{ "infobox": { "category": "/wiki/Category:Salad_dressing_recipes", "difficulty": 1, "servings": "4", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Template:Nutritionsummary" }, { "line_type": "p", "section": null, "text": "This variation on the basic vinaigrette is much thicker and goes great with contrasting flavors in salad such as dried cranberries and bell peppers." }, { "line_type": "ul", "section": "Ingredients", "text": "6 tablespoons Dijon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "5 tablespoons olive oil (light or virgin)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons white wine vinegar or cider vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon honey" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all ingredients except oil until well blended." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly mix in oil until fully incorporated." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and pepper to taste." } ], "title": "Creamy Mustard Vinaigrette", "url": "https://en.wikibooks.org/wiki/Cookbook:Creamy_Mustard_Vinaigrette" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": "20 slices", "time": "4½ hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 cups vanilla wafer crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (1½ sticks) unsalted butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tablespoon brown sugar, light or dark" }, { "line_type": "ul", "section": "Ingredients", "text": "6 bricks (3 lb / 1.35 kg) cream cheese, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "6 tablespoons low-fat sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "6 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "4 teaspoons grated orange peel" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup white granulated sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 325°F (160C)." }, { "line_type": "ol", "section": "Procedure", "text": "In a bowl, mix vanilla wafer crumbs, butter and brown sugar until well-blended." }, { "line_type": "ol", "section": "Procedure", "text": "Press the wafer mixture into the bottom and sides of a 10-inch (25 cm) springform pan." }, { "line_type": "ol", "section": "Procedure", "text": "Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, mix cream cheese, sour cream and 1½ cups sugar on medium speed with electric mixer until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Add eggs, heavy cream and orange peel. Beat until all the mixture is smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Pour cream cheese mixture into the springform pan." }, { "line_type": "ol", "section": "Procedure", "text": "Place the springform pan into a larger pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add boiling water to the larger pan to come halfway up the sides of the springform pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 50 minutes or until set." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully remove the springform pan from the water and cool at room temperature for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate for 3 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Remove cake from the springform pan." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle sugar on top of cheesecake." }, { "line_type": "ol", "section": "Procedure", "text": "Broil under the oven broiler until the sugar melts and browns (be careful not to burn the sugar)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The sugar can also be melted with a cooking torch." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The cheesecake may be served with fresh or frozen strawberries or blueberries." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Just for a sugar jolt, put some sugar and some gummies." } ], "title": "Creme Brulee Cheesecake", "url": "https://en.wikibooks.org/wiki/Cookbook:Creme_Brulee_Cheesecake" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 1, "servings": "1", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a delicious, refreshing, and simple Brazilian dessert. It does have some alcohol, but a non-alcoholic blackcurrant syrup could be substituted." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ripe papaya" }, { "line_type": "ul", "section": "Ingredients", "text": "1 scoop vanilla ice cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp blackcurrant liqueur" }, { "line_type": "ul", "section": "Ingredients", "text": "1 sprig of mint for decoration (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Peel papaya and remove seeds. Cube the papaya." }, { "line_type": "ol", "section": "Procedure", "text": "Put papaya pieces in blender with ice cream and blackcurrant liqueur. Blend well until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into a small bowl and decorate with mint." }, { "line_type": "ol", "section": "Procedure", "text": "Peel papaya and remove seeds. Cube the papaya." }, { "line_type": "ol", "section": "Procedure", "text": "Put papaya pieces in blender with ice cream and blend until creamy consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Pour some blackcurrant liqueur on the bottom of a large dessert glass." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cream mixture. Add a swirl of blackcurrant liqueur on the top." }, { "line_type": "ol", "section": "Procedure", "text": "Cut papaya in half and remove seeds. Scoop papaya from peel with a spoon (this is easier and cleaner than peeling the fruit)." }, { "line_type": "ol", "section": "Procedure", "text": "Place approximately equal portions of papaya and vanilla ice cream in a blender. Blend until creamy." }, { "line_type": "ol", "section": "Procedure", "text": "Place the mixture into a serving dish and pour about an ounce of Crème de Cassis on top." } ], "title": "Creme de Papaya", "url": "https://en.wikibooks.org/wiki/Cookbook:Creme_de_Papaya" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This idea is revolutionary. I mean, who would ever think about making a burger that was crispy and breaded, right?" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound ground beef chuck" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "Panko breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "4 hamburger buns, split in half and toasted" }, { "line_type": "ul", "section": "Ingredients", "text": "Mayonnaise" }, { "line_type": "ol", "section": "Procedure", "text": "Form chuck into 4-ounce patties, about ¾ inch thick, with a slight depression in the middle. Season on both sides with salt and freshly ground black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Dip burgers into beaten egg. Dredge in panko breadcrumbs and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a griddle over medium high heat for 2–3 minutes. Add enough olive oil to generously coat the pan, and add patties. Cook 3 minutes per side for medium rare, 4 minutes for medium, and 5 minutes per side for well done." }, { "line_type": "ol", "section": "Procedure", "text": "Spread cut side of buns with mayo. Add a patty on top of the bottom half of a bun, then top with top half. Serve warm." } ], "title": "Crispy Breaded Burgers", "url": "https://en.wikibooks.org/wiki/Cookbook:Crispy_Breaded_Burgers" }

{ "infobox": { "category": "/wiki/Category:Shrimp_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 pounds medium shrimp with tails, peeled and deveined" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-squeezed lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Cornmeal" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup melted unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup hot sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves garlic, smashed and very finely minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ quarts peanut oil" }, { "line_type": "ol", "section": "Procedure", "text": "Combine butter, hot sauce, soy, and garlic. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Dip shrimp into lemon juice. Sprinkle with salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Dredge shrimp into cornmeal. Let rest 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil to 375°F. Fry shrimp in batches until golden brown, about 2 minutes. Drain on a cooling rack." }, { "line_type": "ol", "section": "Procedure", "text": "Toss shrimp in butter mixture. Serve warm with blue cheese dressing, if desired." } ], "title": "Crispy Buffalo Shrimp", "url": "https://en.wikibooks.org/wiki/Cookbook:Crispy_Buffalo_Shrimp" }

{ "infobox": { "category": "/wiki/Category:Seafood_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pound squid tubes and tentacles" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg, beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup iced lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Cornmeal" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 quarts peanut or safflower oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp chopped parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tsp minced garlic" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into ½-inch rings. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Combine parsley, garlic, salt, pepper, eggs, flour, and lemon juice. Transfer to large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Dredge squid pieces in cornmeal, then wet mixture, then again in cornmeal. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a deep-fryer or cast-iron Dutch oven to 400°F. Add squid, 4 at a time, and deep fry for 45 seconds to a minute. Drain on a wire rack and repeat with remaining squid." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle calamari with some more kosher salt and freshly-ground black pepper, and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A lot of recipes for calamari call to marinate the squid in an acidic liquid to tenderize them. However, this wouldn't work even if you let it sit for years. See, marinades only penetrate about, at most, ¼ inch. That isn't far enough to get to the tough connective tissues deep in the center. So throw away all those recipes that call to \"tenderize\" with acid, and just cook squid either very, very fast, or very, very long." } ], "title": "Crispy Calamari", "url": "https://en.wikibooks.org/wiki/Cookbook:Crispy_Calamari" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": "3–4", "time": "Prep: 15 minutesCooking: 1 hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Crispy chicken is marinated and breaded chicken." }, { "line_type": "ul", "section": "Ingredients", "text": "4 bone-in chicken thighs" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup Italian dressing" }, { "line_type": "ul", "section": "Ingredients", "text": "1½–2 cups bread crumbs" }, { "line_type": "ol", "section": "Procedure", "text": "Remove the skin and fat from the chicken thighs with kitchen shears." }, { "line_type": "ol", "section": "Procedure", "text": "Place thighs in a container with Italian dressing. Seal and shake to coat." }, { "line_type": "ol", "section": "Procedure", "text": "If you have the time, allow the chicken to marinate for extra flavor." }, { "line_type": "ol", "section": "Procedure", "text": "While chicken marinates, put bread crumbs in a medium bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Put marinated chicken thighs in the bowl one at a time, and coat them with crumbs, adding extra bread crumbs as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Place breaded chicken on a cookie sheet or other baking pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake on the oven's center rack at 350°F for 45 to 55 minutes or until bread crumbs are browned." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For easy clean-up, put parchment paper between the chicken and the pan." } ], "title": "Crispy Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Crispy_Chicken" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pound ground chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "Poultry Shake" }, { "line_type": "ul", "section": "Ingredients", "text": "4 hamburger buns" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ quarts peanut or canola oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-squeezed lemon juice" }, { "line_type": "ol", "section": "Procedure", "text": "Form chicken into 4 equal patties, about ½ inch thick. Season on both sides liberally with poultry shake. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Pour lemon juice into a pie plate and place flour in another. Dip chicken into the lemon, then dredge in flour. Tap off excess, then let sit 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "While chicken sits, heat oil in a deep fryer or cast-iron pot to 350°F. Add chicken and cook until golden brown and internal temperature reaches 165°F. Drain on a wire rack." }, { "line_type": "ol", "section": "Procedure", "text": "Serve chicken on buns with desired toppings." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Suggested toppings include crispy bacon, barbecue sauce (hopefully homemade), Sriracha, lettuce, spinach, tomato, mayonnaise, ranch, and of course ketchup and mustard." } ], "title": "Crispy Chicken Burgers", "url": "https://en.wikibooks.org/wiki/Cookbook:Crispy_Chicken_Burgers" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is the ultimate crispy fish sandwich: arugula, crispy fish with just a little heat, with homemade tartar sauce on a grilled ciabatta bun. Makes your mouth water just thinking about it, right?" }, { "line_type": "ul", "section": "Ingredients", "text": "4 fresh or frozen tilapia fillets, thawed if frozen" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Cornmeal" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-squeezed lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ea. 3-inch ciabatta buns, split in half" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ½ quarts peanut, canola, corn, safflower, or soybean oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small jalapeño, finely minced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ dill pickle, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup arugula lettuce" }, { "line_type": "ol", "section": "Procedure", "text": "Season fish with salt, pepper, garlic powder, and cayenne." }, { "line_type": "ol", "section": "Procedure", "text": "Dredge fish in cornmeal and dip in lemon juice. Dredge again in cornmeal and let sit 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil to 350°F. Working carefully, add fish. Fry 2 at a time for three minutes. Drain on a cooling rack set in a sheet pan. Repeat with remaining fish." }, { "line_type": "ol", "section": "Procedure", "text": "Brush cut sides of bun with olive oil. Season with kosher salt and freshly-ground black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Place cut side down on a grill pan preheated over medium high heat. Cook until marked and toasted." }, { "line_type": "ol", "section": "Procedure", "text": "Combine mayonnaise, jalapeño, and pickle. Spread mixture liberally on cut side of grilled buns. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Place a piece of fish on top of half the buns. Top with arugula and then top with another half-bun. Serve warm." } ], "title": "Crispy Fish Sandwich", "url": "https://en.wikibooks.org/wiki/Cookbook:Crispy_Fish_Sandwich" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 2, "servings": "5.5 dozen 4.5-inch cookies", "time": "Prep: 15 minutesBaking: 15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe makes crispy gingerbread cookies that are used for gingerbread men. To keep the cookies crisp, store them in an air-tight container. They can be decorated with royal icing." }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (~160 g) packed light brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (~160 g) molasses" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ teaspoon (½ tablespoon) baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (~160 g) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups (1 quart/ 500g) flour" }, { "line_type": "ol", "section": "Procedure", "text": "Pour sugar, molasses, spices, and salt into large saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to boil and remove from heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the baking soda and butter and stir until butter melts." }, { "line_type": "ol", "section": "Procedure", "text": "Quickly stir in egg, and then add flour. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Chill for several hours until firm enough to roll." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 325 °F (170 °C)." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out until thin on lightly-floured surface." }, { "line_type": "ol", "section": "Procedure", "text": "Cut with cookie cutters and place on cookie sheet sprayed with non-stick cooking spray." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for about 15 minutes at 325 °F (170 °C) and cool on racks." } ], "title": "Crispy Gingerbread Cookies", "url": "https://en.wikibooks.org/wiki/Cookbook:Crispy_Gingerbread_Cookies" }

{ "infobox": { "category": "/wiki/Category:Potato_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "The perfect roast potatoes. Crispy on the outside, tender but still has a bite to it in the middle." }, { "line_type": "ul", "section": "Ingredients", "text": "5 large red-skinned or small Russet potatoes, cut into 1 ½-inch cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp Italian seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ol", "section": "Procedure", "text": "Combine olive oil, Italian seasoning, and garlic. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Cook potatoes in a large pot of boiling salted water until slightly tougher than tender." }, { "line_type": "ol", "section": "Procedure", "text": "Drain potatoes, then dredge in flour. Set out on a cooling rack and let dry for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Add potatoes to oil mixture and toss to coat. Spread out in a single layer on a greased sheet pan." }, { "line_type": "ol", "section": "Procedure", "text": "Season potatoes with a small handful of salt and a lot of freshly-ground black pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Place in the bottom third of a 500°F oven until well browned and crispy on the outside (15–20 minutes), stirring halfway through." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm." } ], "title": "Crispy Roast Potatoes", "url": "https://en.wikibooks.org/wiki/Cookbook:Crispy_Roast_Potatoes" }

{ "infobox": { "category": "/wiki/Category:Salmon_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (24 ounces) skinless wild salmon fillets, pin bones removed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup panko breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-squeezed lemon juice" }, { "line_type": "ol", "section": "Procedure", "text": "Combine flour, salt, and pepper in a pie pan, place panko in another pan, and place lemon juice in a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Using wet-hand dry-hand, dredge salmon into flour then into lemon, then into panko. Coat with olive oil and place on a sheet pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in the center of a 375°F oven for 27 minutes or until slightly underdone." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from oven, and heat up the broiler. Place salmon under broiler and cook until deeply browned." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately." } ], "title": "Crispy Salmon", "url": "https://en.wikibooks.org/wiki/Cookbook:Crispy_Salmon" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A lot of crispy baked chicken recipes use things like breadcrumbs or cracker crumbs. Here, the croûtons add a little flavor." }, { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (28–32 ounces) boneless skinless chicken breasts" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup crushed garlic-flavored croûtons" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup unsalted butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp freshly-ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp chili powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup grated Monterrey Jack cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 425°F." }, { "line_type": "ol", "section": "Procedure", "text": "Combine butter, seasonings, and salt in a pie plate or a large wide dish." }, { "line_type": "ol", "section": "Procedure", "text": "Dip chicken into egg mixture then dredge into croûton crumbs. Let rest 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Coat chicken pieces on olive oil then place on a greased baking pan." }, { "line_type": "ol", "section": "Procedure", "text": "Insert a probe thermometer into one of the pieces, and bake in the oven until internal temperature reaches 165°F." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle chicken pieces evenly with cheese and bake until cheese is melted. Serve warm." } ], "title": "Crispy Santa Fe Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Crispy_Santa_Fe_Chicken" }

{ "infobox": { "category": "/wiki/Category:Potato_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Crispy on the outside, coated in a sweet maple glaze." }, { "line_type": "ul", "section": "Ingredients", "text": "4 sweet potatoes, julienned" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup maple syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp dark brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil for deep frying" }, { "line_type": "ol", "section": "Procedure", "text": "Cover potatoes with water. Bring to a rolling boil and cook until tender." }, { "line_type": "ol", "section": "Procedure", "text": "Drain thoroughly and cold shock in a bowl of iced water. Drain again." }, { "line_type": "ol", "section": "Procedure", "text": "Combine syrup and vanilla; set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil to 375°F and deep fry potatoes in batches until golden brown and crispy. Drain on a cooling rack." }, { "line_type": "ol", "section": "Procedure", "text": "Combine remaining ingredients and sprinkle on potatoes once all fried." }, { "line_type": "ol", "section": "Procedure", "text": "Warm syrup mixture in a large saucepan over low heat; toss with potatoes and serve." } ], "title": "Crispy Sweet Potato Fries", "url": "https://en.wikibooks.org/wiki/Cookbook:Crispy_Sweet_Potato_Fries" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 2, "servings": "4–8", "time": "Prep: 20 minutesCooking: 12 hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 pounds (900 g) stew beef, cut into 1-inch (2.5 cm) cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "5 carrots, cut into 1-inch pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, cut into chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "3 stalks celery, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large can tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup quick-cooking tapioca" }, { "line_type": "ul", "section": "Ingredients", "text": "1 whole clove or ½ tsp ground cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Trim all fat from meat." }, { "line_type": "ol", "section": "Procedure", "text": "Put all ingredients in crockpot; mix thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and cook on low 12 hours or on high 5 to 6 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Remove bay leaves before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can use the cheapest beef in the market; it will get tender in the pot." } ], "title": "Crock Pot Beef Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Crock_Pot_Beef_Stew" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 1, "servings": "8", "time": "12 hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "5 medium potatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "3 medium onions, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "5 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stalk celery, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "4 to 5 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 (13-ounce) can evaporated milk" }, { "line_type": "ol", "section": "Procedure", "text": "In a slow cooker, combine potatoes, onions, water, parsley, celery, salt, pepper, chicken broth and butter." }, { "line_type": "ol", "section": "Procedure", "text": "Cook until done -- on low heat, 10 to 12 hours, or on high heat, 3 to 4 hours." }, { "line_type": "ol", "section": "Procedure", "text": "When done, add milk and reheat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve plain or put mixture in blender for a smoother soup." }, { "line_type": "ol", "section": "Procedure", "text": "Reheat if necessary." }, { "line_type": "ul", "section": "Tips, Notes, and Variations", "text": "Garnish each serving with a dollop of sour cream and chives, if desired." } ], "title": "Crock Pot Potato Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Crock_Pot_Potato_Soup" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 2, "servings": "1", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A croque-monsieur is a French sandwich made of ham, Gruyère cheese, French bread, and Dijon mustard. Croquer means \"to crunch\" in French, so the name literally translates to \"crunch-mister.\" Another translation might be \"crunch on this, my man.\"" }, { "line_type": "ul", "section": "Ingredients", "text": "12 g butter" }, { "line_type": "ul", "section": "Ingredients", "text": "12 g flour" }, { "line_type": "ul", "section": "Ingredients", "text": "125 ml milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp Dijon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of ground nutmeg (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 slices of crusty bread" }, { "line_type": "ul", "section": "Ingredients", "text": "2 slices of ham" }, { "line_type": "ul", "section": "Ingredients", "text": "2 slices of cheese, such as gruyère" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg (for croque madame)" }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter in a small saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the flour and stir over a medium heat until blended." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually add the milk, whisking continuously into a smooth sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer gently for 2–3 minutes until the sauce has thickened." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the mustard, nutmeg, salt, and pepper. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat a grill to high. Lightly toast the bread on both sides under the grill." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange slices of ham and cheese on each slice of bread, then top with béchamel sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Place back under the grill to brown the béchamel and melt the cheese until golden brown and delicious." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Croque Monsieur", "url": "https://en.wikibooks.org/wiki/Cookbook:Croque_Monsieur" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Crotopo soup aka croute au pot (Fr.)" }, { "line_type": "ul", "section": "Ingredients", "text": "Clear soup" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound (230 g) lean veal" }, { "line_type": "ul", "section": "Ingredients", "text": "3 ounces (85 g) cooked ham" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg yolk" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "French bread rolls" }, { "line_type": "ul", "section": "Ingredients", "text": "Broth" }, { "line_type": "ol", "section": "Procedure", "text": "Pound the veal in a mortar." }, { "line_type": "ol", "section": "Procedure", "text": "Add ham with some fat in it, the egg yolk, salt, pepper, and very little nutmeg, and pound some more." }, { "line_type": "ol", "section": "Procedure", "text": "Pass through a sieve." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the rolls into slices and spread them with the meat mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Place them in the oven and bake until colored." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the rolls in halves or quarters, and place them in a tureen." }, { "line_type": "ol", "section": "Procedure", "text": "Just before serving, pour a very good clear broth over them." }, { "line_type": "p", "section": "Procedure", "text": "This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters." } ], "title": "Crotopo Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Crotopo_Soup" }

{ "infobox": { "category": "/wiki/Category:Lamb_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 racks of lamb, trimmed and frenched" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp thyme, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp rosemary, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Kosher salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ tbsp smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp garlic powder" }, { "line_type": "ol", "section": "Procedure", "text": "Brush both racks of lamb with olive oil. Sprinkle with paprika, garlic powder, and kosher salt and freshly ground black pepper. Rub seasonings into the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Place both racks in a bundt pan and tie the end bones together with butcher's twine." }, { "line_type": "ol", "section": "Procedure", "text": "Place on the middle rack of the oven and roast for 30–35 minutes, until the meat reaches an internal temperature of 145°F for medium rare." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let rest 10 minutes. Serve." } ], "title": "Crown Roast of Lamb", "url": "https://en.wikibooks.org/wiki/Cookbook:Crown_Roast_of_Lamb" }

{ "infobox": { "category": "/wiki/Category:Fried_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe for crullers uses choux pastry to make ring-shaped fritters." }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) shortening" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) boiling water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) sifted all purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "Fat for deep frying" }, { "line_type": "ul", "section": "Ingredients", "text": "Thin icing made from confectioners' sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Combine sugar, salt, shortening, and boiling water in a saucepan. Mix and bring to a rapid boil." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in flour all at once, and cook until thickened, stirring constantly. Remove from heat." }, { "line_type": "ol", "section": "Procedure", "text": "Cool dough slightly. Beat in eggs one at a time, beating thoroughly after each addition. Add vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the dough to a pastry bag fitted with a medium-large round tip. Pipe dough into rings on greased parchment paper." }, { "line_type": "ol", "section": "Procedure", "text": "Heat enough fat for deep frying to 375°F (195°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully turn parchment paper upside down so crullers will drop into fat. Deep fry until golden brown all over, flipping to cook both sides." }, { "line_type": "ol", "section": "Procedure", "text": "Remove crullers from fat, and place on paper towels to drain and cool." }, { "line_type": "ol", "section": "Procedure", "text": "Ice crullers with thin confectioners' sugar icing." } ], "title": "Crullers (Round)", "url": "https://en.wikibooks.org/wiki/Cookbook:Crullers_(Round)" }

{ "infobox": { "category": "/wiki/Category:Fried_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe for crullers uses baking powder for leavening." }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs, well beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups (950 ml) sifted all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3 teaspoons baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon ground nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Fat for deep frying" }, { "line_type": "ul", "section": "Ingredients", "text": "Confectioners' sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Cream butter and sugar; add eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Sift flour with baking powder, nutmeg, and salt. Mix into batter alternately with milk to make a dough. Chill dough." }, { "line_type": "ol", "section": "Procedure", "text": "Roll dough out ¼ inch (0.75 cm) thick. Cut dough into strips measuring 1 x 8 inches (2.5 x 20 cm)." }, { "line_type": "ol", "section": "Procedure", "text": "Fold each strip in half lengthwise; twist several times and pinch ends together." }, { "line_type": "ol", "section": "Procedure", "text": "Deep fry in hot (380°F / 200˚C) fat on until golden brown, flipping to cook both sides." }, { "line_type": "ol", "section": "Procedure", "text": "Place crullers on absorbent paper to drain, and cool. Sprinkle with confectioners' sugar." } ], "title": "Crullers (Twisted)", "url": "https://en.wikibooks.org/wiki/Cookbook:Crullers_(Twisted)" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a surprisingly easy and filling dish." }, { "line_type": "ul", "section": "Ingredients", "text": "4 chicken breasts" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup Italian breadcrumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup grated Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup butter, melted" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 375°F (190°C)." }, { "line_type": "ol", "section": "Procedure", "text": "In a shallow bowl, melt butter and place chicken breast in bowl to coat." }, { "line_type": "ol", "section": "Procedure", "text": "In another shallow bowl, mix Italian bread crumbs and Parmesan cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer chicken from butter bowl to breadcrumb bowl. Roll chicken in breadcrumb mixture until coated." }, { "line_type": "ol", "section": "Procedure", "text": "Place in greased pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 35–40 minutes." } ], "title": "Crunchy Baked Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Crunchy_Baked_Chicken" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": null, "servings": null, "time": "4–5 days" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 organic or unwaxed oranges (Sevilles are good)" }, { "line_type": "ul", "section": "Ingredients", "text": "90 g caster sugar (twice)" }, { "line_type": "ul", "section": "Ingredients", "text": "220 ml water (twice)" }, { "line_type": "ol", "section": "Procedure", "text": "Peel just the skin of the washed, dried orange with a potato peeler (include only skin, no white pith)." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the peels in a syrup made from the sugar and water for 5 minutes. Remove peels from syrup." }, { "line_type": "ol", "section": "Procedure", "text": "Dry peels on a wire rack for 4 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Boil peels again in a fresh syrup. Dry again on the wire rack until brittle (about 48 hours)." }, { "line_type": "ol", "section": "Procedure", "text": "Grind in a clean coffee grinder and store in a sealed container." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Using a fan oven set on the lowest setting (100 °C) with the door slightly ajar to allow free passage of air will dry the peel in under 8 hours." } ], "title": "Crystallised Orange Peel", "url": "https://en.wikibooks.org/wiki/Cookbook:Crystallised_Orange_Peel" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 3, "servings": "10", "time": "10–20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Crème anglaise, frequently referred to by the generic term custard in English, is the most common and versatile dessert sauce, being used as an accompaniment, or as a base for additional treatment, in numerous desserts in the cuisines of countries throughout the world. It's easy to make and can be flavored in a variety of ways." }, { "line_type": "ul", "section": "Ingredients", "text": "1⅓ cups (315 ml) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "4 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "3 oz (85 g) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Flavoring (typically a vanilla bean or 1 teaspoon of vanilla extract)" }, { "line_type": "ol", "section": "Procedure", "text": "Bring the milk and flavoring to a simmer in a medium saucepan. If using a vanilla bean, cut it lengthwise and add to the milk. After a short time and before the milk simmers, scrape the seeds from the inside of the beans and dispose of the husks." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, whisk the egg yolks and sugar thoroughly. The mixture should be pale yellow." }, { "line_type": "ol", "section": "Procedure", "text": "When the milk simmers, remove from heat and slowly pour about half of it into the egg mixture, mixing continuously. Pour the egg/milk mixture back into the saucepan with the remaining milk, stirring continuously, and return the saucepan to the stove." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for a short time over medium heat, stirring continuously. Be careful to scrape the sides and corners regularly, and do not let the mixture boil." }, { "line_type": "ol", "section": "Procedure", "text": "Test for readiness by dipping a spatula into it and running your finger over the coated spatula. The crème is done when it is thick enough that the trail wiped away by your finger remains." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the saucepan from heat and strain it through a metal strainer into another bowl. Stir it continuously for another two minutes, cooling it." }, { "line_type": "ol", "section": "Procedure", "text": "To complete cooling quickly, place the bowl in a larger bowl of ice and stir the crème until cool. If you have more time, you can place the bowl in the freezer, stirring periodically until it's cool. If you don't use one of these methods, a skin will form on top of the creme." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Uses of crème anglaise are numerous. A classic is to serve it over fresh fruit. In this case, you may want to customize the flavoring to match your fruit (e.g., mint goes well with strawberries and bananas). You can also use the crème as the basis for a rich ice cream." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Instead of vanilla, you can flavor the creme with a variety of things—herbs, spices, spirits, and coffee among them. For herbs or spices, simply add them to the milk as instructed in step one. For coffee or spirits, omit the flavoring initially and add espresso or spirits after the creme is cooled. Some common variations:\nNut Crème Anglaise: Add ½ cup freshly toasted and broken nuts such as hazelnuts, black walnuts or pecans to the milk during the first step. Discard nuts after straining.\nChocolate Crème Anglaise: Add ½ cup chopped fine-quality chocolate (bittersweet, milk, dark or white) to the sauce. Stir until melted, then strain and proceed as for plain Crème Anglaise.\nCoffee Crème Anglaise: Add 2 tablespoons crushed espresso beans to the milk during the first step and proceed as for regular Crème Anglaise. Discard the crushed coffee after straining.\nHerb- or spice-Infused Crème Anglaise: Add a fresh herb such as rosemary, mint or lavender to the milk in the first step, or 1 tablespoon of a spice such as cinnamon, cloves, juniper berries or green cardamom, broken up. Discard the herbs or spices after straining.\nFruit Crème Anglaise: Add 2 tablespoons of fresh fruit purée to the Crème Anglaise after it's cooked but before it's strained." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Nut Crème Anglaise: Add ½ cup freshly toasted and broken nuts such as hazelnuts, black walnuts or pecans to the milk during the first step. Discard nuts after straining." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Chocolate Crème Anglaise: Add ½ cup chopped fine-quality chocolate (bittersweet, milk, dark or white) to the sauce. Stir until melted, then strain and proceed as for plain Crème Anglaise." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Coffee Crème Anglaise: Add 2 tablespoons crushed espresso beans to the milk during the first step and proceed as for regular Crème Anglaise. Discard the crushed coffee after straining." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Herb- or spice-Infused Crème Anglaise: Add a fresh herb such as rosemary, mint or lavender to the milk in the first step, or 1 tablespoon of a spice such as cinnamon, cloves, juniper berries or green cardamom, broken up. Discard the herbs or spices after straining." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Fruit Crème Anglaise: Add 2 tablespoons of fresh fruit purée to the Crème Anglaise after it's cooked but before it's strained." } ], "title": "Crème Anglaise", "url": "https://en.wikibooks.org/wiki/Cookbook:Cr%C3%A8me_Anglaise" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 4, "servings": "12", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe for crème brûlée should provide a crackly crust over a cold custard, balanced in sweetness, egg and cream content. The procedure is due to Dawn Yanagihara.[1] For additional information on the dish, see the crème brûlée disambiguation page." }, { "line_type": "ol", "section": "Procedure", "text": "With the oven rack adjusted to its lower middle position, preheat the oven to 300°F (150°C). Fold a kitchen towel to cover the bottom of a large roasting pan and arrange 12 ea. 5-ounce (150 ml) ramekins on the towel. The ramekins should not touch each other or the side of the roasting pan. If the roasting pan is not large enough, scale down the recipe." }, { "line_type": "ol", "section": "Procedure", "text": "Combine 3 cups of the cream and sugar in a medium saucepan. With a paring knife, halve the vanilla beans lengthwise and scrape the seeds into the saucepan. Submerge the pods in the cream. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar. Remove the saucepan from the heat and steep the mixture for 20 minutes to infuse the flavor." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, separate the eggs, placing the yolks in a large bowl and storing the whites for another use. Bring a kettle of water to a boil. After the cream has steeped remove the pods and stir in the remaining 3 cups of cream to cool the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk the egg yolks until they are evenly combined. Add a cup of the cream mixture to the yolks and whisk until combined. Continue adding cups of cream and whisking until evenly colored. Pour the mixture through a fine mesh strainer into a second bowl. Ladle the mixture into the 12 ramekins." }, { "line_type": "ol", "section": "Procedure", "text": "Place the roasting pan onto the oven rack and pour in boiling water until it reaches ⅔ the height of the ramekins. Do not splash water into the ramekins. Bake until an instant-read thermometer registers 170–175°F (77–79°C) or until the edges of the custard are set, with a spot in the center about the size of a quarter remaining wiggly. The baking time depends upon the height of the ramekins. If shallow, start checking at 30 minutes. Higher ramekins can take up to an hour to bake." }, { "line_type": "ol", "section": "Procedure", "text": "Remove ramekins from roasting pan and cool to room temperature on a wire rack. Place on a shallow tray, cover with plastic wrap, and chill in the refrigerator for at least 4 hours. Before serving, uncover the ramekins and soak up any condensation with paper toweling. Spread 1 teaspoon turbinado sugar on each, tilting and tapping to spread the sugar evenly. Spread sugar only on the number of ramekins that will be served. The others can be stored for several days in the refrigerator for later use." }, { "line_type": "ol", "section": "Procedure", "text": "Ignite a propane blowtorch and caramelize the sugar on each ramekin. Take care to direct the flame away from any ignitable material. Avoid the miniature butane torch since its flame is not adequate for uniform caramelization in a reasonable amount of time, and the finished dish may taste of butane. Re-chill the ramekins for not more than 45 minutes. A longer time leads to softening of the caramelized crust." }, { "line_type": "ol", "section": "Procedure", "text": "Serve and enjoy!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Without a torch the sugar may also be caramelized in these ways:\nAfter spreading the sugar over the ramekins, place them as close as you can under a very hot broiler. Watch them closely because this method tends to be uneven and burn. Too long under the broiler can also result in the custard turning into a sort of chunky soup which is not a very appealing texture. Works best with fine granulated sugar.\nHeat the sugar in a saucepan over medium heat without stirring until it starts to melt, then stir with a wooden spoon until caramelization occurs (this is easier to tell with white sugar than Turbinado) and spoon over the ramekins, tilting and rotating them to cover with an even layer.\nAlternately, combine the sugar with half as much water by volume, bring to a simmer over medium-high heat, and cook without stirring 3 to 5 minutes, tilting the pan as required to ensure even caramelization. If the caramel hardens due to cooling, warm over low heat until it is again pourable." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "After spreading the sugar over the ramekins, place them as close as you can under a very hot broiler. Watch them closely because this method tends to be uneven and burn. Too long under the broiler can also result in the custard turning into a sort of chunky soup which is not a very appealing texture. Works best with fine granulated sugar." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Heat the sugar in a saucepan over medium heat without stirring until it starts to melt, then stir with a wooden spoon until caramelization occurs (this is easier to tell with white sugar than Turbinado) and spoon over the ramekins, tilting and rotating them to cover with an even layer." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Alternately, combine the sugar with half as much water by volume, bring to a simmer over medium-high heat, and cook without stirring 3 to 5 minutes, tilting the pan as required to ensure even caramelization. If the caramel hardens due to cooling, warm over low heat until it is again pourable." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Regular granulated sugar may also be used for the caramelization process in place of the brown sugar." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A towel may also be placed into the roasting pan prior to adding the water to help distribute the heat across the bottom of the ramekins evenly as well as insulate the bottoms from the heat coming through the bottom of the pan." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Make sure that before adding the cream to the egg yolks, the cream has cooled down. If one adds hot cream, the yolks will start to clot, ruining the final product." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It is possible to substitute half-and-half or milk for the cream, provided that a few more egg yolks are added for texture." }, { "line_type": "p", "section": "References", "text": "Delia Smith's Complete Cookery Course by Delia Smith (BBC 1997) ISBN 0-563-36249-9 p.482" }, { "line_type": "p", "section": "References", "text": "History of the Sweet Tooth (Taylor Piercefield, Taste of Home, 2005)" } ], "title": "Crème Brûlée I", "url": "https://en.wikibooks.org/wiki/Cookbook:Cr%C3%A8me_Br%C3%BBl%C3%A9e_I" }

{ "infobox": { "category": "/wiki/Category:Custard_recipes", "difficulty": 4, "servings": "8", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe for crème brûlée should provide a crackly crust over a cold custard, balanced in sweetness, egg, and cream content. Few can resist its light, silky texture." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (180°C). Before doing so, place a large flat pan with sides on the middle shelf and fill it with ¾–1 inch (2–2.5 cm) of water." }, { "line_type": "ol", "section": "Procedure", "text": "In a large mixing bowl, thoroughly mix the sugar, salt, vanilla, and egg yolks." }, { "line_type": "ol", "section": "Procedure", "text": "In a saucepan, heat the cream until it is piping hot (stir constantly), but be careful to not let it boil." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly (about 1 cup a time) pour the hot cream into the mixing bowl with the other ingredients, while whisking briskly. If you add the cream too quickly, it will cook the eggs." }, { "line_type": "ol", "section": "Procedure", "text": "After all the ingredients are well-mixed, pour the mixture into eight individual ramekins." }, { "line_type": "ol", "section": "Procedure", "text": "Place the ramekins in the water bath in the oven, and bake until set (like Jell-O). The time depends on the size and depth of the dishes you use, as well as the material of which they're made. Usually, the time ranges from 25 to 50 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the dishes from the oven and allow them to cool. Refrigerate for at least 4 hours; cover with plastic wrap and refrigerate until ready for serving." }, { "line_type": "ol", "section": "Procedure", "text": "When ready to serve, remove the ramekins from the refrigerator and place them on a fire-proof surface. Sprinkle a moderately thin coating of granulated white sugar on the top of each custard." }, { "line_type": "ol", "section": "Procedure", "text": "Using a propane blow-torch, carefully melt the sugar topping so that it forms a solid caramel sheet. Take care to not burn the sugar or the custard beneath it. It is very important that this step not be done with an oven, toaster oven, broiler rack, etc., as doing so will invariably cause the custard to overheat and dry out or burn before the sugar layer on top is properly melted." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "An alternate method for caramelizing the top sugar layer is to pour a very thin layer of liqueur on top and set it alight (essentially a flambé)." }, { "line_type": "p", "section": "References", "text": "[1]" } ], "title": "Crème Brûlée II", "url": "https://en.wikibooks.org/wiki/Cookbook:Cr%C3%A8me_Br%C3%BBl%C3%A9e_II" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Crème brûlée is a delicious custard dessert that is both tasty and easy to make." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "2 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup granulated white sugar, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "Flavorings, such as vanilla, cardamom, citrus zest" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 325°F (160°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Heat cream and flavorings on stovetop, in a saucepan on medium heat, until simmering. Remove from heat." }, { "line_type": "ol", "section": "Procedure", "text": "Whisk together egg yolks and ¼ cup sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Pour a small amount of warm cream mixture into egg yolk mixture and whisk until combined. Continue adding more milk until the egg mixture is warm." }, { "line_type": "ol", "section": "Procedure", "text": "Combine egg/cream mixture and remaining cream in saucepan. Heat again, stirring continuously, until thickened and coats back of spoon." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into ramekins (depending on size, may fill 1 to 4). Put ramekins in pan with a bit of water in the bottom, and bake for around 40 minutes or until the custard is set." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate a few hours until cool." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle on remaining ¼ cup sugar, then caramelize under broiler for about 5 minutes, checking and turning every minute to prevent burning." }, { "line_type": "ol", "section": "Procedure", "text": "Serve and enjoy!" }, { "line_type": "ul", "section": "Notes, tricks, and variations", "text": "The cream can be substituted by milk, but the quantity of egg yolks required increases." }, { "line_type": "ul", "section": "Notes, tricks, and variations", "text": "When dusting the crème brûlée with sugar at the end, a thin and even coat is crucial." }, { "line_type": "ul", "section": "Notes, tricks, and variations", "text": "One can also finish the creme brûlée with a blowtorch instead of a broiler." }, { "line_type": "ul", "section": "Notes, tricks, and variations", "text": "Crème brûlée is good with a variety of flavorings, so experimentation is good." } ], "title": "Crème Brûlée III", "url": "https://en.wikibooks.org/wiki/Cookbook:Cr%C3%A8me_Br%C3%BBl%C3%A9e_III" }

{ "infobox": { "category": "/wiki/Category:Cream_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Crème chantilly is whipped cream, lightly sweetened and flavoured with vanilla. It is often attributed incorrectly to the French chef François Vatel, chef to Nicolas Fouquet and later Louis II de Bourbon-Condé in the 17th century, who is claimed to have served it for the first time for a banquet at the Château de Chantilly." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml) heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp sifted confectioner's (powdered) sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tsp vanilla extract, or cognac, rum, or liqueur" }, { "line_type": "ol", "section": "Procedure", "text": "In a chilled 3-quart bowl, whip the cream until it forms soft peaks." }, { "line_type": "ol", "section": "Procedure", "text": "Fold in the powdered sugar and flavouring." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate until ready to use." } ], "title": "Crème Chantilly", "url": "https://en.wikibooks.org/wiki/Cookbook:Cr%C3%A8me_Chantilly" }

{ "infobox": { "category": "/wiki/Category:Custard_recipes", "difficulty": null, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "5 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups boiling milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tbsp vanilla extract" }, { "line_type": "ol", "section": "Procedure", "text": "In a 3-quart mixing bowl, beat the sugar into the egg yolks with a wire whisk until the mixture is pale yellow and forms a ribbon." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in the flour." }, { "line_type": "ol", "section": "Procedure", "text": "While beating continuously, pour the hot milk onto the egg yolk mixture in a thin stream." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the mixture into a saucepan and set over moderate heat, stirring constantly." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to the boil slowly while stirring well to avoid lumps." }, { "line_type": "ol", "section": "Procedure", "text": "When it reaches the boil, stir for 2 to 3 minutes to cook the flour well, being careful not to burn it in the bottom of the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, then beat in the butter followed by the vanilla extract." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the surface with a sheet of parchment paper to prevent a skin from forming and allow to cool." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "See also crème saint-honoré (crème pâtissière with beaten egg whites)." } ], "title": "Crème Pâtissière", "url": "https://en.wikibooks.org/wiki/Cookbook:Cr%C3%A8me_P%C3%A2tissi%C3%A8re" }

{ "infobox": { "category": null, "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Crème saint-honoré is a crème pâtissière with stiffly beaten egg whites folded into it, used to fill profiteroles, éclairs and tarts, as well as on its own as a dessert cream. It can be additionally flavoured with liqueur, pralin, orange peel, etc." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pint crème pâtissière, still hot" }, { "line_type": "ul", "section": "Ingredients", "text": "8 egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "a few drops lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp superfine sugar OR granulated sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Mix any additional flavourings into the crème pâtissière." }, { "line_type": "ol", "section": "Procedure", "text": "Whip the egg whites with the salt until soft peaks form." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle the sugar onto the egg whites and continue whipping to stiff peaks." }, { "line_type": "ol", "section": "Procedure", "text": "Stir a quarter of the egg whites into the hot custard." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the rest of the egg whites in and chill before use." } ], "title": "Crème Saint-Honoré", "url": "https://en.wikibooks.org/wiki/Cookbook:Cr%C3%A8me_Saint-Honor%C3%A9" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A crêpe is a thin pancake. The French word is from the Latin root crispa meaning \"curled\", from which the English word \"crisp\" is also derived. It originates from Brittany (Bretagne), a region in the west of France, where it is traditionally served with cider." }, { "line_type": "p", "section": null, "text": "Crêpes are usually of two types: sweet or savoury, the main difference is the flour used (plain flour or buckwheat flour respectively). They may then be rolled or folded, and filled with different ingredients. Depending on the filling ingredients, filled crêpes can be either a dessert dish or a main course." }, { "line_type": "ul", "section": "Ingredients", "text": "220 g (1 cup / 8 oz) plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "345 ml (1 ½ cup / 12 fl oz) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp oil or melted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar and lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "Raspberry jam and chocolate sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutella and sliced banana" }, { "line_type": "ul", "section": "Ingredients", "text": "Nutella and chopped hazelnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "Whipped cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Chocolate, caramel, or butterscotch sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Frangipane" }, { "line_type": "ul", "section": "Ingredients", "text": "Peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar and butter, possibly with lemon or cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "Strawberries (fresh or frozen)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cream cheese and brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Slivers of chicken, broccoli, and cheese sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Put the flour at the bottom of a mixing bowl and make a hole in the middle where you put the eggs, the melted butter, the salt and a bit of milk." }, { "line_type": "ol", "section": "Procedure", "text": "Mix well by hand, slowly combining the liquid with the flour to get a thick paste." }, { "line_type": "ol", "section": "Procedure", "text": "Continue mixing and slowly add the rest of the milk, mixing well to avoid making lumps." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to stand, perhaps for several hours, whilst the gluten rests—this is very important for the final texture." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a crêpe pan (non-stick recommended) or skillet. A drop of water can be used to test the pan temperature: too cold, and the water will sit on the pan, too hot and it will vanish immediately. At the right temperature, the water will seem to \"dance\" on the pan." }, { "line_type": "ol", "section": "Procedure", "text": "Grease the pan with some butter. Pour in some batter while tilting the pan to make the crêpe as thin as possible." }, { "line_type": "ol", "section": "Procedure", "text": "Cook for 30–60 seconds until the cooked side looks like the surface of the moon, then flip it over to cook the other side; with some practice, you can flip it in the air by swinging the pan. See the whole-wheat pancakes recipe for air-flipping instructions." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with maple syrup, caster sugar, jam, spreads, etc. The crêpes can be filled and folded into triangles or rolled up." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The exact proportions are not critical. In practice, equal parts by volume of eggs, milk, and flour, measured by eye, with no other ingredients, still produces excellent results." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may add a bit of liqueur (traditionally brandy or fleur d'oranger) to the batter for more flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a sweet crêpe, add 2 teaspoons sugar and 1 teaspoon vanilla" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a chocolate crêpe, add 2 tablespoons chocolate sauce." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a cheesy crêpe, sprinkle Emmental cheese evenly over the crêpe while in the pan." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "One can also substitute beer or soda water for the milk. The wheat flour can be replaced by buckwheat flour to make savory buckwheat crêpes, as a main dish (ham, cheese, etc.)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The batter ingredients above can be replaced by 5 eggs, 1 cup flour, and 1 cup milk for a simpler mixture." }, { "line_type": "ul", "section": "See also", "text": "Cookbook:Nutella Crepes" } ], "title": "Crêpes I", "url": "https://en.wikibooks.org/wiki/Cookbook:Cr%C3%AApes_I" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "500 g wheat flour, sifted" }, { "line_type": "ul", "section": "Ingredients", "text": "1 L milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g melted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the egg, milk, and salt. Mix in the flour, then the melted butter to get a batter. Let batter rest for at least 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the batter to redistribute the ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Regulate the temperature of a crêpe hot plate to 160°C if possible. If there is no temperature scale then you have to find out on yourself what is best suited. As a guideline, the batter still should be liquid when you finished your first circular move of spreading." }, { "line_type": "ol", "section": "Procedure", "text": "Grease the plate with a cloth dipped in a little vegetable oil. How often you have to repeat it depends on the plate you use but as a general rule it should be before every crêpe." }, { "line_type": "ol", "section": "Procedure", "text": "When the plate reaches temperature, ladle some batter on the plate. Quickly spread the batter across the plate with circling movements of a T-shaped batter spreader. Be careful not to rip or tear spots where the batter has already set—this takes a bit of practice. Never scrub over the surface—the move must come out of the wrist in a flowing movement, without holding the spreader too firmly." }, { "line_type": "ol", "section": "Procedure", "text": "The sides of the batter will arch up as it cooks—flip it over to cook the other side using a large offset/icing spatula or heat resistant plastic blade with no angled handle." }, { "line_type": "ol", "section": "Procedure", "text": "Begin garnishing the crêpe with solid fillings, if using. If you want to use something very liquid as a topping such as marmalade, juice, or alcohol, don't do this on the plate as the crêpe gets soggy, and the plate may get sticky. If you want to fold the crêpe when it's done, you should only garnish one half of the crêpe—otherwise the filling may fall down in the fold, liquid may flow out, and the crepe may become messy." }, { "line_type": "ol", "section": "Procedure", "text": "When the bottom starts to get brown spots, remove from the hot plate. Top with any remaining fillings." }, { "line_type": "ol", "section": "Procedure", "text": "To serve, roll it or fold it in quarters or sixths so it can be easily eaten even without cutlery. You should eat it right away if you don't want the crêpe to cool down." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do not use low-fat milk with under 3.5% fat, as the crepe will get too fragile and dry." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can replace some or all of the salt with some vanilla sugar for a sweeter crêpe." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The less gas in the batter the better—try to stir in as little air as possible." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the crêpe gets too crispy and dry, it is not so easy to eat it." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can adjust the cooking time to make the crêpe more or less cooked, as desired." } ], "title": "Crêpes II", "url": "https://en.wikibooks.org/wiki/Cookbook:Cr%C3%AApes_II" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": "6–8", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 pounds ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup olive oil, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup diced Oso Sweet onions" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon chopped garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "1 can (15 ounces) tomato sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons dried oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped pimento-stuffed green olives" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons red wine vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt and fresh ground black pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "In large skillet, brown beef in 2 tablespoons olive oil over high heat; drain and reserve." }, { "line_type": "ol", "section": "Procedure", "text": "In same skillet, lightly brown onion, pepper, and garlic in remaining oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add tomato sauce, cumin, and oregano; bring to boil." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat and simmer 20 minutes, stirring occasionally, until mixture has thickened." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in beef, raisins, olives and season to taste with salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Bring back to boil, simmer 10 minutes, and serve over steamed rice with sautéed sliced ripe plantains and black beans." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Make a double batch and freeze half for up to three months. Defrost in microwave oven." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use Texmati rice, a hybrid of American long-grain rice with Indian basmati, for perfect, fluffy results." } ], "title": "Cuban Picadillo", "url": "https://en.wikibooks.org/wiki/Cookbook:Cuban_Picadillo" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Ham" }, { "line_type": "ul", "section": "Ingredients", "text": "Pernil (pork leg)" }, { "line_type": "ul", "section": "Ingredients", "text": "Swiss cheese, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Yellow deli mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Bread roll" }, { "line_type": "ul", "section": "Ingredients", "text": "Lettuce" }, { "line_type": "ul", "section": "Ingredients", "text": "Mayonnaise" }, { "line_type": "ul", "section": "Ingredients", "text": "Dill pickle" }, { "line_type": "ul", "section": "Ingredients", "text": "Spanish sausage (chorizo; optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Assemble like a normal sandwich." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Can be toasted." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Lettuce and onions must be fresh." } ], "title": "Cuban Sandwich I", "url": "https://en.wikibooks.org/wiki/Cookbook:Cuban_Sandwich_I" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 loaf Cuban bread" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ounce regular prepared mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "4 dill pickles" }, { "line_type": "ul", "section": "Ingredients", "text": "5 slices boiled ham or Virginia ham" }, { "line_type": "ul", "section": "Ingredients", "text": "2 slices roast pork" }, { "line_type": "ul", "section": "Ingredients", "text": "2 slices Genoa salami" }, { "line_type": "ul", "section": "Ingredients", "text": "1 slice imported Swiss cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ounce butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ham croquetas" }, { "line_type": "ol", "section": "Procedure", "text": "Cut Cuban bread to desired size—a common size is 7 inches. Next, slice open the bread down the middle." }, { "line_type": "ol", "section": "Procedure", "text": "On the topside of the bread spread mustard evenly across. Place 4 pickles on top of the mustard." }, { "line_type": "ol", "section": "Procedure", "text": "Place 1 slice of Swiss cheese on top of the pickles." }, { "line_type": "ol", "section": "Procedure", "text": "Slice ham to desired thickness. The recommended size is 1 ½ ounces per slice, the thinner the better." }, { "line_type": "ol", "section": "Procedure", "text": "Fold each slice of ham in half and place evenly on bottom of bread. On top of the ham, place slices of roast pork and salami." }, { "line_type": "ol", "section": "Procedure", "text": "Join both halves of the sandwich." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the sandwich to a sandwich grill if you have one, or a waffle iron if not. Close the grill, smashing the sandwich." }, { "line_type": "ol", "section": "Procedure", "text": "Leave sandwich in the grill until top of bread turns to a golden brown, and top is crisp. Approximate time is 4 to 6 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "After the sandwich is crispy and the cheese has melted, remove the sandwich carefully and slice it diagonally, from corner to corner." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Do not use a microwave oven to heat the sandwich." } ], "title": "Cuban Sandwich II", "url": "https://en.wikibooks.org/wiki/Cookbook:Cuban_Sandwich_II" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": "4 quarts", "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A cold tangy soup, refreshing and unique." }, { "line_type": "ul", "section": "Ingredients", "text": "5 hot house cucumbers" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups scallions" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cups buttermilk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cream" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp tarragon" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Peel cucumbers." }, { "line_type": "ol", "section": "Procedure", "text": "Dice into ¼-inch dice." }, { "line_type": "ol", "section": "Procedure", "text": "Finely chop scallions." }, { "line_type": "ol", "section": "Procedure", "text": "Mix everything together." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Dill can be substituted for tarragon." } ], "title": "Cucumber and Buttermilk Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Cucumber_and_Buttermilk_Soup" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 2, "servings": "2–3", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This salad is very easy to make." }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (about 5 oz) pickling cucumber" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 ea. (about 5 oz) radishes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ea. (about 1 oz) green onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tsp sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt (to taste)" }, { "line_type": "ol", "section": "Procedure", "text": "Chop cucumbers and radishes into small cubes (about ¼ inch on the side)." }, { "line_type": "ol", "section": "Procedure", "text": "Chop green onions." }, { "line_type": "ol", "section": "Procedure", "text": "Combine all of the above in an appropriately sized bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add sour cream and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt to taste and mix again." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For best taste, consume freshly prepared." } ], "title": "Cucumber and Radish Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Cucumber_and_Radish_Salad" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": "2–3", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This salad is very easy to make." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pickling cucumber" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large tomato" }, { "line_type": "ul", "section": "Ingredients", "text": "1 head onion" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp sunflower oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt or to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Chop cucumbers and tomatoes into small cubes (approx. ¼ inch on the side)." }, { "line_type": "ol", "section": "Procedure", "text": "Peel and chop the onion." }, { "line_type": "ol", "section": "Procedure", "text": "Combine all of the above in an appropriately sized bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add sunflower oil and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt to taste and mix again." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sunflower oil is usually available at ethnic stores. If not available, it can be substituted for any vegetable oil, although that will change the authentic taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A chopped green onion or a couple can be optionally added to the mix for a \"greener\" taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The salad should better be all used up at once; the taste starts to deteriorate after a few hours." } ], "title": "Cucumber and Tomato Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Cucumber_and_Tomato_Salad" }

{ "infobox": { "category": null, "difficulty": 1, "servings": "1", "time": "5 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 medium-sized cucumber" }, { "line_type": "ul", "section": "Ingredients", "text": "1 carton of plain yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Chop cucumber into small pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Mix yogurt with chopped cucumber." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt to taste." } ], "title": "Cucumber Bits in Yogurt", "url": "https://en.wikibooks.org/wiki/Cookbook:Cucumber_Bits_in_Yogurt" }

{ "infobox": { "category": "/wiki/Category:Sandwich_recipes", "difficulty": 1, "servings": "1", "time": "5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "These cucumber sprout sandwiches are stuffed with cucumbers, alfalfa sprouts, tomatoes, and avocados." }, { "line_type": "ul", "section": "Ingredients", "text": "2 slices whole wheat bread" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp cream cheese, softened" }, { "line_type": "ul", "section": "Ingredients", "text": "6 slices peeled cucumber" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp alfalfa sprouts" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp red wine vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tomato, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 romaine (cos) lettuce leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp pepperoncini, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ avocado, peeled and mashed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Spread 1 tablespoon cream cheese on each slice of bread." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange cucumber slices in a single layer on one slice of bread." }, { "line_type": "ol", "section": "Procedure", "text": "Cover same slice of bread with alfalfa sprouts, sprinkle with oil and vinegar." }, { "line_type": "ol", "section": "Procedure", "text": "Layer same slice of bread with tomato slices, lettuce, and pepperoncini." }, { "line_type": "ol", "section": "Procedure", "text": "Spread mashed avocado on other slice of bread." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Assemble sandwich and serve immediately." } ], "title": "Cucumber Sprout Sandwich", "url": "https://en.wikibooks.org/wiki/Cookbook:Cucumber_Sprout_Sandwich" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This is a very flexible recipe. Except for the cucumbers and some form of diluted vinegar, you can adjust the recipe to your heart's content, for example adding dill. The addition of mayonnaise, a great deal of oil, or dairy products makes this into some other recipe." }, { "line_type": "p", "section": null, "text": "Although the name says 'salad', in more modern terms it could be called a fresh pickle. It can serve as a counter-point to fried or oily foods. It should be served using slotted spoon, to allow draining. If helpful, small side-dish bowls can be used." }, { "line_type": "ul", "section": "Ingredients", "text": "2 large cucumbers" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small white onion, diced (perhaps a sliced green onion could be substituted)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 (or more, if in season) tomato, diced or wedged (optional, adds color)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "Additional seasoning as you may desire (e.g. salt)" }, { "line_type": "ol", "section": "Procedure", "text": "Peel the cucumbers, either completely or leaving some green, in a pattern you prefer." }, { "line_type": "ol", "section": "Procedure", "text": "Slice cucumbers about ¼ inch (½ cm) thick." }, { "line_type": "ol", "section": "Procedure", "text": "Add vinegar and water, adjusting the proportions to your taste. The end result is that the other ingredients will be floating in clear liquid." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate, then serve cool to cold, while the ingredients are still crisp." } ], "title": "Cucumber, Tomato, and Onion Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Cucumber,_Tomato,_and_Onion_Salad" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cullen skink is a soup from Cullen in Morayshire using smoked haddock for a rich flavour." }, { "line_type": "ul", "section": "Ingredients", "text": "1 large (2 lb) smoked haddock, preferably Finny haddock" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ pints milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz mashed potato" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Toast (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Cover the haddock with water in a shallow pan with skin side down." }, { "line_type": "ol", "section": "Procedure", "text": "Bring to the boil and simmer for 5 minutes, turning once." }, { "line_type": "ol", "section": "Procedure", "text": "Take the fish from the pan and remove the skin and bones." }, { "line_type": "ol", "section": "Procedure", "text": "Flake the fish and return to the stock." }, { "line_type": "ol", "section": "Procedure", "text": "Add chopped onion, bay leaf, salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer for a further 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Strain the stock and keep it ready. Discard the bay leaf and keep the fish warm." }, { "line_type": "ol", "section": "Procedure", "text": "Add the milk to the fish stock and bring to the boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add mashed potato to make a rich and thick soup." }, { "line_type": "ol", "section": "Procedure", "text": "Add the fish and check the seasoning—add more if needed." }, { "line_type": "ol", "section": "Procedure", "text": "When serving, add the butter in small pieces so it runs through the soup." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with chopped parsley on top, and toast by the side." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If smoked haddock is unavailable, smoked kippers have been known to serve in its place." } ], "title": "Cullen Skink (Haddock and Potato Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Cullen_Skink_(Haddock_and_Potato_Soup)" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Cupcakes are small individual cakes baked in cases. This recipe is for very simple, plain cakes." }, { "line_type": "ul", "section": "Ingredients", "text": "100 g self-raising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g caster sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "2 ea. (100 g) eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Icing sugar (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat an oven to Gas mark 5." }, { "line_type": "ol", "section": "Procedure", "text": "Place 15 cupcake cases on a baking tray, or in a muffin/cupcake pan if you have one." }, { "line_type": "ol", "section": "Procedure", "text": "Place flour, sugar, margarine and eggs into a mixing bowl. Use a electric mixer to mix the ingredients together for 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Use a spoon and knife to evenly dollop the batter into the cases." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 15 to 20 minutes or until the cakes are golden and a toothpick inserted in the center comes out clean." }, { "line_type": "ol", "section": "Procedure", "text": "When completed remove from oven and leave to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Decorate with icing sugar if desired." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Replace 2 tablespoons of the flour with drinking chocolate or cocoa to add a nice chocolate flavor." } ], "title": "Cupcakes (Plain)", "url": "https://en.wikibooks.org/wiki/Cookbook:Cupcakes_(Plain)" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp poppy seeds (khus khus)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp sesame seeds (til)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp coriander seeds (dhaniya)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp white cumin (sufaid zeera)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp desiccated coconut powder" }, { "line_type": "ul", "section": "Ingredients", "text": "5 Tbsp oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ kg medium green chiles" }, { "line_type": "ul", "section": "Ingredients", "text": "6 red chiles" }, { "line_type": "ul", "section": "Ingredients", "text": "6 fenugreek seeds (methi daana)" }, { "line_type": "ul", "section": "Ingredients", "text": "6–7 curry leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "4 large onions, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp red chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp ground turmeric (haldi)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 Tbsp ginger garlic paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp nigella seeds (kalonji)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup tamarind juice" }, { "line_type": "ol", "section": "Procedure", "text": "Lightly roast the poppy seed, sesame seeds, coriander seeds, cumin seeds, and desiccated coconut, then grind in a mortar and pestle." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in frying pan and use to stir fry the green chiles with some salt. Drain the oil from the green chillies and keep aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat some oil in a pan. Add the red chiles, fenugreek seeds, and a couple of curry leaves, and heat until popping. Add chopped onions, and fry until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in ground spices, chili powder, turmeric, ginger garlic paste, and nigella seeds. Stir well and cook for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in tamarind juice, and cook for a minute." }, { "line_type": "ol", "section": "Procedure", "text": "Add the green chillies and remaining curry leaves, and simmer for 15–20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with any meat accompaniment or rice dish like biryani." }, { "line_type": "ul", "section": "External links", "text": "Hyderabadi Mirchi Ka Salan" } ], "title": "Curried Chiles (Mirchi ka Salan)", "url": "https://en.wikibooks.org/wiki/Cookbook:Curried_Chiles_(Mirchi_ka_Salan)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": "3", "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Template:Nutritionsummary\nCookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Vegetarian Cuisine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (125 g/4.4 oz) uncooked brown rice or white rice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (60 g/2.1 oz) raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (500 ml/1.1 pint) water" }, { "line_type": "ul", "section": "Ingredients", "text": "3 vegetarian or chicken bouillon cubes" }, { "line_type": "ol", "section": "Procedure", "text": "Find a large saucepan or frying pan which has a lid, and place over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add butter then chopped onion to pan. Cook the onion for a couple of minutes until it starts to brown slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Add curry powder, and stir for a minute." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in vegetarian bouillon cubes, raisins, rice, and water." }, { "line_type": "ol", "section": "Procedure", "text": "Put on pan lid and simmer until water is absorbed (about 15 minutes)." } ], "title": "Curried Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Curried_Rice" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": "4", "time": "Marinating: 6–24 hoursCooking: 15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Due to the experimental birth of this recipe, the measures given are very vague and approximate and can be altered freely. The almonds can be omitted, and if you make your rice a little more interesting (for example: flavouring it with Mexican-ish tomato soup), then you can leave out the vegetable mix altogether." }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons honey or maple syrup" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½–1 cup (120–240 ml) vegetable oil or olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt (1 heaping teaspoon per kilogram of chicken works well)" }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped parsley or celery leaves (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 chicken breasts" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful almonds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion or leek" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2–4 tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1–3 celery greens (if you add more, they can dominate the mix)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 zucchini or eggplant" }, { "line_type": "ul", "section": "Ingredients", "text": "Other vegetables as desired" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt or more" }, { "line_type": "ul", "section": "Ingredients", "text": "Cherry tomatoes (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooked rice" }, { "line_type": "ol", "section": "Preparation", "text": "Combine the ingredients for the marinade. Add chicken and marinate for 6–24 hours; longer is better." }, { "line_type": "ol", "section": "Preparation", "text": "Peel almonds by boiling in a small amount of water for 1–2 minutes, cooling, and squeezing the nuts from the skins." }, { "line_type": "ol", "section": "Preparation", "text": "Chop onion/leek finely and fry lightly in a large frying pan with a bit of oil." }, { "line_type": "ol", "section": "Preparation", "text": "Add vegetables, roughly in the order you find logical (i.e., tomatoes don't take long, zucchini can be in the pan from the start of cooking)." }, { "line_type": "ol", "section": "Preparation", "text": "Add salt. This will extract water from the vegetables and make them stew faster. You can cover the pan if it goes slowly—this slows the evaporation and allows the vegetables to cook in the water they lose." }, { "line_type": "ol", "section": "Preparation", "text": "Dump the cooked vegetables into a bowl or a small pot to keep them warm, and use the remaining oil to fry the cherry tomatoes, if you have those; once done, keep them separate from the other vegetables." }, { "line_type": "ol", "section": "Preparation", "text": "Fry almonds gently in the pan." }, { "line_type": "ol", "section": "Preparation", "text": "Add chicken meat, and fry on high temperature quickly; when it looks done, cut the largest piece open to see if it is done inside as well. The pieces should be lightly browned. Don't worry, this is the sugar in the honey turning to caramel." }, { "line_type": "ol", "section": "Preparation", "text": "Serve meat and vegetables with rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For special occasions, cherry tomatoes will make the meal very interesting (due to the contrast between the sweet chicken, bitter celery and sour tomatoes)." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adding cubes of salted and fried mango to the meat just before it's done tastes great. Kiwifruit works too, but not as well. Any sour-ish hard fruit should do the trick. Banana is good too, but it doesn't offer the same contrast." } ], "title": "Curry and Honey Chicken", "url": "https://en.wikibooks.org/wiki/Cookbook:Curry_and_Honey_Chicken" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 2, "servings": "4", "time": "10 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This curry chicken dish isn't very spicy unless you make it that way. In fact, change the ingredients to suit your own taste and it will probably taste better. Instead of coconut cream or milk you can use heavy cream." }, { "line_type": "ul", "section": "Ingredients", "text": "1 whole chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp red chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp garam masala" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp red pepper powder" }, { "line_type": "ul", "section": "Ingredients", "text": "150 ml yoghurt" }, { "line_type": "ul", "section": "Ingredients", "text": "20 coriander leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 onions, sliced into rings" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 green chiles" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tomato, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp olive oil or sunflower oil" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cashews, ground" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp curry powder (or to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "100 ml coconut milk or cream (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the chicken into 5–7 cm pieces and slice them at edges with a knife." }, { "line_type": "ol", "section": "Procedure", "text": "Combine garlic, 1 tsp salt, 1 tsp red chili powder, 1 tsp garam masala, red pepper powder, yoghurt, coriander leaves, and ground black pepper in a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chicken pieces, and marinate for 8 hours in refrigerator." }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, fry onion rings, green chilies, and tomato in olive or sunflower oil over low heat until onions are light yellow." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in remaining 1 tsp garam masala, 1 tsp red chili powder, and ground cashews." }, { "line_type": "ol", "section": "Procedure", "text": "Add chicken pieces, and fry them for about 5 minutes while gently stirring." }, { "line_type": "ol", "section": "Procedure", "text": "Add the marinade and water until all chicken pieces are submerged. Add coconut milk if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Allow the dish to cook over low to medium heat for 30–45 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and wait for a few minutes until the chicken pieces are tender and have absorbed the sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with rice (Basmati variety works well)." } ], "title": "Curry Chicken I", "url": "https://en.wikibooks.org/wiki/Cookbook:Curry_Chicken_I" }

{ "infobox": { "category": "/wiki/Category:South_Asian_recipes", "difficulty": 3, "servings": "4", "time": "45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "The original contributor of this recipe left the following comment:" }, { "line_type": "blockquote", "section": null, "text": "\"My colleague Venayagaratnam (\"Sri\" from Sri Lanka) gave me this recipe, and I enjoyed it the first time I made it.\"" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoon olive oil or other vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "8 pieces chicken thighs, cut up" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove garlic, crushed (see notes)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small piece fresh ginger, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 tablespoons butter chicken masala powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups water" }, { "line_type": "ol", "section": "Procedure", "text": "In a cooking vessel over medium-high heat, add oil and chopped onion, and sauté until light brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add chicken and salt, and leave for 3–5 minutes, stirring in between." }, { "line_type": "ol", "section": "Procedure", "text": "Add crushed ginger and garlic, and stir for 2 minutes. Stir in masala powder, and cook for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add water, and let it boil for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce heat to low, and let it cook for 15 minutes, or until the liquid has reduced." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You may substitute 1 teaspoon garlic powder for crushed garlic" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "\"Parampara\" butter chicken mix is the recipe's original spice mix found in an Indian food store in North Carolina's Triangle area." } ], "title": "Curry Chicken II", "url": "https://en.wikibooks.org/wiki/Cookbook:Curry_Chicken_II" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": "5", "time": "40 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp cooking oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp sesame oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic, crushed and minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 scallions, cut into 2 cm pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g sukiyaki beef" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g bean sprouts, soaked in hot water" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g chicken, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (600 g) Basmati rice, cooked" }, { "line_type": "ul", "section": "Ingredients", "text": "10 g chilli powder" }, { "line_type": "ul", "section": "Ingredients", "text": "20 g curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp light soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oils in a non-stick frying pan. Add the garlic and scallion, and fry until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add sukiyaki beef and chicken. Cook, stirring, for 1 minute until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add bean sprouts, basmati rice, chilli powder and curry powder." }, { "line_type": "ol", "section": "Procedure", "text": "Add soy sauce, salt, and pepper. Stir until well-mixed." } ], "title": "Curry Fried Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Curry_Fried_Rice" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Curtido is a spicy cabbage slaw often served with pupusas." }, { "line_type": "ul", "section": "Ingredients", "text": "Chopped cabbage" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrot, finely shredded" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooked green beans, not too soft (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Beets (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated horseradish (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Red pepper, finely chopped (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "Vinegar or lime juice to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Water, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Quickly swirl the cabbage in a pot of boiling water, then drain." }, { "line_type": "ol", "section": "Procedure", "text": "Combine all the ingredients in a glass or plastic container, and mix with a wooden spoon (never metal)." }, { "line_type": "ol", "section": "Procedure", "text": "Put the container in the refrigerator, and let it rest for a week so that the ingredients pickle." } ], "title": "Curtido (Spicy Cabbage Slaw)", "url": "https://en.wikibooks.org/wiki/Cookbook:Curtido_(Spicy_Cabbage_Slaw)" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 3, "servings": null, "time": "35 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Custard creams are a variety of sandwich cookie (US) or biscuit (UK)." }, { "line_type": "ul", "section": "Ingredients", "text": "200 g (7.1 oz / 1½ cups) plain flour, plus extra for dusting" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon bicarbonate of soda" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "80 g (2.8 oz / ⅔ stick) unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "125 g (4.4 oz / ⅝ cup) superfine sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 standard (50 g) egg" }, { "line_type": "ul", "section": "Ingredients", "text": "180 g (6.3 oz / ¾ cup) thick custard, such as pastry cream" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour, bicarbonate of soda, and salt in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Beat the butter, sugar and vanilla in a mixing bowl until soft and fluffy." }, { "line_type": "ol", "section": "Procedure", "text": "Beat in the egg." }, { "line_type": "ol", "section": "Procedure", "text": "Fold the dry ingredients into the wet ingredients, and bring together until a dough forms." }, { "line_type": "ol", "section": "Procedure", "text": "Knead the dough for 2 minutes on a floured surface until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Shape the dough into a flat disc. Cover with clingfilm and chill for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 190 °C (374 °F)." }, { "line_type": "ol", "section": "Procedure", "text": "Line 2 baking trays with parchment paper." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out the dough to 5 mm (0.20 in) thick." }, { "line_type": "ol", "section": "Procedure", "text": "Cut out into 24 circles with a cookie cutter." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the biscuits to the prepared baking trays." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 10–12 minutes until well-cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Place the biscuits on a wire rack and leave to cool completely." }, { "line_type": "ol", "section": "Procedure", "text": "Spoon 1 tablespoon of custard onto one biscuit. Sandwich it together with another biscuit." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the biscuit assembly, using remaining biscuits and custard." }, { "line_type": "ol", "section": "Procedure", "text": "Enjoy!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the dough is too wet, mix in 1 tablespoon of plain flour." } ], "title": "Custard Creams", "url": "https://en.wikibooks.org/wiki/Cookbook:Custard_Creams" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "This eggy, sweet pie is easy to make—it forms its own crust as it cooks! Delicious for dessert or a sweet breakfast." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons soft butter" }, { "line_type": "ul", "section": "Ingredients", "text": "4 large eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated coconut" }, { "line_type": "ol", "section": "Procedure", "text": "Blend all ingredients for 1 minute in a blender." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into a buttered 9-inch pie plate." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 30 minutes at 400°F (200°C / Gas Mark 6) or until a knife inserted into the center by 1 inch comes out clean." } ], "title": "Custard Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Custard_Pie" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Traditional salad (Χωριάτικη σαλάτα) is a salad that can be served together with most foods in Cyprus." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tomato" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cucumber" }, { "line_type": "ul", "section": "Ingredients", "text": "3 leaves of lettuce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 spoon of feta cheese, cut into small pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "5–6 black olives" }, { "line_type": "ul", "section": "Ingredients", "text": "3 spoons of olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 spoons of lemon juice" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the vegetables into pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Put them in a bowl and decorate them with onions, feta cheese and olives. If you want you can decorate your bowl with every way!" }, { "line_type": "ol", "section": "Procedure", "text": "Before serving, add salad and olive oil with lemon and shake." } ], "title": "Cypriot Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Cypriot_Salad" }

{ "infobox": { "category": null, "difficulty": 3, "servings": "2–3", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dabeli is an Indian dish, originally from the region Kutch in Gujarat. Dabeli is now a common street food in Mumbai. It is also called double roti or kutchi dabeli." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of asafoetida powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons dabeli masala" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium-sized potatoes, boiled and mashed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Green chiles (optional), finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons peanuts, roasted" }, { "line_type": "ul", "section": "Ingredients", "text": "5–6 ladi-pav or burger buns" }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup sev" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic chutney (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Tamarind date chutney" }, { "line_type": "ul", "section": "Ingredients", "text": "Finely-chopped cilantro" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful of pomegranate seeds (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Roasted peanuts" }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil in a pan. Add asafoetida, dabeli masala, potatoes, salt to taste, and a sprinkle of water. Mix it very well so that masala, salt and boiled potato assimilate very well." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the green chiles if using." }, { "line_type": "ol", "section": "Procedure", "text": "Remove potato mixture from the heat, and taste. If you want to make it more spicy, add some more dabeli masala, and mix again using your hands or a masher. Toss in the roasted peanuts and mix everything well." }, { "line_type": "ol", "section": "Procedure", "text": "Slice pav/bun into halves, and toast them with a little butter on a griddle." }, { "line_type": "ol", "section": "Procedure", "text": "Apply garlic chutney to one half of the bun (inner side) and tamarind-date chutney to the other half." }, { "line_type": "ol", "section": "Procedure", "text": "Place a portion of the potato filling in between between the bun halves." }, { "line_type": "ol", "section": "Procedure", "text": "Top with chopped onion, coriander, and sev." }, { "line_type": "ol", "section": "Procedure", "text": "Press down the bun from both side, and garnish with pomegranate seeds, and roasted peanuts." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately, while medium-hot, with a extra dip of chutney on the plate. Fried green chillies, with a sprinkle of salt can be additionally given as an add-on." } ], "title": "Dabeli (Potato-stuffed Buns with Chutney)", "url": "https://en.wikibooks.org/wiki/Cookbook:Dabeli_(Potato-stuffed_Buns_with_Chutney)" }

{ "infobox": { "category": "/wiki/Category:Ethiopian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dabo kolo are small bite-sized bread snacks that are crispy, flavorful, and perfect for snacking. These snacks are typically enjoyed with tea or coffee and are popular during holidays and special occasions in Ethiopian cuisine." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon berbere spice blend" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon onion powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil, for frying" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Knife or pizza cutter" }, { "line_type": "ul", "section": "Equipment", "text": "Deep frying pan or pot" }, { "line_type": "ul", "section": "Equipment", "text": "Slotted spoon or spider strainer" }, { "line_type": "ul", "section": "Equipment", "text": "Paper towels" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the all-purpose flour, baking powder, salt, berbere spice blend, paprika, cayenne pepper, cumin, coriander, garlic powder, and onion powder. Mix well to ensure the spices are evenly distributed throughout the flour." }, { "line_type": "ol", "section": "Procedure", "text": "Add the vegetable oil and water to the dry ingredients. Mix together until a soft dough forms." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the dough onto a lightly floured surface and knead it for about 5 minutes until it becomes smooth and elastic." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the dough into smaller portions and roll each portion into a thin rope, about ¼ inch in diameter." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the rolled dough into small pieces, about ½ inch in length. You can shape the pieces into various shapes like knots or balls if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Heat vegetable oil in a deep frying pan or pot over medium heat. The oil should be deep enough to fully submerge the dabo kolo." }, { "line_type": "ol", "section": "Procedure", "text": "Carefully drop the cut dough pieces into the hot oil, frying them in batches. Cook until they turn golden brown and become crispy. This usually takes about 3–5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Use a slotted spoon or spider strainer to remove the fried dabo kolo from the oil and transfer them onto a paper towel-lined plate to drain excess oil." }, { "line_type": "ol", "section": "Procedure", "text": "Allow to cool completely before storing them in an airtight container." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can adjust the spiciness by increasing or decreasing the amount of cayenne pepper and berbere spice blend according to your taste preferences." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Make sure the dough is well-kneaded to achieve a smooth texture and even distribution of the spices." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Keep an eye on the temperature of the oil while frying to prevent burning or undercooking of the dabo kolo." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add other spices like turmeric, cinnamon, or cardamom to the dough for additional flavor variations." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Experiment with different shapes and sizes for a fun presentation of the dabo kolo." } ], "title": "Dabo Kolo (Ethiopian Spiced Bread Snacks)", "url": "https://en.wikibooks.org/wiki/Cookbook:Dabo_Kolo_(Ethiopian_Spiced_Bread_Snacks)" }

{ "infobox": { "category": "/wiki/Category:Eggplant_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 medium-sized bainganas (eggplant / brinjal / begun)" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Panch puran (futana / Bengali five spice)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Indian red chiles (sukhila lanka)" }, { "line_type": "ul", "section": "Ingredients", "text": "10 curry leaves (kadi patta / bhersunga patra)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp dahi (yogurt)" }, { "line_type": "ul", "section": "Ingredients", "text": "250 ml (1 cup) water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Cut eggplant into thin slices, lengthwise. Deep fry in oil. Keep aside." }, { "line_type": "ol", "section": "Procedure", "text": "Mix dahi with water." }, { "line_type": "ol", "section": "Procedure", "text": "Heat 1 tbsp of oil in a pan. Add panch puran and red chili, then cook until the spices splutter." }, { "line_type": "ol", "section": "Procedure", "text": "Add dahi-water mix, salt to taste, and sugar. Stir properly and make a gravy." }, { "line_type": "ol", "section": "Procedure", "text": "Add fried eggplant to the gravy, and lower the flame." }, { "line_type": "ol", "section": "Procedure", "text": "Heat it for 2–3 minutes, then leave it to cool." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with rice." } ], "title": "Dahi Baingana (Fried Eggplant in Yogurt)", "url": "https://en.wikibooks.org/wiki/Cookbook:Dahi_Baingana_(Fried_Eggplant_in_Yogurt)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": "12", "time": "Mixing and heating: 5 minutesForming: 20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Daifukumochi (大福餅), or Daifuku (大福) (literally \"great luck\"), is a Japanese confection consisting of a small round mochi (glutinous rice cake) stuffed with sweet filling, most commonly anko, sweetened red bean paste made from azuki beans." }, { "line_type": "p", "section": null, "text": "Daifuku comes in many varieties. The most common is white, pale green or pale pink colored mochi filled with anko. These come in two sizes, one approximately the diameter of a half-dollar coin, the other palm-sized. Some versions contain whole pieces of fruit, mixtures of fruit and anko or crushed melon paste. Nearly all daifuku are covered in a fine layer of potato or taro starch to keep them from sticking to each other, or to the fingers. Some are covered with confectioner's sugar or cocoa." }, { "line_type": "ul", "section": "Ingredients", "text": "Anko filling" }, { "line_type": "ul", "section": "Ingredients", "text": "~½ cup potato starch (katakuriko)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup sweet glutinous rice flour (mochiko)" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup white granulated sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Prepare anko filling as directed. Shape into 12 small, marble-sized balls and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Prepare a smooth surface, such as a cutting board, by coating with potato starch; be generous, as the dough will be very sticky." }, { "line_type": "ol", "section": "Procedure", "text": "Heat water and sugar together in a microwave until sugar is dissolved. Add rice flour and stir completely. Microwave for 2 minutes, remove and stir. Microwave for 2 more minutes, or until dough begins to expand. Remove from microwave, stir again, and remove the dough to the potato starch-coated surface. The dough, called mochi, will be very hot." }, { "line_type": "ol", "section": "Procedure", "text": "Spread or roll the mochi dough out until thin. Using a knife, cut into 12 even sized pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Coat the palms and fingers of your hands in potato starch. Spread each piece out as thin as possible." }, { "line_type": "ol", "section": "Procedure", "text": "Place an anko ball in the middle of each mochi piece, then wrap the mochi around the ball, forming a bigger ball." }, { "line_type": "ol", "section": "Procedure", "text": "Roll shaped daifuku in potato starch, and set on a plate dusted with potato starch or a piece of wax paper." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm or cool. Store in an airtight container. Very perishable." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Chocolate ganache may be substituted for anko paste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Food coloring may be added to the water before the rice flour is mixed in." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cocoa powder may be used instead of potato starch in the final step." } ], "title": "Daifuku (Sweet Filled Mochi)", "url": "https://en.wikibooks.org/wiki/Cookbook:Daifuku_(Sweet_Filled_Mochi)" }

{ "infobox": { "category": "/wiki/Category:Japanese_recipes", "difficulty": 2, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Daigakuimo (Japanese: 大学芋) is a dish of Japanese candied sweet potato." }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound (½ kg) Japanese sweet potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp sesame seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "vegetable oil for frying" }, { "line_type": "ol", "section": "Procedure", "text": "Cut sweet potatoes into bite-sized pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil and fry the sweet potatoes at 350°F (175°C) until brown." }, { "line_type": "ol", "section": "Procedure", "text": "Mix water, sugar, and soy sauce in a saucepan. Put the pan on low heat." }, { "line_type": "ol", "section": "Procedure", "text": "When the liquid turns sticky, remove from the heat and add fried sweet potatoes. Quickly mix the potatoes with the sticky sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle sesame seeds over the coated sweet potatoes." } ], "title": "Daigakuimo (Japanese Candied Sweet Potato)", "url": "https://en.wikibooks.org/wiki/Cookbook:Daigakuimo_(Japanese_Candied_Sweet_Potato)" }

{ "infobox": { "category": "/wiki/Category:Main_course_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dajaj mashwi is a mouthwatering Libyan dish featuring grilled chicken that is marinated in a flavorful blend of herbs and spices. This dish is popular in Libyan cuisine and is often enjoyed during festive occasions and gatherings. The marinated chicken is grilled to perfection, resulting in juicy and tender meat with a delightful smoky flavor." }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons freshly squeezed lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cayenne pepper (adjust according to spice preference)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 whole chicken, cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh parsley or cilantro, chopped, for garnish" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon wedges, for serving" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Chef's knife" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Grill or grill pan" }, { "line_type": "ul", "section": "Equipment", "text": "Basting brush" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the minced garlic, olive oil, lemon juice, ground cumin, paprika, coriander, cayenne pepper, salt, and black pepper. Mix well to form a smooth marinade." }, { "line_type": "ol", "section": "Procedure", "text": "Place the chicken pieces in the marinade and rub them well, ensuring that each piece is coated with the marinade. Let the chicken marinate for at least 2–4 hours, allowing the flavors to infuse." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the grill or grill pan over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Place the marinated chicken pieces on the grill, skin side down. Cook for about 10–15 minutes, then flip the pieces and continue grilling for another 10–15 minutes, or until the chicken is cooked through and nicely charred." }, { "line_type": "ol", "section": "Procedure", "text": "While grilling, use a basting brush to brush any remaining marinade onto the chicken for added flavor and moisture." }, { "line_type": "ol", "section": "Procedure", "text": "Once cooked, remove the chicken from the grill and let it rest for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish the dajaj mashwi with fresh chopped parsley or cilantro, and serve it with lemon wedges on the side." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can use bone-in chicken pieces or boneless chicken, depending on your preference. Adjust the grilling time accordingly." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a smokier flavor, you can add a small amount of soaked wood chips to the grill." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Ensure that the grill or grill pan is well preheated to achieve nice grill marks and prevent the chicken from sticking." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If using a charcoal grill, arrange the coals to create two zones: direct heat for searing and indirect heat for slower cooking. Start grilling the chicken over direct heat and then move it to the indirect heat zone to finish cooking." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a spicier kick, add additional cayenne pepper or chile powder to the marinade." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Serve the dajaj mashwi with a side of traditional Libyan dips such as baba ganoush or hummus." } ], "title": "Dajaj Mashwi (Libyan Grilled Chicken)", "url": "https://en.wikibooks.org/wiki/Cookbook:Dajaj_Mashwi_(Libyan_Grilled_Chicken)" }

{ "infobox": { "category": "/wiki/Category:Side_dish_recipes", "difficulty": 3, "servings": "4–6", "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dal makhani is a delicacy from Punjab, India. Traditionally this dal was cooked slowly, for hours, on charcoal. This gave it a creamier texture. It had ‘malai’ (cream) or fresh butter added to it. When cooked at home these days, more moderate amounts of cream or butter are used. When prepared in restaurants, it is cooked slowly on low heat and often has a large amount of cream and butter added. Lentils and beans were soaked overnight for at least 8 hours and gently simmered on low heat along with ginger, garlic and a few other spices (garam masala). These are then combined with a tangy masala base which includes onions, tomatoes (chopped or puree) or dried mango powder or even pomegranate seeds." }, { "line_type": "p", "section": null, "text": "Dollops of fresh cream and butter lend the rich finishing touch. It is garnished with finely chopped coriander leaves and fresh cream. It is a sumptuous meal and a staple diet in Punjab and most of Northern India. It is commonly eaten with roti, rice, naan chapatis. This dal is rich in starch and minerals, it is also considered heavy for digestion, however ginger solves this problem and makes it easy to digest." }, { "line_type": "p", "section": null, "text": "This dish is extremely popular not just in North India but elsewhere as well. It tastes very good the following day after reheating properly." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup whole dried urad dal (skinless black gram)" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup dried kidney beans (rajma)" }, { "line_type": "ul", "section": "Ingredients", "text": "5–6 cups water (to cook dal)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Red chile powder (according to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp turmeric powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp grated ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 tbsp ghee or oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large pinch of hing powder (asafoetida)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cinnamon stick" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion (optional), finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp ginger garlic paste" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 medium tomatoes, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp coriander powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup fresh cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp clarified butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp chopped coriander leaves (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Wash and soak black urad dal and red kidney beans overnight in an adequate amount of lukewarm water." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the soaked dal, kidney beans, and chickpeas in 5–6 cups of water with the salt, red chili powder, turmeric, and grated ginger until soft." }, { "line_type": "ol", "section": "Procedure", "text": "Keep the cooked dal aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat oil or butter in a thick bottomed pan. Add hing, bay leaves, cinnamon stick, cloves, and chopped onions and cook until light golden brown in color. When the onion turns brown, add ginger garlic paste, and sauté." }, { "line_type": "ol", "section": "Procedure", "text": "Add chopped tomatoes. Sauté and add coriander powder. Sauté until tomatoes are well mashed." }, { "line_type": "ol", "section": "Procedure", "text": "Add cooked dal and water as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Mix it well and simmer for 15–20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add fresh cream and clarified butter, and let it simmer for 5 minutes. Remove from the heat. Garnish with coriander leaves before serving." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot with naan, paratha or rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can substitute cream with sour cream or low-fat yogurt." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use olive oil instead of ghee or butter, and omit cream." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can make this recipe in a slow cooker, but make sure that you boil it briskly in a pan for the last 10 minutes, to neutralise the toxins in kidney beans." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This dal generally requires more salt than usual for other dal, so it should be added as per taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Soaking the beans overnight reduces cooking time." } ], "title": "Dal Makhani (Black Lentils with Cream)", "url": "https://en.wikibooks.org/wiki/Cookbook:Dal_Makhani_(Black_Lentils_with_Cream)" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": "1", "time": "10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dalgona coffee (달고나 커피) is a refreshing, cold drink originating from South Korea." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp instant coffee" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Ice cubes (optional—you can omit if you're using hot milk if you prefer hot coffee)" }, { "line_type": "ol", "section": "Procedure", "text": "Put instant coffee and sugar in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually add water while whipping with a hand mixer (highly recommended; if not available, manually whisk the mixture up to 400 times)." }, { "line_type": "ol", "section": "Procedure", "text": "Pour milk in a cup, add ice cubes, and add the cream on top." } ], "title": "Dalgona Coffee", "url": "https://en.wikibooks.org/wiki/Cookbook:Dalgona_Coffee" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dambu nama is a dish of fried shredded meat made with suya seasonings. It is a staple in northern Nigeria, commonly prepared during the Muslim Salah celebrations. Dambu can be eaten on its own as a snack or in combination with other dishes such as rice and fried eggs. Lamb, beef, and chicken can all be used." }, { "line_type": "ul", "section": "Ingredients", "text": "Beef, trimmed of fat and cut into chunks" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Red bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Bouillon cubes, crushed (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Suya spice" }, { "line_type": "ul", "section": "Ingredients", "text": "Peanut oil" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Mallet/mortar" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Plate" }, { "line_type": "ol", "section": "Procedure", "text": "Cut beef into very large pieces, wash, and place in a big pot. Add chopped onions, tomatoes, peppers, salt, and bouillon cubes. Rub the seasonings into the meat." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the meat with water, and boil until all the liquid dries out. This act enables the meat to absorb all the added seasoning. Monitor the meat closely, and continue to add more hot water until meat is tender and the fibres peel off easily." }, { "line_type": "ol", "section": "Procedure", "text": "Use a mortar or a mallet to pound the meat into a fibrous pulp. Add the suya spice, and work it into the pounded meat." }, { "line_type": "ol", "section": "Procedure", "text": "Heat peanut oil in a large pan, and shallow fry the pounded meat for about 5–8 minutes. This is crucial to achieving the right texture. If the oil is too hot, it becomes too dry. If the oil is not hot enough, it soaks up too much oil. Test a small amount of the meat before frying the whole lot to make sure the seasoning is correct." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the freshly fried dambu from the oil, and remove excess fat by placing on clean kitchen towels." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use beef with less fat to have a better end result." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use only fresh oil." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Frying removes moisture from the meat and makes the taste of salt more pronounced." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Store dambu in a zip-lock food bag to avoid drying out and avoid loss of flavours." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Save the oil used to fry the dambu, and reuse it." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Suya spice is a blend of uda, ehuru, garlic, ginger, bouillon, and peanut powder." } ], "title": "Dambu Nama (Nigerian Shredded Meat)", "url": "https://en.wikibooks.org/wiki/Cookbook:Dambu_Nama_(Nigerian_Shredded_Meat)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Danbun shinkafa is a common northern Nigerian dish. It is served both at home and on special occasions like weddings, naming ceremonies and native celebrations." }, { "line_type": "ul", "section": "Ingredients", "text": "Rice (broken)" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Spring onion (optional), chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Carrot, peeled and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Scotch bonnet chile pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Moringa leaf, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Thoroughly rinse the rice. If desired, soak for a while." }, { "line_type": "ol", "section": "Procedure", "text": "Steam the rice using a pot or an electric rice cooker until averagely soft." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a thin layer of vegetable oil in a pot. Add the onion, spring onion, carrot, and peppers. Fry for a bit, then remove from heat." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the cooked vegetables into the steamed rice. Season with salt and seasoning cube. Cover and allow to steam for a while." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the moringa leaves, and remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with fried meat or fish." } ], "title": "Dambun Shinkafa (Nigerian Rice and Vegetables)", "url": "https://en.wikibooks.org/wiki/Cookbook:Dambun_Shinkafa_(Nigerian_Rice_and_Vegetables)" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Damoda is a delicious groundnut stew cooked with meat, fish, chicken or vegetables. It is popularly eaten in Senegal or the Gambia." }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium size onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium size bunch of spring onions, neatly chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium size garlic cloves, neatly chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Hot chiles, neatly chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken bouillon cubes, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups peanut butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "Vinegar to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Mustard powder to taste (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetables such as tomatoes, carrots, and potatoes although it is not compulsory to put everything, you can put the ones you could easily get( just make sure to cut it into smaller pieces and if you would prefer pounding there is no issue with that you can go ahead and do it." }, { "line_type": "ul", "section": "Ingredients", "text": "26 oz tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "About 2 cups water" }, { "line_type": "ol", "section": "Procedure", "text": "Pound together the onions, spring onions, garlic, chili pepper, bouillon cubes, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Dilute the peanut butter with enough water to make it smooth and pourable. If desired, strain it to remove any debris." }, { "line_type": "ol", "section": "Procedure", "text": "Season the chicken with vinegar and mustard powder." }, { "line_type": "ol", "section": "Procedure", "text": "Fry the chicken until browned on both sides, making sure it does not burn. Remove and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Add the pounded mixture to the pan along with any other vegetables, and fry it." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the peanut butter, tomato paste, chicken, and water. Let everything simmer until the sauce becomes thick and oil appears on top." }, { "line_type": "ol", "section": "Procedure", "text": "When it is fully done you can remove it and serve with white rice or any complimentary one of your choice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The method of preparation can vary in the selection of meat and vegetables." } ], "title": "Damoda (Groundnut Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Damoda_(Groundnut_Stew)" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": "2–5", "time": "50 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Damper is Australian bushman's bread, made while camping or \"waltzing matilda\" (carrying a swag around looking for work). It is meant to be made outside by a campfire." }, { "line_type": "ul", "section": "Ingredients", "text": "1 large cup self-raising flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 generous pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "scant ¼ cup water (more and it will be as tough as an old boot)" }, { "line_type": "ol", "section": "Procedure", "text": "Add salt to flour." }, { "line_type": "ol", "section": "Procedure", "text": "Add water, then mix and form into a round loaf." }, { "line_type": "ol", "section": "Procedure", "text": "Dig a 1 foot-deep hole near a fire, and fill it with 2 shovels of hot coals and ash." }, { "line_type": "ol", "section": "Procedure", "text": "Add damper mixture to a greased camp oven (traditional cast iron round pot with lid)." }, { "line_type": "ol", "section": "Procedure", "text": "Cook in the hole for a maximum of 40 minutes. If undercooked it will be flat and rubbery." }, { "line_type": "ol", "section": "Procedure", "text": "Your first try may be inedible. Keep trying, you'll soon be an expert." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This cookbook also has a Drover's damper recipe." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can do this in a barbecue grill with the mixture in greased metal foil as well. During cooking, damper increases in volume by ⅓ to ½, so allow room for expansion." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you aren't outdoors, just add mixture to greased oven tray and bake in a moderate oven for 30–40 minutes." }, { "line_type": "ul", "section": "External Links", "text": "Australian Bush Damper Gerry & Mo Noterey from Australian Outdoors (Variation recipes with pictures!)" }, { "line_type": "ul", "section": "External Links", "text": "Camp Ovens Discount Camping" }, { "line_type": "ul", "section": "External Links", "text": "Australian Camp Oven Festival" } ], "title": "Damper (Australian Campfire Bread)", "url": "https://en.wikibooks.org/wiki/Cookbook:Damper_(Australian_Campfire_Bread)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Dan sululu is a special delicacy in the North, loved by many. The food is quite time consuming and stressful to prepare but it is worth it because it is enjoyable. Dan sululu gives the body energy because it is basically carbohydrate. It can be enjoyed with palm oil and pepper. Also, it can be further garnished with veggies." }, { "line_type": "ul", "section": "Ingredients", "text": "Cassava flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Potash (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground Scotch bonnet chile pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the cassava flour and potash. Sift to get rid of any chaff, and discard the chaff." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the flour with enough water to make a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Pinch off small pieces of dough, and roll them into balls." }, { "line_type": "ol", "section": "Procedure", "text": "Bring a pot of water to a boil. Add the dough balls, and boil for several minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from the heat, and drain the dumplings." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the dumplings with fresh water, then drain again." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the dumplings to a serving dish. Drizzle with palm oil, then season with pepper, seasoning cube, and a pinch of salt. Garnish with tomato slices." } ], "title": "Dan Sululu (Nigerian Cassava Dumplings)", "url": "https://en.wikibooks.org/wiki/Cookbook:Dan_Sululu_(Nigerian_Cassava_Dumplings)" }