recipe_data
dict | filename
stringlengths 26
26
|
|---|---|
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Fried unripe plantain is prepared from unripe plantain, hence the name green plantain. It is served with fried yam, egg sauce or fried potatoes."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Unripe plantain, peeled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice unripe plantain into small rounds, then season with ground pepper and salt to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat enough vegetable oil in a pan for deep-frying."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Deep-fry plantain, ensuring all sides are golden and cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from oil, and serve hot with fried yam and egg sauce."
}
],
"title": "Fried Unripe Plantain (Nigerian Green Plantain)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Unripe_Plantain_(Nigerian_Green_Plantain)"
}
|
recipes/recipe_06_100.html
|
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Bhatoora is a light and airy Indian fried bread, and it is generally eaten with a chickpea curry or cholle."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 cups (650 g / 1.4 lb) wheat flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp active dry yeast OR 1 tsp baking soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp ghee"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (275 g / 9.7 oz) yoghurt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sift together the flour and salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the yeast with ½ cup lukewarm water, and keep aside for 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the ghee and sugar with the flour. Add the yoghurt and dissolved yeast or the baking soda. A little more lukewarm water may be added if necessary. Knead well until the dough becomes soft and pliable. Use a little oil to knead well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover it with a wet cloth and keep aside for 4 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the ghee in a frying pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Make the dough into small balls. Roll the balls out very thin."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Deep fry the dough in hot ghee until golden brown. The dough should puff up a lot and develop a large airy pocket inside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the oil, and serve hot with channa or choley (chickpea curry)."
},
{
"line_type": "ul",
"section": "See also",
"text": "Batooru"
}
],
"title": "Fried Wheat Bread Balls (Bhatoora)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Wheat_Bread_Balls_(Bhatoora)"
}
|
recipes/recipe_06_101.html
|
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Fried yam (dundu) is a dish common among all the tribes in Nigeria. It is a simple delicacy that can serve as either a main meal or a snack. A sauce goes well with fried yam and makes it more filling."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Yam"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tatase (red bell peppers)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Rodo (Scotch bonnet chiles)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Shombo (cayenne pepper)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Alubosa (onions)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Smoked dried fish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning cubes"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel the yam and cut into small chunks for easier frying—most people cut into cuboid or triangular shapes. Put in a bowl of water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put a clean frying pan on fire, and dry out any residual water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour about 500 ml vegetable oil into the dry pot, and allow to heat up."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the yam pieces to the oil in batches. Carefully add about 20 ml of water—the water is to allow the yam cook a little before frying."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook each batch of yam for about 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Repeat the process until all the yam is fried."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend all the peppers and onions together to a chunky paste with a blender or a grater."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash and debone the fish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put a clean pot on the fire, and dry out any residual water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour vegetable oil into the dry pot, and allow to heat up."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the pepper paste into the hot oil, and reduce the heat to low. This allows the sauce to cook slowly and fry well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add salt to taste, the condiments, and then the washed fish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook for about 15 minutes, and then simmer for another 10."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with the fried yam."
}
],
"title": "Fried Yam with Pepper Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Fried_Yam_with_Pepper_Sauce"
}
|
recipes/recipe_06_102.html
|
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Friggione is a Bolognese relish that dates back to the 19th century. It cooks slowly on the stovetop, until the onions and tomatoes are very soft. Although it takes at least two hours to cook, it requires relatively little hands-on time."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 kg (2 pounds) cipollini or yellow onions, roughly chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g (1 pound) tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat enough olive oil into a heavy saucepan to cover the bottom (probably about 30 ml)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook the onions in the oil over low heat for at least 1 hour, until they are soft. Stir occasionally to keep them from sticking, and add a little more oil if necessary."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While the onions are cooking, blanch the tomatoes in boiling water for about 10 seconds each to loosen the skin. Peel the tomatoes and discard the skin."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roughly chop the tomatoes into a few large pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir the tomatoes into the onions. Cook for at least another hour, stirring occasionally."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Serve hot or warm as a relish for crusty Italian bread, over pasta, or with meat."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Friggione can be refrigerated and re-heated just before serving. This is a good dish to make in advance."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "So long as there are at least as many onions as tomatoes by weight, the proportion can be varied from equal amounts (a very tomato-y version) to as little as 1 part tomato per 10 parts onions."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Look for sweet yellow onions and tomatoes that have more flesh than seeds."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The recipe scales well, with double or even triple the amount of onions and tomatoes for a crowd. You will need to stir it more frequently in a very large pot to help it cook evenly."
}
],
"title": "Friggione (Onion and Tomato Relish)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Friggione_(Onion_and_Tomato_Relish)"
}
|
recipes/recipe_06_103.html
|
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 3,
"servings": "6",
"time": "Cooking: 1 hourTotal: 1 day"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Antioqueño beans is an icon of Colombian food."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb red or Cargamanto beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 red tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup chopped scallions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp allspice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 chicken broth cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large plantain"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ lb flank steak, pork legs, or pork rinds (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash beans and let hydrate overnight by covering with twice its volume of water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "The next day, remove any floating beans."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the oil in a pressure cooker. Add scallions and let fry until they start to brown. Add tomato, cumin, broth cube, and allspice. This is called \"hogao\", a basic sauce for many Colombian dishes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add 6 cups water, the beans, and plantain. Bring to a boil over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the pressure cooker, and let cook for 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let cool, then open the pressure cooker."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Check water level, add the meat if using, and cover again. Cook for another 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste for salt. If you want a thicker mixture, you can cook uncovered over low heat."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "When serving, you can put additional hogao on top."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can serve with white rice, avocado, ground beef, roasted beef, fried plantain, roasted chicken, corn arepas, and many other combinations."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Trasnochado beans, eaten one day after being cooked, are a great option to eat the beans with a delicious concentrated flavor."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "To make bandeja paisa, serve a portion of Antioqueño beans, a portion of white rice, a portion of ground beef, a slice of avocado, one fried chorizo sausage, fried ripe plantain, one fried blood sausage, pork rind, and one fried egg on top of the rice."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Another delicious way to serve these beans is with cazuelitas: serve half of a cazuelita with the beans, and add to it corn, shredded beef (ropa vieja), avocado, and ground pork rind."
}
],
"title": "Frijoles Antioqueños (Colombian Bean Stew)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Frijoles_Antioque%C3%B1os_(Colombian_Bean_Stew)"
}
|
recipes/recipe_06_104.html
|
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Frikadelle, are the South African version of meatballs. Made of ground beef, ostrich, lamb, fish, pork, or veal, onions, eggs, salt and pepper, they are formed into balls and flattened somewhat. They are then pan-fried in butter, margarine or even vegetable oil."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bread"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground meat (e.g. beef, ostrich, lamb, fish, pork, or veal)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chopped onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Stock cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh chopped parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the bread in water, then squeeze out the water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a bowl, combine the meat, onion, eggs, bread, mustard, stock cube, parsley, and pepper. Knead until you get an even mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Form meat mixture into flat patties no bigger than the palm of your hand."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pan-fry the patties in a skillet of olive oil until cooked through."
}
],
"title": "Frikadelle (Meat Balls)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Frikadelle_(Meat_Balls)"
}
|
recipes/recipe_06_105.html
|
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Frikadeller are as Danish as the Dannebrog. This is standard Danish fare, made of ground pork and veal and traditionally served with boiled potatoes, gravy and rødkål (braised red cabbage). Originally, this dish was made so that the meat would feed more people, and thus, the possibilities as to what can be added are numerous."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 grams (about 0.5 lb) ground veal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 grams ground pork"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "20% by volume (about ¾ cup) of bread crumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Minced garlic (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground parsley to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix all ingredients except butter together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shape mixture into small patties."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry in hot skillet with lots of butter."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "These can be frozen and reheated."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can substitute bread crumbs with wheat germ and/or oat bran."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Any ingredient will work. Many people add a quantity of milk also, and the mixture is then thickened again with more flour, bread crumbs and/or oat bran."
}
],
"title": "Frikadeller (Danish Meatballs)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Frikadeller_(Danish_Meatballs)"
}
|
recipes/recipe_06_106.html
|
{
"infobox": {
"category": "/wiki/Category:Baked_recipes",
"difficulty": 1,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Frito pie is a corn chip and chili con carne dish popular in the United States. Frito pie may be made with just corn chips, chili, and shredded cheese, but often has other condiments added as well. Sour cream, jalapeños, onions, hot sauce, tomatoes, and various other Latin American ingredients are often used."
},
{
"line_type": "p",
"section": null,
"text": "This is a traditional, and basic, recipe for Frito pie. Minor variants are common."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups (710 ml) Fritos corn chips"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) grated cheddar cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (590 ml) chili (homemade or canned)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350 °F (175 °C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread 2 cups of Fritos in a baking dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle half of the cheese over the Fritos."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread the chili over the Fritos."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 15–20 minutes until cheese is bubbly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add remaining cheese and Fritos to top of pie."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
}
],
"title": "Frito Pie (Baked)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Frito_Pie_(Baked)"
}
|
recipes/recipe_06_107.html
|
{
"infobox": {
"category": "/wiki/Category:Chili_recipes",
"difficulty": 1,
"servings": "8",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This recipe is based on the recipe for home-made Frito Pie Chili."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 recipe of home-made Frito Pie Chili, hot"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bag (10 oz / 280 g) Fritos corn chips"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups (350 ml) grated Monterrey Jack cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 Tbsp (90 ml) sour cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small jar of jalapeños"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place a handful of the chips in each of 8 shallow bowls."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spoon the Frito Pie Chili over the chips."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish with the grated cheese, sour cream, and jalapeños."
}
],
"title": "Frito Pie (No-bake)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Frito_Pie_(No-bake)"
}
|
recipes/recipe_06_108.html
|
{
"infobox": {
"category": "/wiki/Category:Chili_recipes",
"difficulty": 2,
"servings": "8",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This chili is intended for use in frito pie."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp (30 ml) vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (475 ml) chopped onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pounds (900 g) beef bottom round, cut into ½-inch (13 mm) cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp (5 ml) chili powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp (10 ml) ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Crushed red chile peppers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp (10 ml) dried oregano"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp (30 ml) chopped garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups (710 ml) crushed tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 ml) tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (475 ml) beef stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ Tbsp (22 ml) masa"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ Tbsp (22 ml) flour"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large saucepan, heat the vegetable oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the oil is hot, add the onions and sauté for 3 to 5 minutes, or until the vegetables start to wilt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season with salt and cayenne."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the beef, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the garlic, tomatoes, tomato paste, and beef stock."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the masa and flour together with a little liquid from the stock pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slowly stir in the masa slurry and continue to cook for 30 minutes, stirring occasionally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Adjust salt, cayenne and other spices as needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Keep warm until ready to use or serve."
}
],
"title": "Frito Pie Chili",
"url": "https://en.wikibooks.org/wiki/Cookbook:Frito_Pie_Chili"
}
|
recipes/recipe_06_109.html
|
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": "4",
"time": "Prep: 15 minCooking: 2 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Frittaten soup originates from an incident that took place during the Congress of Vienna in the 19th century, which involved various European ambassadors and was chaired by the Austrian Prince, Klemens Wenzel von Metternich. At this time, the main issues of European politics were discussed during secret meetings between the key diplomats. These private meetings needed to be kept confidential, and many ambassadors decided to hold them incognito in inns outside of the city."
},
{
"line_type": "p",
"section": null,
"text": "One of those conspiratorial meetings took place in an inn in Langenlebarn between Metternich, Prince de Lignet, the French ambassador Talleyrand, and the Sicilian ambassador Conte Romano de Frittata. The disguised aristocrats arrived at the inn and greeted each other in French, but the innkeeper refused them entry. The problem was that the innkeeper despised the French because of the suffering of the Austrians at the hands of Napoleon’s soldiers. Unfortunately, there was no other inn in the surrounding area, so Metternich was forced to disclose his Austrian identity and to try to persuade the innkeeper to at least provide the diplomats with accommodation. The innkeeper eventually let them in, but he refused to cook for them."
},
{
"line_type": "p",
"section": null,
"text": "The innkeeper’s stubbornness led to Metternich ordering his coachman to prepare a meal for his fellow diplomats, but he was only able to heat water and add spices. Frittata’s servant came to the coachman’s aid and mixed a batter out of milk, eggs, and salt, which he then fried in a pan. The soup with the cut pancakes in it was then served to the diplomats, who were content with the meal. Later on, the Prince of Lignet spoke of how well the \"soup of Frittata\" had been received."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2.5 liters water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "300 g beef bones"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "400 g beef"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Celery"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Carrots"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Leek"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Lovage"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chives, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "400 ml milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "180 g flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter or oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash the beef bones with warm water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the meat and bones in cold water and heat. Simmer for 1½ hours at low temperature. Skim the foam off the top of the soup from time to time and add more water if necessary."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the onion in half, and brown it in a pan with no oil. The browned onion gives the soup its dark color."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add all the vegetables and a pinch of salt to the broth, and cook for 20 minutes. Strain all solids from the soup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the egg, milk, flour, and salt together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the butter or oil in a frying pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour some of the batter into the hot pan and wait until the pancake has solidified. Flip the pancake and wait for the other side to cook."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let it cool and then cut into thin strips."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the pancake strips into the finished broth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with chives on top."
}
],
"title": "Frittaten Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Frittaten_Soup"
}
|
recipes/recipe_06_110.html
|
{
"infobox": {
"category": "/wiki/Category:Salad_recipes",
"difficulty": 2,
"servings": "12",
"time": "Overnight"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Frog's eye salad is a dessert salad common in the American midwest."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 package Acini di pepe pasta"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cans (30–40 oz) crushed pineapple"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cans (30–40 oz) mandarin oranges"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 egg yolks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tub imitation whipped topping"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ package miniature marshmallows"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook pasta in a large saucepan. Drain and rinse pasta."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain cans of pineapple and oranges, reserving juice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix juices, sugar and egg yolks in a medium saucepan. Bring to full rolling boil, stirring frequently until thickened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour hot sauce over pasta. Cool and refrigerate overnight."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add fruit and mix well, then fold in whipped topping and marshmallows."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Keep refrigerated."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Lasts for several days."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Garnish with Maraschino cherries."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You may optionally add ½ cup flaked coconut or chopped nuts (pecans, walnuts, etc.)"
}
],
"title": "Frog's Eye Salad",
"url": "https://en.wikibooks.org/wiki/Cookbook:Frog%27s_Eye_Salad"
}
|
recipes/recipe_06_111.html
|
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cup light cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp minced onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp minced parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg, well-beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "16 large frog legs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Boiling water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Juice of ½ lemon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch each of salt and pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs, well-beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fine dry bread crumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fat, for deep frying"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt the butter in a saucepan over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir flour into melted butter. Cook for a few minutes, stirring, until the mixture loses its floury taste. Do not let the mixture brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually stir the cream into the flour mixture, taking care to prevent lumps. Cook, stirring, until mixture has thickened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the salt, onion, and parsley."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Temper the beaten egg with some of the sauce, taking care not to curdle the egg. Stir this mixture back into the sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat and let cool slightly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blanch frog legs in boiling water with lemon juice and salt and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain legs and pat dry."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dip legs into eggs and roll in bread crumbs. Deep fry at 370°F (190°C) for 2 to 3 minutes until legs are tender (check the temperature of the fat with a thermometer)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with onion cream sauce."
}
],
"title": "Frog's Legs à la Parisienne",
"url": "https://en.wikibooks.org/wiki/Cookbook:Frog%27s_Legs_%C3%A0_la_Parisienne"
}
|
recipes/recipe_06_112.html
|
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium potatoes, peeled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bunch of spring onions, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g cooked lean beef or 200 g corned beef (optional), chopped very small and fine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cheddar cheese, grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 handful of parsley, chopped fine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 eggs"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil potatoes, then mash them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the mashed potatoes in a bowl and add the spring onions, beef, cheese, the parsley, salt, and pepper. Mix together, then add the eggs and mix everything together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat some oil in a frying pan. Add 3 large spoonfuls of the mixture to the frying pan, and flatten them out to around 1 cm thick. Cook until golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot with salad and fresh buttered bread."
}
],
"title": "Froga (Maltese Omelet)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Froga_(Maltese_Omelet)"
}
|
recipes/recipe_06_113.html
|
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 3,
"servings": null,
"time": "50 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 egg yolks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (300 g) white sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (150 g) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp cake emulsifier"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "50 g grated orange"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2½ cups (375 g) flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tbsp baking soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g whipped cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 pieces oranges"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g strawberry, halved"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "75 g kiwifruit"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine egg yolks, butter, sugar, and cake emulsifier in an electric mixer. Whip until light and expanded."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the flour, baking soda, and grated orange. Fold into the egg yolk mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease a baking pan with butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the batter to the prepared baking pan. Bake for 20 minutes at 360°F (185°C) until an inserted skewer comes out clean."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let cake cool, and transfer to a serving plate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread all sides of cake with the whipped cream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish with orange, strawberry and kiwifruit, and serve."
}
],
"title": "Fruit Cake",
"url": "https://en.wikibooks.org/wiki/Cookbook:Fruit_Cake"
}
|
recipes/recipe_06_114.html
|
{
"infobox": {
"category": "/wiki/Category:Fruit_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a generic recipe for fruit crumble. You may use a variety of fruits."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "85 g (3 oz) margarine or butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "170 g (6 oz) flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fruit"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Spoonful sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rub together margarine and flour until crumbly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the fruit to an oven-safe bowl. Sprinkle sugar onto the fruit."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle a thick layer of the crumble over the fruit."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake in the oven at 160°C (320°F) for 30 minutes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can use a variety of fruits in this recipe, including but not limited to:\nApples, peeled, cored, and cut in pieces\nBlackberries\nRaspberries\nBlueberries"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Apples, peeled, cored, and cut in pieces"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Blackberries"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Raspberries"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Blueberries"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Alter the time and temperature to suit the oven. The time and temperature may also need adjusting for different sizes of fruit crumble."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This recipe can be adapted for people with an allergy by substituting the ingredients for equivalents. For example, to make this suitable for people with milk or dairy allergy use a dairy-free margarine."
}
],
"title": "Fruit Crumble",
"url": "https://en.wikibooks.org/wiki/Cookbook:Fruit_Crumble"
}
|
recipes/recipe_06_115.html
|
{
"infobox": {
"category": "/wiki/Category:Smoothie_recipes",
"difficulty": 1,
"servings": "1",
"time": "5 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Template:Nutritionsummary"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (397 g / 14 oz) Mandarin oranges (including syrup)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 frozen bananas, peeled and sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (160 g / 5.6 oz) frozen strawberries"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cups (375 ml / 12.7 oz) milk"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add all ingredients to a blender in the order listed above."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Hold down the lid, and blend on low speed for 30 seconds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend on high speed for 1 minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour into a glass and enjoy."
}
],
"title": "Fruit for the Day Smoothie",
"url": "https://en.wikibooks.org/wiki/Cookbook:Fruit_for_the_Day_Smoothie"
}
|
recipes/recipe_06_116.html
|
{
"infobox": {
"category": "/wiki/Category:Fruit_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This recipe for ice pops uses a blend of fresh fruits."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Mango, peeled and diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Peach, peeled and diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Strawberries"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Watermelon, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pear, juiced"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all fruits with pear juice in a blender. Purée until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Divide the fruit mixture between ice pop molds, and insert the sticks."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Freeze the molds until completely solid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Unmold the ice pops, and serve immediately"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The fruits used should be ripe."
}
],
"title": "Fruit Ice Pops",
"url": "https://en.wikibooks.org/wiki/Cookbook:Fruit_Ice_Pops"
}
|
recipes/recipe_06_117.html
|
{
"infobox": {
"category": "/wiki/Category:Fruit_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a very simple and popular fruit salad. Any fruit can be used."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Apples"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bananas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oranges"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Maraschino cherries"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Orange juice"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel the apples and bananas. Dice them into small pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel and separate the orange sections. Cut sections into smaller pieces if desired."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the cherries into halves or quarters, depending on the size. Pour a bit of the cherry juice in bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix everything together, and add orange juice as desired."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If desired, refrigerate prior to serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This recipe has been handed down for more than 5 generations and is very quenching and satisfying as a snack or dessert."
}
],
"title": "Fruit Salad with Orange Juice",
"url": "https://en.wikibooks.org/wiki/Cookbook:Fruit_Salad_with_Orange_Juice"
}
|
recipes/recipe_06_118.html
|
{
"infobox": {
"category": "/wiki/Category:Fruit_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This fruit salad is a dessert that is very popular and traditional at Christmas time in Uruguay. It's normally served all throughout the summer as it is very refreshing and makes a few fruits go a long way."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (400 g) peaches (in natural juice)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (150 g) pineapple pieces (in natural juice)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g cherries"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g seedless grapes (any type)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 red apple"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large orange"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 nectarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 plums"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large banana"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 passion fruits"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small container of strawberries"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1.25 L (or less) Fanta orange soda, chilled"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place canned fruit in a large bowl along with it's juice, making sure you cut the peaches into small pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash remaining fruit thoroughly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place cherries and grapes (minus stalks and any leaves) in the bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut up remaining fruit into small pieces, place in the bowl, and chill."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Prior to serving, mix lightly and cover with chilled Fanta."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with a slotted spoon for a lovely summer dessert, especially during the holidays when we need a stomach cool down after a heavy meal."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Any of the fruits above can be omitted."
}
],
"title": "Fruit Salad with Orange Soda (Ensalada de Fruta)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Fruit_Salad_with_Orange_Soda_(Ensalada_de_Fruta)"
}
|
recipes/recipe_06_119.html
|
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 Tbsp cornstarch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch each of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch fine-ground ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 egg yolks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Juice of 1 small lime"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups fruit nectar (peach, pear, apricot, or tropical fruits)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 egg whites"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch cream of tartar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 Tbsp white granulated sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a saucepan, beat together the sugar, cornstarch, salt, ginger, yolks, and lime juice until pale and creamy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat in fruit nectar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring to a full boil over medium heat, stirring constantly, especially towards the end."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cool the pan in cold water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat egg whites with salt and cream of tartar, sprinkling in the tablespoons of sugar, to form soft peaks."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When fruit mixture is lukewarm, gently fold in the whipped egg whites."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the mousse into stemmed glasses, and chill in the fridge."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This dessert is excellent half-frozen."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If pear nectar is used, try substituting one drop of peppermint oil for the ginger."
}
],
"title": "Fruit Whip",
"url": "https://en.wikibooks.org/wiki/Cookbook:Fruit_Whip"
}
|
recipes/recipe_06_120.html
|
{
"infobox": {
"category": "/wiki/Category:Sausage_recipes",
"difficulty": 1,
"servings": "1–2",
"time": "<10 Minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 jumbo hot dogs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) cheese (Mozzarella, Cheddar, Swiss, or any cheese that melts easily and is not very creamy)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅛ cup (30 ml) crushed froot loops (or any equivalent fruity breakfast cereal)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook the hot dogs in any manner; the original recipe used a pan on a stove, but a toaster oven would suffice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the hot dogs have cooked and split, remove them from the heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt the cheese either in the oven or the microwave (microwave works best). Pour the melted cheese on the hot dogs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle the crushed Froot Loops over the cheese, and let cool."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This recipe works best when the hot dogs are closer together on the serving plate so that any stray Froot Loops are caught in between."
}
],
"title": "Fruity Cheese Dogs",
"url": "https://en.wikibooks.org/wiki/Cookbook:Fruity_Cheese_Dogs"
}
|
recipes/recipe_06_121.html
|
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": "20",
"time": "2 hours"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 quarts pineapple-orange-guava juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups fruity white wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup orange-flavored liqueur"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 orange, thinly sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lime, thinly sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups sliced strawberries"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Evenly combine all ingredients in 2 very large pitchers; cover and refrigerate for 2 hours to blend flavors."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve over ice cubes."
}
],
"title": "Fruity White Sangria",
"url": "https://en.wikibooks.org/wiki/Cookbook:Fruity_White_Sangria"
}
|
recipes/recipe_06_122.html
|
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 2,
"servings": "6",
"time": "prep: 10 minutesresting: 30 minutescooking: ~5 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Fry bread is a traditional Native American flatbread usually made on an open fire or a barbecue, or fried in a pan of hot oil over a stove top. This recipe uses modern techniques and tools."
},
{
"line_type": "p",
"section": null,
"text": "Fry bread is best served hot, topped with melted margarine, honey or agave nectar, berry jam, or cinnamon and sugar."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp shortening"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅔ cup hot water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine flour, baking powder, and salt in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use a pastry blender (or two butter knives) to cut the shortening into the flour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the hot water, and mix until the water is incorporated and you get a dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn out the dough on a lightly floured board. Knead the dough until it is soft and smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wrap the dough in plastic, and let the dough rest for 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Divide the dough into 6 pieces, roll each into a ball, and roll each into a flat disk with a rolling pin."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush one side of each disk with melted margarine and place on a barbecue over a 3 Mississippi fire."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush the opposing side of the bread with margarine and flip the bread on the barbecue."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook until both sides are golden brown. Serve hot."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can substitute either ¼ cup plain yogurt, or a ¼ cup soured milk as a leavening agent instead of baking powder. If you do, add 2 hours to the rest time for the dough, and leave the dough somewhere warm. You can optionally include the baking powder as well to get a very puffy version of frybread. If using yogurt or soured milk for leavening, use ½ cup instead of ⅓ cup water."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can use mayonnaise in place of shortening for a crispy, crunchier texture."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can also fry the dough in hot oil over a stovetop. The dough cooks rapidly and will brown in about 12 seconds and must be turned over to allow the opposite side to brown, then be removed from the oil and placed sideways into a colander or large bowl lined with paper towels to allow the oil to drain off the finished product"
}
],
"title": "Fry Bread I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Fry_Bread_I"
}
|
recipes/recipe_06_123.html
|
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Frybread (also spelled fry bread) is a flatbread fried or deep-fried in oil, shortening, or lard. The dough is generally leavened by yeast or baking powder. Frybread can be eaten alone or with various toppings such as honey, jam, or hot beef. It can also be made into tacos (Indian tacos). It is a simple complement to meals."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon seasoning salt or table salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup hot tap water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil (to fry)"
},
{
"line_type": "ol",
"section": "Instructions",
"text": "Mix the flour, baking powder, salt, and water together in a bowl to make a dough."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "Grease your hands with the vegetable oil in order to shape the dough into a ball. After that, leave the dough in the bowl and cover it with a towel and set in warm place for about 20 minutes. The longer you leave the dough the fluffier the bread will be."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "When ready to make the bread, heat the vegetable oil to about 375°F. Make sure the oil is at least 1 inch deep in your frying pan. Put a small ball of dough in the grease as a test. If the oil is hot enough, the ball should float on the grease. If it sits on the bottom, the oil isn't hot enough."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "When your oil is ready, take a ball of dough about the size of a golf ball and stretch it out in your greased hands. Keep stretching it out until the dough is flattened out to about the size of a large cookie."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "Poke a tiny hole in the center of the dough with your finger. Next, carefully lay it in the hot oil. Let your dough brown to a golden brown color before turning it over and frying the other side."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "After cooking the frybread, drain it on paper towels. It's best to serve it as soon as you can."
}
],
"title": "Fry Bread II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Fry_Bread_II"
}
|
recipes/recipe_06_124.html
|
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Fry sauce is a simple condiment, used often with fries. It uses one part of tomato ketchup with two parts of mayonnaise."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp mayonnaise"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp tomato ketchup"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the mayonnaise and ketchup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix until the sauce is a strong pink colour."
}
],
"title": "Fry Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Fry_Sauce"
}
|
recipes/recipe_06_125.html
|
{
"infobox": {
"category": "/wiki/Category:Spice_mix_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup smoked paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup granulated garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tbsp lemon pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp red pepper flake"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp Old Bay seasoning"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp Worcestershire sauce powder (you can find this easily on the Internet)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients in an airtight container with a shaker lid."
}
],
"title": "Fry Seasoning for Chicken",
"url": "https://en.wikibooks.org/wiki/Cookbook:Fry_Seasoning_for_Chicken"
}
|
recipes/recipe_06_126.html
|
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": "16 brownies",
"time": "35 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Fudge brownies are dark, dense, fudge-like brownies. They contain more cocoa than cake-like brownies and as a result they are slightly more bitter and have a more \"dark chocolate\" taste."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "110 g (1.2 dl or ½ cup or 4 oz) flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "110 g (1.2 dl or ½ cup or 4 oz) unsalted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "280 g (3 dl or 1 ¼ cups or 10 oz) granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 large, cold eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "170 g (1.8 dl or ¾ cup or 6 oz) cocoa"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp vanilla essence"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 160°C (325°F or Gas Mark 3)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a saucepan, melt butter over low heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slowly stir in sugar, making sure it is completely dissolved. Stir in cocoa, then remove from heat and add vanilla."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in salt and mix until even."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whisk eggs together in a separate bowl, then add to the mixture and stir well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add flour and stir until all of the flour is incorporated and the batter is an even color. Stir well for at least another 50 strokes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour into an 8×8-inch pan lined with aluminum foil, leaving plenty of overhang on both sides."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for about 26 minutes—the time varies depending on your pan type and your individual oven."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For the best results, refrigerate the brownies until they are cooled completely. Use the foil hanging over the edges as handles to remove the baked brownies from the pan (this requires some care as the brownies are not solid at this point). Fold the foil over the top so that the brownies are covered top and bottom with foil, and then put the whole thing in the refrigerator until cooled (feel the bottom center if you aren't sure). This prevents the edges from overcooking while allowing the center to finish baking and cool. If you omit this step, you may end up with an undercooked center and/or overcooked edges."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For the real chocolate lover, crumble about 50 grams (1¾ ounces) of a dark chocolate bar (one with about 70% cocoa content) into the batter and stir it lightly right before pouring the mixture into the baking pan. You may need to add a few minutes to the baking time."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Cut a brownie in half lengthwise and eat it with ice cream in the middle like an ice cream sandwich."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Instead of adding vanilla and/or nuts, try adding about 100 grams (4 oz) of fresh raspberries; their sharpness goes very well with the richness of the chocolate. Half fill the tin with batter, sprinkle the raspberries over the mixture, then pour on the rest."
}
],
"title": "Fudge Brownies",
"url": "https://en.wikibooks.org/wiki/Cookbook:Fudge_Brownies"
}
|
recipes/recipe_06_127.html
|
{
"infobox": {
"category": "/wiki/Category:Frosting_and_icing_recipes",
"difficulty": 2,
"servings": null,
"time": "15 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a rich non-greasy frosting that goes on hot and stiffens as it cools."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 cups (625 g / 1.38 lb) powdered sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 oz (85 g) unsweetened baking chocolate"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon corn syrup"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt the chocolate and margarine together in a double-boiler or, carefully, in a saucepan on low heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the vanilla extract and corn syrup, keeping the mixture somewhat hot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the sugar, still keeping the mixture somewhat hot. You might not use the exact amount listed. Just keep adding sugar until the frosting is as thick as desired."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While still hot, spread the mixture on cake or brownies. Mixture will stiffen."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A very small amount of milk may be added if the mixture is unspreadable even while hot. Don't add more than you truly need."
},
{
"line_type": "ul",
"section": "Warnings",
"text": "Steaming hot cake will release moisture which may collect under a frosting. Cold cake may cause a frosting to stiffen prematurely. Thus, you should use a warm cake."
}
],
"title": "Fudge Frosting",
"url": "https://en.wikibooks.org/wiki/Cookbook:Fudge_Frosting"
}
|
recipes/recipe_06_128.html
|
{
"infobox": {
"category": null,
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Fuk-thong pad khai or Thai stir-fried Pumpkin with egg is a delicious and simple Thai dish. It usually served with warm rice. Pumpkin is the main ingredient, and the pumpkin must be firm and heavy for its size. The best choice of pumpkin is Japanese pumpkin (kabocha), which is excellent in soups, stews, and stir-fries. The flavor is sweet and tender."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "400 g Japanese pumpkin (kabocha)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 g minced pork or chicken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp fish sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 Tbsp chopped spring onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp oyster sauce"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To prepare the pumpkin, remove seeds and cut off the outside skin of the pumpkin. Cut the pumpkin into 1-inch cubes and wash well with water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place pumpkin in a saucepan, and cover with water. Bring to the boil and cook until tender. When it is soft, drain the water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the oil in a pan, and fry the garlic until it becomes lightly browned and fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the minced pork to the pan, and let cook until the pork is nearly cooked through."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cooked squash to the pork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Crack the eggs into the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the eggs are cooked, stir with pumpkin and minced pork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the fish sauce, sugar, pepper, spring onion, and oyster sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with warm rice."
}
],
"title": "Fuk-Thong Pad Khai (Thai Stir-Fried Pumpkin)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Fuk-Thong_Pad_Khai_(Thai_Stir-Fried_Pumpkin)"
}
|
recipes/recipe_06_129.html
|
{
"infobox": {
"category": "/wiki/Category:Egyptian_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ful medames is a classic Egyptian dish made from cooked fava beans, typically enjoyed for breakfast or as a hearty street food snack. It is a nutritious and flavorful dish that is rich in protein and fiber. Ful Medames is often served with a drizzle of olive oil, fresh herbs, and various accompaniments, making it a satisfying and versatile culinary delight."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups dried fava beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Juice of 1 lemon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh parsley or cilantro, chopped (for garnish)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pita bread, for serving"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Saucepan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Colander"
},
{
"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"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Serving dish"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rinse the dried fava beans under cold water and remove any impurities or debris. Place the beans in a saucepan and cover them with water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the water to a boil over medium-high heat, then reduce the heat to low and let the beans simmer for about 1–1.5 hours, or until they are tender. Check the beans periodically and add more water if needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the beans are tender, drain them in a colander and return them to the saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the minced garlic, olive oil, lemon juice, ground cumin, salt, and black pepper to the saucepan with the cooked beans. Stir well to combine the ingredients and allow the flavors to meld together over low heat for a few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the ful medames from the heat and transfer it to a serving dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish the dish with freshly chopped parsley or cilantro."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the ful medames warm with fresh pita bread or other bread of your choice."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Ful medames can be customized with various toppings and accompaniments according to personal preference. Common additions include a drizzle of olive oil, chopped tomatoes, diced onions, pickled vegetables, hard-boiled eggs, or a sprinkle of ground chile powder for added spice."
}
],
"title": "Ful Medames (Egyptian Fava Beans)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ful_Medames_(Egyptian_Fava_Beans)"
}
|
recipes/recipe_06_130.html
|
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 2,
"servings": "8",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Fumbua, a delicacy hailing from the Democratic Republic of the Congo and celebrated in Angola, is renowned for its delightful flavors and nutritional value. This satisfying dish combines the richness of healthy fats and proteins, resulting in a scrumptious low-carb dinner option."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 pieces smoked catfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Spinach"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomatoes, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Habanero chile pepper (optional), chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 garlic cloves, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bouillon powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Peanut butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Soak the smoked fish in hot water for a few minutes."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Chop the spinach, then rinse it and allow it to drain in a colander to remove excess water."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "De-bone the smoked fish and break it into medium-sized pieces. Rinse the fish thoroughly."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "In a pot, bring the water and stock to a boil. Add the chopped spinach and let it simmer for 10 minutes."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Incorporate the smoked fish, tomatoes, pepper, onion, garlic, bouillon powder, salt, and black pepper. Bring the mixture to a boil and let it simmer for about 10 minutes."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Add the peanut butter and palm oil, and simmer for another 10 minutes"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If acquiring traditional fumbwa leaves poses a challenge in your region, fret not! A suitable replacement can be found in spinach, kale, or collard greens."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Adjust the spiciness to your liking by omitting the habanero pepper for a milder version or introducing cayenne pepper for an extra kick."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Before adding any additional salt, remember to taste the dish as the stock already contributes some saltiness."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For an alternative twist, consider utilizing a cup of ground roasted peanuts in lieu of peanut butter."
}
],
"title": "Fumbua (Wild Spinach Stew)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Fumbua_(Wild_Spinach_Stew)"
}
|
recipes/recipe_06_131.html
|
{
"infobox": {
"category": "/wiki/Category:Porridge_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Funje is a traditional dish popularly eaten in Angola. It can be prepared using the modern method or the traditional method."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cup cassava flour"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to about 350 °F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the water in a medium-size pot and let boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the cassava flour in a medium-size bowl, and mix with a little cold water until it is just damp. Make sure to mix it very well so as to have an and even mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the water is boiling, mix in the damp pre-mixed cassava flour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whisk to combine, and continue to whisk until all lump-free."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover with the lid and place it in the oven to cook for about 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whisk any further if you want, then remove and serve with any soup of your desire."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the water to a boil in a pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the water is boiling, remove from the stove and place on the floor. Sit on a small stool with the pot between your legs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the cassava flour into the water and start to whisk as fast as you can using a wooden spoon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Continue to mix until the mixture is completely smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When you are done whisking it to your satisfaction, cover with a lid and leave on a reduced heat for about 3 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Enjoy with any complimentary soup of your choice."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Preparing this dish is not time time consuming, but if you are not careful enough it can get lumpy. Make sure to mix it very well as soon as you start pouring the cassava flour into the boiling water."
}
],
"title": "Funje (Cassava Flour Pudding)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Funje_(Cassava_Flour_Pudding)"
}
|
recipes/recipe_06_132.html
|
{
"infobox": {
"category": "/wiki/Category:Fritter_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Funkaso, also called pinkaso, is a fried food popular among the Hausa people. It can be eaten alone or as an accompaniment to a meal."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Whole wheat flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Plain flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Instant dried yeast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Warm water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil for deep frying"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the flours, yeast, and salt in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually mix in the warm water until a dough is formed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the mixture tightly. Let rise in a warm place for about 1 hour, until doubled in volume."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently deflate the dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the vegetable oil in a deep pot or deep-fryer. Try to aim for about 350–375°F. It should be hot enough for small test piece of dough to float and bubble, but it should not smoke or burn."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use your hands to pull off pieces of dough. Flatten the dough with your palm, and make a hole in the center."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the shaped dough in the hot oil until golden brown all over."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the finished funkaso with a perforated spoon, and drain away any excess oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the funkaso as-is or as an accompaniment."
}
],
"title": "Funkaso (Hausa Fritter)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Funkaso_(Hausa_Fritter)"
}
|
recipes/recipe_06_133.html
|
{
"infobox": {
"category": "/wiki/Category:Porridge_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Fura da nono, or fura de nunu, is an African porridge common among the Fulani people. It is made of millet (fura) and fermented milk (nunu), and it is often served chilled. The fermented milk is an excellent source of probiotics, vitamins, and other nutrients."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Millet"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Alligator pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Nunu (can substitute plain kefir)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Blender/grinder"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stove"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash the millet well. Soak it in hot water for 10 minutes to soften. Carefully drain the hot water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend the millet, pepper, and ginger with some water until smooth and lump-free."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the millet mixture to a pot, and cook over medium heat until it thickens to a loose dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer to a bowl, and mix in the nunu. Add sugar to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve chilled with ice cubes."
}
],
"title": "Fura Da Nono (Milk and Kefir Porridge)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Fura_Da_Nono_(Milk_and_Kefir_Porridge)"
}
|
recipes/recipe_06_134.html
|
{
"infobox": {
"category": "/wiki/Category:Cookie_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Originally posted to Foodista by Julie Cecchini. Foodista recipes are released under a CC-BY license."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup white sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup shortening"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 package gluten-free all-purpose baking mix"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tsp Chinese five-spice powder"
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Preheat oven to 350°F."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Cream sugar, egg, and shortening together."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Add all-purpose baking mix and five-spice. Mix well to make a dough."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Roll teaspoonfuls of dough into balls, and roll the balls in sugar."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Bake at 350°F for 5 to 6 minutes."
}
],
"title": "Fusion Spice Cookie (Gluten-Free)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Fusion_Spice_Cookie_(Gluten-Free)"
}
|
recipes/recipe_06_135.html
|
{
"infobox": {
"category": "/wiki/Category:Salad_recipes",
"difficulty": 4,
"servings": "4",
"time": "40 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Gado-gado is a vegetable salad with a peanut sauce dressing."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 g terasi (fermented prawn paste)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "300 g peanuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh or dried chile pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 clove garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "125 g gula jawa (Indonesian palm sugar)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 shallots"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh lime juice or rice vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Hard-boiled eggs, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Whole potatoes, steamed or boiled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Mixed vegetables (e.g. cabbage, bean sprouts, cucumber, chayote, water spinach, asparagus bean, spinach)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Deep fried soybean cake"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Deep fried tempeh"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Deep fried kerupuk (fish or prawn crackers)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Deep fried shallot"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry prawn paste with vegetable oil until fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the peanuts until golden brown. Remove from the pan and leave to cool, then drain off all but a little of the excess oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grind the peanuts to a paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add ground chili pepper, garlic, salt, sugar, and prawn paste to the peanut paste. Grind to mix."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put peanut paste in a pan, add some water to dissolve (use coconut milk for a richer taste)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add additional sugar into the peanut sauce to taste, and bring to the boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer peanut sauce until thick, and season with the lime juice or vinegar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the skin from the boiled potatoes. Deep fry the potatoes until golden brown, then slice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash, shred, or chop cabbage, spinach, and water spinach."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil water in a pan. Add cabbage, and cook until tender. Drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use strained boiling water to boil the spinach and water spinach, one after another. Drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blanch bean sprouts for about 30 seconds. Drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel chayote, wash, slice, and boil until tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash and slice cucumber."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the salad, sliced potatoes, fried tofu, fried tempeh, and eggs in a large plate, either randomly or in layers."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the peanut sauce over the salad."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread deep fried shallots on top, and serve with kerupuk."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Prawn crackers are non-vegetarian. You can substitute them with kerupuk sayur or emping if you wish this dish to be completely vegetarian."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Add some kecap manis (Malay/Indonesian sweet soy sauce) to taste."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You may substitute the peanut sauce recipe for the procedure here."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "cashew nuts is secret ingredient to make peanut sauce tastes richer."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Some cooks like to blanche or steam the cabbage, cauliflower, and carrots rather than serve them raw."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use chunky peanut butter as substitute for ground peanuts."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use chili sauce to substitute fresh or dried chili pepper."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Cauliflower, green beans, watercress, carrots, tomatoes, or peas are sometimes included but less common."
}
],
"title": "Gado-gado (Indonesian Salad with Peanut Sauce)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Gado-gado_(Indonesian_Salad_with_Peanut_Sauce)"
}
|
recipes/recipe_06_136.html
|
{
"infobox": {
"category": "/wiki/Category:Pudding_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 large carrots"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 g) cashew nuts, broken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 g) raisins, washed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 teaspoons sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 pods cardamom"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch cinnamon powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) milk"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut off the blemished ends of the carrots, wash them, and then peel them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grate the carrots, and transfer the grated carrots into a saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cashews, raisins, salt, sugar, cardamom, cinnamon, butter, and milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the saucepan and bring the contents to a boil, while mixing."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook until the milk has mostly evaporated."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with a sprinkling of cinnamon powder on top."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "When the milk is almost evaporated you can add 50–100g of khoya (dried milk solids) for a richer taste."
}
],
"title": "Gajjar Halwa (Carrot Pudding)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Gajjar_Halwa_(Carrot_Pudding)"
}
|
recipes/recipe_06_137.html
|
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": "8",
"time": "Prep: 30 minutesBaking: 1 hour"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "The galaktoboureko (Γαλακτομπούρεκο) is a traditional Greek dessert. It is made with phyllo, also known as filo or fillo dough, which is filled with a custard of semolina flavored with citron. It is served with a sugar syrup."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 g white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 g semolina"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 liter milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 vanilla beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ ea. lemon, juiced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "450 g phyllo"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Melted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "125 ml water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 g white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp lemon juice"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine sugar, eggs, and semolina in a saucepan. Mix in milk and vanilla beans. Stir in lemon juice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the mixture to a boil, stirring with a fork the whole time. When it starts boiling, reduce heat to low and keep stirring for another 10 minutes. Remove mixture from the heat, and let cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush some melted butter over each sheet of phyllo dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Butter a pan, and place half the phyllo in it sheet by sheet. Pour the cooled semolina custard over the pastry, and cover with the remaining buttered phyllo."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle pastry with a bit of water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake pastry at 356°F / 180°C / Gas mark 4 for 1 hour. Let cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine water and sugar in a saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring to boil, and simmer for about 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let syrup cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the lemon juice once cooled in order to preserve the vitamin C."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush the finished pastry with syrup, and serve."
}
],
"title": "Galaktoboureko (Greek Semolina Custard Pastry)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Galaktoboureko_(Greek_Semolina_Custard_Pastry)"
}
|
recipes/recipe_06_138.html
|
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": "6",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Fast and cheap, this soup will warm you on a cold day!"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cans (45 oz / 1.26 kg) garbanzo beans, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4½ cups vegetable broth or water (or a combination), divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 heaping cups chopped onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon minced or crushed garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small waxy potato (yellow Finn or Yucon gold), diced (~1 cup)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium carrot, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium stalk celery, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bay leaf"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons dry mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 threads saffron (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup green peas (fresh or frozen)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons red wine vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium-sized ripe tomatoes, peeled and seeded or 1 cup chopped canned tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly ground black pepper and cayenne pepper, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Minced fresh basil, for garnish"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rinse and thoroughly drain garbanzo beans. Place about ⅔ of them in a blender or food processor with 2 cups of broth and/or water, and purée until mostly smooth. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place a soup pot or Dutch oven over medium heat and wait for about a minute. Add olive oil and swirl to coat the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add onion and sauté over medium heat for about 5–8 minutes, or until onion is translucent."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add half the garlic plus the potato, carrot, and celery and about ⅛ teaspoon salt, and sauté over medium-low heat for 5 to 8 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add garbanzo purée, plus remaining broth and/or water and garbanzo beans, and the bay leaf, mustard, cumin, and saffron."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring to boil, then lower the heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and simmer for about 30 minutes, stirring occasionally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the remaining garlic, plus the peas, vinegar, and tomato."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste to correct salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add black pepper and cayenne."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer for only about 5 minutes longer."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Serve topped with minced fresh basil."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Serve with a green salad decked out with a mustard-themed dressing, thick slices of pumpernickel bread, and a light Pinot Noir."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Vegetable broth comes in 1 quart boxed in most supermarkets. Choose a gluten-free one if your require, or make your own stock."
}
],
"title": "Galician Garbanzo Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Galician_Garbanzo_Soup"
}
|
recipes/recipe_06_139.html
|
{
"infobox": {
"category": "/wiki/Category:Bean_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "The main Costa Rica staple, known as gallo pinto, consists of rice and black beans, which in many households is eaten at all three meals during the day."
},
{
"line_type": "p",
"section": null,
"text": "Gallo pinto is also known in some Southern Areas of Costa Rica as burra, though still recognised the name is rarely used as it is mostly referred to as gallo pinto. Also, Costa Rican gallo pinto is made with black beans, while Nicaraguans use red beans traditionally."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 package (450 g / 16 oz) dry beans (black beans preferred)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 red pepper, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bulb garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 bay leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 whole dried or fresh hot peppers (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 cups uncooked rice (you can use the same amount of rice than beans; this is, 3 cups of beans for 3 cups of rice)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak beans overnight, or, bring them to a boil and let sit for 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a Dutch oven or large pot, sauté onions and garlic in olive oil on medium heat until onions are translucent."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add red pepper, and sauté for a few minutes more."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add beans and enough water to cover all ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add spices, bring to a boil, then lower heat and cover, stirring occasionally until done (1–2 hours, depending on the age of your beans)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add rice and twice as much water to a pot (e.g. 1 cup rice + 2 cups water, 1 ½ cups rice + 3 cups water, etc)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook at a rolling boil until the water has boiled down to the level of the rice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce heat to a light simmer, cover, and cook for 20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the beans over the rice and enjoy!"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use canned beans instead of dry (greatly reduces cooking time, but doesn't allow for the flavor to soak into the beans as well)."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can employ Instant Pot in pressure cooker mode to cook beans in advance instead of using canned beans. You can cook more beans that needed and store them in the fridge upto a week, to make more gallo pinto later."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use a crockpot: Sauté vegetables in a skillet, then add all ingredients (except rice, mainly the soaked beans) for 5 minutes to the crockpot before you leave for work, go to school, whatever. When you come home, beans are ready! Then, fry the cooked rice for 3 minutes with the other ingredients (or fry the cooked rice for 3 minutes and put the beans an the other hot ingredients over it). If using kidney beans, you must cook them for 30 minutes at a vigorous boil before adding to the crockpot."
}
],
"title": "Gallo Pinto (Costa Rican Rice and Beans)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Gallo_Pinto_(Costa_Rican_Rice_and_Beans)"
}
|
recipes/recipe_06_140.html
|
{
"infobox": {
"category": "/wiki/Category:Spanish_recipes",
"difficulty": 1,
"servings": "4",
"time": "20 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Gambas al ajillo (garlic shrimp) is a popular Spanish dish found principally in the south and center of Spain. The primary ingredients consist of shrimp, garlic and olive oil but there are many variations. It's often served in Spain's tapas bars as an appetizer. However, this dish is so popular that it's occasionally offered as an entrée."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound shrimp"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–6 large cloves of garlic, finely minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon sweet Spanish paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 oz dry sherry (you may substitute cognac instead)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup virgin olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 teaspoon chopped fresh parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 oz fresh lemon juice"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a sauté pan or other heavy frying pan, warm the olive oil over medium heat. Add the garlic and sauté for about one minute or until it begins to brown. Be careful not to burn the garlic."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl (about 3 minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season to taste with salt and freshly ground black pepper. Sprinkle with parsley."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The shrimp can be peeled first, before cooking them if you prefer."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you like larger shrimp, you may purchase shrimp with fewer count to a pound. However, 25 to a pound are about the right size for this tapa."
}
],
"title": "Gambas al Ajillo (Garlic Shrimp)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Gambas_al_Ajillo_(Garlic_Shrimp)"
}
|
recipes/recipe_06_141.html
|
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Bouye juice is a delightful and creamy Gambian beverage made from the baobab fruit, which is native to the African continent. This refreshing drink is known for its rich and unique flavor, combining the natural sweetness of the baobab fruit with the creamy texture of evaporated milk. Bouye juice is a popular choice to quench thirst and cool down in the hot Gambian climate."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup baobab fruit pulp"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup evaporated milk or condensed milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup sugar (adjust according to taste)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon vitamin C powder (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ice cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh mint leaves"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Blender"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Strainer or cheesecloth"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pitcher or jug"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Glasses for serving"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a blender, combine the baobab fruit pulp and water. Blend on high speed until the mixture is smooth and well-combined."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place a strainer or cheesecloth over a pitcher or jug, and pour the blended mixture through it. This will help remove any pulp or seeds, resulting in a smoother juice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the evaporated milk or condensed milk to the pitcher, along with the sugar and vitamin C powder (if using). Stir well until the sugar is dissolved and the ingredients are thoroughly mixed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Refrigerate the bouye juice for at least 1 hour to chill and allow the flavors to meld together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once chilled, give the juice a good stir before serving."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the juice into glasses filled with ice cubes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish each glass with fresh mint leaves for added freshness and aroma."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the bouye juice immediately and enjoy its refreshing and creamy goodness."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Bouye juice can be customized to personal preference by adjusting the sweetness level. You can add more or less sugar depending on your taste. Additionally, some variations include the addition of vanilla extract or a splash of lime juice for added flavor."
}
],
"title": "Gambian Baobab Juice (Bouye)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Gambian_Baobab_Juice_(Bouye)"
}
|
recipes/recipe_06_142.html
|
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Caldo is a traditional Gambian soup known for its rich and comforting flavors. It is typically made with a variety of ingredients such as meat, vegetables, and spices, resulting in a hearty and nourishing dish. Caldo is a popular choice during the colder months or as a comforting meal any time of the year."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound beef or chicken, cut into bite-sized pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 carrots, peeled and sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 potatoes, peeled and cubed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 celery stalk, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bell pepper, seeded and chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tomatoes, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups beef or chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon dried oregano"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt and pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh cilantro or parsley, chopped (for garnish)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spoon or spatula"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the vegetable oil in a large pot over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the finely chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic is fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the beef or chicken pieces to the pot and cook until they are browned on all sides."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the sliced carrots, cubed potatoes, sliced celery, chopped bell pepper, and diced tomatoes. Cook for a few minutes to allow the vegetables to soften slightly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour in the beef or chicken broth, ensuring that the ingredients are fully covered."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the ground cumin, dried oregano, salt, and pepper to the pot. Stir well to incorporate the spices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1–1.5 hours, or until the meat is tender and the flavors have melded together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste the soup and adjust the seasoning if needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the pot from heat and ladle the caldo into serving bowls."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish each bowl with freshly chopped cilantro or parsley. Serve hot."
}
],
"title": "Gambian Caldo (Seafood soup)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Gambian_Caldo_(Seafood_soup)"
}
|
recipes/recipe_06_143.html
|
{
"infobox": {
"category": "/wiki/Category:Gambian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Yassa is a popular Gambian dish known for its tangy and flavorful marinade made with onions, lemons, and mustard. It is commonly prepared with chicken or fish and is loved for its zesty and aromatic taste. Yassa is a versatile dish that can be served with rice, couscous, or bread, making it a delicious and satisfying meal."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–5 large onions, thinly sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 lemons, juiced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons Dijon mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon fresh thyme leaves (or 1 teaspoon of dried thyme)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g chicken or fish, cut into pieces"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large bowl, combine the sliced onions, lemon juice, vegetable oil, Dijon mustard, minced garlic, thyme leaves, paprika, black pepper, and salt to make a marinade."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chicken or fish pieces to the marinade and mix well to ensure they are evenly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the chicken or fish from the marinade, reserving the marinade for later use."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a large skillet over medium-high heat. Add the chicken or fish to the hot skillet and cook until browned on all sides and cooked through. Remove from the pan and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the same skillet, add the sliced onions from the marinade and sauté until they become soft and translucent."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Return the cooked chicken or fish to the skillet with the sautéed onions. Pour the reserved marinade over the meat and onions. Reduce the heat to low and let the mixture simmer for about 15–20 minutes, allowing the flavors to meld together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste and adjust the seasoning with salt and pepper if needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot with steamed rice, couscous, or bread."
}
],
"title": "Gambian Chicken with Lemon and Mustard (Yassa)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Gambian_Chicken_with_Lemon_and_Mustard_(Yassa)"
}
|
recipes/recipe_06_144.html
|
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Mbamba soup is a flavorful and aromatic Gambian dish made with dried fish and a variety of vegetables. It is a nutritious soup that is known for its rich taste and comforting qualities. Mbamba Soup is often enjoyed with rice or served as a side dish. It is a beloved part of Gambian cuisine, showcasing the use of local ingredients and traditional cooking methods."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g dried fish (such as catfish or tilapia)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons palm oil or vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tomatoes, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground cayenne pepper (optional, for added spiciness)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups diced pumpkin or squash"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups sliced okra"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups eggplant, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water or broth for cooking"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper to taste"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large pot with a lid"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Measuring spoons"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cooking spoon or spatula"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the dried fish in water for at least 30 minutes to rehydrate it. Once rehydrated, remove the bones and break the fish into smaller pieces. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large pot, heat the palm oil or vegetable oil over medium heat. Add the chopped onions and minced garlic. Sauté until they become soft and translucent."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the diced tomatoes, tomato paste, ground ginger, ground paprika, and ground cayenne pepper to the pot. Stir well to combine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the diced pumpkin or squash, sliced okra, and diced eggplant. Ensure that the vegetables are evenly coated with the spice mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add enough water or broth to the pot to cover the vegetables and create a soupy consistency."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Allow the soup to simmer for about 30–40 minutes, or until the vegetables are tender and the flavors have melded together. Stir occasionally to prevent sticking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently add the deboned and rehydrated dried fish pieces to the soup. Be careful not to break them apart."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Continue simmering the soup for an additional 10–15 minutes, or until the fish is heated through."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste the soup and adjust the seasoning with salt, pepper, and additional spices if desired."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot with rice or as a side dish to accompany other main dishes."
}
],
"title": "Gambian Mbamba Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Gambian_Mbamba_Soup"
}
|
recipes/recipe_06_145.html
|
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Superkanja soup is a traditional Gambian dish that is known for its rich and flavorful taste. It is a hearty and nutritious soup made with a combination of different leafy greens and protein sources. Superkanja is often enjoyed as a main course and is typically served with rice or bread. It is a popular dish that showcases the vibrant flavors of Gambian cuisine."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g meat (beef, lamb, or chicken), or Gambian smoked fish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tomatoes, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground cayenne pepper (optional, for added spiciness)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup okra, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup diced pumpkin or squash"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup diced eggplant"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water or broth for cooking"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups mixed leafy greens (such as spinach, kale, or collard greens), washed and chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper to taste"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large pot or Dutch oven with a lid"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Measuring spoons"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cooking spoon or spatula"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If using meat, cut it into bite-sized pieces and season with salt and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until they become soft and translucent."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the meat or smoked fish to the pot and cook until browned. Stir occasionally to ensure even cooking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the diced tomatoes, tomato paste, ground ginger, ground paprika, and ground cayenne pepper (if using) to the pot. Stir well to combine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the sliced okra, diced pumpkin or squash, and diced eggplant. Stir to incorporate the vegetables into the mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add enough water or broth to the pot to cover the ingredients. The amount of liquid will depend on the desired consistency of the soup. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow the soup to simmer for about 30–45 minutes, or until the meat is tender and the vegetables are cooked through. Stir occasionally to prevent sticking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chopped leafy greens to the pot. Stir well to combine. Continue simmering the soup for an additional 5–10 minutes, or until the greens have wilted and become tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste the soup and adjust the seasoning with salt and pepper according to your preference."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot with a side of rice or bread."
}
],
"title": "Gambian Superkanja Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Gambian_Superkanja_Soup"
}
|
recipes/recipe_06_146.html
|
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Yassa poulet is a delightful and tangy Gambian dish that combines succulent chicken with a vibrant onion and citrus marinade. This dish is known for its distinctive flavors and is a popular choice for special occasions and gatherings. Yassa poulet is typically served with steamed rice or couscous, creating a satisfying and flavorful meal."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 large onions, thinly sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons grated ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 lemons, juiced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–4 tablespoons olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon Dijon mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pounds chicken pieces (preferably chicken thighs or drumsticks)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh parsley or cilantro, chopped (for garnish)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Mixing bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large skillet or frying pan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spoon or spatula"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Serving dish"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a mixing bowl, combine the thinly sliced onions, minced garlic, grated ginger, lemon juice, olive oil, Dijon mustard, black pepper, and a pinch of salt. Mix well to create a marinade."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours, but preferably overnight, to allow the flavors to meld."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the vegetable oil in a large skillet or frying pan over medium-high heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the chicken pieces from the marinade, reserving the marinade for later use."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the chicken in the skillet and cook until browned on all sides, about 5–7 minutes per side."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the chicken is browned, reduce the heat to medium and add the reserved marinade to the skillet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the skillet and let the chicken simmer in the marinade for about 20–25 minutes, or until the chicken is cooked through and tender. Occasionally, turn the chicken pieces and stir the onions to prevent burning and ensure even cooking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the chicken is cooked, transfer it to a serving dish and garnish with freshly chopped parsley or cilantro."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the yassa poulet hot with steamed rice or couscous."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Yassa poulet can be made with variations such as adding diced carrots, potatoes, or bell peppers to the dish for added flavor and texture. Additionally, the marinade can be adjusted according to personal taste preferences."
}
],
"title": "Gambian Yassa Poulet",
"url": "https://en.wikibooks.org/wiki/Cookbook:Gambian_Yassa_Poulet"
}
|
recipes/recipe_06_147.html
|
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 2,
"servings": "4",
"time": "~1.5 hours"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium red onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 red bell pepper, peeled, cored and chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pinch saffron"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ pound new or boiling potatoes, unpeeled and cut into bite-sized chunks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons smoked sweet paprika (such as Pimenton de la Vera)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup sherry"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups cooked chickpeas (garbanzo beans), drained or 1 can (15 ounces) chickpeas, rinsed and drained"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (14½ ounces) diced tomatoes plus their liquid"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2½ cups vegetable stock or water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups hot cooked rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chopped parsley, optional garnish"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a Dutch Oven or large soup pot, heat oil over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté onion, red pepper, garlic, saffron, and potatoes, stirring occasionally, until the potatoes start to soften, about 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in paprika, then sherry and cook about 1 minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add chickpeas, tomatoes, stock, salt and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring to a boil, reduce heat to low, and cook partially covered until potatoes are tender and stew thickens, 30–40 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat and let stand about 15 minutes to meld flavors and thicken slightly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To serve, make a pyramid of rice in the center of each of 4 bowls, then ladle hot stew around rice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish with parsley, if desired."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you prefer a spicier dish, add a pinch of red pepper flakes or a dash of hot sauce to the pot while the stew is cooking."
}
],
"title": "Garbanzo Bean Stew",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garbanzo_Bean_Stew"
}
|
recipes/recipe_06_148.html
|
{
"infobox": {
"category": "/wiki/Category:Bulgur_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup chopped celery"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, chopped (or a little less)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup fresh sliced mushrooms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup bulgur or cracked wheat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp dried dillweed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp dried whole oregano"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups chicken or vegetable broth"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt margarine in a large skillet; add celery, onion and mushrooms. Stir until vegetables are tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add bulgur and cook until golden."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add seasonings and broth. Cover and bring to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce heat and simmer for 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you are cooking on a gas stove, make sure to stir once or twice during the 15 minute simmering."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If available, try sprinkling in a little fresh parsley at the end of the cook time."
}
],
"title": "Garden Bulgur",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garden_Bulgur"
}
|
recipes/recipe_06_149.html
|
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Garden egg stew, also galled garden egg sauce, is a Nigerian stew."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garden eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 red bell peppers, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 fresh tomatoes, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Nigerian smoked Titus fish, shredded"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground crayfish (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dried shrimp (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dried chilli pepper (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 Thai basil leaves, chopped"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Blender"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cooktop"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Turning spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Saucepan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash the garden eggs with salt. Cut them into smaller pieces, and boil in salted water for 10–15 minutes until soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the garden egg, and mash it."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the palm oil in a pot over medium heat. Add the chopped onion, and cook until softened. Add the chopped pepper and tomatoes, and cook for 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the shredded fish, ground crayfish, dried shrimp, ground pepper, chopped basil, and salt to taste. Cover, and cook for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the mashed garden egg. Cover, and cook for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with boiled plantain, yam, or potato."
}
],
"title": "Garden Egg Stew",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garden_Egg_Stew"
}
|
recipes/recipe_06_150.html
|
{
"infobox": {
"category": "/wiki/Category:Salad_dressing_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a very simple dressing for salad or pasta."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small garlic clove"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 sprig rosemary"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 strip of lemon peel (1 x ½ inch)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (180 ml) olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 ml) lemon juice"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the garlic and rosemary on a cutting board and lightly crush with the flat side of a heavy knife."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the rosemary, garlic, and lemon peel in a clean bottle with a tight-fitting cap."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour in the oil and lemon juice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cap the bottle and shake well."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Refrigerate and use within one week."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Drizzle on salads, seafood, pasta, or steamed vegetables."
},
{
"line_type": "p",
"section": "References",
"text": "This article contains information from Frosina.org and it is used with permission."
}
],
"title": "Garlic and Lemon Dressing",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garlic_and_Lemon_Dressing"
}
|
recipes/recipe_06_151.html
|
{
"infobox": {
"category": "/wiki/Category:Salad_dressing_recipes",
"difficulty": 1,
"servings": "4",
"time": "10 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Vinaigrette (from French vinaigre, vinegar) is an emulsion of acid and fat, usually with other flavorings. It is one of the most basic salad dressings."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 clove of garlic, smashed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon prepared mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tablespoons oil (vegetable, extra-virgin olive, almond, hazelnut, etc.)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Herbs to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix garlic, salt, mustard, and vinegar until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add oil and mix until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add pepper and herbs to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let stand; the longer the herbs and mustard soak in the oil, the better-blended the flavor will be. You may need to quickly remix the vinaigrette just before dressing the salad if the oil and vinegar have separated while standing."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The classical ratio of vinegar to oil is 1:3. Some recipes, however, suggest a ratio as low as 1:5."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "It is important to mix the mustard and vinegar first, then add the oil. This helps the emulsion hold better, resulting in a smooth vinaigrette that is slow to separate out. Adding the oil in a stream and mixing as it is added helps even more."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use a pleasantly-flavored vinegar such as balsamic vinegar or red wine vinegar."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Mustard powder may be used instead of regular prepared mustard."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Instead of the garlic, a similar amount of very finely diced shallot may be used."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Toss the dressing with a salad just before serving. Greens that have been dressed wilt and become unappetizing within a few minutes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Different oils can be used for different flavors. Some suggest the use of vegetable oil, but this tends to add little in the way of flavor and most would find it unsuitable. Extra-virgin olive oil is always a good choice, but nearly any plant oil can be used, and experimentation is always good."
}
],
"title": "Garlic and Mustard Vinaigrette",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garlic_and_Mustard_Vinaigrette"
}
|
recipes/recipe_06_152.html
|
{
"infobox": {
"category": "/wiki/Category:Salad_dressing_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a simple salad dressing."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 ml) vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp garlic salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp sugar (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp dried tarragon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a small bowl or jar with a tight-fitting lid, combine vinegar, oil, garlic salt, sugar and tarragon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour it on lettuce or cabbage salads."
},
{
"line_type": "p",
"section": "References",
"text": "This article contains information from Frosina.org and it is used with permission."
}
],
"title": "Garlic and Tarragon Dressing",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garlic_and_Tarragon_Dressing"
}
|
recipes/recipe_06_153.html
|
{
"infobox": {
"category": "/wiki/Category:Asparagus_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp unsalted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ medium onion, finely diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp minced garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound fresh asparagus, trimmed of tough ends"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt butter with olive oil in a large straight-sided sauté pan over medium high heat. Add onion and cook, stirring, until translucent."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add garlic and cook, stirring, until golden."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add a pinch of salt and some freshly ground black pepper, and cook 1 more minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add asparagus and season mixture liberally with kosher salt and freshly ground black pepper. Sauté until asparagus is lightly browned around edges."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Check for taste and adjust seasoning if desired. Serve warm."
}
],
"title": "Garlic Asparagus",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garlic_Asparagus"
}
|
recipes/recipe_06_154.html
|
{
"infobox": {
"category": "/wiki/Category:Garlic_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Soft baguette or French bread loaf"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 stick (¼ lb or a bit over 100 g) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves garlic, peeled"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place oven rack to middle setting, and preheat to 350°F (175°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using a bread knife, cut baguette in half lengthwise, then cut diagonal slits towards the bottom but not all the way through."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "With a garlic crusher or chef's knife, mince the peeled garlic cloves."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a medium bowl, soften butter in a microwave. The time will depend on the microwave."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "With a fork, mash minced garlic into softened butter, and mix until even."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "With a butter knife, spread butter mix onto both halves of bread and in the diagonal slits."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wrap each half with foil, and place in oven on middle rack. Bake for 15–20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove bread from oven, remove foil, and serve warm."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you're a garlic lover, add one or more cloves of garlic and/or additional garlic powder."
}
],
"title": "Garlic Bread",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garlic_Bread"
}
|
recipes/recipe_06_155.html
|
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This garlic butter sauce is great on filets, seafood, and fried chicken!"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 sticks (½ cup) unsalted butter, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Splash of heavy cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp minced garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium shallot, very finely minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pinch of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp freshly ground black pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt 2 tbsp butter in large straight-sided sauté pan over medium high heat. Add garlic and shallot, and cook until garlic is golden."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add remaining ingredients, and cook just until butter is melted. Remove from heat and allow to come down to room temperature."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Purée sauce in batches until smooth. Return to pan and heat through on low heat."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Serve with a steak, some tilapia or mahimahi, or even fried chicken."
}
],
"title": "Garlic Butter Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garlic_Butter_Sauce"
}
|
recipes/recipe_06_156.html
|
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 1,
"servings": "4",
"time": "20 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Garlic croutons can be purchased but are much better when made from old bread. They are a crucial ingredient of Caesar Salad."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 slices day-old French bread, cubed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tablespoons olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the olive oil into a shallow bowl over the garlic and let it soak. Soaking it longer will yield more garlic flavor."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 350 °F (~180 °C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Strain the olive oil into a frying pan and fry the bread cubes in it, tossing to coat with oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread the bread cubes on a baking sheet and sprinkle with salt. Bake for 10 minutes or until crispy and dry."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "To make non-garlic croutons, simply omit the garlic."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "One may omit the prep work of mincing the garlic by adding the whole cloves of garlic to the oil and then crushing the garlic (either with a mortar or a fork)."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "By using very small bread cubes, frying crisp, and omitting the baking, these croutons may be used in place of potatoes."
}
],
"title": "Garlic Croutons I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garlic_Croutons_I"
}
|
recipes/recipe_06_157.html
|
{
"infobox": {
"category": null,
"difficulty": 1,
"servings": null,
"time": "20 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup ½-inches bread cubes from good-quality French or Italian loaf"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅛ teaspoon garlic powder"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Warm an 8-inch skillet over low heat while preparing bread. A minute before you are ready to cook, turn heat up to medium."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Toss bread in a bowl with oil, salt, and garlic powder."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook, stirring often, until crisp and golden brown (about 7 minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use as a garnish for soups and salads."
}
],
"title": "Garlic Croutons II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garlic_Croutons_II"
}
|
recipes/recipe_06_158.html
|
{
"infobox": {
"category": null,
"difficulty": 1,
"servings": null,
"time": "20 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 stale loaf Italian bread, cut into 2-inch (5 cm) cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (about 50 ml) olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp garlic powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp black pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place cubes on a greased baking sheet and bake at 400°F (200°C) until thoroughly dried."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat olive oil in a skillet over medium heat. Add seasonings and combine with oil. Add bread cubes and toss to coat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook until crisp. Remove and set aside until needed."
}
],
"title": "Garlic Croutons III",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garlic_Croutons_III"
}
|
recipes/recipe_06_159.html
|
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a recipe for chicken flavored with garlic and lemon, served with a garlic sauce called toom."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 lemons, juiced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 cloves garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp basil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 chicken breasts, boneless and with skin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 large potatoes, sliced ¼ inch thick"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cloves of garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "a dash of cayenne"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the lemon juice, garlic, salt, pepper, basil and cayenne pepper to make a marinade."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the chicken breasts in a deep pan, and pour the marinade over top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover, and let marinate in the fridge overnight. In the morning, flip the chicken to the other side and continue marinating for an additional 4 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain and reserve the liquid from the pan. Bake the chicken in a preheated oven at 375°F (190°C) for 10–15 minutes. The goal is to brown the chicken, without cooking it through."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Return the marinade to the browned chicken. Tightly cover the pan with tin foil, and put back in the oven."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Set the oven to 250°F (120°C). Bake chicken for 4 hours, basting it with the marinade every hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the sliced potatoes to the pot, baste everything, and recover with foil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put back in the oven, and cook for another hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the chicken is in its final hour of baking, blend all of the ingredients for the toom in a food processor until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the chicken and potatoes with the toom and some warm pita bread."
}
],
"title": "Garlic Lemon Chicken",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garlic_Lemon_Chicken"
}
|
recipes/recipe_06_160.html
|
{
"infobox": {
"category": "/wiki/Category:Salad_dressing_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small clove garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 sprig rosemary"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 strip lemon peel (1 x ½ inch)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup lemon juice"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the garlic and rosemary on a cutting board and lightly crush with the flat side of a heavy knife."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the rosemary, garlic and lemon peel in a clean bottle with a tight-fitting cap."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour in the oil and lemon juice. Cap the bottle and shake well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Refrigerate and use within one week."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shake before serving. Drizzle on steamed vegetables, or seafood, pasta, potato salad, or other salads."
},
{
"line_type": "ul",
"section": "See also",
"text": "Cuisine of Albania"
},
{
"line_type": "ul",
"section": "See also",
"text": "Culture of Albania"
}
],
"title": "Garlic Lemon Dressing",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garlic_Lemon_Dressing"
}
|
recipes/recipe_06_161.html
|
{
"infobox": {
"category": "/wiki/Category:Marinade_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This garlic lemon marinade works well with fish and chicken. It can also be used as a sauce to accompany lobster."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup freshly-squeezed lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 cloves garlic, smashed and minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ tsp freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lemon, finely zested"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup vegetable oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Process all ingredients in a blender until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Keep refrigerated for up to 1 ½ weeks. Shake well before using."
}
],
"title": "Garlic Lemon Marinade",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garlic_Lemon_Marinade"
}
|
recipes/recipe_06_162.html
|
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Rouille is a traditional Provençal spicy garlic mayonnaise. It is usually served with bouillabaisse fish stew."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Baguette bread"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg yolk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 ml olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 garlic cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Saffron or annatto (for color)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 Tbsp fish stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend the bread, fish stock, and egg yolk together into a paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Crush the garlic and saffron or annatto, and add to the paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually add the oil with one hand while vigorously whisking with the other, as when preparing any other mayonnaise."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add salt and pepper to taste."
}
],
"title": "Garlic Mayonnaise made with Bread and Fish Stock (Rouille)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garlic_Mayonnaise_made_with_Bread_and_Fish_Stock_(Rouille)"
}
|
recipes/recipe_06_163.html
|
{
"infobox": {
"category": "/wiki/Category:Pasta_recipes",
"difficulty": 2,
"servings": "4",
"time": "20 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "120 ml (½ cup) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp crushed dried basil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ¼ tsp garlic powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ tsp seasoned salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "220 g (8 oz) fettuccine or angel hair pasta, cooked and drained"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "360 ml (1 ½ cups) broccoli florets, cooked tender-crisp"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 Tbsp walnuts, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh, grated Parmesan cheese"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt the butter in a large skillet. Add the basil, lemon juice, garlic powder and seasoned salt, blending well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the fettuccine, broccoli, and walnuts. Blend well and toss to coat the fettuccine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After tossing, add fresh grated Parmesan cheese to top off the dish."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Cooked chicken breast or cooked shrimp may be added along with the pasta if desired."
}
],
"title": "Garlic Parmesan Pasta",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta"
}
|
recipes/recipe_06_164.html
|
{
"infobox": {
"category": "/wiki/Category:Salad_dressing_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp garlic powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Parsley"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients and pour the dressing on boiled broccoli or cauliflower salad."
}
],
"title": "Garlic Parsley Dressing",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garlic_Parsley_Dressing"
}
|
recipes/recipe_06_165.html
|
{
"infobox": {
"category": "/wiki/Category:Pork_recipes",
"difficulty": 3,
"servings": "4",
"time": "45 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Pan fried pork chops are topped with a spicy, mushroom, and garlic sauce to make an elegant Asian-inspired dish."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup pork broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ounce dried black chanterelle mushrooms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup rice wine vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon hot-pepper flakes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons sesame oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon minced fresh ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 boneless pork chops, ½-inch thick"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the chicken broth to a boil in a small saucepan. Add the dried mushrooms, and simmer over low heat for about 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a small bowl, stir together the vinegar, soy sauce, honey, and red pepper flakes. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the sesame oil in a large non-stick skillet over medium heat. Add the pork chops, and brown for about 2 minutes on each side. Add the garlic and ginger; cook and stir until fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the soy sauce mixture, and bring to a boil. Reduce the heat to low, and simmer for 5 minutes, uncovered."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the mushrooms from the pan using a slotted spoon, and slice into thin strips. Stir the mushrooms and chicken broth into the pan with the pork chops, and simmer uncovered over low heat until the sauce has reduced by about ⅓, and the pork chops are cooked through."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To serve, place pork chops onto serving plates, and spoon mushroom sauce over them."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "When doubling recipe, don't double vinegar or red pepper flakes—use ⅛ more of each."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "When combining vinegar, soy sauce, honey, and red pepper flakes, let it macerate for 5 minutes, then check for balance/taste."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Try pre-brining pork."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Add baby bok choy or replace the mushrooms with the baby bok choy."
}
],
"title": "Garlic Pork Chops with Black Mushrooms",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garlic_Pork_Chops_with_Black_Mushrooms"
}
|
recipes/recipe_06_166.html
|
{
"infobox": {
"category": "/wiki/Category:Spice_mix_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Garlic salt is a spice commonly found in the U.S.. It is a mixture of garlic and salt as the name suggests. It is used on garlic bread, salads, subs, pasta and french fries. Some also use it on chicken, hamburgers, and baked potatoes."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 volume of garlic powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 volumes of fine salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the garlic powder and salt. Adjusting the ratio of salt to garlic powder will alter the taste of the seasoning slightly."
}
],
"title": "Garlic Salt",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garlic_Salt"
}
|
recipes/recipe_06_167.html
|
{
"infobox": {
"category": "/wiki/Category:Seafood_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 ea. (24 ounces) halibut fillets"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp minced garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup white wine, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup unsalted butter, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Juice of ½ lemon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup chicken broth, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp lemon zest, finely grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp olive oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine garlic, ¼ cup white wine, lemon, and ½ cup chicken broth in a gallon-size zip-top bag. Add fish and toss to coat. Refrigerate for 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take fish out of marinade and reserve marinade. Sprinkle on both sides liberally with kosher salt and freshly ground black pepper and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt 1 tbsp butter with olive oil in a 12-inch stainless steel sauté pan over medium high heat. Add fish and cook until golden brown and cooked through, about 3–4 minutes per side. Remove and keep warm."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Deglaze pan with reserved marinade and reserved wine and chicken broth. Bring to a boil, then reduce heat to low and cook until reduced by ⅓."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whisk in butter 1 tbsp at a time, waiting until the tbsp before it is melted before adding a new one. Spoon sauce over halibut and serve warm."
}
],
"title": "Garlic Seared Halibut",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garlic_Seared_Halibut"
}
|
recipes/recipe_06_168.html
|
{
"infobox": {
"category": "/wiki/Category:Pasta_recipes",
"difficulty": 2,
"servings": "4",
"time": "15 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This garlic shrimp scampi recipe is adapted from the YouTube channel Tasty.[1]"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "225 g (8 oz) spaghetti"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 garlic cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "450 g (1 lb) shrimp"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Juice of ½ lemon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon red chile flakes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (25 g / 1 oz) chopped parsley"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the spaghetti in water until al dente."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Meanwhile, melt the butter in a pan over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the garlic and stir."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the shrimp and cook for 6 minutes, stirring occasionally, until they turn pink-red in color."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season with salt and pepper, then stir in lemon juice, chili, and parsley."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the pasta in a colander and stir into the pan of shrimp."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Divide the pasta between 4 plates and serve."
}
],
"title": "Garlic Shrimp Scampi Pasta",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garlic_Shrimp_Scampi_Pasta"
}
|
recipes/recipe_06_169.html
|
{
"infobox": {
"category": "/wiki/Category:Seafood_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "36 jumbo shrimp, peeled and deveined"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Kosher salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ¼ cups unsalted butter, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp minced garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ shallot, finely minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 lemons, juiced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Splash of heavy cream"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season shrimp liberally with kosher salt and freshly ground black pepper. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt 2 tbsp butter with olive oil in a large sauté pan over medium high heat. Add garlic and cook, stirring, until garlic is golden."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add shrimp and cook, tossing occasionally, until shrimp turns pink and opaque. Keep warm."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large saucepan, melt 2 tbsp butter over medium heat. Add shallot and cook for 30 seconds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add lemon juice, heavy cream, and remaining butter. Cook until heated through and butter has melted. Check for taste and adjust seasoning if desired."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spoon sauce over shrimp and serve warm."
}
],
"title": "Garlic Shrimp with Lemon Butter Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garlic_Shrimp_with_Lemon_Butter_Sauce"
}
|
recipes/recipe_06_170.html
|
{
"infobox": {
"category": "/wiki/Category:Sandwich_recipes",
"difficulty": 1,
"servings": "1",
"time": "10 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "A delicious sandwich for breakfast and fast food!"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 slices brown bread"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 clove garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 green chili"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tomato"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 long slices extra mature cheddar cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon lemon juice"
},
{
"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": "Toast the two slices of brown bread, until one of the two is not soft anymore (the second one can be)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rub the garlic clove on the hard piece of toasted bread, until only a little piece is left. Chop what's left, and scatter on the bread."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the tomato in two, and crush each side on the same piece of bread. Then spread the juice, cut what's left of the tomato, and put it on the bread."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the olive oil, by being careful not to add more oil than there is bread."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the salt and pepper. Slice or crush the chili, and scatter on the piece of bread. Add the lemon juice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Neatly add the slices of cheddar, then close the sandwich with the remaining piece of bread."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you prefer warm sandwiches, the same sandwich can be baked in the oven for a couple of minutes, until the tomatoes and garlic are half-cooked and the cheddar has melted (be careful not to burn it). Avoid the microwave."
}
],
"title": "Garlic, Tomato and Cheddar Sandwich",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garlic,_Tomato_and_Cheddar_Sandwich"
}
|
recipes/recipe_06_171.html
|
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Garum is a traditional Roman fermented fish sauce or condiment. It was used often in now-ancient Roman cuisine, as a condiment or sauce on its own, an additive to sauces, or as a seasoning."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 sextarius (2 ⅓ cup/546 mL) anchovies or other fatty fish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 sextarii (7 cups/1.638 L) wine"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add anchovies and wine to a pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the mixture until thick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Strain the fluid through a sieve, and bottle for future use."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Unit conversions to modern measures based on Wikipedia's page on Roman measures."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Boiled version from Apicius, fermented from Geoponika."
},
{
"line_type": "ul",
"section": "Warnings",
"text": "Whether boiling or fermenting the fish sauce, the smell can be quite intense. Especially if fermenting. Be respectful of your neighbors."
}
],
"title": "Garum (Boiled)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garum_(Boiled)"
}
|
recipes/recipe_06_172.html
|
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Garum is a traditional Roman fermented fish sauce or condiment. It was used often in now-ancient Roman cuisine, as a condiment or sauce on its own, an additive to sauces, or as a seasoning."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Intestines of fish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Whole small fish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Salt the fish and fish intestines in a barrel."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place said barrel in a warm, bright, place, turning regularly for at least 48 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place a basket, cloth-covered colander, or similar into the barrel, and let the liquids seep up into the container."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Unit conversions to modern measures based on Wikipedia's page on Roman measures."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Boiled version from Apicius, fermented from Geoponika."
},
{
"line_type": "ul",
"section": "Warnings",
"text": "Whether boiling or fermenting the fish sauce, the smell can be quite intense. Especially if fermenting. Be respectful of your neighbors."
}
],
"title": "Garum (Fermented)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Garum_(Fermented)"
}
|
recipes/recipe_06_173.html
|
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Gazpacho is a hearty soup that is served cold, making it a perfect way to cool down and replenish the body on a hot, summer day. This is the classic gazpacho recipe, but there are many other variations. Gazpacho is typically served along with the main course, or afterward. Some Spaniards serve it in a glass, as a beverage to accompany the meal."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 oz (50 g) 2–3 day-old white bread (optional—leave out for a thinner soup)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb (450 g) tomatoes, skinned and quartered"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ lb (225 g) green bell peppers, seeded and trimmed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cucumber, peeled and cut in chunks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 clove of garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ mild Spanish onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp white or red wine vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ chile pepper, seeds removed (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cilantro (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ pt (2.4 dl) iced water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sea salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ice cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tomato, skinned and diced fine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ green bell pepper, diced fine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ peeled cucumber, diced fine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "bread"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If using, tear up the bread, and soak it in water for 30 minutes. Squeeze it dry."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend bread, tomatoes, bell peppers, cucumber, garlic, onion, vinegar, olive oil, chiles, cilantro, and water in a blender until roughly chopped. The soup should have texture and discernible vegetable bits, so do not chop too finely."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour soup large bowl with some ice, and season to taste with salt and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dice the bread, and fry it in a little olive oil until brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chop the other vegetables finely."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve all garnishes in separate little bowls on the table."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve gazpacho chilled."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow diners to sprinkle on their own toppings."
}
],
"title": "Gazpacho",
"url": "https://en.wikibooks.org/wiki/Cookbook:Gazpacho"
}
|
recipes/recipe_06_174.html
|
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Gbegiri is a bean soup common among the Yoruba people of Nigeria. Either white or brown beans can be used."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dried beans (either white or brown)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tatase (red bell peppers)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Rodo (scotch bonnet chiles)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Shombo (cayenne pepper)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Alubosa (onions), chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 ml palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fermented locust bean"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning cubes"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the beans in water for about 15 minutes to loosen the skin."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the skins from the soaked beans, and wash continuously."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the skinned and washed beans into a pot along with the chopped onion. Cover with water, and simmer for 2 hours until the beans are softened and mashed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pass beans through a sieve to strain out any bean that is not completely mashed. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend the peppers and onions together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat palm oil in a pot. Add blended pepper mixture to the hot oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in salt, fermented locust beans, and seasonings. Let cook over medium heat for about 20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently pour out any excess watery portion on top of the sieved mashed beans. Add the mashed beans into the pepper mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook for about 15 minutes. Serve."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Gbegiri soup can be eaten with any food that can be swallowed in morsels like amala, eba, fufu, etc. It can also be eaten with either rice or maize tuwo."
}
],
"title": "Gbegiri (Yoruba Bean Soup)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Gbegiri_(Yoruba_Bean_Soup)"
}
|
recipes/recipe_06_175.html
|
{
"infobox": {
"category": "/wiki/Category:African_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Gboma dessi is also known as \"sauce feuille\" and is a staple food eaten among the West Africans, specifically in Togo. It can be cooked with meat or chicken."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 tablespoons palm oil or vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 medium size onions, thinly sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 medium size garlic cloves, finely minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoon ginger powder (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 lb meat, cut into large cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 hot pepper, neatly chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 crushed chicken bouillon cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Gbotemi spice blend (cloves, aniseed, ajwain, and cardamom, toasted and ground with ginger powder)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb spinach"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (14 oz) tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup corn flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cup all purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup potato starch"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put a pressure cooker on the fire and pour some oil into it. Add and sauté some of the sliced onions, minced garlic, and ginger powder for 2 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the meat, hot pepper, 2 bouillon cubes, and salt to taste. Add enough water to slightly cover the meat. Reduce the heat and cook for about 40 minutes or more, depending on the meat and the pressure cooker."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While the meat is cooking, wash the spinach leaves and boil in salted water for 15 minutes. Then, drain and cut into thin slices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the meat from the pressure cooker, drain it and put it in a bowl. Keep the broth in the pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season the meat with the gbotemi spice blend."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté the remaining onions and garlic cloves in a saucepan with the remaining palm oil or vegetable oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the tomato paste, and cook, stirring regularly for at least 10 minutes. Season with the remaining bouillon cube and hot pepper, then stir in the reserved broth. Boil over medium heat for 25 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add spinach then the meat. Simmer for at least 15 minutes, then remove from the heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour 2 cups of water in a saucepan. Add the corn flour and mix with a wooden spoon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the water boils, add the all purpose flour and stir vigorously."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dilute the starch potato in 1 cup of water and pour into the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir vigorously for 3 minutes, then cover the pot and cook over medium heat for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the dough is ready, you can shape it to any form of your desire."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the gboma dessi on top of this akoume in a banana leaf, or serve the gboma dessi on the side of the akoume in a big plate."
}
],
"title": "Gboma Dessi and Akoume (Togolese Spinach Stew with Corn Swallow)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Gboma_Dessi_and_Akoume_(Togolese_Spinach_Stew_with_Corn_Swallow)"
}
|
recipes/recipe_06_176.html
|
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Geisha soup is a Nigerian soup prepared from chicken breast."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Groundnut oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Carrots, peeled and chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Potatoes, cubed and rinsed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chicken breast, pounded"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a small amount of groundnut oil in a pot. Add the chopped onion, garlic, and carrots. Fry until the vegetables are softened, then remove from the heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the potatoes in salted water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the fried vegetables and some of the boiled potatoes on top of the flattened chicken breast. Roll up the chicken to enclose the vegetables, and pierce at the edges with toothpicks to seal."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the rolled chicken breast to the pot containing the rest of the boiled potatoes, and cook for a few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
}
],
"title": "Geisha Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Geisha_Soup"
}
|
recipes/recipe_06_177.html
|
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 2,
"servings": "4",
"time": "Prep: ~15 minutesCooking: ~15 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "General Tso's chicken (Mandarin: Zuo Zongtang ji in) is a popular battered-chicken recipe in Chinese-American restaurants, allegedly hailing from Hunan province in China. However, the stories of the recipes heritage involving Zuo Zongtang (General Tso) are probably apocryphal, and it is more likely to be a dish based on similar Hunanese recipes, invented to please the American diner. Nonetheless, it is tasty and easy to prepare."
},
{
"line_type": "p",
"section": null,
"text": "While the dish is traditionally deep-fried, it tastes just as good when shallow-fried—a safer and easier option."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "750 g (1.65 lb) raw chicken dark meat, boneless and skinless."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp light soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 tbsp cornstarch, or as needed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "700 ml (3 cups) oil to deep fry, or enough oil to shallow-fry"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp dark soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp rice vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp red Shaoxing rice wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp chicken stock or water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp finely-chopped ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp crushed and minced garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp cornstarch (to thicken sauce; optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 spring onions, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp chopped dried chile peppers"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the chicken into 2 cm (¾ inch) cubes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat the egg, light soy sauce, and seasoning in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chicken pieces to the egg mixture, and stir in the cornstarch to thicken the mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the sauce ingredients in another bowl and set aside until needed. Stir out any lumps."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the oil in a wok (if deep frying, aim for 180°C or 350°F)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If deep frying, fry the pieces of battered chicken a few at a time until crispy (around 3 minutes). If shallow-frying, fry until the chicken is cooked and the batter is golden. Remove excess oil from the chicken pieces after frying."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After frying the chicken, empty and wipe clean the wok. Add 2 tbsp oil back to the wok, and return to the heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the spring onions and chili peppers together for about 30 seconds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chicken pieces back to the wok, and stir fry with the vegetables until browned."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir sauce and add to wok. After the sauce comes to a boil, cook for about 1 minute or until sauce thickens. The exact time will depend partly on how much cornstarch you added."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat and serve immediately."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Dark meat is preferred, but you can also use white meat, or both!"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Serve with steamed or fried rice."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can substitute a dry sherry for the Shaoxing wine."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A small onion can be used instead of the spring onions."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Reduce or increase the chili peppers depending on your liking for spicy-hot foods."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The quantity of sauce can be increased according to preference."
},
{
"line_type": "ul",
"section": "Warnings",
"text": "Use care in handling raw chicken. Wash hands and utensils that come into contact with raw chicken. Don't allow raw chicken or its juices to come into contact with other foods, unless they are to be cooked afterwards."
},
{
"line_type": "ul",
"section": "Warnings",
"text": "If deep-frying in a wok, be extremely careful with the hot oil. It can cause very severe burns or start a fire. Always keep a fire extinguisher handy, and make sure it is properly charged yearly."
}
],
"title": "General Tso's Chicken",
"url": "https://en.wikibooks.org/wiki/Cookbook:General_Tso%27s_Chicken"
}
|
recipes/recipe_06_178.html
|
{
"infobox": {
"category": "/wiki/Category:Ethiopian_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Genfo is a comforting and nutritious Ethiopian porridge made with roasted barley flour and often enjoyed as a breakfast or as a filling meal. This traditional Ethiopian dish is known for its smooth and creamy texture. Follow this detailed recipe to create a delicious Genfo in your own kitchen."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup roasted barley flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon salt, or to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons niter kibbeh (Ethiopian spiced clarified butter), regular butter, or oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Honey or sugar, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Mitmita spice or berbere spice (optional, for added heat and flavor)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh nigella seeds or cinnamon (optional, for garnish)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Medium-sized pot with lid"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spoon or spatula"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Whisk"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stovetop"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a medium-sized pot, whisk together the roasted barley flour and water until smooth and well combined."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the pot over medium heat and cook the mixture, stirring constantly, until it thickens and reaches a porridge-like consistency. This usually takes about 10–15 minutes. Keep stirring the mixture constantly while cooking to prevent lumps from forming."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the salt and continue to stir until well incorporated."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the niter kibbeh, and mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste and adjust the salt if needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the genfo hot in bowls. Drizzle honey or sprinkle sugar over the porridge to sweeten it according to your taste. Optionally, sprinkle mitmita or berbere spice over the genfo for added heat and flavor. Garnish with nigella seeds or a sprinkle of cinnamon."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Roasted barley flour is the traditional choice for making genfo, but you can also use other roasted grain flours like wheat or cornmeal."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The consistency of the porridge can be adjusted by adding more water for a thinner consistency or cooking longer for a thicker texture."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Adjust the sweetness by adding more honey or sugar if desired."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a savory twist, you can serve genfo with a side of cooked vegetables or meat."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Some recipes call for the addition of milk or plant-based milk alternatives to make a creamier version."
}
],
"title": "Genfo (Ethiopian Porridge)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Genfo_(Ethiopian_Porridge)"
}
|
recipes/recipe_06_179.html
|
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": "4",
"time": "1 hr 30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Genger soup is a Nigerian soup made from the ground calyx of the genger tree. It is consumed by the Tiv people, where it is served at traditional ceremonies and to resolve conflicts. It is quick and easy to prepare."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Genger powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Potash or baking soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Gbaaye"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Kyoho (aidan fruit)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Locust beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Beef"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Blender"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stove"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Plate"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a bowl, combine the genger powder, potash, and water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook the genger mixture for few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend the pepper, gbaaye, kyoho, and locust beans to form a paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir the pepper paste into the genger mixture. Boil for few minutes, then add fish, beef, seasoning cube, and salt to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow to cook for few minutes, stirring slowly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
}
],
"title": "Genger Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Genger_Soup"
}
|
recipes/recipe_06_180.html
|
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a German meatball recipe that is easy and utterly delicious. These are known in Germany as Konigsberge Klopse, or sometimes as Konigsberger Klopsies."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 oz (225 g) low-fat minced (ground) beef"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 oz (225 g) minced (ground) pork"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion, peeled and chopped fine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 anchovy fillets, chopped finely"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons capers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ bottle of Riesling white wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 fl oz crème fraîche"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon mixed herbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 slices of brown bread or a roll, soaked in water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 lemons, juiced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 limes, zested"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tablespoon olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons flour mixed with water to form a paste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the minced beef and pork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry chopped onion until translucent, making sure it does not brown in any way. Add to the minced beef and pork mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the brown bread or roll in water, and then add to the minced meat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add pepper, salt, chopped anchovy fillets, egg, and mixed herbs to the mince. Mix everything together by hand."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Form little meatballs about ¾ inch in diameter. To make them, take a quantity of the mince mixture in your hands and form it into a round shape. Then, gently roll them between your palms so they become as round as possible. Don't become obsessed with shape here, it doesn't matter if they are neither symmetrical or the same size as each other."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring at least 2 pints of water to a rolling simmer, and add the lemon juice, cloves, and olive oil to it. Gently drop in the meatballs. Don't overcrowd the pan—if needed, cook the meatballs in 2 batches."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "As soon as the meatballs rise to the surface, remove them with a slotted spoon and set aside, keeping warm."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the wine, the crème fraîche, and the flour mixture to the water. Cook until the liquid reduces a little and thickens to form a sauce. There should be plenty of sauce for this dish, so rather than rely on reducing the sauce to thicken it, don't be afraid of adding more flour paste to achieve this."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "As the sauce begins to thicken, return the meatballs to the sauce and continue to cook for another 10 minutes or so."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "At the last moment add the capers and lime zest. Adjust your seasoning to suit your taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove meatballs from sauce. Pour the sauce through a semi-fine sieve, which will get rid of the \"bits\"."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reheat the sauce if needed, and return the meatballs with a handful of capers."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This version of meatballs are best served with boiled, waxy potatoes which can be smashed into the sauce to make it all the more delicious."
}
],
"title": "German Meatballs",
"url": "https://en.wikibooks.org/wiki/Cookbook:German_Meatballs"
}
|
recipes/recipe_06_181.html
|
{
"infobox": {
"category": "/wiki/Category:Salad_recipes",
"difficulty": 2,
"servings": "5",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "German potato salad is a popular variation of potato salad that is generally served warm. It is typically more sour and contains pork or bacon."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ¾ lbs (790 g) red potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tbsp vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp mayonnaise"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 tbsp apple cider vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp Riesling wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tbsp beef stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tbsp chicken stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 tbsp chopped red onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp wheat flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp coarse prepared mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp chopped green onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ lb (113 g) uncooked chopped bacon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel, thinly slice, and boil the potatoes about 17 minutes or until done but still somewhat firm. Drain, set aside, and allow to cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook the bacon until crisp. Crumble or chop."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reserve a small amount of bacon grease and mix with flour, breaking up all clumps of flour. Cook briefly, but try to avoid browning."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add chopped bacon and remaining ingredients and mix."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook for 20 minutes or until smooth at low heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour sauce over potatoes and stir gently."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve warm, room temperature, or cooled."
}
],
"title": "German Potato Salad",
"url": "https://en.wikibooks.org/wiki/Cookbook:German_Potato_Salad"
}
|
recipes/recipe_06_182.html
|
{
"infobox": {
"category": "/wiki/Category:Dough_recipes",
"difficulty": 4,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1000 g flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "400 g butter (or margarine)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix flour, water and 50 g of the butter to make a dough. Knead well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll dough into a ball. Make a deep cut through the middle, and a second cut at a right angle again through the middle. Roll out the resulting four ends to about half the thickness of the base. It should now have the form of an equilateral cross."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cream butter until soft. Spread onto the middle part of the cross, forming approximately a cube."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take each end of the \"cross\", lift it, and fold it on the top of the butter cube, literally wrapping it up like a gift. Cover in plastic wrap and refrigerate overnight."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take dough and start rolling it out, always rolling in one direction, until about 10 cm long. During the whole process, use as little flour as possible, and gently remove excessive flour with a brush."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Perform a so-called \"simple tour\": take one end of the dough and fold it two-thirds of the dough's length toward the other end. Now, take the other end and fold it the opposite way. You should now have three layers of dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll the dough out again, moving the rolling pin along the folded sides (i.e. rotate the dough 45 degrees)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Repeat the folding and rolling process up to 5 times. The more often you do this, the more layers you will get, and the higher the dough will rise once baked."
}
],
"title": "German Puff Pastry",
"url": "https://en.wikibooks.org/wiki/Cookbook:German_Puff_Pastry"
}
|
recipes/recipe_06_183.html
|
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 2,
"servings": null,
"time": "Prep: 10 minutesCooking: time varies"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Senf is German for \"mustard\". This particular senf, known as 'Süßer Senf', has a sweet, yet sharp taste that makes it great on sandwiches and crackers. While this recipe is from a 3rd or 4th generation German American, such recipes are said to originate from the southern parts of Germany (Bavaria)."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1.7 oz dry ground mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix sugar, mustard, salt, and pepper together. Mix in water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in vinegar last, as the mustard will lose some of its flavour if vinegar is introduced too early."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir using a wire whisk to prevent lumps."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add some water if too thick."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "It gets better as it cools and ages awhile."
}
],
"title": "German Style Sweet Mustard (Senf)",
"url": "https://en.wikibooks.org/wiki/Cookbook:German_Style_Sweet_Mustard_(Senf)"
}
|
recipes/recipe_06_184.html
|
{
"infobox": {
"category": "/wiki/Category:Dumpling_recipes",
"difficulty": 3,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "The Germknödel is a traditional Austrian dish, originating from Viennese and Bohemian cuisines. It is a yeast dumpling filled with plum jam and served with poppy seeds, powdered sugar, and lots of melted butter or vanilla sauce on top."
},
{
"line_type": "p",
"section": null,
"text": "The plum jam is a special kind of jam called powidl. The plums are cooked for 24 hours without any other ingredients except for unripe walnuts, which give the jam its dark color. Its tart flavor makes powidl the perfect filling to contrast the sweet dumpling."
},
{
"line_type": "p",
"section": null,
"text": "Frozen Germknödel are sold in Austrian supermarkets. They are prepared by boiling them for 20 minutes, before topping with poppy seeds, powdered sugar and melted butter. When lacking time this is very convenient, but like most frozen foods, it is not a worthwhile alternative to the homemade version."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp active dry yeast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup white sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup softened butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup lukewarm milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg yolk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 package vanilla sugar or 1 tbsp vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ¼ cups plum jam"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp rum (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup ground poppy seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Powdered sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup melted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vanilla custard sauce"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the flour, salt, vanilla, eggs, and sugar in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In another bowl, mix the lukewarm milk with the yeast, and stir until all of the yeast has dissolved."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the liquid mixture into the flour, and knead everything together with the softened butter. If the dough is too sticky, add more flour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the dough and leave it to rise for one hour until it has doubled its size."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Divide the dough into 8 pieces. Pat them flat and round on a board until they are about 4 inches in diameter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill each of the pieces of dough with a tablespoon of the plum jam, and carefully form round dumplings. Make sure that the seam is completely closed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the dumplings on a board with a dishtowel covering them, and let them rest for 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil salted water in a large pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the dumplings to the pot. Depending on the size of the pot, only add about 4 at a time so they have space to rise."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let them simmer for 20 minutes with the lid on. Do not take the lid off, as the dumplings will not rise properly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When finished, remove the dumplings, and place them in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top the dumplings with poppy seeds and powdered sugar. Pour butter or vanilla sauce over the top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve right away. Enjoy the delicious dumplings!"
}
],
"title": "Germknödel (Plum and Poppy Seed Dumpling)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Germkn%C3%B6del_(Plum_and_Poppy_Seed_Dumpling)"
}
|
recipes/recipe_06_185.html
|
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": "4",
"time": "50 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Nkatenkwan, a Ghanaian stew, is a comforting and flavorful dish that blends the nuttiness of peanuts or groundnuts with the richness of palm oil, tomatoes, mixed chiles, onions, garlic, and either meat or fish. Considered one of Ghana's beloved national dishes, nkatenkwan is commonly referred to as peanut butter soup or groundnut soup. Although its origins are attributed to the Hausa people, this delightful soup is enjoyed throughout the country."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 lb bone-in chicken pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 kpakpo shito chile peppers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 whole onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 garlic cloves (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1-inch piece fresh ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 large ripe tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups chicken stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 bay leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup unsweetened peanut butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 okra pods"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Start by placing the chicken pieces in a pot. Leave the onions whole, but trim off the top and bottom edges before adding them to the pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the whole tomatoes to the pot, making sure to remove the tough cores. You can either grate the garlic and ginger or add them whole, as they will be processed later."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the bay leaves, kpakpo shito peppers, and chicken stock in the pot. Bring the mixture to a boil and then let it simmer until the chicken becomes tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While the soup is simmering, it's time to prepare the peanut sauce. Take another pot and combine the peanut butter with ½ cup water. Mix well to ensure the peanut butter blends smoothly with the water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the peanut sauce over high heat and gradually add the remaining water. Allow it to simmer for about 20 minutes until the peanut oil rises to the surface."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the onions and tomatoes have softened, remove them from the broth and transfer them to a blender. For those who prefer a spicier soup, you can add some additional kpakpo shito peppers at this stage. Process the mixture in the blender until smooth, then pour it back into the soup and stir. Let it simmer for an additional 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently pour the peanut sauce into the soup and continue simmering for 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Briefly boil the head and tail of the okra before adding them to the soup,"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste the soup and adjust the seasoning with salt and chili powder according to your preference."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve alongside fufu or your preferred accompaniment."
}
],
"title": "Ghanaian Peanut Soup (Nkatenkwan)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ghanaian_Peanut_Soup_(Nkatenkwan)"
}
|
recipes/recipe_06_186.html
|
{
"infobox": {
"category": "/wiki/Category:Iranian_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ghavoot (قاووت) or ghovvatoo (قووتو) is a nutritionally-dense recipe made of powdered seeds, nuts, and sugar. There are several versions, depending on the components chosen, and their ratios. It is a traditional souvenir of Kerman, Iran."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Coffee beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sesame seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cottonseeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Nigella seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Poppy seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chickpeas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Walnuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Almonds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pistachio nuts"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grind and roast each component."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add an equal weight of sugar; grind everything together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve as powder, or blend it with milk or hot water."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Ghavoot is a traditional energizer. You can consume it as a pre-workout snack."
}
],
"title": "Ghavoot (Iranian Nut and Seed Powder)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ghavoot_(Iranian_Nut_and_Seed_Powder)"
}
|
recipes/recipe_06_187.html
|
{
"infobox": {
"category": "/wiki/Category:Butter_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Unsalted butter"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using a medium saucepan, melt butter over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring to a boil, stirring constantly. You will notice that the oil will separate from the water. The top will begin to froth; remove froth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow the oil to become clear by letting the water evaporate. Once clear, remove from heat and allow to cool for 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After cooling, strain ghee through a very fine strainer or through 3–5 layers of cheesecloth into a container or jar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put lid on container and store on shelf."
}
],
"title": "Ghee I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ghee_I"
}
|
recipes/recipe_06_188.html
|
{
"infobox": {
"category": "/wiki/Category:Butter_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Unsalted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sorghum flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Hardwood of grape vine or hickory wood (optional), smoldering"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt the butter in a saucepan over low heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let the butter boil moderately for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a clean, broken potsherd in fire until it becomes red hot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place a quantity of sorghum flour the same size as the potsherd on a plate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lay the hot potsherd on top of the sorghum flour in the plate. Flip the whole thing over so that the potsherd is on the bottom."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cast out the sorghum flour that remains in the plate. Throw the potsherd into the pot of melted butter, and cover with a lid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Leave potsherd in butter for about 2–3 minutes to impart flavor."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Strain the butter while it simmers on a low heat, skimming away all solid particles, and allowing the whey to evaporate. Strain the butter into a clean container."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If desired, add the smoldering piece of wood vine to the strained butter to impart a smoky flavor."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Store butter in a cool place (e.g. pantry, cellar, etc)."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Some add roasted fenugreek seeds to the boiling butter and strain out the seeds at the end before cooling."
}
],
"title": "Ghee II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ghee_II"
}
|
recipes/recipe_06_189.html
|
{
"infobox": {
"category": "/wiki/Category:Butter_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–4 packages (600–800g) milk-flavored margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 packages (600 g) unsalted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup semolina"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Hardwood of grape vine or hickory wood (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp fenugreek seeds (optional), roasted and powdered"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the margarine and butter in a saucepan over medium heat. Melt and bring to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Strain the mixture using a fine strainer. Mix in the semolina."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If using, place a smoking piece of grapevine wood or hickory wood and in an empty sealed jar. Add the butter, margarine, and fenugreek."
}
],
"title": "Ghee III",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ghee_III"
}
|
recipes/recipe_06_190.html
|
{
"infobox": {
"category": "/wiki/Category:Indian_recipes",
"difficulty": 3,
"servings": null,
"time": "2 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ghevar is an Indian delicacy originally from the state of Rajasthan. It is made with a round mold and has a crispy but porous texture. The following recipe has been entered with inputs from Tarla Dalal recipe book."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ¾ cups (200 grams) plain flour (maida)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp (10 grams) arrowroot starch or cornstarch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup melted ghee, cooled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "A few drops kewda essence (extract of Pandanus flower)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the sugar and water in a saucepan. Simmer until it reaches a 1-string consistency syrup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the heat and keep warm."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the flour, arrowroot, and melted ghee in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Very gradually add 1 cup of water in a thin stream, whisking continuously and taking care to see that an emulsion is formed and the water and ghee do not separate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add 2 more cups of water again in a thin stream while whisking continuously. At no point should the ghee and water separate. The batter should be of a very thin coating consistency, a little thinner than crêpe batter. More water can be added if required to achieve the required consistency. Keep the batter in a cool place away from the heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add melted ghee to a kadhai or other pot/pan. If desired, place a ghevar mould or other metal ring mould in the pan. The ghee should come up to ¾ of the height of the mould."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the pan over medium heat, and gradually pour a ladleful of the batter directly into the centre of the mould in a very thin stream. The batter should froth and migrate towards the edges of the mold."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the froth subsides, gradually add another spoonful to the centre in a thin stream. If the batter builds up in the center, use a skewer to push it towards the edges and maintain a hole in the center. Repeat seven times, adding the batter to the centre hole each time."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Increase the heat, and pour a few ladlefuls of hot ghee into the centre to help the ghevar cook."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the centre is firm and cooked and the whole thing is golden brown, pull the ghevar out gently by inserting a wooden skewer in the centre and pulling it out of the ghee. Let any excess ghee drip off."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Immerse ghevar in sugar syrup, drain quickly, and place on a serving plate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Repeat the cooking steps, using the remaining batter to make 9 pieces of ghevar."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A mould is not required to cook the ghevar; if the pot containing the ghee has a small enough diameter, it will act as the mold to shape the ghevar."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Usually ghevar is served with piping hot rabri, a variety of very thick sweetened milk."
}
],
"title": "Ghevar (Rajasthani Honeycomb Fritter)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ghevar_(Rajasthani_Honeycomb_Fritter)"
}
|
recipes/recipe_06_191.html
|
{
"infobox": {
"category": "/wiki/Category:Iranian_recipes",
"difficulty": 2,
"servings": "8",
"time": "Cook 5 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ghormeh sabzi is one of the most popular dishes in the Persian part of Iran. It is relatively easy to prepare and yields food for multiple days. That is why typically a large amount of stew is prepared. The herbs and the dried limes create a unique flavour. As the meat is boiled at low temperatures over an extended period of time, it becomes soft enough to be eaten with a fork and a spoon only."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g red beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 onions, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "800 g beef or lamb which has some fat (such as the meat for boiled beef)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bunch parsley, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bunch spinach, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bunch coriander leaves, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (about 400 g) fried ghormeh sabzi herbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 dried limes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon turmeric"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "800 g rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Saffron"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the red beans for 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove unnecessary fat from the meat, and cut the meat into smaller pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a bit of normal olive oil in a big pot with lid. Add the onions, and fry at high temperature for 1–2 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the meat, and cook for another 1–2 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce the heat to the lowest level. The meat will release a significant amount of juice which will contribute to the flavor of the stew."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the parsley, spinach, coriander leaves, and ghormeh sabzi herbs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in boiling water (about 0.5 L or until the consistency is right)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the cooked, drained beans. Simmer for about ½–3 hours over low heat. The longer the better."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the dried limes in hot water for 15 minutes, and puncture each of them with a fork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the dried limes, turmeric, pepper, and salt to the stew. Simmer for another ½–1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If desired, for the best taste, let the stew cool down and store it in a fridge. The taste is better over the next two days."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Steam the rice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grind the saffron and sugar together in a mortar. Add about 1 tablespoon boiling water. Toss some of the cooked rice with the saffron water to color it."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the stew hot in its own bowl. Serve the plain rice in a separate bowl, topped with the saffron rice."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Smaller dried limes have a better taste."
}
],
"title": "Ghormeh Sabzi (Iranian Herb Stew)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ghormeh_Sabzi_(Iranian_Herb_Stew)"
}
|
recipes/recipe_06_192.html
|
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ghreyba bil loz is a delicious Libyan almond cookie loved for its delicate texture and rich almond flavor. These cookies are often enjoyed during festive occasions and are a popular treat in Libyan cuisine. Ghreyba bil loz melts in your mouth and is perfect for serving with a cup of tea or coffee."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup butter, softened"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup powdered sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup finely ground almonds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Whole almonds, for decoration"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Mixing bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Electric mixer or wooden spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Baking sheet"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Parchment paper or silicone baking mat"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Oven"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wire rack"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the flour, ground almonds, and vanilla extract to the butter mixture. Mix until well combined and a soft dough forms."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pinch off small portions of the dough and roll them into balls about the size of a walnut. Place the balls on the prepared baking sheet, leaving some space between them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Press a whole almond into the center of each cookie ball, gently flattening the cookies slightly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake in the preheated oven for 12–15 minutes, or until the edges of the cookies turn golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the oven and let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Ghribia bil loz are delicate and crumbly, so handle them gently when transferring to the wire rack."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The cookies will firm up as they cool, so don't worry if they seem soft right out of the oven."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Make sure the butter is softened at room temperature to easily cream it with the powdered sugar."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you prefer a more pronounced almond flavor, you can add a few drops of almond extract to the dough along with the vanilla extract."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a touch of citrus, add the zest of 1 lemon or orange to the dough."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Dust the cooled cookies with a sprinkle of powdered sugar for an elegant presentation."
}
],
"title": "Ghraiba bil Loz (Libyan Almond Ghraiba)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ghraiba_bil_Loz_(Libyan_Almond_Ghraiba)"
}
|
recipes/recipe_06_193.html
|
{
"infobox": {
"category": "/wiki/Category:Pasta_recipes",
"difficulty": 3,
"servings": "8",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This giant spaghetti-stuffed meatball recipe is adapted from the YouTube channel Tasty.[1]"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "450 g (1 lb) hot Italian sausage meat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "450 g (1 lb) ground beef"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (80 g / 3 oz) breadcrumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup (30 g / 1 oz) parsley, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon garlic powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon onion powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup (40 g / 1.5 oz) grated parmesan cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 ml / 4 oz) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 g (5.5 oz) uncooked spaghetti"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (60 g / 2 oz) grated mozzarella cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (250 g / 9 oz) tomato pasta sauce, heated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Parmesan cheese, grated, to sprinkle"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Basil leaves, to garnish"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 190°C (374°F). Line a baking pan with foil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the spaghetti in water until al dente. Drain the pasta in a colander and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the meatball ingredients in a bowl until combined."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Line the sides and bottom of a large bowl with clingflim."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the sausage mixture into the large bowl and press to cover the sides and bottom of the bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle the meatball with cheese and add the spaghetti."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Seal the meatball and roll into a proper ball shape."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the meatball on the prepared baking pan. Bake for 40 minutes until well browned."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour half of the sauce on a plate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take the meatball out of the oven and put it on the plate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the remaining sauce over the meatball and sprinkle with cheese and garnish with basil leaves."
}
],
"title": "Giant Spaghetti-Stuffed Meatball",
"url": "https://en.wikibooks.org/wiki/Cookbook:Giant_Spaghetti-Stuffed_Meatball"
}
|
recipes/recipe_06_194.html
|
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": "3 hours"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 pounds (1.8 kg) gravy beef"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pounds (910 g) mutton scrag (neck)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pounds (910 g) veal scrag"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 gallons (7.6 L / 32 cups) water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pairs of giblets, scaled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Finely-chopped parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chives"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pennyroyal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sweet marjoram"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Madeira wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cayenne pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the beef, mutton, and veal in the water. Stew the meat gently until the broth begins to taste well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the meat and let the broth stand until cold. Skim off all the fat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the giblets to the broth, and simmer them until they are very tender. Take them out and strain the soup through a cloth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put a piece of butter rolled in flour into a pan with the parsley, chives, pennyroyal, and sweet marjoram."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the soup over a slow fire. Add the giblets, fried butter, herbs, a little Madeira wine, some salt, and cayenne pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the herbs are tender, serve the soup. This makes a very savory dish."
},
{
"line_type": "p",
"section": "Notes, tips, and variations",
"text": "This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne."
}
],
"title": "Giblet Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Giblet_Soup"
}
|
recipes/recipe_06_195.html
|
{
"infobox": {
"category": "/wiki/Category:Side_dish_recipes",
"difficulty": 3,
"servings": null,
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Gimbap is a popular snack or lunch dish in Korea. Its primary ingredients are gim (sheets of dried seaweed) and bap (rice)."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Yellow pickled daikon radish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Spinach"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sesame oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sesame seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Carrots"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Steamed short-grain or sushi rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Gim seaweed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tuna, ham, sausage, or any other kind of cooked meat"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Bamboo gimbap/sushi rolling mat (gimbap mari)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice radish lengthwise, about 1 cm thick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil water and add spinach. Boil for about 10 seconds, then drain it."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rinse the spinach with cold water, and squeeze all the water out. Season with salt, sesame oil, and sesame seeds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shred carrots about 2 inches (5 cm) long. Stir-fry it with salt, pepper, and vegetable oil. You don’t have to cook it all the way through."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Crack about 4–5 eggs into a little bowl. Mix well, and season with salt and pepper. Transfer beaten eggs to a hot greased skillet, and cook like an omelet until it is solid. Cut lengthwise, about 1 cm thick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix rice, 2 tbsp of oil, and sesame seed together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the mat on a flat surface and place a sheet of seaweed on top. Spread a layer of seasoned rice on top of the seaweed, and arrange the eggs, carrots, spinach, radish, and meat on top of that in long strips."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use the bamboo mat to tightly roll everything up, with the fillings on the inside and the seaweed on the outside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If desired, slice the roll into rounds."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Avoid spreading the rice too thick on the seaweed, which will make it hard to roll up."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Gimbap is good to pack for lunch or a snack, and it makes great picnic food."
}
],
"title": "Gimbap",
"url": "https://en.wikibooks.org/wiki/Cookbook:Gimbap"
}
|
recipes/recipe_06_196.html
|
{
"infobox": {
"category": "/wiki/Category:Rice_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Gin adds a spectacular finish to plain fried rice. Prepare this tableside next time you have guests and they will be amazed."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 cups day-old cooked white rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 eggs, scrambled, cooked, and roughly chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup gin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups shredded cooked chicken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp minced garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp plus ¾ tsp red pepper flakes"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "A fire extinguisher"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "A long match or a firestick"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt butter in a large straight-sided sauté pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add all ingredients except gin to pan. Cook until all ingredients are heated through."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add gin and carefully ignite off of the heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place pan back on heat and cook until you don't smell alcohol any more."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve warm."
}
],
"title": "Gin Fried Rice",
"url": "https://en.wikibooks.org/wiki/Cookbook:Gin_Fried_Rice"
}
|
recipes/recipe_06_197.html
|
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This ginger banana cake is made with buckwheat flour, making it gluten-free. Originally posted to Foodista by Anne Pedersen. Foodista recipes are released under a CC-BY license."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (135 g) buckwheat flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp baking soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 ml/70 g) maple syrup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 ml/65 g) unsweetened applesauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Juice of ½ lemon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp (8 g) grated fresh ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 very ripe bananas (should have dark spots on the peel)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (30 g) roughly-chopped dark chocolate or chocolate chips"
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Preheat oven to 170°C (338°F)."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Mix the buckwheat flour, baking powder and baking soda in a bowl, and set aside."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Mix the maple syrup with the applesauce, the lemon juice, and the grated ginger. Mash the bananas using the back of a fork before mixing them with the other wet ingredients."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Combine the dry ingredients with the banana mixture. Be careful not to overmix—you don’t want to beat out all of the air."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Once everything is well-mixed, add the dark chocolate and gently mix again."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Line a cake pan (20 x 20 cm/ 8 x 8 inch) with parchment paper and pour the batter into it."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Place in the oven and bake for about 45 minutes or until a toothpick inserted in the center comes out clean."
}
],
"title": "Ginger Banana Cake with Chocolate",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ginger_Banana_Cake_with_Chocolate"
}
|
recipes/recipe_06_198.html
|
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 2,
"servings": "12",
"time": "Prep: 20 minutesFerment: 1–2 days"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ginger beer is a traditional fermented drink that can be made as either a soft drink or an alcoholic drink. Make it in a carboy with more sugar or malt extract and with longer fermentation time to get alcoholic ginger beer."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100–300 grams fresh ginger root, peeled and grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 whole lemon, zested and juiced OR 2 tsp cream of tartar mixed with lemon extract or zest to make a lemon juice substitute."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 grams sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fermentation starter (see note)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer the ginger, lemon zest and sugar in about 1.5 L water for about 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If using yeast as the fermentation starter, rehydrate the yeast in a glass of warm water for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the lemon juice and enough water to get 10 L to the fermenter (see note)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let the mixture sit in the fermenter until it has started bubbling well, which should take 8–12 hours with yeast or longer with kefir grains."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bottle into PET bottles or other food-safe bottles."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the bottles are hard (not just firm) from the carbonation, put them into the fridge for storage."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve cold."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For the fermentation starter, you can use kefir grains or tibicos, ginger beer plant, ginger bug, ale yeast, or bread yeast."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Lemon juice is to provide acidity as well as flavor."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a fermenter, you can use anything from an old PET water bottle to a food-grade bucket or a large stainless-steel pot; don't use copper or aluminium."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The water used should be free of chlorine if possible (e.g. boiled and cooled, or filtered, or bottled spring water). This is because chlorine (or chloramine) will inhibit the fermentation a little. Use what you've got, but best results will be obtained without the chlorine."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Once the ginger beer is fermenting, as evidenced by lots of tiny bubbles rising to the surface, it can be used as a leavening agent. Simply replace the water and yeast in a bread recipe with ginger beer, and leave to rise as normal."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If left to ferment longer (about a week) a yeasty colony called a ginger beer plant will develop. Carbonation will also increase, greatly raising the chances for bottle (or other container) exploding; therefore, it is advisable to use a carboy or suitable container with an airlock."
}
],
"title": "Ginger Beer",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ginger_Beer"
}
|
recipes/recipe_06_199.html
|
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.