recipe_data
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|---|---|
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Mafe is a spicy and delicious African peanut stew. It is eaten throughout Africa, especially by the people of Ivory Coast."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 onions, neatly minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 garlic cloves, neatly minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ teaspoons grated ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups crushed tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 chicken flavour bouillon cubes, crumbled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup peanut butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 African eggplants, peeled and chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 sweet potatoes, peeled and chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium size green cabbage, washed and chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 medium size carrots, washed and diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 medium size turnips, washed and chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium size habanero chile peppers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "15 medium size okra, washed, trimmed, and chopped"
},
{
"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": "Chopped peanuts (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large pot, heat the oil over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the onions, garlic, grated ginger. Cook, stirring, for about 5 minutes until the onions become translucent."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the tomato paste, bouillon cubes, and 6 cups (about 1.5 litres) hot water. Simmer over low heat for 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the peanut butter until fully incorporated. Add the eggplant, sweet potatoes, green cabbage, carrots, turnips, and habanero, then stir carefully to avoid fully crushing the habanero."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and cook for about an hour over low heat until thickened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the okra, then season with salt and black pepper to your desired taste. Cook for about 30 minutes until the vegetables become soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the chilli pepper and sprinkle it with peanut butter if you will like and if not leave it like that."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
}
],
"title": "Maffé (West African Peanut Stew) II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Maff%C3%A9_(West_African_Peanut_Stew)_II"
}
|
recipes/recipe_10_000.html
|
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 2,
"servings": "4–5 servings",
"time": "Prep: 15 minutesCooking: 40 minutesTotal: 55 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": ""
},
{
"line_type": "p",
"section": null,
"text": "Maafe is a stew made from groundnuts. It originated from the Madinkwa and Bambara people of Mali."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 lbs stew beef"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup peanut butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic (optional)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Blender"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pots"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Frying pan"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil meat in a pot with salt and onion."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the meat in a pan of oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend together the tomato, pepper, and garlic until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the blended mixture into a pot and add the peanut paste. Stir until thick."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Maafe is usually eaten with white rice, tuwo, fonio, fufu and sweet potatoes"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "It is usually made with vegetables in Ivory Coast, and the stew is cooked with boiled egg in Ghana."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "When using beef to make maafe, use chuck, short ribs, or oxtail."
}
],
"title": "Maffé (West African Peanut Stew) III",
"url": "https://en.wikibooks.org/wiki/Cookbook:Maff%C3%A9_(West_African_Peanut_Stew)_III"
}
|
recipes/recipe_10_001.html
|
{
"infobox": {
"category": "/wiki/Category:Main_course_recipes",
"difficulty": 3,
"servings": "Serves 4–6",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Mafrum bil Lahm is a traditional Libyan dish that features layers of seasoned meat and potatoes, topped with a flavorful tomato sauce. It is a delicious and satisfying meal that is often enjoyed during festive occasions and gatherings."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 potatoes, peeled and cut into thick slices"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 grams (1 lb) ground beef or lamb"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon ground cayenne pepper (adjust according to spice preference)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "400 grams (14 oz) canned tomatoes, crushed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh parsley or cilantro, chopped, for garnish"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Skillet"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spoon or spatula"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Chef's knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Measuring spoons"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Measuring cups"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Vegetable peeler"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Baking dish"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Aluminum foil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large pot, bring water to a boil and add the potato slices. Boil them for about 5 minutes, or until slightly tender. Drain and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the ground beef or lamb to the skillet and cook until browned. Break up the meat with a wooden spoon or spatula as it cooks."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the ground cumin, paprika, cayenne pepper, salt, and pepper, and cook for another minute to toast the spices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the skillet from the heat and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 180°C (350°F)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take a slice of the boiled potato and flatten it with the palm of your hand. Place a spoonful of the cooked meat mixture in the center of the potato slice, and fold the sides over to enclose the filling. Repeat with the remaining potato slices and meat mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Arrange the stuffed potato slices in a single layer in a baking dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a separate bowl, mix the crushed tomatoes with salt, pepper, and any remaining spices. Pour the tomato sauce over the stuffed potatoes, ensuring they are well-coated."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the foil and continue baking for an additional 10–15 minutes, or until the potatoes are fully cooked and golden brown on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish with fresh parsley or cilantro before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Mafrum bil lahm can be served as a main course accompanied by a salad or crusty bread."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Leftovers can be refrigerated and reheated for later enjoyment."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Adjust the spiciness of the dish by adding more or less cayenne pepper according to your preference."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For added flavor, you can sprinkle grated cheese on top of the mafrum before baking it in the oven."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Feel free to experiment with different seasonings and spices to personalize the dish to your taste."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Vegetarian variation: Replace the ground meat with a combination of cooked and seasoned vegetables such as zucchini, eggplant, and bell peppers."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Gluten-free variation: Ensure that all the ingredients used, including spices and canned tomatoes, are gluten-free certified."
}
],
"title": "Mafrum bil Lahm (Libyan Baked Meat and Potatoes)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mafrum_bil_Lahm_(Libyan_Baked_Meat_and_Potatoes)"
}
|
recipes/recipe_10_002.html
|
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": null,
"time": "3–4 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "A magic brownie is a brownie that has been infused with cannabis. Eating the brownie results in a cannabis high one to a few hours after consumption—as a result, care should be taken not to eat too many of them to avoid adverse effects[1][2][3]."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 g (0.14 oz) cannabis, ground"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "60 g (½ stick/2.1 oz) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "300 g (3½ cups/11 oz) chocolate chips"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "180 ml (¾ cup/160 g/5.6 oz) white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 standard eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 ml (1 teaspoon) vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Grated lemon zest"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g (1¾ cups/8.8 oz) self-raising flour"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt the butter in a small saucepan, and stir in the cannabis. Cook slowly over a low temperature for 2–3 hours. Do not allow to boil or exceed 200 °F (93°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If desired, strain the butter to remove the cannabis solids."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt the chocolate chips in the microwave or over a double boiler. Combine the melted chocolate and infused butter, stirring until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the sugar, and allow the mixture to cool if needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the eggs, vanilla, salt, and lemon zest until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold in the flour just until combined."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the batter to a greased and/or parchment-lined pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 360°F/180°C for about 20–25 minutes or until a toothpick inserted in the center comes out without any batter on it."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Try using brown cane sugar instead of white sugar."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Melt some chocolate and mix with a little sugar, vanilla, lemon, and a little more weed. Drizzle on the freshly cooked brownies for a little added flavour and high. This creates a nicer tasting brownie with more of a kick."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Try adding a few crushed up biscuits before baking for a more varied taste."
},
{
"line_type": "ol",
"section": "References",
"text": "↑ https://dhss.alaska.gov/dph/director/pages/marijuana/edibles.aspx"
},
{
"line_type": "ol",
"section": "References",
"text": "↑ https://patriotcare.org/use-medical-marijuana-edibles/"
},
{
"line_type": "ol",
"section": "References",
"text": "↑ https://www.phidenverhealth.org/community-health-promotion/substance-misuse/marijuana-edible-facts"
}
],
"title": "Magic Brownies",
"url": "https://en.wikibooks.org/wiki/Cookbook:Magic_Brownies"
}
|
recipes/recipe_10_003.html
|
{
"infobox": {
"category": "/wiki/Category:Indian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 large eggplants"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 handful plus some more finely chopped green onion, both white and green parts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 tsp finely-chopped green garlic (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup fresh peas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cumin seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Rai (mustard seed)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 green chiles broken into 2–3 pieces each"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon turmeric (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon red chile powder (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash, then wipe dry eggplant. Apply some oil on the surface of each one of them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blacken eggplants over direct heat. Alternatively, char-roast in an oven or over a fire to infuse smoke."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the skin is blackened and comes away on touch, let them cool a bit and then peel the burnt skin. Reserve the drippings."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mash the eggplant flesh by hand until smooth. Transfer flesh to a large bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the green onion, green garlic (if using), peas, and salt to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat some oil in a pan. Once heated sufficiently add rai, then cumin seeds, then green chilies. Let the chilies fry for 10–12 seconds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour this spice mix onto the eggplant mixture in the bowl. Mix well and serve with bhakri and thecha/kharda below."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Follow steps 1 through 5 as directed above."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the step 6 above add turmeric after chilies. Add the eggplant mixture to the pan of tadka. Sauté for about 1–2 minutes. If required add some of the reserved eggplant drippings to moisten the bharta."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash and dry about 10–15 green chilies and half handful of fresh coriander. Peel 5–7 cloves of garlic; break the chilies in to 2–3 pieces each."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat about 1–1½ tbsp of oil on the griddle (tava)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once heated sufficiently add chilies and garlic (make sure you have exhaust turned on and working)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry them for 30–40 seconds over low heat. Turn the heat off. Now add salt to taste. Put this mix in a blender along with chopped coriander and blend it roughly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Thecha is ready to serve. While serving put some raw groundnut oil on each serving. This is very very hot dish depending the chilies used. Eat and handle carefully!"
}
],
"title": "Maharashtrian Baingan Bartha (South Indian Eggplant with Chili)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Maharashtrian_Baingan_Bartha_(South_Indian_Eggplant_with_Chili)"
}
|
recipes/recipe_10_004.html
|
{
"infobox": {
"category": "/wiki/Category:Fritter_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "5–6 onions, peeled and sliced thin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 green chiles, washed and finely diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp turmeric powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp chile powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp ground coriander"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Gram flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine onions and chiles. Mix in salt, and let sit 10–15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in turmeric, chili powder, cumin, and coriander. By this time the onion mix should be moist due to added salt and spices. If a moister mix is required, allow to stand another 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Start adding gram flour to the onion mix a little at a time. The mixture should not be dry. Add the flour just to absorb the moistness. You should end up with a somewhat sticky mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat sufficient oil in a wok or frying pan. Once heated sufficiently, carefully take around 2–3 tbsp of hot oil and add to the onion and gram flour mix. Mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drop a few small to medium chunks of dough at a time in the medium hot oil. Fry until it gets a golden brown colour. If you have used 4–5 large onions and a medium wok you are likely to need 3–4 batches of frying to finish the mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot with green chutney or tomato ketchup."
}
],
"title": "Maharashtrian Deep Fried Chickpea Dough Curry Snacks (Pakoda)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Maharashtrian_Deep_Fried_Chickpea_Dough_Curry_Snacks_(Pakoda)"
}
|
recipes/recipe_10_005.html
|
{
"infobox": {
"category": "/wiki/Category:Egyptian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Mahshi is a delicious Egyptian dish that involves stuffing various vegetables with a flavorful mixture of rice, herbs, and spices. It is a versatile and satisfying dish that can be customized to individual tastes. Mahshi is typically served as a main course and is enjoyed by families and friends during festive occasions or gatherings."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Assorted vegetables for stuffing, such as zucchini, eggplant, bell pepper, and tomato"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup medium-grain rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup fresh parsley, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup fresh mint leaves, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground coriander"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water, as needed"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife for cutting and hollowing out vegetables"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Spoon for scooping out vegetable seeds and flesh"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Mixing bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Baking dish or casserole dish"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Aluminum foil"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Oven"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Prepare the vegetables for stuffing by carefully cutting off the tops and scooping out the seeds and flesh, creating hollow shells. Set aside the scooped-out vegetable flesh for later use."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a mixing bowl, combine the medium-grain rice, tomato paste, olive oil, finely chopped parsley, finely chopped mint leaves, minced garlic, ground cumin, ground coriander, salt, and black pepper. Mix well until all the ingredients are thoroughly combined."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill each hollowed vegetable with the rice and herb mixture, packing it firmly and leaving some space at the top for the rice to expand while cooking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Arrange the stuffed vegetables in a baking dish or casserole dish, placing them closely together to support each other."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use the reserved vegetable flesh to fill any empty spaces between the stuffed vegetables. This helps to prevent them from shifting during cooking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour enough water into the baking dish to partially cover the stuffed vegetables. This will help create a moist cooking environment."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the baking dish with aluminum foil, ensuring it is tightly sealed to retain moisture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 180°C (350°F) and bake the mahshi for about 60–75 minutes, or until the vegetables are tender and the rice filling is cooked through."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the foil and continue baking for an additional 10–15 minutes to allow the tops of the stuffed vegetables to slightly brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once cooked, remove the mahshi from the oven and let it cool slightly before serving."
}
],
"title": "Mahshi (Egyptian Stuffed Vegetables)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mahshi_(Egyptian_Stuffed_Vegetables)"
}
|
recipes/recipe_10_006.html
|
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 2,
"servings": "1",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Maitorieska (milk rieska, pronounced \"RE-ehskuh\") is a barley-based flatbread that is a local specialty and a very traditional food in the Ylivieska area of Finland."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 ml (1 cup) cold milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250–330 ml (1–1½ cups) barley flour"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 300°C (570°F), or as high as it will go."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine milk and salt, and add flour. Mix the ingredients well to make a dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Knead into a flat, round bread (about 0.5 cm / ¼ inch thick)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake on an oven tray for about 10 minutes or until the surface gets some darker spots. Alternatively, fry it in a pan on the stove or on open fire."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Eat fresh with butter and cold milk."
}
],
"title": "Maitorieska (Finnish Barley Flatbread)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Maitorieska_(Finnish_Barley_Flatbread)"
}
|
recipes/recipe_10_007.html
|
{
"infobox": {
"category": "/wiki/Category:Pudding_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Maja blanca is a gelatin-like comfort food."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups cornstarch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups coconut milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (14 oz) sweetened condensed milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (13.5 oz) coconut cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup corn kernels (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup toasted coconut flakes (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a bowl, dissolve cornstarch in 1 cup of coconut milk. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a pot, combine the remaining coconut milk, condensed milk, coconut cream, and sugar. Bring to a gentle boil over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually pour the cornstarch mixture into the pot while continuously stirring. Lower the heat and continue stirring until the mixture thickens, about 10–15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If desired, add corn kernels into the mixture and stir for an additional 2–3 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the mixture into a greased baking dish or other mold. Let it cool and set for at least an hour in the refrigerator."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once set, slice the pudding into squares and sprinkle toasted coconut flakes on top before serving."
}
],
"title": "Maja Blanca (Coconut Milk Pudding)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Maja_Blanca_(Coconut_Milk_Pudding)"
}
|
recipes/recipe_10_008.html
|
{
"infobox": {
"category": "/wiki/Category:Sushi_recipes",
"difficulty": 4,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Makizushi, also called rolled sushi or maki roll, is a variety of sushi. It is made by layering nori, seasoned sushi rice, and fillings, before rolling up and slicing into individual pieces. The outer layer of the maki roll varies, having either nori or rice on the exterior—the latter is sometimes called an inside-out roll."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Prepared sushi rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fillings, as desired (this may consist of either raw/smoked salmon, tuna, etc or perhaps cucumber or avocado)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Nori sheets"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Wasabi paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sesame seeds, if making inside-out rolls with rice on outside (optional)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Sushi roller (makisu)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Plastic wrap, if making inside-out rolls"
},
{
"line_type": "ol",
"section": "Instructions",
"text": "Place the roller on a cutting board. If making inside-out rolls with rice on the outside, wrap the roller in a double layer of plastic wrap to prevent rice from sticking to the roller."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "Place a sheet of nori shiny side-down on top of the roller."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "Dampen your hands before applying the rice. Grab the rice with one hand and put a fistful on the center of the nori. Spread the rice over the nori approximately 6 mm thick, leaving a 2 cm gap on the side parallel to the bamboo. As a general rule, if you can't see the nori through the rice, you have too much."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "If making an inside out roll, flip over the nori and rice quickly onto the sushi roller. The rice should now be on on the surface of the plastic wrap, with the nori facing you."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "Place the primary ingredients in a row in the middle. Slowly use the roller to push the nori against itself (rolling it away from you), using your thumbs and heels of hands for stability. Be careful when you reach the row of ingredients, making sure that it goes underneath the roll rather than just being pushed along."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "When you reach the end of the nori sheet, use the roller to compact the roll a little, making sure the rice sticking it together. When evening out a bumpy roll, don't squeeze too hard on the sides and don't flatten the roll from the top."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "To fix the ends of the roll, poke about ½ inch out from one side of mat and while gently holding it in place, press it with the heel of your hand a little."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "Remove the maki from the sushi roller, and put it on the cutting board below."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "Wet a sharp knife before slicing. Slice the rolls from the center outwards, into sections of 5, 6, or 8 (depending on the roll and your preference). Cutting from the center first ensures that all ingredients will shift towards the outside two pieces. For the rolls of 6 or 8, cut from the center, then put one roll behind the other, and cut each half in half."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "If making an inside-out roll, you may garnish the exterior rice with sesame seeds."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "Serve with soy sauce for dipping. You may also want chopsticks, pickled ginger, and wasabi if culture allows. Sashimi, miso soup, other sushi, or just general Japanese food is also often served alongside it. Green tea is considered the drink of choice to have with sushi."
},
{
"line_type": "ul",
"section": "Notes and tips",
"text": "Dampening the hands before handling the rice will prevent clumping and the rice sticking to your hands. However, too much moisture may also make the rice less sticky, so don't go overboard."
},
{
"line_type": "p",
"section": "Variations",
"text": "Common maki rolls include:"
},
{
"line_type": "ul",
"section": "Variations",
"text": "California roll: avocado, crab meat or imitation crab, cucumber."
},
{
"line_type": "ul",
"section": "Variations",
"text": "Tuna roll: Tuna, wrapped in rice and seaweed. This same combination is used to make plain rolls with any other type of fish."
},
{
"line_type": "ul",
"section": "Variations",
"text": "Spicy tuna roll: Tuna, spicy sauce (mixture of Japanese mayonnaise and sriracha)"
},
{
"line_type": "ul",
"section": "Variations",
"text": "Kamikaze roll: Tuna, yellowtail, spicy sauce"
},
{
"line_type": "ul",
"section": "Variations",
"text": "Philadelphia roll: Salmon (either raw or smoked), cream cheese"
},
{
"line_type": "ul",
"section": "Variations",
"text": "Cucumber roll: Sliced cucumber"
},
{
"line_type": "ul",
"section": "Variations",
"text": "Egg roll: Sliced egg yolk."
}
],
"title": "Makizushi (Maki Roll)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Makizushi_(Maki_Roll)"
}
|
recipes/recipe_10_009.html
|
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Roti, in general, refers to an Indian flatbread cooked on an iron griddle (tava). Makki di roti (lit. \"roti made from corn\") refers to a special roti where cornmeal is used instead of the usual wheat flour. It is a famous delicacy from the north-Indian state of Punjab, and is cooked in the winters and served with saron da saag (cooked mustard leaves) and lassi. Makki roti is yellow when cooked and has less adhesive strength, which makes it difficult to handle. It is more difficult to cook than ordinary wheat roti."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 handful cornmeal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 spoonful unsalted butter, softened"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cupful lukewarm water"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Flat iron griddle (tahva), preheated"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Flat board (chakla)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wide, flat mixing tray (praat)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cooking fire on which the tahva will be heated"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heap the cornmeal in a praat (a wide flat mixing tray) so it forms a hill. Make a well, and pour in a small quantity of the lukewarm water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Start to mix the cornmeal and water into a dough. The dough should remain moist but not become sticky. Add water in small quantities to retain a moist feel. The final dough should not be sticky (sprinkle some extra cornmeal if needed to help soak up excess moisture)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the soft butter (makhan) at the end and give it a final kneading."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take a small hand-sized portion of the dough from the mixing tray and roll it into a small ball (ladu) between the two hands. Gradually start to flatten the ball between the palms of the two hands (wet the hands and fingers to help the dough to stretch). At the same time rotate the flattening dough so that the thinning of the roti is even. It may start to crack at the edges. Repair any cracks by pressing them at the rims. Wetting the fingers and the palm of the hand will help to spread and give the roti a circular shape. Aim for an evenly thinned roti."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the roti is about the size of a small plate (or a little larger then a spread-out hand) place it on the preheated tahva. Leave the roti to take in the heat (it takes a while for roti to get cooked). Some areas of the roti will change in colour as the water evaporates. Soon after, the roti will be able to be moved on the tahva. With a dry cloth, press the areas of the roti that look moist."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "It is a matter of judgement when the roti can be turned over and heated on the other side. When the roti have been well cooked they should not have any moist looking areas. Some areas will have burned slightly but this is normal."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The roti can be heated on open flames of the cooker or on a tava. This process of placing roti on open flames is called radhna. It takes time to get the thick roti to be well cooked."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The cooked roti is smeared with some clarified butter (ghee). This is called chopardna. The roti is then put into a serving dish. Traditionally, the roti is served as it gets prepared and is eaten fresh. On occasions when it has to be stored before serving it is placed in a dry tray called chahba."
}
],
"title": "Makki di Roti (Indian Cornmeal Flatbread)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Makki_di_Roti_(Indian_Cornmeal_Flatbread)"
}
|
recipes/recipe_10_010.html
|
{
"infobox": {
"category": "/wiki/Category:Rice_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Maklubi, also known as maqluba or maklouba, is a dish of rice, meat, and vegetables found throughout the Levant."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ pound ground beef"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Allspice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Plain yogurt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a saucepan, brown ground beef and onion with salt, pepper, and allspice in a little olive oil (use more allspice than pepper). Remove from heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the rice and water. Bring to a boil over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn down to medium low, and cover with the lid tilted to let some steam escape."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When most of the water has evaporated and the surface of the rice becomes pitted, put the lid on tight. Cook on low heat for 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat and leave covered for 2–3 minutes. Serve with yogurt."
}
],
"title": "Maklubi (Rice with Meat and Vegetables)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Maklubi_(Rice_with_Meat_and_Vegetables)"
}
|
recipes/recipe_10_011.html
|
{
"infobox": {
"category": "/wiki/Category:Curry_recipes",
"difficulty": 3,
"servings": "10",
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Malai mixed vegetable, is a creamy side dish for Indian bread."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 green capsicums (bell peppers)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 each orange, yellow, and red capsicum"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup paneer cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cashew nuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 large tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup chopped carrot"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup peas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–4 green chillies (depending on spice requirement), finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dried parsley and cilantro"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp butter or oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garam masala"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Red chilli powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Turmeric"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 quart whipping cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp sour cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cilantro for garnishing"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the bell peppers into ½-inch pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté paneer until golden brown; set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak a handful of cashew nuts in warm water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grind the tomatoes and the soaked cashew into a fine paste. Keep this paste aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté the chopped vegetables, green chillies, and dried parsley in the butter/oil until they are cooked. You could also microwave the vegetables for ~10 minutes without water, and then sauté them in butter for a minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the tomato paste to the vegetables and cook for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the garam masala, red chilli powder, salt, and turmeric according to taste; simmer for 2 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the whipping cream and the sour cream, and let it cook until the cream thickens."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the paneer and mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish with cilantro and cashew nuts."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot with naan or roti."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You could choose other vegetables like zucchini or broccoli if you like."
}
],
"title": "Malai Mixed Vegetable Curry",
"url": "https://en.wikibooks.org/wiki/Cookbook:Malai_Mixed_Vegetable_Curry"
}
|
recipes/recipe_10_012.html
|
{
"infobox": {
"category": "/w/index.php?title=Category:Flatbread_recipes&action=edit&redlink=1",
"difficulty": 3,
"servings": "12",
"time": "4–5 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Malawach is a layered, flaky flatbread that is popularly eaten in Israel, and now made popular in other regions. It is typically brushed with oil or fat and cooked flat in a frying pan."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 kg white all-purpose wheat flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp dried yeast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 cups lukewarm water (or such as is sufficient for kneading dough)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil (sufficient for lining skillet)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g melted butter or margarine"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix together the flour, sugar, yeast, salt, and water, starting with only 2 cups of water. Knead the dough well, adding additional water if necessary to make it soft and pliable."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and let dough rest until it doubles in size."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take up dough and begin to knead it by hand. Divide dough into 12 smaller portions and place upon oiled surface. Let dough rest until each portion rises and doubles in size, occasionally oiling the surface of dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease a work surface with oil. Roll out each piece of dough with a rolling pin to get very large, almost paper-thin, rounds of dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush each round liberally with melted butter. Fold the dough in half, from the top towards the bottom. Then, roll it up from the top towards the bottom as one would roll-up a sleeping bag, forming a rope. Coil the rope around itself into a spiral."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and allow the dough to rest until it rises and doubles in size."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll each spiral out again into a thin round. Brush again with butter, then repeat the rolling and coiling process."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow the dough to rest once more while covered until it rises."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a skillet with a little vegetable oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use your hands to flatten out the dough coils on a greased surface."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place flattened dough portions in skillet and cover with lid. Fry the dough on a medium to low heat until the bottom turns an amber color. Flip over and fry on reverse side without the lid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Malawach is often served with a hard-boiled egg, along with tomato salsa that has been flavored with freshly-chopped coriander."
}
],
"title": "Malawach (Flaky Flatbread)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Malawach_(Flaky_Flatbread)"
}
|
recipes/recipe_10_013.html
|
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": "10–12",
"time": "45 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 litre milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup semolina flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ghee"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the milk until it reduces to half of its original volume."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roast the semolina until light brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the all-purpose flour and milk into the toasted semolina to make a batter. It should be smooth and lump-free."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the ghee in a skillet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use a circular pouring motion to pour batter in the pan and make a small pancake."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Keep turning over. Take care that it does not become crisp or harsh."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Make a sugar syrup of good consistency. Dip the malpua in the syrup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
}
],
"title": "Malpua (South Asian Sweet Pancake)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Malpua_(South_Asian_Sweet_Pancake)"
}
|
recipes/recipe_10_014.html
|
{
"infobox": {
"category": "/wiki/Category:Cookie_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "300 g ground almonds or almond meal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 egg whites"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 drops almond essence"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vanilla essence"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Whole almonds for decoration"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Rice paper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine ground almonds, sugar, lemon juice, and almond essence in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whip the egg whites until stiff, then add to the almond mixture. Mix well to make a dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lay rice paper on flat baking dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place a tablespoon of the dough in your palm and roll it into a small ball. Place on rice paper, and flatten slightly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Repeat the shaping process with the remaining dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Press an almond into the top of each cookie, and bake at 375°F for 25 minutes or until light golden brown."
}
],
"title": "Maltese Almond Cookies (Biskuttini tal-Lewz)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Maltese_Almond_Cookies_(Biskuttini_tal-Lewz)"
}
|
recipes/recipe_10_015.html
|
{
"infobox": {
"category": null,
"difficulty": null,
"servings": "4–6",
"time": "Prep: 1 hourCooking: 4 hours"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large (about 2 kg) whole rabbit"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp sunflower oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 clove garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "300 g white potatoes, peeled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small carrot, peeled and chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "800 g canned crushed tomatoes or canned 'Pelati'"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 ml red wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 Mediterranean bay leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tabasco sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g canned peas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp mixed spice"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut up the rabbit at the joints. Cut the rib section into 3–4 pieces, and divide the legs at all the joints. Split the head of the rabbit in half. The whole animal should be cut into about 10–12 pieces so they are large and chunky, but small enough that they can be easily manipulated with large spoon. Remove and keep internal organs apart."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mince the garlic. Heat the oil in a large frying pan. Heat some of the garlic in the oil. Add some rabbit pieces and cook through."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove cooked meat from the pan and place in a large container. Cook the rest of the meat in the same way in batches, adding some garlic with every batch. The meat should be well cooked but not very brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the internal organs whole in the same oil until well-cooked. Take some of the smaller pieces of meat without bone and add them to the organs. Keep these apart from the main meat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the potatoes into large irregular chunks, slightly smaller than the pieces of meat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a stock pot, place the fried rabbit, the potatoes, the chopped carrot, the tomato pulp, wine, sugar and laurel leaves. Add salt, pepper, mixed spice and Tabasco carefully. Cover and simmer on a low flame for 4 hours. Stir occasionally during the first hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once done, add the peas, and cook until tender (about 10 minutes)."
},
{
"line_type": "p",
"section": "Serving",
"text": "A typical Maltese rabbit stew is served in a few different ways depending on the situation, family tradition and locality. One way is to simply serve a plate of stew with Maltese bread for dipping in the sauce. Sometimes the internal organs and some small bits of boneless meat are served without any garnish on a small plate with salt, pepper, and fresh sour-dough bread as a special treat for children as they wait for this time-consuming dish to be prepared. A full fenkata, a Maltese word meaning 'rabbit-based dinner party' could be as follows:"
},
{
"line_type": "ol",
"section": "Serving",
"text": "Start with Maltese galletti, Gbejniet, Zalzett, bigilla, and the internal organs of the rabbit as entrées."
},
{
"line_type": "ol",
"section": "Serving",
"text": "For second plate serve Spaghetti (typically slightly overcooked in Maltese cuisine) with a covering of sauce from the stew."
},
{
"line_type": "ol",
"section": "Serving",
"text": "Serve the rabbit meat and potatoes (with little sauce) as main course, always accompanied by bread, and a strong red wine."
},
{
"line_type": "ol",
"section": "Serving",
"text": "Serve Maltese style Trifle or Traditional Maltese Ice Cream (also called Gelat tan-Nanna) for dessert."
},
{
"line_type": "ol",
"section": "Serving",
"text": "Round off with peanuts in the shell and Anisette."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The best stew is slow cooked on the lowest flame for as long as possible. Using a higher flame you can reduce cooking time to 2 hours, but this is not a dish that should be rushed. If you have the time you can even cook it for 6 hours on a camping-type flame for an even richer taste."
}
],
"title": "Maltese Rabbit Stew (Stuffat tal-Fenek)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Maltese_Rabbit_Stew_(Stuffat_tal-Fenek)"
}
|
recipes/recipe_10_016.html
|
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 2,
"servings": "4",
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Kombdi vade is a Malvani dish, which is quite popular in Maharashtra. The dish consists of the traditional Malvani chicken curry (including chicken pieces with bones), vade (also known as puri, which is a fluffy, fried bread of wheat and nachni flour), onion, lemon and solkadhi (a drink made from coconut milk)."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 green chillies, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp ginger paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp garlic paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "800 g (1.8 lb / 8 ea.) medium-sized pieces of chicken"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 fresh coconut, flesh grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 onions, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp chilli powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp turmeric"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsps garam masala"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsps Malvani Special Masala"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Finely-chopped coriander leaves for garnishing"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grind half of the green chillies to a paste and mix it well with the ginger and garlic pastes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Make cuts on the chicken pieces, rub this mixture on to them well, and marinate for about an hour at least."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Toast coconut shavings in a pan with a little hot oil until light brown. Cool and grind along with half the onions to a paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oil in a heavy-bottomed pan and sauté the onions on medium level for about 2 minute(s) or until they are light brown in color."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the remaining chopped green chillies and spice powders and fry for a few seconds. Add the marinated chicken pieces and fry on medium level for about 3 minutes or until they are lightly browned."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the paste and salt, then mix well. Add water according to the desired level of consistency and bring to a boil. Cover and cook on low level for about 25 minute(s) or until the chicken pieces are tender and fully cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish with finely-chopped coriander leaves."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If it is difficult to obtain fresh coconut, it can be replaced by desiccated coconut shavings. For this recipe, there is no need to soak it in warm water. Roast it directly."
}
],
"title": "Malvani Chicken Curry",
"url": "https://en.wikibooks.org/wiki/Cookbook:Malvani_Chicken_Curry"
}
|
recipes/recipe_10_017.html
|
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 ounces chuck, trimmed and cut into 1½-inch cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 ounces sirloin, trimmed and cut into 1½-inch cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Steak Rub"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 hamburger buns, halved"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 slices of your favorite cheese (e.g. pepper jack)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Favorite toppings"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pass meat cubes through a meat grinder set to fine. Once all ground, mix and form into 4 patties."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush patties with olive oil and sprinkle liberally with Steak Rub."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grill on high for about 3–4 minutes per side for medium rare, 5–6 for medium, and 7–8 for well-done. During the last minute, place one slice of cheese on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove and place one patty on top of each bottom half of halved buns."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top with your favorite condiments and finish with the top half. Serve."
}
],
"title": "Man Burgers",
"url": "https://en.wikibooks.org/wiki/Cookbook:Man_Burgers"
}
|
recipes/recipe_10_018.html
|
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Mandarin orange cake is a common low-fat cake recipe with unique variations. The cake is simple to make and does not require you to start from scratch. All the ingredients can be found at grocery stores in the United States."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 box (15 oz / 430 g) yellow cake mix"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (11 oz / 312 g) mandarin oranges"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 box (5.1 oz / 144 g) instant vanilla pudding mix"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (20 oz / 567 g) crushed pineapple"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 container (12 oz / 340 g) CoolWhip or other whipped topping"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F (180°C). Grease the sides and bottom of cake pans with shortening, and dust with flour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour yellow cake mix into mixing bowl. Add eggs and the mandarin oranges plus their juice. Blend until moistened, then beat for approximately 2 minutes at medium speed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour batter evenly into prepared baking pans. Bake approximately 30 minutes in the preheated oven or until a toothpick inserted into the center comes out clean."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from oven and let the cakes cool completely."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Scoop CoolWhip into a clean mixing bowl. Add the instant vanilla pudding mix. Drain all the pineapple juice from the can of crushed pineapples, and fold the pineapple into CoolWhip. Chill icing for about 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After the cakes cool, frost each layer with your icing."
},
{
"line_type": "ul",
"section": "Nutrition",
"text": "Each serving is approximately 275 calories with about 4–5 grams of fat."
}
],
"title": "Mandarin Orange Cake",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mandarin_Orange_Cake"
}
|
recipes/recipe_10_019.html
|
{
"infobox": {
"category": "/wiki/Category:Fritter_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Mandazi are East African doughnuts that originated from places like Uganda, Kenya, and Tanzania. They are popular as a street food."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 milk cups all-purpose flour, plus extra for working the dough"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp lemon zest"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp ground cloves (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp margarine or butter, at room temperature"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp vanilla essence"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil for frying"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sift together the flour and baking powder in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the salt, lemon zest, sugar, and cloves."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rub in the butter until the flour becomes coarse."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the vanilla and water, then mix this into the flour mixture to get a firm dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Knead the dough for about 2 minutes until it no longer sticks to your hands. Set aside to rest for 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Flour a work surface, and roll out the dough to about 1-inch thickness."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the dough into 10 equal squares, then roll each square into a ball."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a pan of oil over medium heat. Deep fry the mandazi in batches of 5 for about 10 minutes or until they are puffed, brown all over, and cooked through."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove when it is fully done and enjoy your delicious East African Doughnuts."
}
],
"title": "Mandazi (East African Doughnuts)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mandazi_(East_African_Doughnuts)"
}
|
recipes/recipe_10_020.html
|
{
"infobox": {
"category": "/wiki/Category:Vegetable_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Mandoca is a Venezuelan snack of deep-fried breaded pepper. It originated at the snack bar in the Ford factory in Pedernales during the 1990s. The simple snack can be made with any types of peppers, although authenic mandocas use banana peppers."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 medium banana peppers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "113 grams (¼ lb) flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil (enough to fill the deep fryer)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll the pepper in the flour until well-coated."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Deep fry for about 2 minutes."
}
],
"title": "Mandoca (Fried Breaded Pepper)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mandoca_(Fried_Breaded_Pepper)"
}
|
recipes/recipe_10_021.html
|
{
"infobox": {
"category": "/wiki/Category:Chutney_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 almost-ripe mangoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp fresh or canned coconut, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp cilantro or mint, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp fresh ginger, scraped and finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 Tbsp fresh orange juice, or a mixture of orange and lime juice"
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Place the mango on one side on a work surface and make a slit in the tip across its width with a sharp knife. Then hold the mango upright on its stem end, on the work surface, and carefully slice the flesh, with the skin attached, off one side of the stone, as close to it as possible. Then turn it the other way and cut off the flesh from the other side of the stone."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Place each mango half, skin-side down, on the work surface, and cut lines through the flesh down to the skin in a lattice pattern so that you end up with a checker-board pattern with ½-inch squares."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Grasp the mango half with both your hands, skin down and your two thumbs on the flesh and your four fingers of each hand underneath on the skin. Now, turn the skin inside out by pushing the skin inwards with your four fingers of each hand while pushing the two sides downward with your two thumbs. You will now have the skin of the mango with cubes of flesh attached which can be easily cut off with a sharp knife."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Place the mango cubes in a small bowl."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Add the coconut, cilantro, ginger, cayenne, orange/lime juice, and salt and mix gently with a tablespoon."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Leave to marinate in the refrigerator for 1–2 hours before serving."
}
],
"title": "Mango and Coconut Chutney (Am ki Chatni)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mango_and_Coconut_Chutney_(Am_ki_Chatni)"
}
|
recipes/recipe_10_022.html
|
{
"infobox": {
"category": "/wiki/Category:Indian_recipes",
"difficulty": 2,
"servings": "2",
"time": "25 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Mango Dal also known as Amchur Dal is a vegetarian dish from Southern India which is also popular in the West. The dish is popular amongst vegetarians and persons who wish to limit the amount of meat in their diet."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup toor dal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cans mango (or fresh mango if available), sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 clove galangal or ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon garlic paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ghee"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon hing powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 teaspoons turmeric"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon garam masala"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon chilli powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons mustard seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon fenugreek leaves"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak dal over night."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil dal in water. Rinse, drain, and keep in separate container."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil mango slices in their juice. Add boiled dal and add additional water if required."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a separate pan, sauté onion, ginger paste, and garlic paste in oil until golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a separate pan heat ghee, hing, turmeric, garam masala, chilli powder, mustard seeds, and cumin."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add all mixtures together in boiling mango and dal pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add fenugreek leaves, and continue boiling."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow to cool and serve with rotis or naan and rice."
}
],
"title": "Mango and Yellow Split Pea Curry",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mango_and_Yellow_Split_Pea_Curry"
}
|
recipes/recipe_10_023.html
|
{
"infobox": {
"category": "/wiki/Category:Condiment_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Atchar is a spicy condiment, often eaten with a curry. It comes from the Indian cuisine in South Africa. In India, it is spelled Achar, and the word means pickle in Hindi. Usually the atchar made in South Africa is made with unripe green mangoes and chillies. The whole mango is used for making atchar."
},
{
"line_type": "p",
"section": null,
"text": "This traditional mango atchar is easily made at home. Adjust the amount of chillies to your liking and serve with a vegetable curry, or on a slice of white bread."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1.5 kg unripe mangoes, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tsp garlic and herb salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 Tbsp chilli powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp cumin powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp ground coriander"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 Tbsp curry powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups (360 ml) raw honey or fructose"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (480 ml) balsamic vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 g) corn or potato starch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp mustard seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 handful curry leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups (360 ml) virgin olive oil or cold-pressed sunflower oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer all the ingredients except the mangoes and the oil until thickened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour mixture over the mangoes, add the oil, and mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cool and refrigerate for at least 12 hours."
}
],
"title": "Mango Atchar",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mango_Atchar"
}
|
recipes/recipe_10_024.html
|
{
"infobox": {
"category": "/wiki/Category:Salsa_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Refreshingly tasty mango avocado salsa is a crowd-pleasing snack or appetizer with tortilla chips."
},
{
"line_type": "p",
"section": null,
"text": "Originally posted to Foodista by user Sharon Chen. Foodista recipes are released under a CC-BY license."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup red onion, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 jalapeño pepper, seeded and minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small bunch of cilantro, chopped (about 1 cup, packed)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 Hass avocados, peeled, cored, and diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ripe mango, peeled, cored, and diced (about 1 cup)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Juice of 1 lime"
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Combine all ingredients in a medium bowl."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Mix well with a spoon and serve with tortilla chips or use it as toppings for another dish."
}
],
"title": "Mango Avocado Salsa",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mango_Avocado_Salsa"
}
|
recipes/recipe_10_025.html
|
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Skinless chicken fillets"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh mango, peeled and diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Curry powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Whole ginger root, skinned and julienned"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dry sherry or other white wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Grated coconut or ground peanuts (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Trim any gristle off the chicken, and cut it into bite-sized pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put a saucepan or sauté pan on medium high heat and add a few teaspoons of oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the oil is hot, add the garlic and ginger, stirring frequently. After a minute or so, add the chicken. If you have a lot of chicken or a small pan, you may have to cook it in multiple batches."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook until no more pink is visible and there are light brown scorch marks on all sides. Sprinkle curry powder over it at some point."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the chicken is almost done, add the mango and cook more, but no longer than a minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To stop the cooking, add the wine to deglaze and turn down the heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve over cooked rice (e.g., jasmine rice) and top with coconut or peanuts."
}
],
"title": "Mango Chicken",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mango_Chicken"
}
|
recipes/recipe_10_026.html
|
{
"infobox": {
"category": "/wiki/Category:Chutney_recipes",
"difficulty": null,
"servings": null,
"time": "1 hour"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Mango chutney is a specialty chutney of the South Indian coastal state of Andhra Pradesh. Mango chutney can be made in many different ways and can be served with poppadoms or with the main course."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 firm under-ripe mangoes, cubed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "75 g raisins"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 ml (1 cup) cider vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g (1 cup) packed light brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp garlic, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ea. (½ cup) finely-chopped medium onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tbsp fresh ginger, scraped and minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp freshly ground black pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dissolve the sugar and salt in the vinegar and boil for 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add mangoes, raisins, and onion and bring to the boil again."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce the heat to low, and simmer for 15 minutes, stirring constantly to prevent sticking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the garlic, ginger and seasoning and simmer for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat and allow to cool before serving."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Due to the high sugar and acid content, this chutney may be refrigerated safely for 6 months."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Serve with hot rice or bread."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This chutney works as an excellent spread on a sandwich."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If it is not too spicy, you can serve it as a dip for tortilla chips."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You could also serve with yoghurt/curd."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This chutney is typically presented in restaurants in a steel dish with a spoon for serving oneself."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Vary amount of salt/spices as needed."
}
],
"title": "Mango Chutney (Chunky)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mango_Chutney_(Chunky)"
}
|
recipes/recipe_10_027.html
|
{
"infobox": {
"category": "/wiki/Category:Condiment_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large raw (unripe) mango, peeled and cut into 1-inch cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp mustard seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp vegetable oil or extra-virgin olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp asafoetida (\"Heengh\" in Hindi, \"Perungayum\" in Tamil)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–4 dry red chiles"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 green chiles (add more if you want it spicier)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp lime juice (if mango is not sour enough)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp turmeric powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ tbsp salt (adjust to taste)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the oil in a frying pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add mustard seeds, asafoetida, green chillies, and red chillies. Wait until the mustard seeds splutter, then remove pan from stove."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grind the above mixture with mango, lime juice (if needed), turmeric, and salt"
}
],
"title": "Mango Chutney (Smooth)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mango_Chutney_(Smooth)"
}
|
recipes/recipe_10_028.html
|
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "210 g coconut milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6–7 pandan leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 cups coconut water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups uncooked sticky rice, rinsed well"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Mango"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Young coconut meat"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring coconut milk to a boil with pandan leaves. Add a little salt to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the coconut water. Stir in the sticky rice, and simmer about 15 minutes over low heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the mango, and simmer for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add sugar and stir until the sugar has dissolved. Add the coconut meat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
}
],
"title": "Mango Coconut Sticky Rice",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mango_Coconut_Sticky_Rice"
}
|
recipes/recipe_10_029.html
|
{
"infobox": {
"category": "/wiki/Category:Clam_recipes",
"difficulty": 1,
"servings": "6",
"time": "90 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Manhattan clam chowder is a soup traditionally made from clams, herbs, tomatoes, and other vegetables. Despite its name, it originated in Rhode Island, not Manhattan."
},
{
"line_type": "p",
"section": null,
"text": "Clam chowder, in its cream-based, New England version, has existed since the mid-18th Century, and no mention of any Manhattan chowder has been found that predates the 1930s.[citation needed] Many restaurants in northern Rhode Island sell both red and white chowders, while the US southern coast favors clear and white chowders. Often they are served alongside clam cakes."
},
{
"line_type": "p",
"section": null,
"text": "According to Alton Brown, who pointed this out in the installment of his program Good Eats titled \"Send In The Clams,\" the use of tomatoes instead of milk was initially the work of Portuguese immigrants in Rhode Island, as tomato-based stews were already a traditional part of Portuguese cuisine. New Englanders called this modified version Manhattan-style clam chowder as a pejorative because, in their snide view, calling someone a New Yorker was an insult.[1]"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "15 ounces (425 g) canned potatoes, or 2 small boiled potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "28 ounces (794 g) canned tomatoes in juice, or 2 large tomatoes and tomato juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6.5 ounces (184 g) canned chopped clams, minimum"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 stalks of celery"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Core the tomatoes. Remove the pale parts and the seeds; the \"meat\" of the tomato will be what will be used. For canned tomatoes, a strainer will be helpful."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chop all non-clam ingredients to match the clams in size."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If desired add spices. Suggestions offered include dill seed, basil, thyme, celery seed, tarragon, marjoram, and/or fresh cilantro. Alternatively, oregano can be used in lieu of the marjoram."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook the chowder, without boiling, until the celery begins to soften."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A sturdy type of fish can be used in place of the clams; good choices include catfish, tilapia, and pollock."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Cooked rice can be substituted for the potatoes, the celery can be replaced with spinach or seaweed, and lemon juice can be added."
},
{
"line_type": "ol",
"section": "References",
"text": "↑ \"Send in the Clams\". Food Network. Retrieved 2023-05-21."
}
],
"title": "Manhattan Clam Chowder I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Manhattan_Clam_Chowder_I"
}
|
recipes/recipe_10_030.html
|
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 jars (23 ounces) clams or 2 packages (24 ounces) frozen clams"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup sliced celery"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons chopped parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ pound salt pork, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bay leaf"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 medium onions, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups chopped tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium potatoes, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ quarts water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup diced raw carrots"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8–10 soda crackers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Strain the clam juice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the clams through food chopper, using the coarse blade."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry pork in a heavy iron pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove pork, and sauté onions in the fat until tender and lightly browned."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add tomatoes and cook for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add water, carrots, celery, and herbs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover pot and gently simmer for 1½ hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add clams, strained clam juice, and potatoes; cook until potatoes are tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season with salt and pepper to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring to a boil, pour over crumbled soda crackers in individual plates, and serve at once."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can use a low-fat cut of pork to lower the fat and calories of this dish."
}
],
"title": "Manhattan Clam Chowder II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Manhattan_Clam_Chowder_II"
}
|
recipes/recipe_10_031.html
|
{
"infobox": {
"category": "/wiki/Category:Manx_recipes",
"difficulty": 3,
"servings": "6 people",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Fish dishes are popular in Isle of Man, as they are in most islands and coastal regions. Kippers are especially popular in Mann and this recipe is a tasty alternative to many standard meals."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "450 g kippers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "450 g smoked salmon, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500–600 ml cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "20 g chopped chives"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼–½ ea. cucumber, thinly sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tomato, sliced, de-seeded, and skinned"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the kippers in a pot of salty water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add 4 rings of smoked salmon to a greaseproof tray in foil (slices can go over the edge)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wait for the kippers to finish boiling then refresh them with cold water for 3–5 minutes. Fillet them, then skin and place them in a blender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add cream gradually and blend."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add chives to the mix."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the mixture to the rings and remove any air pockets by shaking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold over the salmon slices and turn over the rings. Cover with clingfilm and refrigerate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add about 6 slices of the cucumber to the centre of each plate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove food from refrigerator, remove from oven tray and put them upside down on top of the cucumber slices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add more strips of cucumber and tomato to the top of the food. Serve!"
}
],
"title": "Manx Smoked Salmon",
"url": "https://en.wikibooks.org/wiki/Cookbook:Manx_Smoked_Salmon"
}
|
recipes/recipe_10_032.html
|
{
"infobox": {
"category": "/wiki/Category:Pork_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "These ribs have beaten some of the best BBQ joints around, including Famous Dave's and Roscoe's, in local competitions."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 slabs baby-back pork ribs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Rib Rub"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Maple Barbecue Sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Hickory and applewood chunks"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove membrane on the bottom of the ribs. Season both sides liberally with rib rub and refrigerate at least 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place enough hickory and applewood chunks in the firebox of a smoker to keep the temperature around 200 °F (95 °C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place ribs in smoker and cook, brushing with barbecue sauce every 1½ hours for 4 hours or until very tender, changing chunks as needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush meat side of ribs liberally with sauce and place meat side down on a very, very hot grill until well browned and slightly charred."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice into one-rib portions and serve with additional sauce."
}
],
"title": "Maple Barbecue Baby Back Ribs",
"url": "https://en.wikibooks.org/wiki/Cookbook:Maple_Barbecue_Baby_Back_Ribs"
}
|
recipes/recipe_10_033.html
|
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This maple barbecue sauce is great with chicken, but it contains sugar in this sauce, so put it on things 10–15 minutes before you take them off the heat."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 quarts ketchup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cups maple syrup (preferably grade B amber)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup apple cider vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup Hickory BBQ Rub"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp yellow mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 habanero chiles, stemmed"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients in a large saucepan or pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring to a boil over high heat and cook until liquid has reduced by ⅓."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove chiles and discard."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Keep refrigerated in an airtight container for up to 3 weeks."
}
],
"title": "Maple Barbecue Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Maple_Barbecue_Sauce"
}
|
recipes/recipe_10_034.html
|
{
"infobox": {
"category": "/wiki/Category:Bean_recipes",
"difficulty": 2,
"servings": null,
"time": "7 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Maple beans is a modification of the standard Baked Beans made throughout much of Europe and North America. This variant is common through south and central Quebec as well as most of Ontario and can be purchased in cans across Canada."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "625 ml (2 ½ cups) small dried white beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 L (8 cups) water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large sweet onion, finely diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 ml (1 cup) maple syrup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "30 ml (2 Tbsp) dark brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "30 ml (2 Tbsp) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ml (½ tsp) dry mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 ml (½ tsp) ground pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 ml (1 tsp) salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 slices side bacon OR 60 ml (¼ cup) bacon runoff"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash beans and place in a saucepan with the water. Cover and bring to a boil, checking regularly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When water has reached the boiling point, time for 5 minutes and remove from heat. Let sit for 1 hour, covered."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After the hour, return beans and water to heat and bring to a simmer, still covered. Simmer for 45 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Strain beans and water through a colander, collecting the liquids in a bowl for later use."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the onion, salt, mustard, and maple syrup. Add 625 ml (2 ½ cups) of the aforementioned bean-water to the mix and blend well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Finely slice the bacon, place in roast pan/casserole dish, and cover with the beans, pouring the liquid mixture over top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and bake for 3 hours at 165°C (325°F), adding 125 ml (½ cup) of bean-water at the 2 ½ hour mark."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt butter and combine with brown sugar. Pour over the baked beans and bake, uncovered, until liquid is no longer visible."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can substitute honey or molasses for the maple syrup; maple is used for it's flavouring as much as its sweetness."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Margarine or vegetable oil will do as well as butter for this; butter was used traditionally and is thus listed."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This is often served with ham and sweet cornbread."
}
],
"title": "Maple Beans",
"url": "https://en.wikibooks.org/wiki/Cookbook:Maple_Beans"
}
|
recipes/recipe_10_035.html
|
{
"infobox": {
"category": "/wiki/Category:Confection_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Maple cream, also called maple butter, is a type of sweet spread or condiment made from cooked maple syrup. It shouldn't be confused with compound butters containing whipped dairy butter and maple syrup. Use maple cream in other confections, baked goods, and breakfast items like pancakes."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "At least 1 quart (1 L) pure maple syrup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Neutral-tasting vegetable oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the maple syrup into a saucepan. Use a saucepan deep enough to accommodate the syrup without allowing it to boil over and narrow enough to ensure the syrup comes to a depth of at least about 2 inches (5 cm)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If using a traditional (i.e. not instant-read) candy thermometer, place it in the pan now. Make sure the syrup covers the probe section that measures the temperature."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add just a few drops of vegetable oil to the pan—this will help prevent large bubbles from forming during cooking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the syrup to a gentle boil without stirring. Cook the syrup, still without stirring, to 230–235 °F (110–113 °C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the saucepan from the heat, and place it into an ice bath without letting the syrup get wet. Let it cool in the bath without disturbance until the syrup reaches 80–100 °F (27–38 °C). The syrup will thicken considerably."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the cooled syrup to a bowl. Use a spoon, paddle, or spatula to slowly and continuously stir the syrup for about 15–30 minutes. The mixture should thicken, grow opaque, and lose its gloss."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the mixture loses its gloss, stop stirring, and immediately transfer it to a jar or other container. If you wait too long, the mixture will become hard to work with."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The stirring process encourages the formation of small crystals throughout the maple syrup. Keep it up slowly and continuously."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Don't be tempted to leave all the stirring work to a home mixer. You can use one for perhaps the first half of the process, but it will eventually get too thick and can risk burning out the mixer's motor."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The finished product behaves like a non-Newtonian fluid—if it has solidified too much to easily transfer to a storage container, gently knead and roll it with clean hands until it softens, then press into the container."
}
],
"title": "Maple Cream",
"url": "https://en.wikibooks.org/wiki/Cookbook:Maple_Cream"
}
|
recipes/recipe_10_036.html
|
{
"infobox": {
"category": "/wiki/Category:Fruit_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 bananas, peeled and halved lengthwise"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup maple syrup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp dark rum"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp ground cumin"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spray bananas and cold grill grate with nonstick cooking spray."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place a large saucepan over high heat and add rum. Ignite. Once flames have died, remove from heat and whisk in remaining ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place bananas cut side down on the preheated grill, and brush with rum mixture. Cook for 2 minutes, then flip and brush grilled side with more rum mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook other side until well browned. Flip and cook just until browned. Remove and serve."
}
],
"title": "Maple Cumin Glazed Grilled Bananas",
"url": "https://en.wikibooks.org/wiki/Cookbook:Maple_Cumin_Glazed_Grilled_Bananas"
}
|
recipes/recipe_10_037.html
|
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 boneless skinless chicken breasts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup Grade B Amber maple syrup (Grade A Dark Amber would be okay too.)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Melted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp lemon pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine maple syrup, sauce, and broth in a small saucepan over medium-high heat. Bring to a boil and cook until reduced by ⅓. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine salt, pepper, and lemon pepper. Brush chicken with melted butter and press seasoning mixture into both sides of each chicken breast."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place chicken in a shallow roasting pan. Insert a probe thermometer into one of the pieces and roast at 375°F (190°C) until internal temperature reaches 165°F (74°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush top of chicken pieces with maple mixture. Remove while your broiler heats up."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place chicken under your preheated broiler until top is well browned and slightly charred."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove to a plate and cover with aluminum foil. Let rest 7 minutes before serving with remaining maple mixture."
}
],
"title": "Maple Glazed Chicken Breasts",
"url": "https://en.wikibooks.org/wiki/Cookbook:Maple_Glazed_Chicken_Breasts"
}
|
recipes/recipe_10_038.html
|
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ea. (12–16 ounces) boneless skinless chicken breasts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp freshly-ground coriander"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium untreated maple planks, soaked in water at least 1 hour"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush chicken with olive oil. Sprinkle both sides liberally with salt, freshly ground black pepper, and the freshly-ground coriander."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place chicken on planks and insert a probe thermometer into one of the breasts. Heat one burner or push all the coals to one side and place planks on the cooler side. Cook until internal temperature reaches 165°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove chicken to a plate and cover with aluminum foil. Let rest 5 minutes before serving."
},
{
"line_type": "p",
"section": "Warnings",
"text": "Use untreated wood. I don't think any of you would like to be eating pentachloraethylne, creosote, and/or arsenic! If you would not like to eat this stuff, remember to purchase untreated wood that is furniture grade and kiln-dried."
}
],
"title": "Maple Planked Chicken Breasts",
"url": "https://en.wikibooks.org/wiki/Cookbook:Maple_Planked_Chicken_Breasts"
}
|
recipes/recipe_10_039.html
|
{
"infobox": {
"category": "/wiki/Category:Salmon_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 side (1.5–2 lb) of sockeye salmon"
},
{
"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 olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup dark rum"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large untreated maple plank, soaked in water for at least 1 hour"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush salmon with oil. Sprinkle liberally with salt and freshly ground black pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place salmon on plank. Heat grill to medium on one burner."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring rum to a boil in a saucepan over high heat. Remove from heat and ignite. Boil until reduced to ¼ cup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place plank on indirect heat and cook for 20 minutes, brushing often with rum."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let rest 5 minutes. Serve."
}
],
"title": "Maple Planked Salmon with Rum Glaze",
"url": "https://en.wikibooks.org/wiki/Cookbook:Maple_Planked_Salmon_with_Rum_Glaze"
}
|
recipes/recipe_10_040.html
|
{
"infobox": {
"category": "/wiki/Category:Salmon_recipes",
"difficulty": 2,
"servings": "4",
"time": "Soaking: 6–12 hoursCooking: 45 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Maple syrup planked salmon mixes the hint of sweetness from the maple syrup with the rich smoky flavour imparted from the cedar plank. Using organic ingredients enhances taste."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 salmon steaks or individual fillets (preferably wild-caught)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tbsp (60 ml) fresh lemon juice, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp (10 ml) pure maple syrup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp (30 ml) grapeseed oil (or other neutral oil)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tsp (7 g) chipotle powder (chipotle barbecue sauce may be substituted for this)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp (5 g) crushed dried rosemary"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 scallions, thinly sliced for garnish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Cedar plank(s) large enough to hold salmon without crowding (these must be untreated cedar planks with no preservatives or chemicals)"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Grill"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Spray bottle of water for controlling flare-ups"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Completely immerse cedar planks in water for several hours or overnight."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat grill to medium-high."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix 2 tablespoons (30 ml) lemon juice, the oil, rosemary, maple syrup, and half of the chipotle powder in a small bowl. Coat the salmon with the mixture and let rest at room temperature for 20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the remaining lemon juice with the remaining chipotle powder with a fork and set aside as a garnish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place plank(s) on grill and close lid. Allow plank to heat for a couple minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lightly sprinkle salt on plank(s)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put salmon on plank, keeping fish at least an inch from the edge of the plank (in the case of fillets, place skin-side down). Reduce heat to low and close lid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grill for roughly 15 minutes without turning or moving salmon until desired \"doneness\" is reached. Generally, salmon should be cooked until the flesh loses its transparency and the meat can easily be broken with a fork. Spray with water to douse any flames that light on the sides of the plank."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When cooked, place the salmon on a serving platter and sprinkle with the scallions."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Immerse the cedar plank in water as a safety precaution."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the salmon with the optional lemon juice/chipotle sauce."
}
],
"title": "Maple Syrup Planked Salmon",
"url": "https://en.wikibooks.org/wiki/Cookbook:Maple_Syrup_Planked_Salmon"
}
|
recipes/recipe_10_041.html
|
{
"infobox": {
"category": "/wiki/Category:Pork_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Maple syrup and pork just sort of seem to be made for each other."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 slab pork spareribs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 Tbsp dark brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp smoked paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup maple syrup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup white wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 Tbsp cider vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Hickory wood chunks"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine seasonings and rub on pork ribs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Refrigerate for at least 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place hickory chunks into a 350°F (175˚C) smoker or a charcoal grill set for indirect heat at 350°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine liquid ingredients and bring to a boil over high heat until reduced by half."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place ribs in smoker/grill and cook, basting often with maple syrup mixture, for 3–4 hours"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush ribs with remaining mixture and place on a medium high grill until well browned."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rest 15 minutes; serve."
}
],
"title": "Maple-Glazed BBQ Ribs",
"url": "https://en.wikibooks.org/wiki/Cookbook:Maple-Glazed_BBQ_Ribs"
}
|
recipes/recipe_10_042.html
|
{
"infobox": {
"category": "/wiki/Category:Chinese_recipes",
"difficulty": null,
"servings": "2",
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Mápó dòufu (麻婆豆腐), also romanized as mapo tofu, is a classic spicy tofu and meat dish from the Szechuan province of China. It is a very flavourful, easy-to-prepare, and spicy dish."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small piece of ginger, minced (about 2 tsp)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 tsp crushed dried chile pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g (7 oz) minced beef, or pork"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cloves of garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g (1 lb) silken tofu, cubed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp chili bean paste (Doubanjiang)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp Szechuan pepper, roasted and ground"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp rice wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–4 green onions, cut into 2 cm (1 inch) pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 mushrooms (tree ears preferred; optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If using dried mushrooms, soak them in hot water for 10 minutes while preparing the rest of the ingredients, then slice before adding later."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté onion with ginger and crushed chili."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add minced meat and garlic, and fry until brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in other ingredients (including sliced mushrooms), lower heat, and simmer for 5–10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve over steamed jasmine rice."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Some extra chili pepper can be substituted for Szechuan pepper, but the taste and feeling will be different. Szechuan pepper has a numbing sensation, not heat."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "A little ground coriander and cumin is very nice in this dish, especially if you cannot find Szechuan pepper easily."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "A red bell pepper, a tomato, and fresh coriander leaves are all welcome additions, though not traditional."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "The meal is just as good with whole beans instead of tofu."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "A vegan/vegetarian version of this meal can be made by substituting the meat with textured vegetable protein (TVP) or ground tofu (e.g. Shiok Food's Vegetarian Ma Po Tofu[1])"
},
{
"line_type": "ol",
"section": "External links",
"text": "↑ Shiok Food's Vegetarian Ma Po Tofu, original URL, archived original URL"
}
],
"title": "Mapo Tofu",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mapo_Tofu"
}
|
recipes/recipe_10_043.html
|
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 boneless skinless chicken breasts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp freshly-ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup tequila (recommended: José Cuervo Especial Gold)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup margarita mix"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup mesquite chips, soaked in water 30 minutes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup freshly-squeezed lime juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 Tbsp fresh cilantro"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 chipotle chiles in adobo, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 Tbsp adobo sauce"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine tequila, oil, mix, lime, cumin, cilantro, adobo, and the chiles in a blender until smooth. Pour into a gallon size zip-top bag and add chicken. Toss to coat and refrigerate overnight."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "The next day, preheat grill. Sprinkle both sides of chicken with salt and pepper and place on grill."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook, turning often, until internal temperature reaches 165°F (74˚C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While chicken cooks, run the marinade through a cheesecloth and skim off the oil. Bring to a boil in a large saucepan over high heat and cook until liquid has reduced to 3 ounces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once chicken is done, remove to a plate and pour marinade over top. Cover tightly with foil and let rest 15 minutes before serving."
}
],
"title": "Margarita Grilled Chicken",
"url": "https://en.wikibooks.org/wiki/Cookbook:Margarita_Grilled_Chicken"
}
|
recipes/recipe_10_044.html
|
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Margi special is a soup from the people of Adamawa state, Nigeria. It is made with fresh fish, tomatoes, spinach, and pepper. It is nutritious, affordable, and accessible. It can be served with eba, semovita, or any swallow of your choice."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Potash"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh fish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Scotch bonnet or habanero chile pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tatashe (red bell pepper)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Yakuwa (roselle leaves)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Spinach"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning/stock cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground crayfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil or groundnut oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dissolve potash in water to make lime water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash the fish with lime water, and cut into large pieces. Wash again with cold water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grind the chile pepper and tatashe to a paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the yakuwa leaves in hot water to get rid of the sourness. Drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine fish pieces, pepper paste, yakuwa leaves, spinach, onions, and tomato paste in a large pot. Cover with water, and bring to a simmer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season with salt, seasoning cube, ground crayfish, and oil. Simmer until the fish is cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with the swallow of your choice."
}
],
"title": "Margi Special (Nigerian Fish and Hibiscus Soup)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Margi_Special_(Nigerian_Fish_and_Hibiscus_Soup)"
}
|
recipes/recipe_10_045.html
|
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 2,
"servings": "6",
"time": "45 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Marinara (mariner's) sauce is a southern Italian tomato sauce usually made with tomatoes, garlic, herbs (such as basil), and onion.[1] However, there are many variations. Some of these include the addition of capers, olives and spices.[2][3]"
},
{
"line_type": "p",
"section": null,
"text": "There are at least two folk theories as to the origin of this sauce: One says cooks aboard Neapolitan ships invented marinara sauce in the mid-16th century after Spaniards introduced the tomato (a New World vegetable) to Europe. This meat-free sauce was easy to make and resisted spoiling due to the high acid content of tomatoes. This made it ideal for lengthy sea voyages hundreds of years before refrigeration methods were invented. Another theory states this was a sauce prepared by the wives of Neapolitan sailors upon their return from sea. Historically, however, we know the first Italian cookbook to include tomato sauce,[4] Lo Scalo alla Moderna (The Modern Steward), was written by Italian chef Antonio Latini and was published in two volumes in 1692 and 1694. Latini served as the Steward of the First Minister to the Spanish Viceroy of Naples.[5][6][7]"
},
{
"line_type": "p",
"section": null,
"text": "Traditional southern Italian cuisine utilizes this sauce to add flavor to pasta, rice, seafood and pizza. This sauce is also widely used in Italian-American cuisine which has diverged significantly from its Old World origins. Italians refer to marinara only in association with other recipes. For instance, spaghetti alla marinara literally translates to mariner's spaghetti. However, tomato sauce alone in Italy is called salsa al pomodoro or pummarola."
},
{
"line_type": "p",
"section": null,
"text": "The recipe below is based on the one by world-renowned chef Mario Batali cited in the references section below."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tablespoons virgin olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "225 grams (8 ounces) Spanish onion, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cloves garlic, thinly sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons fresh thyme leaves (or ½ teaspoon dried)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 teaspoons fresh basil leaves (or 1 teaspoon dried)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "85 grams (3 ounces) red bell pepper, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1.3 kilograms (1 pound and 14 ounces) skinless plum tomatoes, crushed by hand"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Heat the oil in a saucepan over medium heat until it shimmers."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Add the onions and garlic, and sauté them for about 2 minutes until the onions are translucent."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Add the thyme, basil and bell pepper. Cook 5 minutes more."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Add the tomatoes and sugar. Bring to a boil and then lower to a light simmer, stirring occasionally for 30 minutes."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Season with salt to taste."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Serve hot by ladling over pasta, seafood or rice."
}
],
"title": "Marinara Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Marinara_Sauce"
}
|
recipes/recipe_10_046.html
|
{
"infobox": {
"category": "/wiki/Category:Vegetable_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a nice, light, cooling salad or side dish to have during the hot summer months."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cucumbers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 white onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (480 ml) distilled white vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons (10 ml) vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon (5 ml) sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon (5 ml) salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix vinegar, oil, salt and sugar for the marinade."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Trim the ends from the cucumbers, peel them, and slice them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel the onion and slice it as thinly as possible."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the marinade over the cucumbers and onions and mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let it sit in a cool place or refrigerator for at least two hours, stirring occasionally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve in a bowl, marinade and all, using salad tongs or a slotted spoon to dish out servings."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Any light salad oil may be used. Avoid olive oil, as it congeals when refrigerated."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The cucumber to onion ratio should be from 2:1 to 2.5:1."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "There should be just a hint of oil in the marinade and just enough sugar to take the edge off of the vinegar's tartness."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For crisper pickles add a spoonful of oregano."
}
],
"title": "Marinated Cucumbers and Onions",
"url": "https://en.wikibooks.org/wiki/Cookbook:Marinated_Cucumbers_and_Onions"
}
|
recipes/recipe_10_047.html
|
{
"infobox": {
"category": "/wiki/Category:Olive_recipes",
"difficulty": 1,
"servings": null,
"time": "Prep: about 10 minutesMarinating: 3–7 days"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Green olives marinated in herbs and garlic are very common in Spanish restaurants. They are commonly served free when you order a drink, and are often served with toasted, salted nuts."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (16 oz/450 g) unpitted large green Spanish olives"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "7 cloves garlic, peeled and minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 bay leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ medium lemon, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon dried oregano"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground fennel seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon dried thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon ground cumin seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon dried rosemary"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon Spanish paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon black pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lightly crush the olives with a mallet, or make slight slits on each olive with a knife, to ensure that the marinade permeates them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the olives in a sealable glass jar and add the remaining ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill the jar with water and shake well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Marinate at room temperature for several days to a week."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the olives with toasted almonds and fresh bread."
}
],
"title": "Marinated Green Olives",
"url": "https://en.wikibooks.org/wiki/Cookbook:Marinated_Green_Olives"
}
|
recipes/recipe_10_048.html
|
{
"infobox": {
"category": "/wiki/Category:Fish_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 or more mackerels"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 fresh bay leaves, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 blade of mace"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 sprig of fresh thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 peppercorns"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Malt vinegar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Clean and scale fish. Place in a baking dish large enough for the fish and vinegar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix other ingredients, except vinegar, with salt to taste, and pour over fish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour over enough vinegar to cover well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place in moderate oven for 40–50 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lift fish carefully onto serving dish, and strain liquor over top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let cool and serve."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "from Boscastle W.I. in Cornish Recipes, Ancient & Modern, 22nd Edition, The Cornwall Federation of Women's Institutes 1965."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "First collected & published by Edith Martin, Tregavethan, Truro, 1929, for The Cornwall F.of W. I."
}
],
"title": "Marinated Mackerel",
"url": "https://en.wikibooks.org/wiki/Cookbook:Marinated_Mackerel"
}
|
recipes/recipe_10_049.html
|
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Marly sponge is a meringue stabilized with flour. It is typically used as a component in other pastries."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 oz (150 g) almond meal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2¼ oz (70 g) cake flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 oz (250 g) superfine sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 oz (250 g) egg whites"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 oz (150 g) superfine sugar"
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Mix the almonds, flour, and the first quantity of sugar with a wire whisk."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Whip the egg whites to soft peaks."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Add the second quantity of sugar, little by little, and beat to firm peaks."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Fold the almond mixture into the egg whites."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Line a sheet pan with parchment paper and draw circles of the required diameter on the paper."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Using a pastry bag, pipe spirals of meringue into the circles."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Bake at 350°F (180°C) for 12–15 minutes."
}
],
"title": "Marly Sponge",
"url": "https://en.wikibooks.org/wiki/Cookbook:Marly_Sponge"
}
|
recipes/recipe_10_050.html
|
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 3,
"servings": "4–6, depending on serving size",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Marsala chicken scallopini is a meal in the style of Italian cuisine, with mouthwatering flavors gotten from the fortified Marsala wine."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 boneless skinless chicken breasts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tsp butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tsp olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup dry marsala wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup beef/chicken stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ lb of fresh asparagus"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oregano"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh basil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put each chicken breast in a plastic bag and flatten with a meat tenderizer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Coarsely chop the basil, and then throw it in a deep baking pan along with some flour, oregano. Toss the chicken with it."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt 2 tsp of butter in a medium frying pan on low-medium heat. When the butter stops bubbling, add the chicken and brown each section for approximately 3 minutes on each side. Once this is done, cover and set aside on a separate plate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain off most of the liquid from the pan, and raise the heat. Pour a dollop of olive oil in, and sear the asparagus quickly. Remove this and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Keep at high heat, add the marsala and ¼ of the stock. Boil off for a few minutes. Lower the heat, and return the asparagus to the pan. Add the remaining stock and boil off to reduce. Add a tsp of butter, and cover chicken with sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle with parsley and serve."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "At various points during the cooking, you may want to grind some fresh pepper and sprinkle salt over top of the sauce or chicken; do so according to your tastes."
}
],
"title": "Marsala Chicken Scallopini",
"url": "https://en.wikibooks.org/wiki/Cookbook:Marsala_Chicken_Scallopini"
}
|
recipes/recipe_10_051.html
|
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This recipe for quick marshmallow rice squares is super-simple and requires little knowledge of cooking!"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup mini marshmallows"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup puffed cereal (e.g. Rice Krispies)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine marshmallows and cereal in microwaveable bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Microwave for 1–2 minutes, depending on your machine's power."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir to coat the cereal with marshmallow. Press into a buttered baking pan or dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut it into squares and allow it to cool and set."
}
],
"title": "Marshmallow Rice Squares I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Marshmallow_Rice_Squares_I"
}
|
recipes/recipe_10_052.html
|
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup marshmallows (either regular white, cream soda flavour, or bubblegum flavour)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100–150 ml milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup powdered sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup puffed cereal (e.g. Rice Krispies)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt marshmallows in the microwave in 30 second intervals until it melts into a creamy mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove marshmallow fluff from microwave, pour in the milk, and mix for 1½ minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the powdered sugar and mix for 2 more minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the puffed cereal, and mix for 1 more minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put back in microwave and heat for 13 seconds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the microwave and mix a final time."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Press into a greased dish or pan. Let set, then cut into pieces."
}
],
"title": "Marshmallow Rice Squares II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Marshmallow_Rice_Squares_II"
}
|
recipes/recipe_10_053.html
|
{
"infobox": {
"category": "/wiki/Category:Confection_recipes",
"difficulty": 3,
"servings": null,
"time": "3.5 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Marshmallows are a light, spongy confection made primarily with sugar and gelatin, although some recipes contain egg whites."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "About 1 cup (125 g / 4.4 oz) confectioners' sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 ½ envelopes (2 tbsp plus 2 ½ tsp) unflavored powdered gelatin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (125 ml / 4.2 oz) cold water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (450 g / 16 oz) white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (160 g / 5.6 oz) light corn syrup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (125 ml / 4.2 oz) hot water (about 115°F / 46.1°C)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 large egg whites"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (125 ml / 4.2 fl oz) vegetable oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Oil the bottom and sides of a 13×9×2-inch (33×23×5.1-cm) rectangular metal baking pan, and dust the bottom and sides with some confectioners' sugar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In bowl of standing electric mixer or in a large bowl, sprinkle gelatin over cold water and let stand to soften."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a 3 quart (2.8 L) heavy saucepan, cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240 °F (116 °C), about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using a standing or a hand-held electric mixer, whip mixture on high speed until white, thick and nearly tripled in volume (about 6–10 minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large bowl with cleaned beaters, whip whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour mixture into baking pan and sift ¼ cup confectioners' sugar evenly over top. Cool marshmallow, uncovered, until firm (at least 3 hours and up to 1 day)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Run a thin knife around edges of pan and invert pan onto large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "With a large knife trim edges of marshmallow and cut marshmallows into roughly 1-inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Try coating with toasted coconut or cocoa powder instead of powdered sugar."
}
],
"title": "Marshmallows",
"url": "https://en.wikibooks.org/wiki/Cookbook:Marshmallows"
}
|
recipes/recipe_10_054.html
|
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 4,
"servings": null,
"time": "90 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Marzipan cake with biscuit and cream."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "75 g butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "125 g white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 packet vanilla sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g ground almonds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons jam"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "a few drops almond flavor"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 packets of no-cook pectin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "600 ml whipping cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "75 g marzipan"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "350 g marzipan"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "50 g chopped almonds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "50 g powdered sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 ml whipping cream, whipped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "starch-based creamer"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "50 g whole milk chocolate couverture"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 180 °C."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt butter in a small saucepan and let cool slightly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat the eggs in a mixing bowl with a mixer at the highest level until frothy. While stirring, sprinkle in sugar mixed with vanilla sugar, then beat the mixture for 2 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the flour, baking powder and almonds. Stir in briefly at the lowest setting, then stir in the butter briefly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread the batter in a springform pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake in the oven for 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let the cake base cool and cut twice horizontally. Place one of the cake bases on a cake platter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir the jam until smooth and spread on the bottom cake base."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the middle cake base on top of the jam, and press gently to secure the layers."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the marzipan into small pieces and place in a mixing bowl. Add the bitter almond flavor, sugar, and water, and stir until smooth with the mixer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whip the cream with pectin stiffly according to the package instructions. Mix in the marzipan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread about ¾ of the cream on the middle cake layer, and put the final layer on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread the cake completely with the remaining cream. Place the cake in the fridge for at least 3 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place a piece baking paper on a large plate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Crush the couverture and melt it in a bowl over a water bath. Mix the almonds with the chocolate coating."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spoon 16 small dollops of the almond-chocolate mixture on the baking paper, and keep in the fridge until the chocolate has set."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sift powdered sugar and knead into the marzipan. Roll out the marzipan mixture into a round flat disc (Ø=36 cm)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drape the marzipan over the cake. Press the marzipan onto the edge of the cake. Cut off any excess marzipan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Prepare cream and transfer to a piping bag. Decorate the cake with cream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place almond slivers on top and place the cake in the fridge until ready to serve."
}
],
"title": "Marzipan Cake",
"url": "https://en.wikibooks.org/wiki/Cookbook:Marzipan_Cake"
}
|
recipes/recipe_10_055.html
|
{
"infobox": {
"category": "/wiki/Category:Pastry_recipes",
"difficulty": 2,
"servings": "14",
"time": "40 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Muffins with oatmeal and marzipan filling."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 g marzipan"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 g butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 ml milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g fine oatmeal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons baking soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 bags of vanilla sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Finely dice the marzipan or mash it with a fork. Beat it well with butter, milk, and eggs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the remaining dry ingredients. Add them to the butter and egg mixture, and mix to make a smooth batter. If it is too dry, add a little more milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place muffin tins on a baking sheet. Spread the batter in the tins and bake at 180°C for 20–25 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If desired, decorate the muffins with chocolate icing and sprinkles."
}
],
"title": "Marzipan Muffins",
"url": "https://en.wikibooks.org/wiki/Cookbook:Marzipan_Muffins"
}
|
recipes/recipe_10_056.html
|
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Rice masa, or rice waina, is a type of Nigerian masa from the Hausa people of Nigeria. The recipe varies across households, but it is traditionally made in an oval shape. You can add ginger or onions if desired. Masa may be cooked in a regular skillet or a specialized masa pan."
},
{
"line_type": "p",
"section": "Ingredients",
"text": "The quantities below can be adjusted according to taste:"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups uncooked rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon yeast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon baking powder (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil, for cooking"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the rice in water for at least 8 hours, and up to overnight. Drain the rice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take a few tablespoons of the soaked rice, and boil it until tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the cooked rice and uncooked rice. Blend until smooth, adding only as much water as you need to get a paste—don’t let it become watery."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix yeast and sugar with a small amount of warm water in a small bowl. Leave for a few minutes to foam."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large bowl, mix the blended rice with the yeast mixture and baking powder. Cover, and let rest for 6–8 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season the batter with salt and sugar to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a small amount of oil in a non-stick pan. Pour small dollops of batter into the pan, and fry like pancakes. They should come out fluffy and light."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with hot sauce, and enjoy."
}
],
"title": "Masa (Hausa Rice Pancake)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Masa_(Hausa_Rice_Pancake)"
}
|
recipes/recipe_10_057.html
|
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Uncooked rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cooked rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Milk (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Yeast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion, chopped"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the uncooked rice in water until softened. Grind well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the cooked rice into the ground rice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in milk, yeast, baking powder, sugar, and salt to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the chopped onions. Cover and let rest for several minutes to allow the mixture to rise."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat some oil in a pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drop spoonfuls of batter in the pan. Cook until golden on each side and cooked through. Repeat until all batter is used up."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve masa with soup or suya yaji."
}
],
"title": "Masa (Hausa Rice Pancake) with Onions",
"url": "https://en.wikibooks.org/wiki/Cookbook:Masa_(Hausa_Rice_Pancake)_with_Onions"
}
|
recipes/recipe_10_058.html
|
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Masala chai is a spiced version of the typical Indian milk tea. As with much of Indian cuisine, the exact mix of dry spices varies greatly and is often handed down in families from one generation to the next."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 grams powdered ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "25 grams cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 grams whole black peppercorns"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "60 grams whole cinnamon, broken small, or 40 grams ground cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ seed of nutmeg, crushed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "35 grams green cardamom pods"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ teaspoon sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ teaspoon dried tea leaves—to be traditional, a strong Indian tea such as an Assam is best."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of masala mixture"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup milk"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all of the spices, and blend well in an electric grinder."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Store the powder in a clean container at room temperature; you only need a small quantity for each cup of chai, and a full recipe will keep you stocked full of chai for months."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil water and milk together in a saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add sugar, tea leaves, and masala. Boil until the mixture becomes dark (about 5–10 minutes); the longer you boil, the stronger the chai."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Strain into teacups to serve."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Let the remaining solids cool and sprinkle them on your plants for an excellent fertiliser."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Tea masala or garam masala from a store can be used to get around the masala mixture process; however, pre-ground spices lose their flavor over time."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "When making the chai, boil the water and milk separately, and in step two add the tea leaves and masala to the boiling water, boiling until the tea is as strong as you like. Only then add the milk to the mix. This can speed up the process without affecting the flavor. This method is often used by restaurants to serve chai in large quantities quickly as orders are taken."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Optionally turn off the heat in the end, cover, and let sit for about 5 minutes for a richer flavor."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Try adjusting the ratio of milk to water. For a richer milky tea, try two parts milk to one part water."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Leave out the sugar for a more adult flavor. Sugar can be added while drinking if so desired."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Try other combinations of South Asian spices. Each region in which chai is commonly available has its own popular or traditional spice mix. One optional addition to masala chai is fennel seeds."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Add a piece of a lemongrass leaf (called lili cha in Gujarati), while the water is still boiling (before adding milk). This gives a nice flavor to the tea. Mint, fresh ginger, and/or holy basil (tulsi) can also be added."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "To make ground ginger: Select good quality ginger and wash to remove soils and other foreign objects. Cut into thin slices. Spread evenly in trays. Dry under the sun or in oven under moderate heat or (70ºC). Pulverize using blender or grinder. Pack and seal tightly."
}
],
"title": "Masala Chai I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Masala_Chai_I"
}
|
recipes/recipe_10_059.html
|
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups boiling water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp heavy cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bag black tea leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp vanilla sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch cocoa powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–4 cardamom seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch caraway seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch anise seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch ground ginger (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch ground cloves (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch saffron (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Crushed almonds (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients in a serving cup. Steep for about 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir vigorously to incorporate the cocoa and cinnamon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reheat in the microwave if you prefer it very hot."
}
],
"title": "Masala Chai II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Masala_Chai_II"
}
|
recipes/recipe_10_060.html
|
{
"infobox": {
"category": "/wiki/Category:Pancake_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup uncooked ponni or sona masuri rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup boiled rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup dried urad dal (whole skinless black gram)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Non-iodized salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 medium sized potatoes, boiled and coarsely mashed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium sized onions, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–6 green chile pepper, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp finely-grated ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp finely-grated garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Tbsp oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp mustard seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp finely-chopped cilantro"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp chana dal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp turmeric"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp coarsely-chopped curry leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion chutney"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Coconut chutney"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup mixture of ghee and vegetable shortening"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "On the day before cooking the dosa, grind all the batter ingredients in a blender or specialized dosa grinder with water. The final consistency of the batter must be similar to pancake batter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Leave batter overnight in a warm spot and allow it to ferment. This is a very important process and must not be skipped. During fermentation the batter may rise to almost twice its volume, and therefore the container for the batter must allow for this."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the oil in a wok or other deep pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the oil is hot add mustard seeds, and allow them to splutter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the spluttering starts to recede, add chopped green chilies, curry leaves, and channa dal. Stir until the channa dal turns brown. Be careful, as channa dal can go from browned to burnt within seconds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add onions and fry until browned. Add turmeric and sauté for 2 minutes. Add ginger and garlic and sauté for a few seconds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add boiled and coarsely-mashed potatoes to the preparation, and mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn off the heat and add lemon juice and coriander leaves, then mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dosa can easily be made on a tava, iron frying pan, or non-stick pan. Heat the pan on a medium heat until a drop of water evaporates on contact."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread about ½ cup of batter on the pan (like for crêpes) slowing spreading it outwards to form a thin, circular dosa."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow it to cook for a minute and, using a flat spatula, flip it over to the other side to cook. As the other side cooks, spread a layer of ghee-shortening mixture on the topside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Flip it over again. As the bottom crisps add 1 teaspoon of onion chutney on the top, and spread it evenly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add some of the filling onto one half of the dosa and fold the other side over. Serve with coconut chutney."
}
],
"title": "Masala Dosa",
"url": "https://en.wikibooks.org/wiki/Cookbook:Masala_Dosa"
}
|
recipes/recipe_10_061.html
|
{
"infobox": {
"category": "/wiki/Category:Chocolate_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Template:Nutritionsummary\nCookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes"
},
{
"line_type": "p",
"section": null,
"text": "Mascarpone cheese makes this sauce light and fluffy, while chocolate adds flavor and richness."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (300 g/11 oz) mascarpone cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (125 g/4.4 oz) chocolate syrup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 pinches of salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whisk together all ingredients in your serving bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve as a dipping sauce with beignets or fruit; or, serve over ice cream."
}
],
"title": "Mascarpone Chocolate Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mascarpone_Chocolate_Sauce"
}
|
recipes/recipe_10_062.html
|
{
"infobox": {
"category": "/wiki/Category:Fruit_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound fresh strawberries, hulled and sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup mascarpone cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp coffee liqueur"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp dark rum"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup heavy cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp butter"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt butter in your largest stainless steel sauté pan over medium heat. Add strawberries and cook until deeply browned. Remove and keep warm."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Deglaze pan with rum and ignite. Stir to dissolve browned bits."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add remaining ingredients, and boil until reduced by ⅓."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add strawberries, reduce heat to low, and cook ½ hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove pan from heat and serve."
}
],
"title": "Mascarpone Glazed Strawberries",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mascarpone_Glazed_Strawberries"
}
|
recipes/recipe_10_063.html
|
{
"infobox": {
"category": "/wiki/Category:Macaroni_and_cheese_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Folding in unsweetened whipped cream makes this mac 'n cheese casserole light and airy."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup unsalted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup mascarpone cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups heavy cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound cooked macaroni pasta"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup heavy whipping cream, whipped to soft peaks"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt butter in a large saucepan over medium heat. Whisk in flour and cook until light blond color is achieved."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add remaining ingredients except for macaroni and whipped cream. Bring to a boil until reduced by half. Remove from heat and gently fold in cream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place macaroni in the bottom of a 9x13-inch square baking pan. Pour cheese mixture over and bake in a 350°F oven for 25 minutes, or until bubbly on top and puffed up. Remove and serve."
}
],
"title": "Mascarpone Mac 'n Cheese",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mascarpone_Mac_%27n_Cheese"
}
|
recipes/recipe_10_064.html
|
{
"infobox": {
"category": "/wiki/Category:Plantain_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Mofongo is a popular Caribbean dish that originated in Puerto Rico. It is made from fried green plantains, seasoned with garlic, fat (olive oil, butter, or lard) and pork cracklings, then mashed. Mofongo is usually served with a fried meat and a chicken broth soup."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 very green plantains"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil for frying"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ pound pork rinds, also known as chicharrones or pork cracklings, ground"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup stock or broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon fat (e.g. olive oil, butter, or lard)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel the plantains and cut into 1-inch diagonal pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides (approximately 3 ½ minutes per side)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Return the plantains to the hot oil and fry 1 minute on each side. Then, place on paper towels."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While the plantains are still hot, use a mortar and pestle to mash them with the garlic, fat, and stock or broth. Add the chicharrones, salt, and pepper to taste."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Packaged pork rinds can be used. Alternatively, any kind of bacon can also be used."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can also use a food processor for mashing; add the plantains to food processor with bacon, garlic and some salt and pepper. You may have to work in batches. Process to consistency of mashed—not whipped—potatoes. Do not over-process!"
}
],
"title": "Mashed Plantains and Pork Rinds (Mofongo)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mashed_Plantains_and_Pork_Rinds_(Mofongo)"
}
|
recipes/recipe_10_065.html
|
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Milk"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the potatoes until tender, then drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While hot, rub the potatoes through a colander into a clean pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "For every pound of potatoes, mix in ½ ounce butter and 1 tablespoon milk; do not make them too moist."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Onion mashed potatoes: Prepare some boiled onions, rub them through a sieve, and mix them with potatoes."
}
],
"title": "Mashed Potatoes",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mashed_Potatoes"
}
|
recipes/recipe_10_066.html
|
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Beef, cut into small pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ginger powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Stock cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Mushrooms, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Red bell pepper, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Potatoes, peeled and diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Soft cheese"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stovetop"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cooking pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Frying pan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Masher"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Spoon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season the beef with ginger powder, stock cubes, thyme, and black pepper. Let rest in a cool place for 20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the seasoned beef and sliced onion in a frying pan. Add the mushrooms and red bell pepper, and season with salt. Cook for a few minutes, and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the diced potatoes in a pot and cover with water. Season with salt, and cook for about 20 minutes until tender. Drain any excess water and mash the potatoes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the cheese, butter, and milk into the potatoes until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the mashed potatoes with the beef."
}
],
"title": "Mashed Potatoes with Spiced Beef",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mashed_Potatoes_with_Spiced_Beef"
}
|
recipes/recipe_10_067.html
|
{
"infobox": {
"category": "/wiki/Category:Vegetable_recipes",
"difficulty": 1,
"servings": "4–6",
"time": "Prep: 20 minutesBaking: ~90 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small pumpkin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "About 1 tablespoon butter"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Clean your pumpkin well, being careful to remove manure, dirt, etc. Chop off the stem."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake the cleaned pumpkin in a 375 °F (190 C) oven for about 45 minutes per 250 g. A small pumpkin of less than 500 g works best."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove pumpkin and allow to rest for 5–10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "During this time, take out sea salt, butter, and your pepper mill."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chop pumpkin in half with cleaver, butcher knife, or kitchen hatchet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove seeds and guts; roast seeds and discard the rest."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Separate the skin from the flesh."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place hot pumpkin flesh in a food processor, along with salt, pepper, and butter to taste."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "If pumpkin is not soft when removed from oven, place back in for 10–15 minutes each time."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "An alternative if you have no food processor is to mash the pumpkin flesh by hand until nearly smooth."
}
],
"title": "Mashed Pumpkin",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mashed_Pumpkin"
}
|
recipes/recipe_10_068.html
|
{
"infobox": {
"category": "/wiki/Category:Sweet_potato_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pounds sweet potatoes, peeled and cut into ½-inch pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup freshly-squeezed orange juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 ounces unsalted butter, cut into pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp freshly-ground cinnamon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover potatoes in a large pot with cold water by at least an inch."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and bring to a boil over high heat. Reduce heat to a simmer and cook until potatoes are tender (about 15–20 minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain potatoes into a colander. Remove water from pot and add potatoes and remaining ingredients. Mash potatoes with either an immersion blender or potato masher."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If you used a potato masher, combine ingredients thoroughly. If you did not, then you can skip this step."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve immediately."
}
],
"title": "Mashed Sweet Potatoes",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mashed_Sweet_Potatoes"
}
|
recipes/recipe_10_069.html
|
{
"infobox": {
"category": "/wiki/Category:Nepali_recipes",
"difficulty": null,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Masyaura are Nepali fermented sun-dried vegetable balls made with a combination of minced vegetables and black lentils. The choice of vegetables is mostly taro, yam, and colocasia leaf. As finding fresh vegetables year-round was hard in the earlier days, masyaura become an alternative nutritious food item when fresh vegetables weren’t available. It also can be compared with soy-chunks, though soy-chunks are made from soybeans and masyaura is made with minced vegetables.[1]"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups black lentil flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups minced vegetables (e.g. taro, yam, colocasia leaf)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the lentil flour in a mixing bowl, and add enough water to make a thick paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the vegetables."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the bowl and leave it overnight. This allows the paste to absorb the moisture completely and go through slight fermentation, which gives a nice flavor to the product."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the morning, make small balls or nuggets by using your hand, and place them on a tray. Wet your hand often with water, which helps prevent the paste from sticking to your hand. The balls should not touch each other."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the tray in the direct sun to allow them to dry. It will take around three days to completely sun-dy, and it might take even longer on less sunny or cloudy days. Keep it indoors during the night to speed up the drying process."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once they are completely dried, keep them in an airtight container store for several months."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can also use whole black lentils instead of lentil flour. In this case, soak them in the water for several hours, remove the outer layer, drain water, and then grind them to a thick paste."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "In Nepali culture, cooked masyaura is Served with cooked rice."
},
{
"line_type": "ol",
"section": "References",
"text": "↑ \"How to make Masyura?\". The Nepali Food Blog | theGundruk.com. 2016-02-15. Retrieved 2019-11-24."
}
],
"title": "Masyaura (Nepali Fermented Vegetable Balls)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Masyaura_(Nepali_Fermented_Vegetable_Balls)"
}
|
recipes/recipe_10_070.html
|
{
"infobox": {
"category": "/wiki/Category:Curry_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup oil, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cups masyaura"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch cumin seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp fenugreek seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 serrano pepper or other green chiles, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp turmeric powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 medium-sized tomatoes, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tbsp cumin-coriander powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tbsp red chile powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tbsp ginger-garlic paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tbsp ground black pepper (optional)[1]"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp finely-chopped cilantro"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat ½ cup oil in a pan. Add the masyaura, and fry until it becomes red and crispy. Make sure to stir as you fry because it burns fast. Remove masyaura from oil once finished."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a separate pan heat the remaining ½ cup oil. Add cumin and fenugreek seeds. Once seeds are golden brown, add potato and green chilies. Fry until it becomes golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add fried masyaura, salt, and turmeric powder, then stir properly. Cover and cook it on a low to medium heat for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add tomato, cumin-coriander powder, ginger-garlic paste, pepper, and red chili powder. Stir, cover, and cook for another 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add water and stir well. Cook on medium heat and let the mixture boil. Remove from the heat once you get the desired gravy consistency."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle with cilantro to garnish."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Do not cook on high heat. Be patient and cook on medium heat.[1]"
},
{
"line_type": "ol",
"section": "References",
"text": "↑ a b Nepalitummy (2014-05-04). \"Nepali Tummy!!: Masaura (Sun-dried Vegetable Balls) Curry Recipe!!\". Nepali Tummy!!. Retrieved 2019-11-24."
}
],
"title": "Masyaura Curry",
"url": "https://en.wikibooks.org/wiki/Cookbook:Masyaura_Curry"
}
|
recipes/recipe_10_071.html
|
{
"infobox": {
"category": "/wiki/Category:Indian_recipes",
"difficulty": 2,
"servings": "3",
"time": "40 min"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tablespoons oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 oz (200 g) paneer, cut in 1” cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ginger-garlic paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup chopped onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup puréed tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 green chilies, seeded and finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon cumin seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon turmeric powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon red chilli powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon coriander powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garam masala"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup peas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (200 ml) water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon chopped coriander"
},
{
"line_type": "ol",
"section": "Procedure[1]",
"text": "Heat some oil in a deep pan."
},
{
"line_type": "ol",
"section": "Procedure[1]",
"text": "Add paneer cubes in it. Fry on all the sides over medium-low heat until golden brown."
},
{
"line_type": "ol",
"section": "Procedure[1]",
"text": "Remove paneer from the pan, and drain on paper towels."
},
{
"line_type": "ol",
"section": "Procedure[1]",
"text": "Remove excess oil from the same pan, and add ginger-garlic paste."
},
{
"line_type": "ol",
"section": "Procedure[1]",
"text": "Add chopped onion to it. Cook, stirring, until onion becomes translucent."
},
{
"line_type": "ol",
"section": "Procedure[1]",
"text": "Add chopped tomatoes and mix. Cook well over medium heat."
},
{
"line_type": "ol",
"section": "Procedure[1]",
"text": "Turn off the heat when tomatoes have left all the water. Let cool."
},
{
"line_type": "ol",
"section": "Procedure[1]",
"text": "Transfer mixture to a blender, and add the chiles."
},
{
"line_type": "ol",
"section": "Procedure[1]",
"text": "Blend until smooth."
},
{
"line_type": "ol",
"section": "Procedure[1]",
"text": "Heat oil in a pan."
},
{
"line_type": "ol",
"section": "Procedure[1]",
"text": "Add cumin seeds, and fry until they start to crackle."
},
{
"line_type": "ol",
"section": "Procedure[1]",
"text": "Add turmeric, chilli powder, coriander powder, and garam masala. Mix well over low heat."
},
{
"line_type": "ol",
"section": "Procedure[1]",
"text": "Add the blended purée, and mix well over medium heat."
},
{
"line_type": "ol",
"section": "Procedure[1]",
"text": "Season with salt, then mix in the peas."
},
{
"line_type": "ol",
"section": "Procedure[1]",
"text": "Add some water, cover, and steam until the peas are fully cooked."
},
{
"line_type": "ol",
"section": "Procedure[1]",
"text": "Uncover and add the fried paneer. Mix well, adding more water if required."
},
{
"line_type": "ol",
"section": "Procedure[1]",
"text": "Heat a small pan/tadka pan."
},
{
"line_type": "ol",
"section": "Procedure[1]",
"text": "Add 1 tsp oil and ½ tsp red chilli powder. Mix well."
},
{
"line_type": "ol",
"section": "Procedure[1]",
"text": "Turn off the gas and add to the matar paneer while serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Paneer is a pressed uncured cheese usually made fresh. It can be bought in Indian or specialty grocery stores or substituted by tofu if unavailable."
},
{
"line_type": "ol",
"section": "References",
"text": "↑ https://www.yumcurry.com/matar-paneer.htm/"
}
],
"title": "Matar Paneer",
"url": "https://en.wikibooks.org/wiki/Cookbook:Matar_Paneer"
}
|
recipes/recipe_10_072.html
|
{
"infobox": {
"category": null,
"difficulty": 3,
"servings": "4–6",
"time": "1 hour 30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Matoke refers to a variety of East African plantain or banana, and it is a staple crop. This dish incorporates plantains into a stew. It can be made with or without meat depending on your preference."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8–10 medium-size plantains"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lemon (optional), juiced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil for frying"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 tomatoes, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 green bell pepper, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 chile pepper, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 garlic cloves, crushed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Curry spices to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Beef stew meat (optional), cut in bite-size pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup beef stock (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Red chile powder"
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Peel the plantains and cut into cubes. Toss with lemon juice and set aside."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Heat the oil in a large pan. Add the tomatoes, onions, peppers, and garlic. Fry together."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Stir in the curry spice to taste, then the meat and stock. Cook, stirring, until the meat is nearly done or the mixture is boiling."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Stir in the plantains. Cover and simmer over low heat until until the plantains are tender and the meat is fully cooked."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Season with salt and chili pepper to taste."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Serve and enjoy your delicious meal."
}
],
"title": "Matoke and Beef Stew",
"url": "https://en.wikibooks.org/wiki/Cookbook:Matoke_and_Beef_Stew"
}
|
recipes/recipe_10_073.html
|
{
"infobox": {
"category": "/wiki/Category:Passover_recipes",
"difficulty": 2,
"servings": "4",
"time": "50 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 sheets of matzah"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb (450 g) cottage cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ¼ cups grated mozzarella cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup grated Parmesan cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon black pepper (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "30–34 ounces marinara sauce or tomato sauce"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease a baking pan that will fit the matzah sheets."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread about ½ cup sauce in the pan to cover the bottom."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place 1 matzoh sheet on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread more tomato sauce over the matzah."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread a layer of cottage cheese on top of the matzah."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle with mozzarella and Parmesan cheeses."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Repeat these layers until all 4 matzah sheets are used."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread tomato sauce and sprinkle mozzarella and Parmesan cheese on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add ½ cup water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover with foil, and bake at 350°F (175°C) for 35–40 minutes."
}
],
"title": "Matzah Lasagne",
"url": "https://en.wikibooks.org/wiki/Cookbook:Matzah_Lasagne"
}
|
recipes/recipe_10_074.html
|
{
"infobox": {
"category": "/w/index.php?title=Category:Flatbread_recipes&action=edit&redlink=1",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Matzo (Hebrew/Yiddish: מצה) is an unleavened bread central to the Jewish celebration of Passover."
},
{
"line_type": "p",
"section": null,
"text": "To comply with Jewish dietary laws, matzo prepared for Passover must comply with the following rules:"
},
{
"line_type": "ul",
"section": null,
"text": "It must be prepared by observant Jews."
},
{
"line_type": "ul",
"section": null,
"text": "It must be prepared with wheat flour and water only."
},
{
"line_type": "ul",
"section": null,
"text": "It must be prepared using dishes and surfaces completely free of chametz (leavened bread made from wheat, barley, rye, oats, or spelt)."
},
{
"line_type": "ul",
"section": null,
"text": "It must be prepared from shmura flour, which has been protected from moisture."
},
{
"line_type": "ul",
"section": null,
"text": "The entire baking process must take no more than 18 minutes from start to finish."
},
{
"line_type": "ul",
"section": null,
"text": "After baking, a portion of matzo must be separated, and, following a brief prayer, burnt completely."
},
{
"line_type": "p",
"section": "Ingredients",
"text": "Use any amount of flour and cold water in a ratio of 3 to 1; 600g of flour is sufficient for 8 large pieces of matzo."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slowly add water to the flour, stirring constantly, until dough becomes solid. Knead quickly and firmly until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Divide dough and roll each piece until very thin. Transfer to baking sheets."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using a fork or a pizza-dough docker, poke holes through the dough on both sides. The holes should go completely through the dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oven to 300°C (600°F) or as high as possible."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 2–4 minutes or until crisp."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Temperatures of 300°C (600°F) or more are ideal, but that requires a baker's oven. On a home oven, set to \"maximum broil.\""
}
],
"title": "Matzo",
"url": "https://en.wikibooks.org/wiki/Cookbook:Matzo"
}
|
recipes/recipe_10_075.html
|
{
"infobox": {
"category": "/wiki/Category:Custard_recipes",
"difficulty": 3,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Mató de pedralbes is a Spanish custard dessert."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 litre milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ kilo white sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 grams maize flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 yolks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cinnamon sticks"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir the maize flour into a glass of the cold milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the rest of milk in a saucepan, add sugar and yolks, and beat together until blended."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add cinnamon sticks and heat the mixture. When it begins to boil, add the glass of milk and flour, and mix well. Cook until thickened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the saucepan from the heat and take out the cinnamon sticks. Pour it into four oval molds and refrigerate until cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To serve, unmold the custards and serve with jam or some rosemary honey."
}
],
"title": "Mató de Pedralbes (Spanish Maize Custard)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mat%C3%B3_de_Pedralbes_(Spanish_Maize_Custard)"
}
|
recipes/recipe_10_076.html
|
{
"infobox": {
"category": "/wiki/Category:Vegan_recipes",
"difficulty": 1,
"servings": "10 servings",
"time": "3 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "A recipe for a vegan mayonnaise substitute using tofu and olive oil."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 oz tofu (silky or soft preferred)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons olive oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the tofu and blend in a food processor/blender until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the oil slowly and gradually to the blended tofu while the blender is still running. This emulsifies the mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add additional spices (e.g. salt, black pepper, etc.) to taste."
}
],
"title": "Mayonnaise (Vegan)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mayonnaise_(Vegan)"
}
|
recipes/recipe_10_077.html
|
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 2,
"servings": null,
"time": "10 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Mazagran (مزغران), also called Café Mazagran, is an iced coffee from Algeria. Often deemed the original iced coffee, mazagran originated from a city in Algeria with the same name. It is said that the drink was created by French colonial troops while in captivity in Mazagran Fortress. After they were freed, the French soldiers introduced the drink to Parisian cafés, where the beverage became trendy for some time. However, these days, the consumption of Mazagran in both Algeria and France is considerably rare."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ice cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup brewed black coffee"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-squeezed lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar or other sweetener"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lemon slice or wedge (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill a tall, narrow glass with the ice cubes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the coffee over the ice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the lemon juice and sugar to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the lemon slice or wedge as a final touch if desired."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "In some recipes, a sugar syrup is poured into the glass first, then a mixture of water and lemon juice is gently and carefully added afterwards so that the two ingredients don't mix. Ice cubes and black coffee are added later with a sprinkle of lemon zest."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Some European variations suggest adding rum."
}
],
"title": "Mazagran (Algerian Iced Coffee)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mazagran_(Algerian_Iced_Coffee)"
}
|
recipes/recipe_10_078.html
|
{
"infobox": {
"category": "/wiki/Category:Colombian_recipes",
"difficulty": 2,
"servings": "3–4",
"time": "30 Minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "La mazorca desgranada is typical northern Colombian coast fast food recipe. Is is made of sweet corn, beef, cheese, crushed potato chips, and tartar sauce."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ pound (250 g) beef loin steak, cut into thin strips"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tartar sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground allspice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ small \"Summer Crisp\" (Batavian) lettuce, thinly sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ pound (125 g) shredded costeño or Monterey Jack cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (15oz/425 g) whole kernel corn"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Crushed potato chips (crisps)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry beef in a medium skillet. Season with allspice, pepper, salt, and Worcestershire sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat corn in warm water, then drain well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place lettuce into serving dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place corn over the lettuce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add shredded cheese on top of the corn."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top with beef."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover everything with crushed potato chips."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour tartar sauce all over the dish, and enjoy."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This recipe is similar to KFC bowls. You can eliminate beef, or replace it with chicken, bacon, pork, sausage, hot dog, and others. You can also mix tartar sauce with ketchup and/or mustard."
}
],
"title": "Mazorca Desgranada (Colombian Beef Salad)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mazorca_Desgranada_(Colombian_Beef_Salad)"
}
|
recipes/recipe_10_079.html
|
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 2,
"servings": "8 (2 pieces each)",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "All-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter or margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Beaten egg or egg yolk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Milk or cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chocolate"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cream, warmed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Slivered almonds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Roasted seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sliced dates"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Other toppings, as desired"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 200°C (390°F)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir together flour and sugar. Cut in butter until crumbly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the milk and egg, and knead to form a smooth dough. Cover the dough and place in the fridge for 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll the dough out about ¼ inch thick. Pat evenly into greased baking dish or rectangular forms."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Prick the dough all over with a fork. Bake in the preheated oven."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt the chocolate over a double boiler, and stir in the butter and cream. Mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the chocolate mixture onto the baked base of the cake. Spread evenly with spatula or a knife."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While the topping is warm, decorate with the listed decorations or any other desired toppings."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Walnuts are very good in this recipe."
}
],
"title": "Mazurek Cake",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mazurek_Cake"
}
|
recipes/recipe_10_080.html
|
{
"infobox": {
"category": "/wiki/Category:Gambian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Mbahal is a traditional Gambian dish that showcases the rich flavors of smoked fish, dried okra, and palm oil. It is a popular delicacy in Gambia, particularly among the Mandinka ethnic group. Mbahal is a hearty and aromatic stew that is enjoyed with rice or couscous, offering a unique and flavorful dining experience."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g Gambian smoked fish (such as catfish or mackerel)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 large onions, 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 red or green bell peppers, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Scotch bonnet chile peppers (or to taste), finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup dried okra, finely ground"
},
{
"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 coriander"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground cayenne pepper (optional, for added spiciness)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If the smoked fish still has bones, carefully debone it and flake the flesh into small pieces. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large pot or saucepan, heat the palm oil over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chopped onions and minced garlic. Sauté until they become soft and translucent."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the diced tomatoes, diced bell peppers, and finely chopped Scotch bonnet peppers to the pot. Stir well to combine. Cook for a few minutes until the vegetables begin to soften."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the dried, ground okra to the pot, stirring continuously to prevent lumps from forming."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the tomato paste, ground ginger, ground coriander, and ground cayenne pepper (if using). Mix well to combine all the ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce the heat to low and cover the pot. Allow the mixture to simmer for about 15–20 minutes, or until the okra is cooked and the flavors have melded together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the flaked smoked fish to the pot and gently stir it into the stew. Be careful not to break up the fish too much."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste the mbahal and adjust the seasoning with salt and pepper according to your preference."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot with a side of steamed rice or couscous."
}
],
"title": "Mbahal (Gambian Fish and Okra)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mbahal_(Gambian_Fish_and_Okra)"
}
|
recipes/recipe_10_081.html
|
{
"infobox": {
"category": "/wiki/Category:Snack_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Mbatata a matenda is a popular Malawian snack made from cassava. These cassava fritters are crispy on the outside, soft on the inside, and bursting with flavor. They are a delightful treat that can be enjoyed on their own or with a side of hot tea."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups grated cassava"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg, lightly beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 green chiles (optional, for heat), finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons cornmeal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil, for frying"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Mixing bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Frying pan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Slotted spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Paper towels"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a mixing bowl, combine the grated cassava, beaten egg, finely chopped onion, and finely chopped green chilies (if using)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cornmeal to the mixture and mix well until everything is evenly combined."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season the mixture with salt to taste. Adjust the seasoning according to your preference."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a frying pan, heat vegetable oil over medium-high heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take spoonfuls of the cassava mixture and carefully drop them into the hot oil. Flatten the fritters slightly with the back of the spoon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the fritters until they are golden brown and crispy on both sides. Use a slotted spoon to remove them from the oil and place them on paper towels to drain any excess oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Repeat the frying process with the remaining cassava mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow the fritters to cool slightly before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can add grated coconut or grated sweet potato to the cassava mixture for additional flavor and texture."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a sweeter version, you can add a bit of sugar to the mixture."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "These fritters can be served with a dipping sauce or enjoyed on their own."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Mbatata a matenda goes well with a cup of hot tea or as a side snack during gatherings and celebrations."
}
],
"title": "Mbatata a Matenda (Malawian Cassava Fritters)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mbatata_a_Matenda_(Malawian_Cassava_Fritters)"
}
|
recipes/recipe_10_082.html
|
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Mbong tchobi is a popular Cameroonian dish. It has a unique colour and taste. It can be served with ripe plantain or any complimentary dish of your choice. If you are seeing this stew for the first time you can be taken aback by its black colour, but if you give it a try it can become one of your favourite meals."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 pounds white fish or catfish, cleaned and cut into steaks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 njansan seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium-size onions, neatly chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium-size green onions, neatly chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 large tomatoes, neatly chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 medium-size garlic cloves, neatly chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup basil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tablespoons mbongo spice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons chicken bouillon powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lightly fry the njansan for about 5 minutes. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend the onions, green onions, tomatoes, njansan, garlic, basil, and parsley together in a blender. You can add some water to the blender to facilitate its blending to a purée."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place a saucepan on the fire and heat it with a little oil. Add the blended mixture with very little water and bring it to a boil. Let it simmer for 10 minutes, stirring occasionally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the mbongo spice, fish, bouillon powder, and salt. Simmer for another 15 minutes or until the fish is fully cooked through. Add a little water if necessary to prevent prevent the stew from getting burnt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Adjust the seasonings as desired. Enjoy warm with boiled plantains or any complementary dish of your choice."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If using catfish, place the fish in a sink and pour hot water over it. Soak for 60 seconds, then rinse the fish, clean it, and set aside. This removes the sliminess of catfish."
}
],
"title": "Mbong Tchobi (Cameroonian Spicy Black Stew)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mbong_Tchobi_(Cameroonian_Spicy_Black_Stew)"
}
|
recipes/recipe_10_083.html
|
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 2,
"servings": "6",
"time": "35 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Mbongo tchobi is type of stew popular among the Bassa people of Cameroon, though it is also eaten in other countries. It can be eaten with rice and yam."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Large fish of choice, filleted"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 large (or 4 small) tomatoes, roughly chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "7 garlic cloves, peeled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ inch ginger root, peeled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ leek stem , chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ celery stalk, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 seeds African nutmeg, peeled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "30 njangsa seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 teaspoons ground mbongo spice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon white pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 habanero chile pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 small seasoning cubes"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stovetop"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cooking spoon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lightly salt the fish fillets, and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the tomatoes, half the onions, garlic, ginger, leeks, celery, African nutmeg, njangsa, mbongo spice, and ½ cup water. Blend until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the mixture over the fish, and marinate for 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the oil in a pot. Add the remaining onions and cook until aromatic. Add the fish, marinade, and peppers, then season with salt and stock cubes. Cover and cook for about 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Uncover and check the seasoning. Thin with water if necessary, then cook for another 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with boiled plantains, rice, or yams."
}
],
"title": "Mbongo Tchobi (Cameroonian Black Stew)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mbongo_Tchobi_(Cameroonian_Black_Stew)"
}
|
recipes/recipe_10_084.html
|
{
"infobox": {
"category": "/wiki/Category:Breakfast_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Mbulawu is a traditional Malawian fermented millet porridge. It is a nutritious and comforting breakfast option that is enjoyed by many in Malawi."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup millet flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon vegetable oil"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Saucepan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stirring spoon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a saucepan, bring the water to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually add the millet flour to the boiling water, stirring continuously to prevent lumps from forming."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add a pinch of salt to taste and continue stirring."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the saucepan from the heat and allow the porridge to cool down to room temperature."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the porridge has cooled, cover it with a clean cloth and leave it to ferment overnight or for at least 8 hours. This fermentation process enhances the flavor and nutritional profile of the porridge."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "The next morning, heat the vegetable oil in a separate pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the fermented millet porridge into the pan and heat it over medium heat, stirring continuously until it reaches the desired consistency. You can add more water if you prefer a thinner consistency."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve warm in a bowl."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can adjust the amount of millet flour and water to achieve your preferred consistency for the porridge."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For added sweetness, you can serve mbulawu with honey, sugar, or fruit toppings."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Mbulawu can also be made with other grains like sorghum or corn."
}
],
"title": "Mbulawu (Malawian Fermented Millet Porridge)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mbulawu_(Malawian_Fermented_Millet_Porridge)"
}
|
recipes/recipe_10_085.html
|
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 4,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Mead or honey wine is a fermented alcoholic beverage made of honey, water, and yeast. It can have a wide range of flavors, depending on the source of the honey, additives including fruit and spices, the yeast used for fermentation, and the aging procedure."
},
{
"line_type": "p",
"section": null,
"text": "A mead that also contains spices or herbs is called metheglin. A mead that contains fruit is called melomel and was also used as a delicious way to store summer produce for the winter. Mulled mead is a popular winter holiday drink, where mead is flavoured with spices and warmed. Many meads retain some measure of the sweetness of the original honey, and some can even be considered as dessert wines. Drier meads are also available, and some producers offer sparkling meads like champagne."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup room temperature sterilized fruit juice (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 packet of dry winemaker's yeast (Lalvin EC1118, K1V1116 or similar) as well as yeast nutrient"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 quarts water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 pounds (1 quart) honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound raisins (optional)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "1-quart container"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stirring utensil"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Fermentation vessel—preferably a glass carboy—with an airlock and a rubber bung (can usually be found at a brewer's supply store)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Siphon and tube"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Glass bottles"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sanitize all of your equipment (see notes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If desired, create a starter culture by mixing the fruit juice and yeast. Place into a 1-quart container fitted with a rubber stopper and airlock. Keep at room temperature, out of direct sunlight, for 1–2 days until the mixture is bubbling. This starter culture will cause the fermentation below to begin with vigor and may prevent the mead from failing to ferment."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the water in a pot over medium heat, and slowly stir in the honey until completely dissolved. There is a common disagreement among mead makers as to whether you should boil the mixture or not; Boiling will alter the flavor but will enhance the clarity of the finished mead."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the pot from the heat, and cool to 170°F (76°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the raisins, and transfer to your fermentation vessel. Cool to room temperature (about 68°F/20°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rehydrate the yeast if you did not make a starter culture. Transfer the yeast mixture to the honey mixture in the vessel, and attach the airlock."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the vessel in a cool (68°F/20°C), dark place. After about a day, the airlock should start to allow bubbles to escape, which indicates beginning fermentation. The raisins will rise to the surface of the mixture. Avoid stirring or agitating the mixture, as it may cause the liquid to rise up and spill out of the airlock."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let the mead ferment for 4–6 weeks."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If desired, \"rack\" the mead to allow the mead to clear faster: carefully siphon it into a second carboy with a sanitized tube, avoiding the sediment to prevent cloudiness and avoiding splashing to prevent incorporating excess oxygen. Attach an airlock to the second carboy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Ferment for another 3 months or until all signs of fermentation have stopped (usually when the airlock doesn't produce any bubbles for a long period of time—typically over 30 seconds between bubbles) and your mead has cleared enough to read a newspaper through it."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rack the mead once more."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bottle the mead by sealing in sterilized bottles using airtight caps or quality corks. If the fermentation is not complete, pressure will build up inside the sealed bottles and cause them to explode."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Age the mead in the bottle for at least 6 months (or longer) before drinking."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Mead should be made in sanitized equipment to ensure food safety. Potassium metabisulphite is a common sanitizing agent. Those who are allergic to sulphites can use other sanitizing methods. Failure to remove all traces of this chemical from the equipment may result in poisonous or otherwise undrinkable mead."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "It is imperative that sterile conditions be maintained while the carboys are open to avoid infection."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The mead needs to age, usually for one year, and anywhere up to five or more. Bulk aging can be done done in a tertiary carboy."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Excessive racking will promote oxidation, resulting in an undrinkable mead."
}
],
"title": "Mead",
"url": "https://en.wikibooks.org/wiki/Cookbook:Mead"
}
|
recipes/recipe_10_086.html
|
{
"infobox": {
"category": "/wiki/Category:Japanese_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Niku jaga (肉じゃが nikujaga meaning 'meat and potatoes') is a common Japanese household dish served at dinnertime."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g (7.1 oz) sliced beef"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 small potatoes (red potatoes recommended)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 white onion, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp mirin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 slice of ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g (3.53 oz) shirataki noodles"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut potatoes into bite-sized pieces. Set aside to soak in cold water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine mirin, soy sauce, sugar, ginger, and beef in a saucepan. Boil lightly for 2–3 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove beef from pan. Add potatoes, sliced onion, and water. Bring to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer uncovered until the broth reduces to about ⅓ by volume."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Replace beef in pan, add shirataki noodles, and simmer for roughly 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat and serve."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Pork can be substituted for the beef. Vary the amount of potatoes to taste."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The level of liquid does not need to, and in fact should not, completely cover the potatoes at the start of boiling. They will cook via steam, and the comparatively small volume of the liquid helps to concentrate the flavor."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Real mirin is important for preventing the potatoes from crumbling apart, especially when using Russets—it contains certain special sugars that prevent over-softening."
}
],
"title": "Meat and Potatoes in Broth (Niku Jaga)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Meat_and_Potatoes_in_Broth_(Niku_Jaga)"
}
|
recipes/recipe_10_087.html
|
{
"infobox": {
"category": null,
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 bell peppers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g (½ lb) ground meat of your choice (e.g. beef, pork, or a mixture)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "0.5 L (16 ounces) canned tomato sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g (½ cup) uncooked rice (any type)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash peppers. Use a thin and sharp knife to carefully cut around the stem end and form a 5 cm (2 in) circle to open the pepper. Save this piece. Use a spoon or knife cut inside to remove remaining seeds and white membrane. Then rinse again inside and out, and put aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil rice in a medium pot with 1 cup of water for 15 minutes. Set rice aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook your meat of choice to fill peppers with, and ensure that the fat is drained, if applicable."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix rice, meat, and one tablespoon of sauce together in bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using your fingers, stuff peppers with mixture until full, cover with pepper top which was set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place in small pot and ensure they will not tip over, then pour in remaining sauce and leftover meat-rice mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add water until it covers the peppers two-thirds of the way, then cover with a lid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook under medium to high heat (watch so it does not boil over), about 25 minutes for soft peppers, less if you prefer peppers that are firmer. All ingredients are at this point pre-cooked, and safe to eat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove and plate with sauce from pot."
}
],
"title": "Meat and Rice-Stuffed Bell Peppers",
"url": "https://en.wikibooks.org/wiki/Cookbook:Meat_and_Rice-Stuffed_Bell_Peppers"
}
|
recipes/recipe_10_088.html
|
{
"infobox": {
"category": "/wiki/Category:Spice_mix_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Meat masala is a spice mix used in Keralan cuisine, typically as a marinade for various types of meat, especially mutton."
},
{
"line_type": "p",
"section": null,
"text": "Meat masala can either be rubbed onto pieces of meat as a dry powder mix, or combined with oil to make a paste that more easily coats the meat. Once coated, the meat should be left to marinate for at least 20 minutes, but preferably up to 2 hours, before cooking."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "50 g whole dried chillies"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g coriander seed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp black peppercorn"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp cumin seed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp mustard seed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp turmeric powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp cardamom seed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 short pieces of cinnamon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Toast the chillies, coriander, peppercorn, cumin, and mustard in a frying pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grind all ingredients to a powder."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Store in a glass jar with a tight-fitting lid."
}
],
"title": "Meat Masala",
"url": "https://en.wikibooks.org/wiki/Cookbook:Meat_Masala"
}
|
recipes/recipe_10_089.html
|
{
"infobox": {
"category": "/wiki/Category:Filling_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp butter or olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tbsp finely-chopped onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ lb veal, chicken, or turkey, finely minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 oz frozen or cooked spinach, squeezed and chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup freshly grated Parmigiano Reggiano"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch ground nutmeg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat 3 tablespoons of olive oil in a small frying pan and soften the onions in it until translucent, about 7 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the minced meat and cook, stirring constantly, until any trace of pink has gone and all liquid has evaporated."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the heat and stir in the chopped spinach, Parmesan cheese, and nutmeg."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat the eggs and mix them into the meat mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Refrigerate or cool to room temperature while you roll the dough."
}
],
"title": "Meat Ravioli Filling",
"url": "https://en.wikibooks.org/wiki/Cookbook:Meat_Ravioli_Filling"
}
|
recipes/recipe_10_090.html
|
{
"infobox": {
"category": "/wiki/Category:North_American_recipes",
"difficulty": 2,
"servings": null,
"time": "Prep: 20 minutesBaking: 31 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This recipe for Vegetarian Meatballs is delicious and easy to prepare. The meatballs don't come out spherical; they are more of squished hemispheres, flat on one side."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 package (340 g) Yves \"Veggie Ground Round\" ground beef substitute"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 Tbsp hickory smoked barbecue sauce (recommended) OR barbecue sauce OR tomato sauce OR ketchup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 Tbsp breadcrumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅛ tsp dried paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Low-sodium soy sauce to taste (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté onion; pour off oil and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large bowl, beat eggs. Add the ground beef substitute, and break up well with fork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add all remaining ingredients and mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease a large 12 x 18-inch (31 x 45 cm) baking tray."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drop mixture onto the tray in tablespoonfuls. You should get 30–40 meatballs. Don't worry if the mixture falls apart a little on tray."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 350°F for 22 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Flip meatballs over."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for an additional 9 minutes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The barbecue sauce and/or soy sauce add an umami taste to the meatballs, which makes them taste more like real meat."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Any other pre-cooked ground meat substitute should also work."
}
],
"title": "Meatballs (Vegetarian)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Meatballs_(Vegetarian)"
}
|
recipes/recipe_10_091.html
|
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound ground beef"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp red pepper flakes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup dried breadcrumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp dried rosemary"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp dried thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp clarified butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 limes, juiced"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine beef, salt, pepper, red pepper flakes, ¼ cup breadcrumbs, rosemary, thyme, and egg."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Refrigerate for at least 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shape into 1-ounce balls and dredge meatballs in remaining breadcrumbs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt butter in your largest sauté pan over low heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Raise the heat to medium. Place balls in skillet, working in batches if needed. Cook until well-browned with an internal temperature of 160 °F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place meatballs in a 200°F oven to keep warm."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Deglaze pan with broth. Add honey and lime juice, and boil until reduced by ¼."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Return meatballs to pan and toss to coat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve warm."
}
],
"title": "Meatballs with Honey Lime Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Meatballs_with_Honey_Lime_Sauce"
}
|
recipes/recipe_10_092.html
|
{
"infobox": {
"category": "/wiki/Category:Vegetarian_recipes",
"difficulty": null,
"servings": "4–6",
"time": "30 minutes, including prep time"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This recipe is a great choice for a Meatless Monday that still lets you convince the kids that it's a Sloppy Joe! You can serve the finished product on whole-wheat hamburger buns."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ green bell pepper, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup shredded carrot"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can of chili beans, undrained"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ cups cooked brown rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup hickory-smoked barbecue sauce, or to your preference"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Hamburger buns"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add olive oil to pan over medium-high heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add onions, bell pepper, and carrots and cook for 3–4 minutes"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add rice, chili beans, and barbecue sauce and cook for approximately 10–15 minutes, stirring frequently to heat thoroughly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve on hamburger buns."
},
{
"line_type": "ul",
"section": "See also",
"text": "Sloppy Joes"
}
],
"title": "Meatless Sloppy Joes",
"url": "https://en.wikibooks.org/wiki/Cookbook:Meatless_Sloppy_Joes"
}
|
recipes/recipe_10_093.html
|
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Learn to enjoy it when you hear meatloaf is for dinner. Add mashed potatoes, gravy, and roast vegetables, and you've got a big plate of comfort."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ pound ground sirloin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ pound ground chuck"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 ounces garlic croûtons, coarsely crushed"
},
{
"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": "¼ cup ketchup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ⅛ tsp red pepper flakes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp rosemary, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp thyme, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 cloves garlic, smashed and chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ large onion, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 carrots, peeled and diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ red bell pepper, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 strips thick cut bacon, cut into 6 pieces and crisp-cooked"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp bacon fat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup heavy cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fond from meatloaf pan"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ pounds Russet potatoes, peeled and cut into ½-inch dice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tbsp unsalted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup heavy cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg yolk, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 large carrots, peeled and cut into 1½-inch pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 cloves garlic, smashed and finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion, wedged"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ each green bell pepper and red bell pepper, cut into 2½-inch strips"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a large stainless steel straight-sided sauté pan over medium high heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the bacon drippings, garlic, and vegetables. Sauté until vegetables are lightly browned around edges. Remove vegetables and set aside until cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix remaining meatloaf ingredients and sautéed vegetables but leave out the bacon. Shape with a loaf pan and place on an ungreased, unlined baking pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Insert a probe thermometer at a 45 degree angle into the center of the loaf. Bake the loaf at 325°F until internal temperature reaches 155°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Keep warm on a different pan than the one you used to cook it."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a separate oven, prepare the vegetables. Toss the vegetables with olive oil and garlic. Sprinkle liberally with kosher salt and freshly ground black pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lay vegetables in a single layer on a half-sheet pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 450°F, shaking the pan halfway, for about 25 minutes. Keep warm."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat meatloaf pan over medium-high heat on two burners."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whisk in flour and cook, whisking often, until blond."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Deglaze pan with broth and boil until reduced by ⅔."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add cream and Worcestershire sauce, and reduce heat to below a simmer. Cook until slightly thickened and gravy coats the back of a spoon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While broth for the gravy is reducing above, prepare the potatoes. Place potatoes in a medium saucepan and cover with cold water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer. Cook until tender and easily crushed with tongs, approximately 10–15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the potatoes in a colander and then return to the saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mash the potatoes and then add the cream, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well-combined."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice meatloaf nice and thick and place a dollop of mashed potatoes on your plate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top with a few slices of meatloaf and some roast vegetables, then smother the whole thing with gravy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
}
],
"title": "Meatloaf Dinner",
"url": "https://en.wikibooks.org/wiki/Cookbook:Meatloaf_Dinner"
}
|
recipes/recipe_10_094.html
|
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 2,
"servings": "4",
"time": "1.5–2 hours"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 lbs (900 g) ground beef"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 clove garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon ground allspice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sprinkle of curry powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 celery stalks, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 g) cracker crumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 cans of mushroom soup"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the ground beef, eggs, minced garlic, salt, allspice, curry powder, and Worcestershire sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the chopped onion, celery, and cracker crumbs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Press the mixture into a standard loaf pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 400°F (200°C) for about 10–20 minutes until browned on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Tilt the pan, and drain off any accumulated grease. Add the mushroom soup on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake another 1.5–2 hours until cooked through."
}
],
"title": "Meatloaf I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Meatloaf_I"
}
|
recipes/recipe_10_095.html
|
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 1,
"servings": "5–6",
"time": "Prep: 15 minutesBaking: 45–55 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 ml) water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small onion, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 lbs (900 g) ground beef"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 oz (220 g) package of pre-made stuffing (e.g. Stove Top or Paxo)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper to taste"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Small bowl for mixing egg mixture"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Very large bowl for mixing meat mixture"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F (180°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat eggs, water, and approximately soy sauce together in a bowl and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Get a large bowl and mix the ground beef and stuffing together. Make sure to use your hands and combine the mixture well, as this is the most important step."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slowly work the egg mixture into the meat and stuffing, once again making sure to combine all ingredients well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pick up the big ball of meat and pack in hands until you have formed a loaf. Place in ungreased loaf pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake, uncovered, on the center rack of the oven for 45–55 minutes until center of meatloaf is browned."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain excess grease off side of pan and let stand 5–10 minutes before cutting and serving."
}
],
"title": "Meatloaf II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Meatloaf_II"
}
|
recipes/recipe_10_096.html
|
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ pounds (675 g) ground beef"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup Ritz crackers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 beaten eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 ounces (225 g) tomato sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup minced onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 350°F (180°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pound the Ritz crackers until fine like bread crumbs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a separate bowl, add the meat and the other ingredients and mix with your hands until the mixture is smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease a glass baking dish with vegetable shortening."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the meat mixture in the pan and shape like a football."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake in the oven for 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take out the meat loaf and serve warm."
}
],
"title": "Meatloaf III",
"url": "https://en.wikibooks.org/wiki/Cookbook:Meatloaf_III"
}
|
recipes/recipe_10_097.html
|
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 2,
"servings": "8",
"time": "2 hours"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 slices whole-wheat bread, toasted and cubed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 beaten eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup grated Parmesan cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoon fresh parsley, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon Dijon mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ pounds ground beef"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cooking spray"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (or more) ketchup"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 325°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine beaten eggs, milk, mustard, onion, Parmesan cheese, parsley, pepper, and salt, then bread cubes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Crumble beef into mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold meat and sauce mixture together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heavily spray a 9 x 13-inch glass baking dish or Dutch oven with cooking spray."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Form meat into a loaf shape in pan no more than 3 inches high."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover with ketchup, even if it takes more than ½ cup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake 75 minutes or more, if desired."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If Dutch oven is used, it should not be as hot as for breads."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Great in leftovers for sandwiches."
}
],
"title": "Meatloaf IV",
"url": "https://en.wikibooks.org/wiki/Cookbook:Meatloaf_IV"
}
|
recipes/recipe_10_098.html
|
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 2,
"servings": "6",
"time": "1½ hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This meatloaf recipe stretches meat using beans or chickpeas. It also uses aquafaba (the liquid from the canned beans or chickpeas) in place of an egg, which reduces both waste and the fat content of the meatloaf."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (400–425 g/14–15 oz) chickpeas or other beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "400 g (14 oz) mixed ground beef and pork"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "240 ml (1 cup) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 Tbsp Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp garlic powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp dried sage"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp Dijon or other prepared mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "75 g (¾ cup) rolled oats"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomato ketchup"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 180°C (350°F)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the chickpeas or white beans, reserving the liquid. Mash the peas or beans to a paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the mashed peas/beans, the liquid from the can, the meat, milk, salt, pepper, Worcestershire, garlic powder, sage, mustard, and oats in a large bowl and mix thoroughly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the mixture into an ungreased loaf pan; spread ketchup on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 180°C (350°F) for 1–1¼ hours. Allow to stand for 15 minutes or so after removing it from the oven before cutting into it."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Pretty much any variety of cooked beans should work; canned lentils would probably work too."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This meatloaf can be made vegan by making the following one-to-one substitutions:\nVegan ground beef substitute (e.g. reconstituted TVP) instead of ground meat\nPlant milk (e.g. soy milk) instead of milk\nSoy sauce or a vegan version of Worcestershire sauce instead of conventional Worcestershire sauce (which has anchovies in it)"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Vegan ground beef substitute (e.g. reconstituted TVP) instead of ground meat"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Plant milk (e.g. soy milk) instead of milk"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Soy sauce or a vegan version of Worcestershire sauce instead of conventional Worcestershire sauce (which has anchovies in it)"
}
],
"title": "Meatloaf V",
"url": "https://en.wikibooks.org/wiki/Cookbook:Meatloaf_V"
}
|
recipes/recipe_10_099.html
|
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