recipe_data
dict | filename
stringlengths 26
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|---|---|
{
"infobox": {
"category": "/wiki/Category:Bread_recipes",
"difficulty": 2,
"servings": "12 bagels",
"time": "100 minutes"
},
"text_lines": [
{
"line_type": "ol",
"section": "Procedure",
"text": "In large bowl, combine 1½ cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn out onto a lightly floured surface and knead until smooth and elastic (8–10 minutes). Cover, let rest for 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place on a greased baking sheet, and bake at 375°F (190°C) for 30–35 minutes. Remove from oven, eat hot or cold."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Broil them 5 inches from heat for 1–1½ minutes on each side. Then put them into the hot water to be boiled as above. Do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough."
}
],
"title": "Plain Bagels",
"url": "https://en.wikibooks.org/wiki/Cookbook:Plain_Bagels"
}
|
recipes/recipe_13_100.html
|
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": "5",
"time": "Prep: 5 minutesFermentation: 24 hours"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "50 grams (1¾ oz) of kefir grains (see note)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 ml (1 pint) fresh milk (see note)"
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Remove kefir grains from previous batch of starter, using a sieve or colander."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Shake kefir grains to remove excess kefir. Rinsing is not necessary (but optionally, rinse in fresh milk)."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Place kefir grains in glass jar or jug with fresh milk. Generally, keep a ratio of kefir grains to milk of about 1:10 or 5% w/w."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Set aside to ferment at room temperature (18–22°C) for 12–24 hours (see notes) until a smooth yoghurt-like consistency develops."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Kefir grains are gelatinous lumps. You can often get them for free, or for the cost of postage. Once you've got some, they grow in the milk until you have enough to give to someone else."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "As an alternative to kefir grains, some health food shops carry a powdered kefir starter containing selected bacteria and yeasts isolated from kefir grains. This will never make kefir grains, but the powdered starter will make good, consistent kefir and is easier for some people to manage."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The milk can be almost any milk from a mammal. Full cream cow's milk is best, but kefir can be made from low-fat milk, goat's milk, or sheep's milk."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Non-milk kefir can be made from sugary water, fruit juice, coconut juice, rice milk, or soy milk. However, the kefir grains will stop growing in these liquids, so it is best to only use excess kefir grains or powdered kefir starter for this."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "In cold weather, kefir will ferment very slowly. Put the jar or jug in a warm place, but not where it will get too warm—the top of a warm refrigerator or a cupboard above the stove are suitable places. In warm weather, kefir will ferment very quickly and can become separated into curds and whey, so kefir may be produced in warm to hot climates by placing the fermentation vessel into the refrigerator during the day and on the counter top at night. Kefir should be kept out of direct sunlight."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you have left your kefir to ferment for too long the curds and whey will start to separate. Adding some additional milk, with a vigorous stirring, to dilute it can remedy this. It may be that rinsing the kefir grains with some additional milk after the kefir has been left for too long can also help to get the kefir back on track"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Carbonated kefir may be produced by sealing the fermented product into beer bottles for ripening (1–3 days at 10°C)."
}
],
"title": "Plain Kefir",
"url": "https://en.wikibooks.org/wiki/Cookbook:Plain_Kefir"
}
|
recipes/recipe_13_101.html
|
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Curd (thick plain \"natural\" yogurt)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cold water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whip the curd in a bowl until loosened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in a quarter as much water as curd."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sweeten with sugar to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve cold."
}
],
"title": "Plain Lassi",
"url": "https://en.wikibooks.org/wiki/Cookbook:Plain_Lassi"
}
|
recipes/recipe_13_102.html
|
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": null,
"time": "35 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "450 g (2 cups / 16 oz / 1 lb) cake flour, plus more as needed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp caster sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 tbsp cold butter, cut into pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "120–180 ml (½–¾ cup / 4–6 fl oz) heavy cream, plus more for brushing"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fruit jam (usually raspberry or strawberry)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 230°C (450°F / Gas Mark 8)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the egg and just enough cream to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little; it should still stick a little to your hands."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 2 cm (¾ inch) thick circle. Cut out 5 cm (2 inch) rounds with a biscuit cutter or glass."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut out more scones."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Let them cool and serve immediately."
}
],
"title": "Plain Scones",
"url": "https://en.wikibooks.org/wiki/Cookbook:Plain_Scones"
}
|
recipes/recipe_13_103.html
|
{
"infobox": {
"category": "/wiki/Category:Seafood_recipes",
"difficulty": 3,
"servings": "1",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Salmon grilled on a cedar plank is a common method for preparing salmon, traditional to the Native Americans of the Pacific Northwest of the United States and British Columbia in Canada."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 oz beer"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "A little garlic powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Lemon pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓–½ lb salmon filet"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cedar wood planks, soaked in water"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Grill or BBQ pit with the charcoal spread somewhat to the back so the fish can be moved for more or less heat"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the grill or charcoal pit."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the Worcestershire sauce, beer, garlic powder, and lemon pepper to make a marinade. Add the salmon, and marinate for 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the salmon from the marinade, and place on the plank skin side down. It should not hang over the edge."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the plank over the grill, and cook while watching carefully. A glass of water can be used to partially douse the fire when it gets too hot. As an alternative, a squirt-bottle or mister filled with water can douse any fire that commences on the plank. Individual planks give flexibility in moving to get all done evenly. Don't turn the fish on the plank; just move the plank(s) around, rotate, etc."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the plank to onto a baking pan when the fish is cooked to the desired \"doneness\", and transfer to plates or a serving platter."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A microwave oven can be used to cook the salmon to greater degrees of \"doneness\"."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The cedar planks should be free of any chemical treatments or coatings. The planks are soaked in water for several hours prior to grilling, to prevent burning. A baking pan of water with the planks weighted down to submerge them works well."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The salmon should be trimmed to fit on the planks of cedar. Whole fillets can be placed on longer planks, while shorter ones can be used for salmon steaks."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The salmon should be as fresh as possible. Wild salmon has the most flavor, but farm-raised salmon is also acceptable and is less expensive."
}
],
"title": "Plank-Grilled Salmon",
"url": "https://en.wikibooks.org/wiki/Cookbook:Plank-Grilled_Salmon"
}
|
recipes/recipe_13_104.html
|
{
"infobox": {
"category": "/wiki/Category:Egg_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Plantain and egg frittata is one of the best breakfast options in West Africa, especially in Nigeria. It is suitable for both children and adults and makes a great meal to prepare ahead of time. It is sometimes called \"Nigerian pizza\" since it turns out just like it."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Large plantain"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Stock cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Curry powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Red bell pepper, sliced into strips"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel the plantain and cut into pieces of your desired shape and size."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pan fry the plantains in hot oil until golden brown, then remove from the oil and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a few tablespoons of oil in a skillet, and add the onions and garlic. Sauté for 1 minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season the onions with salt, stock cube, pepper, thyme, and curry powder. Remove from the heat, and cool slightly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat the eggs, and mix in onions."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a skillet, and grease with oil or melted butter. Evenly pour in the egg mixture, then scatter the plantain and pepper strips over top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the pan, and cook on low heat for 20 minutes, or until the mixture starts to set and cake nicely."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once it has dried, turn off the heat. Serve hot."
}
],
"title": "Plantain Frittata I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Plantain_Frittata_I"
}
|
recipes/recipe_13_105.html
|
{
"infobox": {
"category": null,
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Plantains"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Carrots, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomatoes, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bell peppers (both green and red), diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Spring onions (optional), sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ginger, grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Curry powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel and slice the plantains. Fry in oil until golden, then set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a small amount of oil in a frying pan. Add sliced onions, allow to fry for few seconds, then mix in the chopped carrots."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the tomatoes and bell peppers, then fry for a minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the fish, spring onions, ginger, garlic, curry powder, thyme, and stock cube."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Break the eggs in a bowl, add a pinch of salt, and whisk well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the beaten egg into the fried vegetables, and gently stir all to combine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently arrange the fried plantains on top of the egg mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover with foil, cooking paper, or a lid. Cook for about 20 minutes over the lowest heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
}
],
"title": "Plantain Frittata II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Plantain_Frittata_II"
}
|
recipes/recipe_13_106.html
|
{
"infobox": {
"category": "/wiki/Category:Fritter_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Plantain mosa are a type of Nigerian fritter made from plantains. It is frequently served as small chops (finger foods) at social gatherings, such as parties and weddings."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Yeast (fresh or active dry)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Warm water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "All-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Plantain"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stovetop"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Aluminum foil"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Spatula"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine your desired quantity of yeast with the warm water and a small pinch of flour, ensuring there are no lumps. Cover and let sit until foamy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel the plantain with a knife, and mash it until almost smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine flour and salt in a bowl. Mix well to combine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir the yeast mixture into the flour mixture. Stir in the mashed plantain with a spatula. Cover with aluminum foil, and keep in a warm place for about 20 minutes until increased in volume."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat enough vegetable oil in a pot for deep-frying, aiming for a temperature of 350–375°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Scoop some of the batter with your fingers, and place it in the heated vegetable oil. Stir and fry until golden brown on all sides."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the mosa from the oil, and drain away any excess."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
}
],
"title": "Plantain Mosa (Nigerian Plantain Fritters)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Plantain_Mosa_(Nigerian_Plantain_Fritters)"
}
|
recipes/recipe_13_107.html
|
{
"infobox": {
"category": null,
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Plantain"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Curry powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel the plantain, then slice into long strips."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil and season the fish with curry, thyme, salt, and seasoning cubes to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Debone the cooked fish and mash it into pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the flour, sugar, eggs, salt, curry, seasoning cubes, and milk to get a medium-thick batter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll each plantain strip around some of the mashed fish, and secure with a toothpick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dip each plantain roll in the batter, and deep fry in hot oil until golden all over."
}
],
"title": "Plantain Nuggets",
"url": "https://en.wikibooks.org/wiki/Cookbook:Plantain_Nuggets"
}
|
recipes/recipe_13_108.html
|
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Plantain pudding is a Nigerian steamed savory pudding. It is prepared similarly to moin moin but using unripe plantain instead of beans."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Unripe plantain, peeled and diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground crayfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend the plantain pieces until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend in the pepper and tomatoes until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in salt, seasoning cubes, and ground crayfish to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in 2 tablespoons of vegetable oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the batter into a greased mold, such as a small bowl or tin."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a small amount of water in a large pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the filled mold in the pot, cover, and let steam for several minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Unmold the cooked pudding, and serve alone or with pap, sauce, or grilled fish."
}
],
"title": "Plantain Pudding",
"url": "https://en.wikibooks.org/wiki/Cookbook:Plantain_Pudding"
}
|
recipes/recipe_13_109.html
|
{
"infobox": {
"category": "/wiki/Category:Salad_recipes",
"difficulty": 1,
"servings": "1",
"time": "5 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "The ploughman's lunch is traditional British pub fare, a hearty cold meal featuring bread, cheese and pickle. Its history is not actually that old, and doesn't really date back to actual ploughmen—see Wikipedia on Ploughman's lunch."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 big chunk of good English cheese (e.g. Cheshire, Stilton, Lancashire), or a selection of 2–3 types of cheese if available"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 big doorstop of granary bread"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pickle (e.g. Branston pickle, or a good chunky local pickle)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Lettuce leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ apple (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pickled onions (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cocktail pork pie (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sausage rolls (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Arrange all ingredients on a plate."
}
],
"title": "Ploughman's Lunch",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ploughman%27s_Lunch"
}
|
recipes/recipe_13_110.html
|
{
"infobox": {
"category": "/wiki/Category:Sandwich_recipes",
"difficulty": 1,
"servings": "1",
"time": "2 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "The ploughman's sandwich is a popular traditional mouth-watering sandwich. The pickle provides some sourness, and the lettuce prevents dryness."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 slices of bread"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sliced cheddar cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Lettuce, preferably iceberg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sliced tomato"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sweet pickle"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Optional extras such as sliced onions or mayonnaise."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Assemble a sandwich between the slices of bread, containing 1 layer of cheese, 2–3 layers of lettuce, a thin layer of sweet pickle, and a few tomato slices."
}
],
"title": "Ploughman's Sandwich",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ploughman%27s_Sandwich"
}
|
recipes/recipe_13_111.html
|
{
"infobox": {
"category": "/wiki/Category:Sandwich_recipes",
"difficulty": 1,
"servings": "1 or more",
"time": "5 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "A 'po' boy' (from the name \"poor boy,\" as the sandwiches were traditionally given to the poor street boys by the nuns in New Orleans) is a New Orleans sandwich similar to a \"sub\" sandwich. They can be made with anything, but are typically made with a type of meat and \"dressing\" (lettuce, tomatoes, pickles, and sauce). Mother's Restaurant in New Orleans is well-known for their debris po' boy, made with the \"debris\" from a roast that falls into gravy when a roast is cut."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "French bread"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Thinly sliced meat (ham, turkey, roast beef, etc.), fried seafood (shrimp, oysters, fish, etc.), etc."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Lettuce, tomatoes, pickles, etc."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sliced cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Mayonnaise, mustard, gravy, etc."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice the bread along one side so that it folds open like a book."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Open the bread and add the cheese, shredded lettuce, and meat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add condiments to your liking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Close the bread (as you would a book) and mash it down."
}
],
"title": "Po' Boy",
"url": "https://en.wikibooks.org/wiki/Cookbook:Po%27_Boy"
}
|
recipes/recipe_13_112.html
|
{
"infobox": {
"category": "/wiki/Category:Egg_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "A poached egg is an egg cooked by poaching an egg, as opposed to boiling or simmering. A well-poached egg is soft and delicate, with the egg whites solidified around a runny egg yolk."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vinegar (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill a saucepan with about 1 cm of water. Optionally, add 1 tablespoon of vinegar, which helps prevent billowing, though this may impact taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the water to a \"shrimp eyes\" stage. It should be about 70–80 °C (155–175 °F) and you should notice small bubbles form on the base of the pan, then rising to the top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently stir the water in a circle to create a gentle \"whirlpool\" effect. This helps prevent billowing."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Crack an egg into a strainer and gently shake it to drain the excess liquid whites. Then, lower the strainer into the water and gently roll out the egg. The yolks should set in around 2–3 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Repeat as needed for each egg, waiting 10–15 seconds between eggs, to prevent them from sticking."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Fresher eggs keep their shape more easily than older eggs."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use a heavy-based saucepan, since the heat distribution on its bottom is more even."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A tablespoon of vinegar can be added to the water, since this helps the eggs to set rapidly and prevents the egg white from billowing."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Agitating the water slightly by making a small whirlpool helps to prevent billowing as well as sticking"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Leaving 10–15 seconds between adding eggs helps prevent them from sticking, particularly in small pans, as the earlier egg will have lightly set on the outside."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Proper cooking: A fundamental issue is how long eggs are cooked and at what temperature. These considerations are similar to boiling or coddling eggs, but because the egg is more spread out, it can cook more briefly."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Billowing: Poached eggs are ideally compact, rather than spread out or “billowed”, as these latter are delicate and messy. Gently adding the eggs to the water and using vinegar helps reduce billowing."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Yolk: Similarly to frying, the egg yolk should remain intact. Make sure to not pierce the yolk as you're cracking the egg."
}
],
"title": "Poached Egg",
"url": "https://en.wikibooks.org/wiki/Cookbook:Poached_Egg"
}
|
recipes/recipe_13_113.html
|
{
"infobox": {
"category": "/wiki/Category:Fish_recipes",
"difficulty": 2,
"servings": "5",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound salmon fillet"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup fish stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 sprig fresh thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 sprig fresh parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp black peppercorns"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup huckleberries"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lemon, sliced"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a baking dish, combine the fish stock and water. Add the salmon, making sure it is covered by liquid. If more liquid is needed, add equal parts water/fish stock until covered."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add herbs, huckleberries, lemon slices, and peppercorns."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the in pan in the preheated oven, and bake for 15–18 minutes until salmon is flaky."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve and enjoy."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Celery, carrots, pepper, and/or fennel can be added for additional flavoring."
}
],
"title": "Poached Salmon with wild Huckleberries",
"url": "https://en.wikibooks.org/wiki/Cookbook:Poached_Salmon_with_wild_Huckleberries"
}
|
recipes/recipe_13_114.html
|
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Pocho soup is a soup from the state of Benue, Nigeria. It is a thin, watery soup featuring meat, palm oil, locust beans, peppers, and seasoning. It can be eaten with rice or any type of swallow."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chile pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fermented locust beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Meat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning, as desired"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stove"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Plate"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Blender"
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Blend the chile pepper, onion, and locust beans into a paste."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Season the meat with salt and seasonings as desired."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Transfer the seasoned meat and pepper paste into a pot."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Add some water, and a small amount of palm oil to the pot."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Cook over medium heat for few minutes until the meat is done."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Adjust seasoning to taste. Add additional water if needed to yield a thin broth."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Serve."
}
],
"title": "Pocho Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Pocho_Soup"
}
|
recipes/recipe_13_115.html
|
{
"infobox": {
"category": "/wiki/Category:Vegetarian_recipes",
"difficulty": 2,
"servings": "1–2",
"time": "15 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Pohe is a very popular breakfast dish in the Indian states of Maharashtra, Gujarat and Madhya Pradesh."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g thick pohe (flattened rice)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp rai (mustard seeds)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp haldi (turmeric powder)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Indian green chiles, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ medium-size onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 sprigs of cilantro (coriander)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Moisten the pohe with cold water by putting in a bowl and holding under a slow running tap. Mix by hand, then drain excess water and set aside (take care not to soak too long or the pohe would turn pasty)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the oil in a frying pan until medium hot. Add the mustard seeds and let them crackle for a few seconds"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the turmeric powder and asafoetida and fry for a few seconds (take care not to burn the turmeric)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the green chillies and fry for a few seconds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chopped onion and lower the heat. Cover and cook for 2 minutes. The onions should turn soft but not brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "The pohe that was kept aside should have absorbed the excess moisture by now."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the pohe by hand so that the flakes do not stick together and add to the frying pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add salt to taste and stir the contents of the fry pay so that the yellow color of the turmeric is spread evenly through the pohe."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and cook for 5 minutes on low heat. Do not uncover during this time, as the pohe must cook in the steam."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir and cook for another 1 minute uncovered."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve in a bowl garnished with chopped coriander leaves."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "When adding onions, you may also add fresh green peas and or peanuts. If adding peanuts, take care to fry them well with the onions."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For garnishing, sprinkle some grated or dry coconut along with coriander. For colourful garnish try adding small amount of grated carrot and or beet, but don't add too much, as it will be overpowering."
}
],
"title": "Pohe (Spiced Flattened Rice)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Pohe_(Spiced_Flattened_Rice)"
}
|
recipes/recipe_13_116.html
|
{
"infobox": {
"category": "/wiki/Category:Fish_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Poisson braise is an Ivory Coast dish, usually eaten after work. It is also an affordable meal that can be enjoyed with any cold drink of your choice."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tablespoons extra-virgin olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 cloves of garlic, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup fresh lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 pinches salt or to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 pinches grated red or black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tablespoons all-purpose fish seasonings (e.g. grated garlic, cilantro,basil, thyme, paprika, salt, and pepper)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 ea. (32 oz) swordfish fillets, deboned"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 large tomatoes, neatly diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium-size onions, neatly diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium-size yellow bell peppers, neatly diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium-size zucchini, neatly diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 dashes tabasco sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (14 oz) tomato paste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine 4 tablespoons of the extra- virgin olive oil in a large bowl, then add all the finely chopped garlic, lemon juice, 2 pinches of salt, 2 pinches of either the red or black pepper, and all of the fish seasonings. Mix them together very well to make a marinade."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the fish to the marinade, cover, and marinate in the fridge for about an hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the tomatoes, onions, yellow pepper, zucchini, tabasco sauce, remaining extra-virgin olive oil, salt, and pepper in a bowl. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the fish from the fridge."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a greased stovetop grill or skillet over medium heat. Add the fish and cook for at least 5 minutes. Flip and cook the other side for about another 4 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While the fish is cooking, put half of the tomato paste mixture onto a sheet pan and bake in a 350°F oven for about 7 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the remaining half tomato paste mixture on the plate followed by each one of the sword fish fillets. Garnish with the slice from the remaining lemon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with a side dish such as white rice or attieke."
}
],
"title": "Poisson Braise (Ivorian Grilled Fish)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Poisson_Braise_(Ivorian_Grilled_Fish)"
}
|
recipes/recipe_13_117.html
|
{
"infobox": {
"category": "/wiki/Category:Porridge_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Polenta is a dish of cooked cornmeal. It is delicious topped with your favorite tomato sauce or with an assortment of grilled vegetables. Chilled, firm polenta may be served cut into triangles alongside chili or other hearty stews. Leftover polenta may be cut into strips or triangles, coated in seasoned bread crumbs and grated Parmesan cheese, and fried in olive oil. Like pasta, the possibilities for this versatile dish are virtually endless, so feel free to experiment with additions and toppings."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup cornmeal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a heavy saucepan, bring the water to a boil. Add the salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stirring constantly with a stainless steel whisk, pour the cornmeal into the water in a steady stream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce heat to a slow simmer and keep stirring with the whisk until it starts to boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and continue to cook, stirring every 2–3 minutes with a wooden spoon, always in the same clockwise direction. The time necessary for the porridge to be correctly cooked and thus well-digestible is 45 minutes. If the porridge gets too thick, add some hot water or skimmed milk to obtain a more creamy porridge. Check frequently to see if more salt is needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "For eating polenta hot from the pan, put a tablespoon of water in a deep ceramic dish and scrape the polenta into it. Serve it with a big wooden spoon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the water on the stove, then pour it into a large microwave-safe bowl with the salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stirring constantly, pour the cornmeal into the water in a steady stream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook the polenta in a microwave oven on medium power for 2–5 minutes, or longer for a larger serving. Remove from the microwave and stir vigorously. It will not cook evenly, and this stirring helps prevent lumps."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Repeat this process until the polenta is thick, then proceed as above."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the water, toss in the salt and cornmeal, and microwave on medium power for 5–8 minutes (depending on quantity)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from microwave and stir like crazy to smash all of the lumps."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Repeat if you need to thicken it some more, stir, and blend with the few remaining lumps."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Just before you take the polenta off the heat (i.e. when it's almost done), stir in any of the following:\n2 tablespoons olive oil or butter and ½ cup grated cheese\n2 tablespoons olive oil, 2–3 cloves of minced garlic, and ¼ cup chopped sun dried tomatoes (drained if in oil)\n½ cup canned sweet corn kernels and ¼ cup sliced green Spanish olives\n1 minced seeded jalapeño chili and ½ cup grated cheddar cheese\n2 tablespoons butter and ½ cup crumbled gorgonzola cheese, topped with caramelized onions"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "2 tablespoons olive oil or butter and ½ cup grated cheese"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "2 tablespoons olive oil, 2–3 cloves of minced garlic, and ¼ cup chopped sun dried tomatoes (drained if in oil)"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "½ cup canned sweet corn kernels and ¼ cup sliced green Spanish olives"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "1 minced seeded jalapeño chili and ½ cup grated cheddar cheese"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "2 tablespoons butter and ½ cup crumbled gorgonzola cheese, topped with caramelized onions"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "To eat the polenta roasted, scrape the polenta into a non-stick pan or ceramic dish (or some container that will release it when it cools), and cool completely until firm and loaf-like. Cut it into slices, heat it in the oven or grill it, and serve with whatever topping you desire."
}
],
"title": "Polenta",
"url": "https://en.wikibooks.org/wiki/Cookbook:Polenta"
}
|
recipes/recipe_13_118.html
|
{
"infobox": {
"category": "/w/index.php?title=Category:Example_category&action=edit&redlink=1",
"difficulty": 1,
"servings": "Example servings",
"time": "Example time"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) ingredient 1"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon (15 ml) ingredient 2"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "etc."
},
{
"line_type": "ul",
"section": "Equipment",
"text": "1 mixing bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "1 mixing spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Baking paper"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "etc."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Step one"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Step two"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "etc."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Note 1"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Tip 1"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Variation 1"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "etc."
},
{
"line_type": "ul",
"section": "Warnings",
"text": "Warning 1"
},
{
"line_type": "ul",
"section": "Warnings",
"text": "Warning 2"
},
{
"line_type": "ul",
"section": "Warnings",
"text": "etc."
}
],
"title": "Policy/Recipe template",
"url": "https://en.wikibooks.org/wiki/Cookbook:Policy/Recipe_template"
}
|
recipes/recipe_13_119.html
|
{
"infobox": {
"category": "/wiki/Category:Vegetarian_recipes",
"difficulty": 1,
"servings": "3–4",
"time": "15 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Cauliflower with breadcrumbs is a popular dish and side-dish in Poland and many parts of Central Europe. It's really simple to make."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 head of cauliflower"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "50 ml butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 tablespoons breadcrumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon fresh dill (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the cauliflower for about 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt some butter in the oven or a microwave."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the butter with the breadcrumbs, and add dill if using."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the cauliflower and add the mixture on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Eat!"
}
],
"title": "Polish Cauliflower with Breadcrumbs",
"url": "https://en.wikibooks.org/wiki/Cookbook:Polish_Cauliflower_with_Breadcrumbs"
}
|
recipes/recipe_13_120.html
|
{
"infobox": {
"category": "/wiki/Category:Pastry_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup warm milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp vanilla essence"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp dry yeast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Jelly or jam"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Powdered sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whisk together the sugar, butter, milk, vanilla, salt, and eggs. Whisk in the yeast."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While stirring constantly, add the flour ½ cup at a time until the mixture is a firm dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Knead the dough for about 5 minutes. Put it back in the bowl, cover, and let it rise until it's twice its original size—this should take about 1½ hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pat the dough on a lightly floured board, and roll the dough until it's about ½ inch thick. Cut out little rounds. You can roll the excess dough again to make more pączki."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let the dough rounds rise for about 30 minutes or until they've doubled in size."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat enough oil to about 350°F, then deep fry the pączki until they're golden-brown. Let cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While the pączki cool, spoon some fruit jelly or jam in a pastry bag with a long point. Poke the pastry bag in the sides of the pączki, and fill them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle some powdered sugar on top and enjoy!"
}
],
"title": "Polish Doughnuts (Paczki)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Polish_Doughnuts_(Paczki)"
}
|
recipes/recipe_13_121.html
|
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": null,
"servings": "4",
"time": "35 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "According to the initial recipe contributor, the following is the origin of this dish:"
},
{
"line_type": "blockquote",
"section": null,
"text": "\"Dining last night at 407 my two friends and I had an incredible appetizer. The restaurant is very good but this dish alone may justify its existence. We asked the waiter what went into the dish and a few minutes later the chef came out. He sat down and was happy to outline the dish for us.\""
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "400 g chicken breast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 medium mushrooms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp rosemary"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp lemon pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 dash hot paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 dash salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup white wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup chicken stock"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut chicken into sixteen 3x½-inch strips."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash and dry mushrooms. Mince the mushrooms until very fine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix flour, ⅔ of the minced mushrooms, salt, black pepper, and a pinch of crumbled rosemary."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a large frying pan with a small amount of oil and a pinch of black pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll the chicken strips in the flour mixture and fry."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While the chicken is frying, mix (preferably grind) together the pepper, rosemary, paprika, and salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the chicken and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Deglaze the pan with the wine. Add the spice mix and the remaining mushrooms."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce for a minute or two, then add stock. Reduce to a sauce consistency."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "On each plate stack 4 chicken strips and spoon 1–2 tbsp of sauce on top."
}
],
"title": "Pollo Del Fungo (Chicken with Mushrooms)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Pollo_Del_Fungo_(Chicken_with_Mushrooms)"
}
|
recipes/recipe_13_122.html
|
{
"infobox": {
"category": "/wiki/Category:Cookie_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Polvorones are a type of Spanish shortbread quite popular in Latin America."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup white sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp vanilla extract"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F (180°C)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the margarine and the sugar in a mixing bowl until it reaches a creamy consistency."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the vanilla extract, salt, and eggs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While mixing the ingredients, add the flour and stir until it becomes hard to stir the mix."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Make small balls and place on a flat baking sheet without grease."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 15–20 minutes in the preheated oven, or until golden."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let cool."
}
],
"title": "Polvorones (Spanish Shortbread)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Polvorones_(Spanish_Shortbread)"
}
|
recipes/recipe_13_123.html
|
{
"infobox": {
"category": "/wiki/Category:Caribbean_recipes",
"difficulty": 2,
"servings": "12",
"time": "15 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ponche de crème is a seasonal beverage usually enjoyed as a cocktail at Christmastime. It is similar to eggnog."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "peel of 1 lime"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cans (15 oz / 400 g) evaporated milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cans (14 oz / 380 g) sweetened condensed milk, or to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp aromatic bitters"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp grated nutmeg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 ml) rum or brandy, or to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat eggs and lime peel until light and fluffy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add evaporated milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sweeten to taste with condensed milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add bitters, grated nutmeg and rum according to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove lime peel and serve over crushed ice."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Instead of beating the raw eggs, you can gently stir them together with the other ingredients over a low heat until the mixture thickens (about 20–25 minutes)."
}
],
"title": "Ponche de Crème",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ponche_de_Cr%C3%A8me"
}
|
recipes/recipe_13_124.html
|
{
"infobox": {
"category": "/wiki/Category:Snack_recipes",
"difficulty": 2,
"servings": "4",
"time": "10 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Though popcorn is commonly available pre-popped or in microwave-oven ready popping bags, it is simple to make from scratch. In this recipe, \"fine\" or \"popcorn salt\" is helpful, because it sticks more easily, and imparts strong flavor with less of the ingredient."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup unpopped popcorn kernels"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp fine salt (non-iodized for those who prefer it)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tbsp clarified butter, divided"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Finely chopped herbs, such as rosemary and/or thyme (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cayenne pepper (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Brewer's yeast (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a large stainless steel bowl (or cast-iron skillet) over medium heat. Once hot, add 1 tsp clarified butter, salt, and popcorn kernels and cover with perforated aluminum foil or spatter screen."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook, shaking the pan continuously with tongs, for 45 seconds to 1 minute, or until popping slows to about 3 seconds between pops."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Move popped corn to a large serving bowl, leaving any unpopped kernels behind."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Toss with melted butter, salt, and any optional seasonings. Serve warm."
}
],
"title": "Popcorn",
"url": "https://en.wikibooks.org/wiki/Cookbook:Popcorn"
}
|
recipes/recipe_13_125.html
|
{
"infobox": {
"category": "/wiki/Category:Chicken_recipes",
"difficulty": 2,
"servings": "4–6",
"time": "45 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Poppyseed chicken is a savory casserole. It is simple to prepare, hearty, and a crowd favorite. Great with green beans, or a simple salad."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 pieces of chicken breast, boiled and diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup mayonnaise (light or fat-free works)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup sour cream (recommend light)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup grated cheddar cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (about 1 sleeve) crushed Ritz crackers (or similar)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons poppy seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 stick butter or margarine, melted"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F (175°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix chicken with mayonnaise and sour cream. Spread this in the bottom of a 9x13 inch casserole dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle cheese, crackers, then poppy seeds on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Evenly pour melted butter on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 350°F (175°C) for 25 minutes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can easily scale this recipe depending on the number of servings you want (e.g. 3 chicken breasts, ¾ cup mayo and sour cream, etc); use a bigger or smaller pan as necessary to make the chicken layer 1–2 inches (2.5–5 cm) thick."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can assemble it ahead of time and refrigerate it, baking it for 35–40 minutes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you freeze it before baking, do not add the crackers, poppyseeds, or butter until you are ready to bake it."
}
],
"title": "Poppyseed Chicken",
"url": "https://en.wikibooks.org/wiki/Cookbook:Poppyseed_Chicken"
}
|
recipes/recipe_13_126.html
|
{
"infobox": {
"category": "/wiki/Category:Indian_recipes",
"difficulty": 3,
"servings": "2",
"time": "40–45 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "A pork recipe loosely based on kerala cooking."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tablespoons coconut oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 grams pork, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 teaspoons meat masala powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ of a medium sized onion, finely sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 green chile peppers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon minced ginger (or ginger paste)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon minced garlic (or garlic paste)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pork stock cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons ready-to-mix potato mash"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brown the meat in half the coconut oil. Add half the meat masala powder and fry for a minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the vinegar and fry for a minute more. Add 1 cup water and cook till the meat is about half done."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté the sliced onions and chopped chillies with the remaining coconut oil in a wok or a suitable vessel over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the ginger and garlic after about 4 minutes. Keep stir frying for about 3 more minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the remaining meat masala powder, and cook until the onions are translucent."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the beef stock cube and ¼ glass of water, keeping on low heat for around 4 minutes. Keep adding a bit of water as necessary to make sure that the paste mix does not stick to the bottom of the vessel/wok."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the half-cooked meat and mix well. Keep on medium heat until the meat is cooked thoroughly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add ¼ cup of water and the potato flakes/powder and mixture. You can vary the amount of the water/potato mix to desired thickness of the dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from fire and hold for 3–5 minutes before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Keep adding water as necessary to prevent the mix from sticking to the bottom of the pan. The longer the onions are sautéed in oil in medium flame, the softer they become and the tastier they will be."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you can not get the mashed potato mix, thoroughly boil potatoes in water and use a spoon or a ladle to mash them."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you are using beef stock, there is no need to add more salt. Otherwise add salt to your taste."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The chillies used in the above preparation are mild green chillies around 5 inches long."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The onions used should be the size of a tennis ball."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can also microwave the pork on full power (850W) for about 15 minutes, stirring at regular intervals of 5 minutes instead of cooking it."
}
],
"title": "Pork Aachi",
"url": "https://en.wikibooks.org/wiki/Cookbook:Pork_Aachi"
}
|
recipes/recipe_13_127.html
|
{
"infobox": {
"category": "/wiki/Category:Pork_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 lbs pork"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "A touch of rosemary"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sage"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "About 1 dozen bay leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dried orange peels (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ lb carrots"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil (any kind is fine, but corn oil works best)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ onion, chopped"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cube the meat. The more finely you cube the meat, the more deeply the spices will penetrate the mixture. However, it should not be ground."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the meat with salt, sugar, rosemary, sage, bay leaves, and orange peel."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Begin to boil the carrots."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the carrots are nearly done, fry the meat, but be careful so that it does not brown. It needs only be just cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the fat in a frying pan. When hot, add the flour, and stir constantly until a nice brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chopped onion, and continue to stir for a few minutes; then stir for about 5 minutes, or until the liquid is mostly evaporated."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add one third of the liquid, and stir until smooth and free from lumps."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the rest of the liquid, and let boil slowly for 10 minutes; then strain and serve."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the meat and the carrots to the sauce. Add extra flavouring as necessary. Do not let the dish sit unrefrigerated for extended periods of time."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Note that not all the spices are necessary, but each adds to the dish's distinctive flavour."
}
],
"title": "Pork and Carrots in Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Pork_and_Carrots_in_Sauce"
}
|
recipes/recipe_13_128.html
|
{
"infobox": {
"category": "/wiki/Category:Pork_recipes",
"difficulty": 2,
"servings": "5–6",
"time": "90 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 packages (10 ounces) frozen baby lima beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5–6 pork loin chops"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon pork-flavored gravy base (granules)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅛ teaspoon dried basil, crushed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook lima beans according to package directions, omitting salt in cooking water; drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In skillet, brown chops over medium heat. Remove chops from skillet. Pour off all but 1 tablespoon drippings."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add gravy base to skillet. Blend in flour and basil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add ¾ cup water; cook and stir over medium heat until thickened and bubbly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add limas to skillet, stirring to coat with sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Arrange chops over limas. Cover and cook over low heat about 5 minutes, or until heated through."
}
],
"title": "Pork and Lima Skillet",
"url": "https://en.wikibooks.org/wiki/Cookbook:Pork_and_Lima_Skillet"
}
|
recipes/recipe_13_129.html
|
{
"infobox": {
"category": "/wiki/Category:Pork_recipes",
"difficulty": 3,
"servings": "6",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a traditional Indonesian dish."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 kg pork"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 large white onions, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tsp soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chile pepper (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the meat into 1-inch (2.5 cm) cubes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the onions, garlic and ginger to a pan and cook at around 200°C."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the pork and mix with the soy sauce and black pepper (and chili pepper if desired)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After about 3–4 minutes, reduce the heat to around 120°C and cook, covered, for one hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with nice-tasting rice."
}
],
"title": "Pork Braised with Garlic and Onions of Indonesia (Babi Kecap)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Pork_Braised_with_Garlic_and_Onions_of_Indonesia_(Babi_Kecap)"
}
|
recipes/recipe_13_130.html
|
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 3,
"servings": null,
"time": "Prep time: 15 minutesCook time: 8–10 hoursStand time: 10 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion, chopped (~1 cup)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 jar (16 ounces) medium chunky salsa"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 jar (16 ounces) mild chunky salsa"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon lime juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bunch fresh cilantro, chopped (~1 cup)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 scallions, chopped (~1 cup)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium red pepper, chopped (~1 cup)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup lemon pepper seasoning"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup chili powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ea. (4 pounds) boneless pork loin roast, tied or netted"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (4 ounces) diced green chiles"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 ea. 10-inch flour tortillas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 ounces (~2 cups) shredded Monterey Jack cheese"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oil in 12-inch skillet over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add garlic and onion and cook until tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir the next 10 ingredients into the skillet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the pork roast into a 5-quart slow cooker. Cover roast with salsa mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and cook on low for 8–10 hours or until meat is fork-tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove roast and let stand 10 minutes on cutting board."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shred pork with forks."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer 5 cups salsa mixture from cooker into 2-quart saucepan. Stir in chiles."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook over medium heat to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce heat to medium-low."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook and stir 15 minutes to thicken mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spoon a cup of shredded pork down center of each tortilla."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top with 2 tablespoons green chile sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll sides of tortilla over and then fold up ends to hold filling."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover burritos with rest of green chile sauce and cheese."
}
],
"title": "Pork Burritos with Green Pepper Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Pork_Burritos_with_Green_Pepper_Sauce"
}
|
recipes/recipe_13_131.html
|
{
"infobox": {
"category": "/wiki/Category:Pork_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Double batch basic polenta"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 ea. (1 kg) 4 cm thick boneless pork chops"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (28 oz) tomatoes, preferably \"fire roasted\" or similar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large carrot, peeled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, peeled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "15 ml olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "15 ml butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cloves garlic, peeled"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stove"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cutting board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large sauté pan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Blender (a potato masher will work, and a stick blender would be perfect)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Meat thermometer"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice onion into 1 cm half-rings."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Start making the polenta."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the polenta is stable, sweat onions with olive oil and butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When onions are translucent, clear spaces for the pork chops, and put them pork chops into these spaces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lightly brown the pork chops on both sides, remove from pan and set aside. Allow fond to develop slightly, then deglaze with a quarter of the tomatoes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grind the rest of the tomatoes, along with the garlic, in a blender until a rough paste is formed. Then, add to the onion mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn heat to high, and allow sauce to simmer and darken slightly in color. When this occurs, turn heat to low."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Finely chop the carrot and stir it in, then nestle the pork chops into the sauce and allow to simmer until the pork chops are done to your liking, about 20 minutes or so."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve as soon as possible. To serve, spoon polenta on to plates or bowls and place pork chop and sauce on top."
}
],
"title": "Pork Chops Cacciatore",
"url": "https://en.wikibooks.org/wiki/Cookbook:Pork_Chops_Cacciatore"
}
|
recipes/recipe_13_132.html
|
{
"infobox": {
"category": "/wiki/Category:Appetizer_recipes",
"difficulty": 3,
"servings": "5 or more",
"time": "Prep: 1 hourCooking: 15–30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Gyoza are the Japanese variation of Chinese potsticker dumplings (guotie). They consist of a thin flour dumpling skin that is filled, pleated, and pan-fried. The contrast between filling and crispy exterior is a very pleasing sensation and, like many dishes, it can be melded to incorporate almost any flavour."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ lb ground pork"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–3 tsp prepared mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 tbsp soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 tbsp each of minced green onion, bell pepper, and/or chili"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "At least 50 round wonton wrappers or other round dumpling skins (see note below)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Soy sauce and honey (mix to taste)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black bean paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Peanut sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Plum sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black vinegar and shredded ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Soy sauce with some rice wine vinegar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the pork, mustard, soy sauce, and vegetables with clean hands."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Get out your dumpling skins, and cover them with a damp tea-towel or paper towel to prevent them from drying out."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place about ½–1 tsp filling in the center of each dumpling wrapper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dampen the edge of half the dumpling wrapper. Fold the wrapper in half, enclosing the filling, so the wet and dry edges meet. Crimp the edges to ensure a tight seal."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Either proceed directly to the cooking stage, or freeze the dumplings and store frozen for up to six months."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a heavy frying pan (not non-stick) over medium to medium-high heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush the pan lightly with vegetable oil. Add 8–10 dumplings, making sure not to crowd the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let these dumplings cook without touching them for at least 2 minutes. They will sizzle and pop, but do not touch them until they have stuck to the pan (usually about 2 minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When they have browned on the bottom (watch the edges near where the dumpling touches the pan) check for sticking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the dumplings have stuck to the pan, pour about ⅓ cup of stock, broth, or water into the pan to a depth of about ⅛–¼ inch. Cover with a tight lid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook until all the liquid has been converted to steam (about 2 minutes). This is one of the more difficult parts of this process. You may have to adjust the amount of liquid used based on the liquid and your pan)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Carefully remove the dumplings from the pan. Serve while hot with dipping sauces."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The primary difference between packaged gyôza skins and packaged wonton skins is shape—round for gyôza skins, square for wonton skins. Whichever one you use is a matter of preference. If both are available, try both and decide which you prefer. You can also make these skins yourself, but it is a time-consuming process and the dough has to be rolled quite thin."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can vary the filling ingredients to suit your taste. Pork plays well with others. Keep in mind that a filling that is too wet may expand too much during cooking and cause the dumpling to split open, while a filling that is too dry will become drier during cooking. Any filling should easily maintain its shape if moulded into smaller balls."
}
],
"title": "Pork Gyoza",
"url": "https://en.wikibooks.org/wiki/Cookbook:Pork_Gyoza"
}
|
recipes/recipe_13_133.html
|
{
"infobox": {
"category": "/wiki/Category:Marinade_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup red wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup freshly-squeezed lime juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup dark honey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp garlic powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp freshly-ground black pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients in a large mason jar. Keep refrigerated for up to 2 weeks."
}
],
"title": "Pork Marinade",
"url": "https://en.wikibooks.org/wiki/Cookbook:Pork_Marinade"
}
|
recipes/recipe_13_134.html
|
{
"infobox": {
"category": "/wiki/Category:Pastry_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 Pillsbury pie crusts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup margarine (or butter)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups pork broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅔ cup milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups pork, cooked"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup frozen corn, thawed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup frozen peas, thawed"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oven to 425°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a medium saucepan, melt margarine over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add onion; cook 2 minutes or until tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in flour, salt, and pepper until well-blended."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add pork, corn, and peas; remove from heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spoon pork mixture into crust-lined pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top with second crust and flute; cut three slits on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 30–40 minutes or until crust is golden-brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let stand 5 minutes before serving."
}
],
"title": "Pork Pot Pie",
"url": "https://en.wikibooks.org/wiki/Cookbook:Pork_Pot_Pie"
}
|
recipes/recipe_13_135.html
|
{
"infobox": {
"category": "/wiki/Category:Pork_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 boneless pork loin roasts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup Dijon mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 oz apple cider"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp cider vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp smoked paprika"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine dry powders. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Smear mustard as needed on one end of each roast. Attach mustard ends of roasts together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread remaining mustard all over roasts. Apply dry powder mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 375°F until internal temperature reaches 135°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine remaining ingredients and brush onto pork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 375°F until internal temperature reaches 145°F (yes, it is safe)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let rest for 10 minutes; serve."
}
],
"title": "Pork Roast with Cayenne Apple Glaze",
"url": "https://en.wikibooks.org/wiki/Cookbook:Pork_Roast_with_Cayenne_Apple_Glaze"
}
|
recipes/recipe_13_136.html
|
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Bah kut teh (literally, \"spare rib tea\") is a Hokkien specialty. It is an exotic herbal soup spiced with plenty of aromatic spices including star anise, cinnamon, cloves and lots of garlic. It is often served with Chinese doughnuts and goes well with white rice. It usually comes with a small serve of cut red chillies in dark soy sauce or garlic."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 dried shitake mushrooms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ lb (680 g) pork spareribs, cut into 2-inch (5 cm) pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 whole bulb garlic, unpeeled and slightly crushed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 inches (5 cm) ginseng root, peeled and slightly crushed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cinnamon sticks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 star anise pods"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp white peppercorns"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp black peppercorns"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp dark soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 shallots, finely sliced and fried until golden brown (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak dried shitake mushrooms in 240 ml boiling water to reconstitute. Slice into strips when soft; reserve liquid for cooking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a stockpot, cover spareribs with cold water, then parboil ribs until froth rises to the surface."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain, briefly rinse spareribs under cold running water, and drain again."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a casserole pan add the parboiled spare ribs, garlic bulb, ginseng root, shitake mushrooms, reserved liquid and additional water (to cover the meat)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wrap cinnamon, star anise, white and black peppercorns in cheesecloth, tie with string, and add to the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually bring to a boil, then cover and reduce heat to simmer until pork is very tender (about 45–60 minutes); occasionally skim off fat from the surface."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the meat is almost falling off the bones; discard spice bag, season with salt and pepper and add dark soy sauce and sugar."
}
],
"title": "Pork Spare Rib Soup (Bah Kut Teh)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Pork_Spare_Rib_Soup_(Bah_Kut_Teh)"
}
|
recipes/recipe_13_137.html
|
{
"infobox": {
"category": "/wiki/Category:Pork_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small pork stomach (order from your butcher)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "375 g fatless pork belly (Schweinebauch)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "375 g pork meat"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "375 g ground meat (Bratwurstfüllsel)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 rolls, soaked in some milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 kg boiled potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 carrots"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bunch of parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 cloves of garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Marjoram"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Nutmeg"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the pork stomach overnight and use twine to close two of the three apertures."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the meat and potatoes into small cubes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stew the onions, carrots, and parsley in butter. Smash the garlic."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix everything with the rolls and eggs and spice it well; then put everything into the pork stomach and close the third aperture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the stomach in hot water and cook for 2–3 hours. The water must not boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the stomach in 2 cm thick slices and serve them with mashed potatoes and sauerkraut. Alternatively you can store the cooked stomach in the fridge and fry it when you are ready to eat it."
}
],
"title": "Pork Stomach Filled with Meat and Vegetables (Saumagen)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Pork_Stomach_Filled_with_Meat_and_Vegetables_(Saumagen)"
}
|
recipes/recipe_13_138.html
|
{
"infobox": {
"category": "/wiki/Category:Pork_recipes",
"difficulty": 3,
"servings": "3–4",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "About ½ lb pork tenderloin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb asparagus"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "50 g prosciutto"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "175 ml whipping cream (35% fat)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6–10 cloves garlic, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–4 shallots, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 sun-dried tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "About 500 g linguine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tbsp olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 ml white wine"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Trim off any small patches of white connective tissue from the pork, as they will be tough and elastic."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash and slice the asparagus into small pieces, using angled cuts for improved presentation."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If you wish, you may set aside a few slices of prosciutto (chopped), as you may want to include it in the sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 375°F (200°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the pork on a clean cutting board. Wrap the tenderloin with the slices of prosciutto, trying to wrap as tightly as possible so it will stay in place."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While you are doing this, also preheat an oven-safe pan to medium heat. Pour a few tablespoons of olive oil into the pan and place the pork inside. Start browning the meat on all sides. Once that is done, place the entire pan into the oven."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While you are doing this, heat up another pan (preferably a saucepan) and pour a few tablespoons of olive oil into it. Once it's heated up, toss the garlic and shallots in and sauté them lightly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the garlic has been sautéed to a very light brown colour, add a small amount of olive oil and the asparagus."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the asparagus is slightly sautéed, add about half of the cream and about a quarter of the wine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill a medium-sized pot three-quarters full with salted water and set on high heat on a back burner."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn the tenderloin over in the pan, ensuring that the prosciutto does not fall off the meat. Sprinkle with a bit of salt and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce the sauce to about half of the original volume, and pour in the rest of the cream and wine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn the tenderloin over again."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the linguine in the boiling water and stir occasionally. You may choose to put the chopped prosciutto in at this point."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the sauce has reduced down again, lower the heat and remove the pork from the oven. Place it on a clean cutting board and let it sit for a few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Strain the linguine and start slicing the tenderloin into small medallions."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the desired amount of linguine on each plate, and place a few medallions on top. Spoon sauce over the top."
}
],
"title": "Pork Tenderloin with Asparagus and Prosciutto",
"url": "https://en.wikibooks.org/wiki/Cookbook:Pork_Tenderloin_with_Asparagus_and_Prosciutto"
}
|
recipes/recipe_13_139.html
|
{
"infobox": {
"category": "/wiki/Category:Breakfast_recipes",
"difficulty": 3,
"servings": "1",
"time": "10 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a neat to-go version of our favorite poached egg dish."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 dash white vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 large eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pita"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp cream cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Smoked salmon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil enough water to fill a deep pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add vinegar to the water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Crack eggs into the boiling water/vinegar mixture. Leave them alone for 5–7 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut open the top of a pita. Line the inside of the pita with cream cheese and smoked salmon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take eggs out of the pan using a slotted spoon and drop them into the pita."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Eat immediately."
}
],
"title": "Portable Eggs Benedict",
"url": "https://en.wikibooks.org/wiki/Cookbook:Portable_Eggs_Benedict"
}
|
recipes/recipe_13_140.html
|
{
"infobox": {
"category": "/wiki/Category:Egg_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–5 large portobello mushrooms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Shredded Parmesan cheese"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wipe mushrooms clean with a damp cloth, then remove stems and discard. Brush the outsides with olive oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat eggs with salt and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Set mushrooms on a cookie sheet and fill each with egg."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top with Parmesan cheese and bake until eggs are fully cooked (about 10 minutes)."
}
],
"title": "Portobello Eggs",
"url": "https://en.wikibooks.org/wiki/Cookbook:Portobello_Eggs"
}
|
recipes/recipe_13_141.html
|
{
"infobox": {
"category": "/wiki/Category:Bean_recipes",
"difficulty": 3,
"servings": "10",
"time": "2 hours (not including soaking time)"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Portuguese feijoada is a type of bean, pork, and beef stew."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 litre dried black beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Assorted meat of personal choice (universally it is pork knee, pork sausage, and salted dry beef)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 bay leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 branch parsley, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 onions, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tomato, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 carrots, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 crushed garlic cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tbsp vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1¼ lb (600 g) rice"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak beans for several hours, then put them in a large saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add all the meat to pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add bay leaves and chopped parsley."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill the pot with water and bring to boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry onions, tomatoes, carrots, and garlic in oil and margarine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once onions are fried, transfer two ladle scoops of bean mixture into skillet, mash with vegetables, then dump all contents of skillet back into pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in tomato paste, cover, and let cook for 1 hour. Season with salt, pepper, and paprika to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook rice separately and, when finished, add to pot, then serve."
}
],
"title": "Portuguese Feijoada",
"url": "https://en.wikibooks.org/wiki/Cookbook:Portuguese_Feijoada"
}
|
recipes/recipe_13_142.html
|
{
"infobox": {
"category": "/wiki/Category:Ugandan_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Posho is a staple dish in Ugandan cuisine, cherished for its simplicity and comforting taste. Made from maize flour, this hearty and nutritious porridge is a popular accompaniment to various Ugandan meals and is enjoyed by people of all ages."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup maize flour (cornmeal)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon butter or vegetable oil (optional, for added richness)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cooking pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spoon or whisk"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a cooking pot, bring the water to a boil over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually add the maize flour to the boiling water, stirring constantly with a wooden spoon or whisk to prevent lumps from forming."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Continue stirring the mixture until it thickens and begins to pull away from the sides of the pot. This typically takes about 5–10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce the heat to low, cover the pot with a lid, and let the porridge simmer for an additional 5–10 minutes, allowing the flavors to meld and the porridge to reach the desired consistency."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If using, add butter or vegetable oil to the porridge and stir until well incorporated. This step adds a delightful richness to the posho."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the pot from the heat and let the posho rest for a few minutes before serving to allow it to set further."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the posho warm as a comforting and nourishing side dish with stews, vegetables, or any other Ugandan delicacies."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Posho is traditionally served with various dishes, such as beans, greens, or meat stews, adding depth and flavor to the meal."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Adjust the amount of water and maize flour to achieve your preferred consistency of the porridge. For a thicker porridge, use less water, and for a thinner consistency, add more water."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Feel free to garnish the posho with chopped fresh herbs, grated coconut, or a drizzle of honey for a personalized touch."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Leftover posho can be refrigerated and reheated the next day, making it a convenient and tasty leftover dish."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Posho is a rich source of carbohydrates and dietary fiber."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The versatility of posho allows it to complement various dishes."
}
],
"title": "Posho (Ugandan Cornmeal Porridge)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Posho_(Ugandan_Cornmeal_Porridge)"
}
|
recipes/recipe_13_143.html
|
{
"infobox": {
"category": "/wiki/Category:Ugandan_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Posho and beans is a Ugandan dish, mostly eaten as lunchtime meal."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "400 grams dried common beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium-size onions, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium-size tomatoes, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon curry powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon dried ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon cumin powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ litres water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 kg maize flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the beans in a large bowl, and add enough cold water to cover the beans by a few inches. Soak for 7–12 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the beans and transfer them to a pot. Add enough fresh water to cover the beans again. Leave to boil for about 1½ hours, adding some of the tomatoes and some of the onions partway through the cooking process. Remove from the heat and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a good amount of oil in a fresh saucepan over high heat. Add the remaining onions, and cook until starting to brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the tomatoes, curry powder, dried ginger, and cumin. Continue to cook for about 2 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the entire contents of the pot of beans. Adjust the seasoning to taste, and cook for about 10 minutes over low heat, stirring to prevent the beans from sticking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the heat and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the water to a boil in a saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually stir in the maize until the mixture has thickened to your desire. It might be hard to mix, but keep going. You can squash any lump that forms with the back of your wooden spoon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook for 5 minutes, still stirring."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve immediately with the beans."
}
],
"title": "Posho and Beans",
"url": "https://en.wikibooks.org/wiki/Cookbook:Posho_and_Beans"
}
|
recipes/recipe_13_144.html
|
{
"infobox": {
"category": "/wiki/Category:Dumpling_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Pot Stickers or Jiaozi are traditional Chinese dumplings that are both fried and steamed.\nYou can use whatever filling you like. Pork is traditional, but there are many versions. Any meat should be thoroughly cooked, and all ingredients should be sliced very small. For the example shown, garlic and ginger was cooked in oil, and then asparagus and tofu were cooked with the oil. These instructions show how to assemble the pot stickers once the filling is ready."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Gyoza or wonton wrappers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Desired filling"
},
{
"line_type": "ul",
"section": "Procedure",
"text": "Step 1: Begin with your filling."
},
{
"line_type": "ul",
"section": "Procedure",
"text": "Step 2: Brush a gyoza wrapper with a little water around the edges."
},
{
"line_type": "ul",
"section": "Procedure",
"text": "Step 3: Put 1 tablespoon of filling into the center of the wrapper."
},
{
"line_type": "ul",
"section": "Procedure",
"text": "Step 4: Bring the sides of the wrapper together, with the filling contained inside."
},
{
"line_type": "ul",
"section": "Procedure",
"text": "Step 5: Pinch one side of the wrapper into small folds, working down both sides, until a familiar pot sticker shape results."
},
{
"line_type": "ul",
"section": "Procedure",
"text": "Step 6: When finished with the folds, the pot sticker should be fully sealed."
},
{
"line_type": "ul",
"section": "Procedure",
"text": "Step 7: Uncooked potstickers can be stored in the refrigerator for a day, or in the freezer for weeks or months, before cooking."
},
{
"line_type": "ul",
"section": "Procedure",
"text": "Step 8: Pan-fry the pot stickers in a little oil"
},
{
"line_type": "ul",
"section": "Procedure",
"text": "Step 9: Fry the pot stickers a few minutes until the bottoms look slightly browned, like this."
},
{
"line_type": "ul",
"section": "Procedure",
"text": "Step 10: Pour in ½ cup water."
},
{
"line_type": "ul",
"section": "Procedure",
"text": "Step 11: Steam the pot stickers, covered, until the water cooks away (5–10 minutes)"
},
{
"line_type": "ul",
"section": "Procedure",
"text": "Step 12: Your pot stickers are now ready to eat. Enjoy!"
}
],
"title": "Pot Stickers",
"url": "https://en.wikibooks.org/wiki/Cookbook:Pot_Stickers"
}
|
recipes/recipe_13_145.html
|
{
"infobox": {
"category": null,
"difficulty": 3,
"servings": "4–6",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Pot-au-feu is a typical and rustic French dish made of low-cost beef pieces and vegetables. There are many variants in France and other countries."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ea. (~380 g) onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 ea. (~500 g) carrots"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ea. (~600 g) turnips (each is one handful)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ ea. (~400 g) celery root OR 3–4 celery stalks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ea. (~450 g) leeks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ ea. white cabbage"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "A bouquet garni made of thyme, bay leaf, and parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–6 cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Nutmeg (if you plan to serve the broth as the first course, i.e. the traditional way)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 kg low-cost, tougher beef meat (e.g. beef chuck)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oxtail or marrowbone (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drive the cloves into the onions, so it will be easier to take them off after cooking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel the onions. Cut them in half and burn the cut surface in a frying pan protected with aluminum foil. The cut surface must become completely black. It will bring a slightly \"smoked\" taste and the typical golden brown color to the broth.Finished burned onions"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While burning the onions, peel and cut the turnips, carrots, celery into large pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "For the leeks, cut the root, wash well the green part and cut them in 2–3 pieces. Even the green, more fibrous part is used."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "For the white cabbage, if you took a quarter of a white cabbage, let it in one piece."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a pressure cooker, put all the vegetables, ground pepper and the bouquet garni. Try to arrange them so that they take a minimum space. Add enough water to cover the vegetables (warning: a pressure cooker should not be filled more than ⅔ to ¾ of its capacity; check on the user's guide of your pressure cooker). If you cannot cover the vegetables with water, just add as much water as you can.Pot-au-feu vegetables in a pressure cooker, ready to be cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add salt and cook the vegetables under pressure for 20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the pressure cooker under cold water so you can open it, and reserve the vegetables. Throw away the onions and the bouquet garni."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Now you should have a golden brown broth. Taste it and add more salt or pepper if necessary. Note that it does not have its final taste since you have not cooked the meat inside it yet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the meat inside the broth. Cook for 60–75 minutes under pressure."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If you use marrowbones, cook them apart or cook them under pressure for 5 minutes with the meat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the pressure cooker under cold water so you can open it. Take the meat off and put the vegetables back into the broth. Allow the broth to boil to warm them up while you are slicing the meat."
},
{
"line_type": "p",
"section": "Serving",
"text": "In the French tradition, the broth is served first with a bit of nutmeg and toasted French bread. If you used marrowbones, bring them on the table and ask your guests who wants some, then spread some marrow on toasts for them (and provide salt to your guests). Not only is it a friendly way to serve it, but also people who do not like marrow are not embarrassed. Then, bring the meat and the vegetables on the table and serve your guests. The major condiments you should propose are strong mustard, horseradish sauce and, sometimes, gherkins pickled in vinegar."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Generally speaking, use approximately 2–2.5 kg vegetables per 1 kg meat.[1]"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For celery (root or branches), turnips and cabbage, choose in-season vegetables (which are also usually the cheapest). You can also use old-style vegetables (see section Variants below)."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Pot-au-feu is probably the number one dish to be considered (in France) as tasting better the day after. As such, you can cook it the day before you invite your guests and warm it up when you want to serve it."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Also can you deep-freeze the broth as a base for a soup or use the meat (and possibly vegetables) for stuffing. Both are used for the making of Fleischschnacka (a specialty from Alsace)."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Many people add potatoes to their pot-au-feu but use only potatoes which resist to cooking without falling apart (Amandine, Charlotte or Ratte varieties, for example). Use one small potato per person."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The pot-au-feu is also a great opportunity to cook old vegetables which have recently regained interest: rutabaga, parsnip, old species of carrots, etc."
},
{
"line_type": "ol",
"section": "References",
"text": "↑ As of December 2014, in France, a low-cost pot-au-feu for 4-6 persons made with 2kg vegetables and 1kg meat costs ca. 10 € (1.70-2.50 €/person) ~ 13 USD ( 2.17-3.25 USD/person)."
}
],
"title": "Pot-au-feu (Boiled Meat and Vegetables)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Pot-au-feu_(Boiled_Meat_and_Vegetables)"
}
|
recipes/recipe_13_146.html
|
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": "8",
"time": "2 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "There are few things more versatile or more satisfying than potage parmentier (leek and potato soup) or one of its myriad variations. It’s good freshly-made and better the next day. Hot or cold, it makes a lovely start to dinner; served with some left-over meat, a great lunch. It's a great mid-afternoon pick-me-up, either straight out of the fridge or zapped in the microwave."
},
{
"line_type": "p",
"section": null,
"text": "As delicious as is basic leek-and-potato soup, you can also include other vegetables or herbs, such as broccoli stems, asparagus stalks, a large handful of parsley or cress, etc—the variations are endless. This is one of the classic ways the French utilize left-over or less-than-perfect vegetables bought cheap from the market, a principle of both taste and economy that all would do well to adopt."
},
{
"line_type": "p",
"section": null,
"text": "You shouldn't be a stickler about using leeks, either—while they have a more subtle flavor than onions, they can be expensive and/or difficult to source out of season. Feel free to use regular onions (the milder yellow/Spanish varieties are best) or use a couple of bunches of scallions (spring onions)."
},
{
"line_type": "p",
"section": null,
"text": "The only rub comes when it’s time to purée the soup. While it can be done in a blender, it’s much better to use a food mill. Blenders tend to make the potato starches glue-like and pulverize the woody parts of the other vegetables. The food mill doesn’t change the texture of the potato starch and strains out the vegetable pulp. It takes a little extra muscle, but it’s well worth the effort. Using the chopping blade in a food processor (Cuisinart) will also puree the soup without the potato separating provided the action is pulsed and not overdone, however the mixture should be sieved if woody-cored root vegetables such as turnips or parsnips are used. Some recipes suggest using a potato ricer (masher) which may work quite as well, since the potato and the leeks are very soft; and the result is a nicely textured soup."
},
{
"line_type": "p",
"section": null,
"text": "This recipe makes two quarts of soup, though it's worthwhile to double or triple it; left-overs easily last 7–10 days in the refrigerator, though you’ll probably eat them long before that time."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–4 cups (~1 lb / 450 g) sliced leeks or onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–4 cups (700–900 g / 2 lb) floury potatoes (e.g. Idaho, Maris Piper), peeled and thickly sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 quarts (2 L) water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp table salt or 1 tbsp sea/rock salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "White pepper, freshly ground, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–6 tbsp heavy (double) cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 cups (up to 450 g / 1 lb) vegetables (optional), thinly sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 handfuls flat-leaf parsley or watercress (optional), rough chopped"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If using leeks, remove the roots and dark green leaves; wash twice as long as you think necessary to remove the grit."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the vegetables, water and salt in a pot and bring to a boil. Lower the heat and gently simmer (partially covered) for 45–50 minutes. The soup is done when you can easily mash the vegetables against the side of the pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Puree the soup using a food mill fitted with the fine disc. Optionally, pulse it in a blender just until smooth and pass through a fine sieve."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chill the soup if it is to be served cold, or gently reheat it to a simmer. Refrigerate any left-overs. It will keep for days if refrigerated in a covered container as soon as it cools."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add 1½–2 tsp cream (or whole milk) per portion just before serving. You’ll need more cream if you’re serving the soup hot or if it’s a bit watery; the idea is to create a smooth, silky puree, but you don’t want the taste or mouth feel of the cream to predominate. Taste and adjust for salt and pepper."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "After cooking the soup, leave it to cool in the refrigerator for 1–2 hours. It will taste better when heated up to serve!"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Raw vegetables should be added to the soup at the beginning of the cooking time; if using left-over vegetables or herbs, add them after the soup has been cooking for 30–40 minutes, so they cook just long enough to completely warm through."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If using \"regular\" table salt instead of kosher salt, reduce the amount of salt to 1–1½ tbsp. A chilled soup usually requires slightly more seasoning than that added to a hot serving; this can be added individually to taste."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A combination of young buttery parsnips and a couple of punnets of mustard-and-cress makes the classic French puree pasternak. A teaspoon of potato, rice, or corn starch should be used to stabilise the puree, which should be milled or sieved."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Using white pepper is preferable for color. Use fresh-ground black pepper otherwise."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A proportion of light chicken or vegetable stock may be used instead of the water."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Snipped chives are the classic garnish for leek-and-potato soup. When including asparagus, you can use steamed asparagus tips as a garnish; with broccoli, use steamed broccoli florets—you get the idea. Of course, if you’re just pouring a mid-afternoon mug for yourself, who cares how it looks?"
}
],
"title": "Potage Parmentier",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potage_Parmentier"
}
|
recipes/recipe_13_147.html
|
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Potato and cabbage soup (Albanian: supë borsh me patate e lakër) is an Albanian soup."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons oil or margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 carrots, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 celery stalks, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon tomato sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 cups meat stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound cabbage, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound potatoes, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 beet roots, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tablespoons cream"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté onion lightly in oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add carrots and celery and continue to sauté."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add flour and continue to sauté."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add tomato sauce and a few tablespoons of stock slowly, stirring continuously. Cook over low heat until the sauce is ready."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the remaining stock and add cabbage."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add vinegar and cook for 15 minutes, then add potatoes and beet roots and cook for another 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season with salt and pepper and serve hot, covered with a tablespoon of cream for each dish."
},
{
"line_type": "p",
"section": "References",
"text": "This article contains information from Frosina.org and it is used with permission."
}
],
"title": "Potato and Cabbage Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_and_Cabbage_Soup"
}
|
recipes/recipe_13_148.html
|
{
"infobox": {
"category": "/wiki/Category:Indian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Aloo gobi (or gobhi) is a South Asian dish popular in both India and Pakistan. Aloo means potato and Gobi means cauliflower. This dish has a prominent role in the movie Bend It Like Beckham, and it can be prepared in a variety of ways. Also, sometimes aloo gobi is made without the tomato."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "800 g (6.5 ea.) medium tomatoes, diced or puréed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 big cauliflower cut into chunks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–5 potatoes, peeled and cut into cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lemon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–5 tablespoons of ghee or vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon cumin seeds (jeera)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 tablespoons salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon ground curcuma (turmeric)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons ground coriander"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 tablespoons ground chilli"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–4 tablespoons garam masala"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 sprigs of mint"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the ghee/oil in frying pan, wok, or karahi (an Indian utensil specially used for frying purposes)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add cumin seeds and wait until they turn a light brown color."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the spices (except for garam masala) and the tomatoes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the mixture turns oily, add the vegetables."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roast the cauliflower and the potatoes until they turn soft. Stir occasionally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the garam masala, mint, and lemon juice."
}
],
"title": "Potato and Cauliflower Curry (Aloo Gobi)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_and_Cauliflower_Curry_(Aloo_Gobi)"
}
|
recipes/recipe_13_149.html
|
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": "8",
"time": "1.5 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ajiaco is a quintessential dish from Bogotá, Colombia."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ea. (approximately 750 g) whole skin-on bone-in chicken breast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 L chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, peeled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 scallions (white part and first 2 cm of green)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 carrots, peeled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cloves garlic, peeled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bay leaf"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 ml dried thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ml ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 sprigs fresh cilantro"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 black peppercorns"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 ml tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "0.5 kg small yellow potatoes. peeled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "0.5 kg small purple potatoes. peeled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "0.5 kg mashing potatoes, peeled and sliced 2 cm thickness"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 L water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ml of beef bouillon granules"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "0.25 ml frozen peas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 ears of corn, quartered lengthwise and cooked"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 ml whipping cream mixed with 10 ml créme fraíche"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ripe but firm Hass avocados, peeled, pitted and cut into eight slices right before serving"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 ml of finely chopped cilantro"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5–10 ml of pickled capers"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine chicken, broth, onions, scallions, carrots, garlic, bay leaf, thyme, cumin, cilantro and peppercorns in large saucepan and bring to a boil. Skim off froth as it rises. Reduce heat to low and cover when frothing finishes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove and reserve chicken after it is cooked through (about 20 minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Strain broth through sieve and return to pot, boil again over medium heat. Reserve carrots."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add tomato paste and yellow and purple potatoes. Cover and cook until potatoes are soft (approximately 20 minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While yellow and purple potatoes are cooking, boil sliced mashing potatoes in water and beef bouillon in separate pot. Once boiling, reduce to medium heat until potatoes start to fall apart (approximately 30 minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain and reserve a quarter of the slices and mash the rest of the sliced potatoes. Add mashed and sliced potatoes to soup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove bones and skin from chicken and discard. Cut chicken into strips 1 cm wide and 3 cm long."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add chicken and peas to soup and simmer for 5 minutes. Slice the carrots into .5 cm thick rounds and add back into soup. Salt to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot with garnishes available."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If soup is too thick add boiling water in small amounts; the consistency should be like that of heavy cream. Soup will thicken as it cools."
}
],
"title": "Potato and Chicken Stew (Ajiaco)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_and_Chicken_Stew_(Ajiaco)"
}
|
recipes/recipe_13_150.html
|
{
"infobox": {
"category": "/wiki/Category:Filling_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 large russet potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tbsp olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 cloves garlic, grated with a micro plane or finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp chives, finely sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp fresh lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp black pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the potatoes in their skins until tender when pierced with a fork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel them as soon as they are cool enough to handle and mash in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté the garlic in the oil for 1 minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the potatoes and mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chives, lemon juice and seasoning and mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and allow to cool while you prepare the pasta dough."
}
],
"title": "Potato and Garlic Ravioli Filling",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_and_Garlic_Ravioli_Filling"
}
|
recipes/recipe_13_151.html
|
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": "12",
"time": "2 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Potato leek soup is a light soup that can be prepared from freezer to table in under 2 hours. It's easy to prepare ahead of time and refrigerate or freeze for later use."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon extra-virgin olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 leek, white and light green parts only, sliced and rinsed well"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1.25–1.5 pounds (2 large) russet or Yukon gold potatoes, peeled and diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 cups vegetable stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cleaned leek green"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bay leaf"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "A few sprigs each of parsley and thyme (optional), tied together"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 ounces lettuce leaves, washed and coarsely chopped (4 cups)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large, heavy soup pot, heat the olive oil over medium heat and add the onion and leeks. Cook, stirring occasionally, for about 5 minutes until soft, ."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add ½ teaspoon salt and the garlic. Cook, stirring constantly, for 1 minute or until the garlic is aromatic."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the potatoes, stock, leek green, bay leaf, and parsley/thyme bundle. Bring to a simmer, and season with salt to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and cook for 45 minutes on low heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the lettuce, and simmer for another 15 minutes. The potatoes should be completely soft and fall apart when you press them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend the soup until smooth with an immersion blender, blender, or food processor fitted with the steel blade (working in stages and covering the blender lid or food processor with a kitchen towel to keep the hot soup from spilling). If you want the soup to have a smoother, silkier texture, strain it through a medium sieve."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Return the soup to the boil, and season with salt and freshly ground pepper to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
}
],
"title": "Potato and Leek Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_and_Leek_Soup"
}
|
recipes/recipe_13_152.html
|
{
"infobox": {
"category": "/wiki/Category:Colombian_recipes",
"difficulty": 3,
"servings": "6",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "La papa turmada is a baked potato and criolla sauce with sausage casserole, from Cucuta, Norte de Santander Colombia."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 large potatoes, peeled and sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 hard boiled eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup hogao with 6 sliced fried pork sausages"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 slices of white bread"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup mozzarella cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup Parmesan cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Thyme (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil potatoes until tender (20 minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut bread into small squares and wet with milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease a 9 x 13-inch (about 25 x 32-cm) Pyrex baking dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put a layer of potato, then a layer of hogao and sausage, a layer of sliced egg, a layer of wet bread and a layer of mozzarella cheese. Optionally, add thyme to the hogao."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Repeat with another layer of potato, wet bread, and Parmesan cheese."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake 30 minutes at 350°F (175°C), and serve."
}
],
"title": "Potato and Sausage Casserole (Papa Turmada)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_and_Sausage_Casserole_(Papa_Turmada)"
}
|
recipes/recipe_13_153.html
|
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Mashed potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Egg yolk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Egg, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Breadcrumbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Drippings or other fat/oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the mashed potatoes and egg yolk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll the potato mixture into balls."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dip the balls in the beaten egg, then coat with flour or breadcrumbs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the balls in the drippings until golden."
}
],
"title": "Potato Balls",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_Balls"
}
|
recipes/recipe_13_154.html
|
{
"infobox": {
"category": "/wiki/Category:Confectionery",
"difficulty": 2,
"servings": null,
"time": "1–2 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Potato candy pinwheel, sometimes shortened to just potato candy, is an Appalachian rolled candy prepared by mixing mashed potatoes with large amounts of powdered sugar to create a dough-like consistency, and then adding a filling, traditionally peanut butter, and rolling the confectionery to produce a log-like product."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ medium-sized potato, preferably russet or sweet"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5–8 cups powdered sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–8 tbsp softened butter (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cinnamon, to taste (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground nutmeg, to taste (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup peanut butter or hazelnut spread"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cream cheese (about 1:2 parts ratio to filling) (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–3 teaspoons vanilla extract (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–3 teaspoons maple syrup (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel and cut potato(es) into slices ¾ inch thick. Add slices to a saucepan and fill it with water until the slices are covered."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the water in the saucepan to a boil, then reduce the heat to medium-low and keep on a low boil/simmer until the potato(es) are tender and soft enough to be broken apart with a fork. Cook times may differ depending on the type and density of the potato and amount used."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the saucepan of water, and return the pan with the potatoes to a low heat, shaking the pan lightly for a minute to remove excess moisture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the cooked potato(es) into a bowl (preferably ceramic or glass). Potatoes should take up less than ⅓ of the bowl to provide ample space for mixing later on. Mash potatoes until smooth and all clumps are removed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let the mashed potatoes rest uncovered until they reach room temperature, about 10–15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To the bowl, incorporate about a cup of powdered sugar and mix with mashed potatoes until it liquidizes. Add in any optional ingredients to the mixture, such as softened butter or cinnamon, and begin to gradually add more powdered sugar and mix until combined. Continue to add and mix until it turns into a solid-like consistency and it clumps together. The “dough” should still be relatively sticky. The full amount of powdered sugar used will vary based off of the moisture in the potatoes and the humidity of the environment"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once the dough is formed, roll it out onto a table dusted with powdered sugar and knead the dough, frequently covering it with powdered sugar whenever it gets sticky, until it no longer sticks to your hands. Frequently reapply powdered sugar to the work surface and to your hands to ensure that the dough doesn’t stick to either."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "You can tell that you added too much powdered sugar if the dough is too dry and cracks begin to appear. If this occurs, add the dough back to the bowl and add a tablespoon of mashed potatoes (if there are extra), a couple teaspoons of cream or milk, or a couple teaspoons of water and remix and re-knead."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer dough to a board dusted with powdered sugar. Dust a rolling pin with powdered sugar and flatten out the dough until it’s ¼ inch thick and spread out on the board , roughly in a rectangular shape. It may be preferable to roll it out on a countertop first and transfer it to a board afterwards. Alternatively, you may find it easier to roll the dough between two sheets of wax paper (both dusted with powdered sugar)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the dough to a fridge and allow it to cool while preparing the filling."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "The filling base is traditionally peanut butter, but it can be substituted with hazelnut spread or chocolate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If choosing a nut spread (peanut, hazelnut, etc.), it can either be used as-is or combined with other ingredients to improve its flavor."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If choosing to create a more advanced filling, mix the peanut butter (or other nut spread) with cream cheese in a roughly 2 parts peanut butter to 1 part cream cheese. This will provide the filling with a creamy consistency. The filling may be sweetened using maple syrup and vanilla extract."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After the dough is chilled, bring it out from the fridge and spread the filling on top of the dough until the spreading reaches the corners of the rolled-out dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Starting with the lengthier sides, tightly roll the dough up into a pinwheel-like roll. Trim away the edges of the roll to reveal the pinwheel swirl inside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice the roll in ½ inch intervals to create smaller bite-sized candies. If prepared with enough powdered sugar, the roll should be able to survive at room temperature, though it’s best to keep it covered in a refrigerated environment for a denser and moister consistency."
}
],
"title": "Potato Candy Pinwheel",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_Candy_Pinwheel"
}
|
recipes/recipe_13_155.html
|
{
"infobox": {
"category": "/wiki/Category:Casserole_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Rakott krumpli is a popular Hungarian potato casserole."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 medium potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 hard boiled eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 kolbász (Hungarian sausage) or 1 cup diced ham (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tablespoons olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "350 grams sour cream around 40% fat (called tejföl or smetana)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook the potatoes for about 15–20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel the potatoes and the eggs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice the potatoes, eggs, and sausage."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put a little olive oil in a baking dish. Arrange alternating layers of potatoes, eggs, and salt or sausage in the dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drizzle olive oil over the filling, and top with sour cream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake in a preheated oven at 200°C for about 35 minutes."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Traditionally most Hungarian cooking used lard (preferably home-made) but olive oil works just as well as a substitution."
}
],
"title": "Potato Casserole (Rakott Krumpli)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_Casserole_(Rakott_Krumpli)"
}
|
recipes/recipe_13_156.html
|
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g (8 oz / 0.4 lb) mushrooms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil or butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pack (200 ml / 1 cup) cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g (8 oz / 0.4 lb) fresh white cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chile powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "White breadcrumbs"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the potatoes slightly. Slice them or mash them. Mix in salt and black pepper to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté the mushroom in oil slightly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lightly oil a baking dish. Spread half of the potatoes on the bottom, and arrange the mushrooms over top. Add half of the cream and spices over them. Sprinkle some breadcrumbs and cheese over them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread the remaining potatoes over top, and pour the remaining cream over everything. Sprinkle on some more breadcrumbs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 20 minutes. Add some more cheese on top, then return to the oven to melt and brown the cheese."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Hellim, mozzarella, or dried curd cheese also work well."
}
],
"title": "Potato Castle",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_Castle"
}
|
recipes/recipe_13_157.html
|
{
"infobox": {
"category": "/wiki/Category:Snack_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "The following recipe is for crispy homemade potato chips."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel the potatoes and rinse under running water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Prepare a bowl of cold water. Use a sharp knife or vegetable peeler to make very thin slices of potato, placing them directly into the water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain off the water, and rinse the potato slices three times with fresh tap water. After the final rinse, cover the potatoes with cold water again."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season the potatoes and water with salt, and allow them to brine for a while."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the potato slices well, removing excess water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat enough vegetable oil in a pot for deep frying."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Working in batches, add the potato slices to the hot oil. Fry, stirring at intervals until the slices are crispy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use a perforated spoon to remove the chips. Place them in a large sieve set over a bowl to drain any excess oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Repeat the frying procedure until all potato slices have been fried."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Allow the chips to cool before serving."
}
],
"title": "Potato Chips",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_Chips"
}
|
recipes/recipe_13_158.html
|
{
"infobox": {
"category": "/wiki/Category:Side_dish_recipes",
"difficulty": 3,
"servings": "4-6",
"time": "20 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Potato masala (Tamil: uralai kizhangu masala) is a potato dish often served alongside roti or folded inside a dosa. The dosa and aloo masala combination, widely eaten in South India, is known as masala dosa. Coconut chutney is a common accompaniment."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon mustard seed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tablespoon chana dhal (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 curry leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, chopped thin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4-5 split green chillies"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 large potatoes, cubed and par-boiled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of turmeric powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sautée the mustard seed first, then add chana dhal, curry leaves, onion and chillies."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry until the onions begin to change color."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add potatoes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle the turmeric evenly and stir well to mix all the ingredients"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and cook on a medium flame for about 5 minutes, stirring well, until the potatoes become very soft and somewhat mashed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season with salt to taste."
}
],
"title": "Potato Curry (Aloo Masala)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_Curry_(Aloo_Masala)"
}
|
recipes/recipe_13_159.html
|
{
"infobox": {
"category": "/wiki/Category:Swallow_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Potato fufu is a type of Nigerian swallow made from Irish potatoes. It is similar to amala, eba, garri, and iyan."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Irish potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oats"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Spatula"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stove"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use a blender to purée the potato and oats with enough water to make a paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the paste into a pot. Cook, stirring, until it forms a thick, lump-free dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add a few drops of water, cover, and cook until it is well-steamed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir, and serve with Nigerian soups."
}
],
"title": "Potato Fufu",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_Fufu"
}
|
recipes/recipe_13_160.html
|
{
"infobox": {
"category": "/wiki/Category:Pasta_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g potato gnocchi"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "30 g fresh basil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–5 sun-dried tomatoes in oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp oil from sun-dried tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "30 g pine nuts"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Prepare the gnocchi as per the package instructions, and drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Finely dice the sun-dried tomatoes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the sun-dried tomato oil to a pan and heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the minced garlic in the oil for 2 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the diced sun-dried tomatoes, gnocchi, and fresh basil, and stir until the basil has wilted."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the pine nuts, toss, and serve."
}
],
"title": "Potato Gnocchi with Basil and Sun-dried Tomatoes",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_Gnocchi_with_Basil_and_Sun-dried_Tomatoes"
}
|
recipes/recipe_13_161.html
|
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 2,
"servings": "4–5",
"time": "Prep: 50 minutesBaking: 40 minutesTotal: 1 hour 30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Potato gratin is a wonderful dish that is easy to make. It is a good accompaniment for roast lamb or roast chicken, but is as delicious served on its own with a green salad."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 medium sized waxy potatoes, peeled or unpeeled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cloves of garlic, chopped (smoked garlic is good for this dish if you can get it)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ pint reduced fat crème fraîche, single cream, or a mixture of semi-skimmed milk and crème fraîche"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 oz good quality Gruyère, Challerhocker, or Emmentaler cheese, freshly grated."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lemon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt (such as sea salt) and pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fried pancetta, bacon cubes, or other cooked pork (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 400°F"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice the potatoes very thinly (about ⅛\" thick), if possible using a mandoline to achieve evenness, and place them in some fresh water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Swish around the potatoes in the water to get rid of the starch, because that excess starch can make the dish a little unpleasant."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour away the water and place the potatoes on a wooden surface. Then pat dry with a paper towel or kitchen towel, which is important because otherwise the remaining water will mix with the cream, causing curdling problems."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Return the sliced potatoes to a bowl and add the cream and chopped garlic. Add a generous pinch of salt and some pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "You can also add a few fresh herbs (thyme is particularly good) but this is up to you."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel the zest of the lemon and add it to the mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix well, so the cream gives a good coating to all the potatoes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pile the potatoes into a buttered, oven-proof dish. The size is if course difficult to gauge but the potatoes should not be layered more than about 4 thick."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grate a generous amount of cheese, and spread over the mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pop it all into the oven and leave until the top layer of cheese and potatoes are brown and the cream is bubbling and running down the side of the dish. This will take about 40 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "For a final flourish before serving, grate a goodly amount of fresh nutmeg over the cheese."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Some people tend to layer the potatoes in the heat proof bowl first and then pour the cream over. Some find this unreliable as the cream does not diffuse through all the layers, and the potatoes in a higgledy-piggledy pile in the bowl may be more attractive to some."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Swiss Appenzeller cheese is also a good choice."
}
],
"title": "Potato Gratin",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_Gratin"
}
|
recipes/recipe_13_162.html
|
{
"infobox": {
"category": "/wiki/Category:Casserole_recipes",
"difficulty": 2,
"servings": "12–14",
"time": "1–2 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Kugel (Yiddish: קוגל kugl or קוגעל, pronounced koo-gel or ki-gel, also often referred to in the diminutive kugele, kigele) is any one of a wide variety of traditional baked side dishes or desserts. It is sometimes translated as \"pudding\" or \"casserole\". Kugels may be sweet or savory. The most common types are made from egg noodles or potatoes and often contain eggs, but there are recipes in everyday use in modern Jewish kitchens for a great diversity of kugels made with different vegetables, fruit, batters, cheese, and other flavorings and toppings. Kugel-making seems to be continually changing and evolving.\nThe following is a traditional potato kugel."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 large potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 ml) melted schmaltz or vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 eggs, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2½ tablespoons white granulated sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 425°F (220°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel potatoes, cut into chunks, and place them in a food processor. Process until smooth. Do the same for the onion."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix potato and onion with egg, pepper, sugar, and salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oil in a 9x13-inch (23x33 cm) pan until it is quite hot. Add 1–2 tablespoons of the oil to the potato mixture, and mix."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the potato mixture into the pan. Bake uncovered for 1 hour."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Replacing one or two of the potatoes with a carrot gives the kugel a nice color and a distinct flavor."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Some may prefer to decrease the amount of onion to one large onion."
}
],
"title": "Potato Kugel",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_Kugel"
}
|
recipes/recipe_13_163.html
|
{
"infobox": {
"category": "/wiki/Category:Fritter_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 large potatoes, peeled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh yeast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2½ lb all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Caraway seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil or lard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Jam (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook potatoes until soft. Mash them fine and let them cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix fresh yeast with warm water and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a deep dish mix together flour, mashed potatoes, salt, and a generous amount of caraway seeds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Make a well in the middle and add the yeast mixture slowly. Start kneading, adding lukewarm water and flour as needed. The texture of the dough should be soft yet resilient."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Knead until dough does not stick to knuckles, about 20–25 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Generously flour bottom of a deep dish, place dough on top and sprinkle it with flour. Cover with a clean cloth, then let rise overnight in a warm place."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "The next morning, turn dough onto a floured board, knead it gently, and flatten it with a rolling pin to about ¼ inch thick. Let it rest."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the dough into squares, and with the tip of a knife, make 2–3 small incisions in each, nicking the surface only and not cutting through the dough. Let it rest again."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the oil in a pan, and carefully place the squares in it. They will start puffing up instantly. Fry until golden brown and then turn to the other side."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot, rubbed with fresh garlic cloves, jam, or freshly-sprinkled salt."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can use potato flour instead of mashed potatoes. In this case, you will need to add more water to the dough."
}
],
"title": "Potato Lángos",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_L%C3%A1ngos"
}
|
recipes/recipe_13_164.html
|
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 3,
"servings": "4",
"time": "Prep: ½ hourBaking: 1 hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 medium potatoes, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ pound ground beef"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ pound bulk sausage"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 soda crackers, crumbled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon chili powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "~1 can cheddar cheese soup"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place sliced potatoes in baking dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place sliced onion over potatoes in baking dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients except cheddar cheese soup, and mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Press into baking dish, forming an indentation in the middle."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour cheddar cheese soup in indentation."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake 1 hour at 350°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stand 5 minutes before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Serving suggestion: Cut vertically with metal spatula, which will yield potato, onion, meat, and cheese in every serving."
}
],
"title": "Potato Meat Loaf",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_Meat_Loaf"
}
|
recipes/recipe_13_165.html
|
{
"infobox": {
"category": "/wiki/Category:Breakfast_recipes",
"difficulty": 2,
"servings": "2",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This recipe is for an omelet with a potato filling."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (125 ml) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 tablespoons of butter or margarine (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 potato, cut into ¼–½-inch (~1 cm) cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small onion, minced or chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (50 g) shredded cheese"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a bowl beat together eggs, sugar, salt and pepper. Mix in milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat up two frying pans to a medium temperature."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use butter, margarine, or cooking spray to grease each pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add chopped potatoes to one pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook potatoes until light brown, then add onions."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add half of egg mixture to the other pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook omelet mixture until it starts to set (about 1 minute)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add onions, potatoes, and cheese on top of partially set omelet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold plain side of omelet over the filling and cook for an additional 30 seconds."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The goal is to get the filling cooked at about the same time the omelette is ready to be folded."
},
{
"line_type": "ul",
"section": "See also",
"text": "Spanish Omelet"
}
],
"title": "Potato Omelet",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_Omelet"
}
|
recipes/recipe_13_166.html
|
{
"infobox": {
"category": "/wiki/Category:Fritter_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Besan (chickpea flour)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Green chiles, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ginger, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Red chile powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Potatoes, peeled and finely chopped"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the besan, oil, chiles, ginger, salt, chili powder, pepper, and onion in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in enough water to make a thick batter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat enough oil in a pan for shallow- or deep frying."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spoon dollops of batter into the hot oil, and fry until golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot with coriander chutney."
}
],
"title": "Potato Pakora",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_Pakora"
}
|
recipes/recipe_13_167.html
|
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 2,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 large potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons Matzo meal, corn meal, or flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Applesauce and/or sour cream"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel and grate potatoes and onion."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix potato and onion with egg, matzo meal, and salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oil in a 10-inch pan over medium heat until it is quite hot. Drop 1–2 tablespoons of the potato mixture onto the pan per pancake. Turn once to allow both sides to fry."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with applesauce and/or sour cream as a topping."
},
{
"line_type": "ul",
"section": "See also",
"text": "Latkes"
}
],
"title": "Potato Pancakes",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_Pancakes"
}
|
recipes/recipe_13_168.html
|
{
"infobox": {
"category": "/wiki/Category:Pastry_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ ounce chopped onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ounces butter, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Puff pastry, rolled out ⅛ inch thick"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel and slice your potatoes very thin."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Layer the potatoes in a pie dish, adding some onion, salt, and pepper between each layer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add a dash of water to the potatoes, and scatter the chopped butter over top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the filling with the rolled-out puff pastry."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 375°F until golden and cooked through (about 1½ hours)."
}
],
"title": "Potato Pie",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_Pie"
}
|
recipes/recipe_13_169.html
|
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": "8",
"time": "Prep: 15 minutesCooking: 1 hour"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This recipe for a sweetened potato pudding is from Cornwall, England."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb (450 g) cooked potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 stick (4 oz/110 g) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml/½ pint) cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (6 oz/170 g) white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (1 oz/28 g) dried currants"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Zest of 1 lemon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ whole nutmeg kernel, grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp brandy, or more to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Run the potatoes through a sieve, potato ricer, or mouli-mill."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently heat butter and cream together until butter is melted. Mix into potatoes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat eggs lightly, then mix into potatoes. Mix in the sugar, currants, lemon zest, nutmeg, and brandy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Either transfer to pastry-lined dish and bake in a moderately hot oven until golden-brown OR steam in a mould for about an hour."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This recipe is dated to 1824 and is from St. Just W.I. in Cornish Recipes, Ancient & Modern, 22nd Edition, The Cornwall Federation of Women's Institutes 1965. First collected & published by Edith Martin, Tregavethan, Truro, 1929, for The Cornwall F.of W. I."
}
],
"title": "Potato Pudding",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_Pudding"
}
|
recipes/recipe_13_170.html
|
{
"infobox": {
"category": "/wiki/Category:Salad_recipes",
"difficulty": 3,
"servings": null,
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "The origins of potato salad can be traced to Germany before the turn of the 17th century, where it first became popular to use vinegar and spices on potatoes as a side dish. The salad has a bite to it and is served warm as often as not."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pounds (~1 kg) potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 slices of bacon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 g) finely-chopped yellow onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon celery seed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 hard boiled eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 g) flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 ml) vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon fresh parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Paprika"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook bacon strips, cut into small pieces, and set aside for later."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil potatoes for 5–10 minutes or until softened; cut into small chunks or thick slices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place potatoes in a large bowl and let them come to room temperature."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a bowl combine flour, celery seed, parsley, chopped onion, salt, and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the water and vinegar into a pot, stir in sugar and bring to a boil. Add the dry mixture and stir until thickened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the original bowl place potatoes and bacon, pour on thickened mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Break apart eggs and stir lightly into the bowl to combine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place in large serving bowl and sprinkle with paprika."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Potatoes may be boiled whole in skins, cooled, and carefully peeled to leave the thin, yellow protein layer intact for improved nutritional value and flavour. Slice at room temperature or chilled."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Chopping the potatoes into small pieces allow more surface to be coated and improves the flavour."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can omit salt and use a chicken-flavoured bouillon cube instead. Add chopped onion to bouillon and simmer for a few minutes to blend flavours."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Salad can be served chilled or warm to preference."
},
{
"line_type": "ul",
"section": "See also",
"text": "Ensalada Rusa, a Uruguayan potato salad containing peas and carrots."
},
{
"line_type": "ul",
"section": "See also",
"text": "German Potato Salad, a warm salad containing bacon."
},
{
"line_type": "ul",
"section": "See also",
"text": "Grammy's Potato Salad, a New England style recipe."
},
{
"line_type": "ul",
"section": "See also",
"text": "Potato Salad (American), another American-style recipe made with mustard and sweet relish."
}
],
"title": "Potato Salad",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_Salad"
}
|
recipes/recipe_13_171.html
|
{
"infobox": {
"category": "/wiki/Category:Salad_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 pounds small white potatoes (use waxy or red potatoes)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 large hard boiled eggs, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 medium red onion, chopped finely"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp chopped sweet basil leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cup corn"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup freshly-squeezed lemon juice (from 2–3 lemons)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cup extra-virgin olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp pasta seasoning"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp standard prepared mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp HP Bold steak sauce"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place potatoes mixed with mustard and HP steak sauce along with 2 tablespoons of salt in a large pot of water. Bring the water to a boil, cook for 45–55 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Meanwhile, boil the eggs in water for about 30 minutes until hard-boiled. Drain water and let cold water run over the eggs before peeling the shell. Once shells are peeled, dice the eggs and place in a large bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté some diced onions until light golden brown and add to the bowl with eggs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the potatoes are cool enough to handle, cut them in quarters, or smaller, depending on their size. Place the potatoes in the bowl with the eggs. Add the corn along with some salt, pepper and pasta seasoning to the potato and egg mixture. Set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a small bowl add the lemon juice while whisking in olive oil slowly. Add to the potatoes, mix all ingredients. Chill for 3 hours, cover with extra HP sauce, enjoy."
}
],
"title": "Potato Salad (Southern Ontario Style)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_Salad_(Southern_Ontario_Style)"
}
|
recipes/recipe_13_172.html
|
{
"infobox": {
"category": "/wiki/Category:Caribbean_recipes",
"difficulty": 2,
"servings": "6–8",
"time": "45 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups all purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 ea. (600 g / 1 lb) medium potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chile pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–1½ tsp ground or whole cumin (jeera), or to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil for deep frying"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix flour, baking powder, salt, and water. Knead lightly to make a dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Set dough aside to relax, covered with a bowl or damp cloth"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil potatoes in salt water until tender. Peel and mash potatoes well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If whole cumin is used, heat in a dry skillet for a few minutes to release the flavour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season the potatoes with salt, black pepper, hot pepper, and cumin."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Divide the rested dough into 9 balls called loyah. Flatten out loyah into 10 cm (4 inch) circles and fill with potato mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wet one edge with water, then fold over and seal, enclosing all potato"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Deep fry in oil until golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain on brown paper or kitchen towel."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If the loyah are made smaller, 12 medium-sized aloo pies can be made"
}
],
"title": "Potato Samosas (Aloo Pies)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_Samosas_(Aloo_Pies)"
}
|
recipes/recipe_13_173.html
|
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Potato skins is a dish made with potato halves, cheese, bacon, green onions, and sour cream."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 small baking potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (8 oz) shredded cheddar cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 slices bacon (optional), cooked and crumbled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons chopped fresh chives, divided"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Scrub potatoes and rub skins with oil. Prick each potato several times with a fork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake potatoes at 400°F for 30–45 minutes or until potatoes are done. Allow potatoes to cool to touch."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut top third off each potato; discard tops. Carefully scoop out pulp, leaving about ⅛ inch-thick shells. Reserve potato pulp for other uses."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry potato skins in hot oil (375°F) for 3–4 minutes or until browned. Remove potato skins and drain on paper towels."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place potato skins, cut side up, on an ungreased baking sheet. Sprinkle with garlic salt and cheddar cheese. Broil 6 inches from heat for 30 seconds or until cheese melts."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top potato skins with bacon if using them and 1 tablespoon chives."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Press green chiles between paper towels to remove excess moisture. Combine chilies, sour cream and red pepper in a small bowl; stir well. Top with remaining 1 tablespoon chives. Serve with potato skins."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You don't have to make the chili sour cream—you can just put a spoonful of sour cream right onto of the potato skin."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can also bake these off in the oven to melt the cheese if you don't want to fry them in oil."
}
],
"title": "Potato Skins",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_Skins"
}
|
recipes/recipe_13_174.html
|
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "White potatoes"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the potatoes in a pot, and cover them with cold water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the pot on the stove, and bring to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook the potatoes until they begin to crack."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the potatoes, and place them in a pan by a fire or in the oven until they are quite dry and fall to pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rub the potatoes through a wire sieve onto a serving dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve immediately."
}
],
"title": "Potato Snow",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_Snow"
}
|
recipes/recipe_13_175.html
|
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 2,
"servings": "4–5 people",
"time": "90 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 potatoes, peeled and diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 carrots, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup butter or margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cubes chicken bouillon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp ground black pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp dried parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp dried thyme"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook onion in butter until tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the diced potatoes, carrots, water and chicken bouillon in another stock pot to a boil. Simmer about 10 minutes or until tender. Add ground black pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the flour to the cooked onions to make a paste. Stir in the milk. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use vegetable stock instead of chicken bouillon for a vegetarian soup."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Add leeks if available."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Omit all ingredients except potatoes, water, salt and pepper for a simple and surprisingly pleasing potato soup. High quality, flavorful potatoes are required for this variation, which itself presents an ideal base for an inventive cook to expand upon."
}
],
"title": "Potato Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_Soup"
}
|
recipes/recipe_13_176.html
|
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Mashed potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Spelt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oat flakes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomatoes (optional), chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions (optional), chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Savory"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chili powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Gyro spice"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the mashed potatoes, spelt flour, and oat flakes in about equal amounts (1:1:1)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in soy sauce and water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the onions and tomatoes in a little oil, and add to the potato mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in salt, pepper, savory, chili powder, and gyro spice to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Form the mixture into patties. Fry lightly in a pan with a thin layer of oil until browned on both sides."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Gyro spice is a spice blend consisting of paprika, chili pepper, onions, oregano, parsley, rosemary, thyme, marjoram, allspice, bay leaves, garlic, salt, and/or monosodium glutamate."
},
{
"line_type": "ul",
"section": "See also",
"text": "Hamburger"
}
],
"title": "Potato Spelt Oat Burger",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_Spelt_Oat_Burger"
}
|
recipes/recipe_13_177.html
|
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 3,
"servings": "4",
"time": "10 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Stewing is a great way to take care of left over potatoes. Potato stew goes well with sausages, meatballs, or smoked, salted or gravad fish."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 boiled or raw potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "30 ml wheat flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 dl milk, preferably with high fat content (about 3%)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "20 ml butter (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "White pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dill"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel and dice the cold, already boiled, potatoes; make the cubes about 1–2 cm across."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the flour with the milk in a saucepan. Be sure to make a smooth mix without lumps; it may help to add just a little bit of milk at the time until a smooth thick substance forms, then add the rest of the milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the butter, and bring the sauce to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the potatoes and boil gently for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add salt, pepper, and dill to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel and dice the potatoes; make the cubes about 1 cm across."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the diced potatoes in a saucepan, and add milk until it almost covers the potatoes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer until the potatoes are soft (about 10 minutes) stirring occasionally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If the stew is too thin, add some roux to the potatoes and boil for a few more minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add salt, pepper, and dill to taste."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The dill can be substituted by parsley or chive."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Add 1–2 tablespoons (15 ml) of Dijon mustard to touch up the flavor."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a low-fat alternative, omit the butter. Omitting the butter works perfectly fine but the stew will lose some of its smoothness and luster."
}
],
"title": "Potato Stew",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato_Stew"
}
|
recipes/recipe_13_178.html
|
{
"infobox": {
"category": "/wiki/Category:Pancake_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 courgette (zucchini)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 medium potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 fronds cavelo nero (lacinto kale)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 spring onions, finely sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "60 g dill, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Rapeseed / canola / vegetable oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a food processor, coarsely grate the courgette. Alternatively, use the coarse grating side of a cheese grater."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle the courgette with the salt and let sit in a bowl for about 15 minutes. Then squeeze through a fine mesh or cheesecloth to remove moisture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Finely grate the potatoes with the fine grating side of a cheese grater. Alternatively, first coarsely shred the potato in the food processor, then use the knife blade sparingly to make it slightly chopped. Remove moisture with a cheesecloth or fine mesh."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the stem, then finely slice the cavelo nero."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the grated courgette, grated potato, sliced cavelo nero, sliced spring onions, and chopped dill in a bowl. Add the eggs, flour, and pepper. Mix with a mixing spoon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a pan on medium heat and add a few tablespoons of oil. Place a spoonful of batter in the pan, and flatten with a spatula. You should be aiming for no more than 4 inches in diameter, as larger ones will lack integrity. Cook for 3–4 minutes, then flip with the spatula, and cook for another 3–4 minutes. Add more oil to the pan as needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place a paper towel or two on a plate, then place the fritter pancakes on the paper towel to let the oil drain off."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with sour cream, applesauce, or ketchup."
}
],
"title": "Potato, Courgette, and Cavelo Nero Pancakes",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato,_Courgette,_and_Cavelo_Nero_Pancakes"
}
|
recipes/recipe_13_179.html
|
{
"infobox": {
"category": "/wiki/Category:Curry_recipes",
"difficulty": 2,
"servings": "5",
"time": "55 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves of garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp curry powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can coconut milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 potatoes, chopped (Yukon gold are good, but use whatever you like)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can chickpeas (unsalted, if available)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chop the onion and mince the garlic. Sauté them in olive oil in a saucepan for approximately 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the curry powder and fry for a couple minutes more."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the coconut milk and the potatoes. Simmer, covered, for about 20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the chickpeas, add them to the pot, and simmer for about 20 minutes more, or until the potatoes are cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with basmati rice or whatever you prefer."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If the curry powder you use isn't spicy enough for your taste, try adding a half-teaspoon of cayenne pepper."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If doubling the recipe, do not double the chickpeas."
}
],
"title": "Potato-Chickpea Curry",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potato-Chickpea_Curry"
}
|
recipes/recipe_13_180.html
|
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 2,
"servings": "4",
"time": "Prep: 20 minutes Cooking: 50 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Potatoes Anna (or pommes Anna) is a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter. It can be eaten hot or cold."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 potatoes, optionally peeled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g butter"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Oven"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "23 cm round pie tin"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 250 °C."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt the butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice the potatoes thinly. Press slices against absorbent paper to dry."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush the tin with melted butter. Layer the potato slices into the tin, brushing each layer with butter and ending with butter on the top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and bake in the oven for 20 minutes. Uncover and cook for a further 30 minutes."
}
],
"title": "Potatoes Anna",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potatoes_Anna"
}
|
recipes/recipe_13_181.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": "Greens (e.g. spinach)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Separately boil the potatoes and greens until tender. Drain both."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mash the potatoes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Squeeze as much liquid as possible out of the greens, then finely chop them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the potatoes, chopped greens, butter, pepper, and salt. Mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the mixture to a greased mold, then bake in a hot oven for 10 minutes."
}
],
"title": "Potatoes Colcannon",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potatoes_Colcannon"
}
|
recipes/recipe_13_182.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, peeled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fine breadcrumbs"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the potatoes until tender, then drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mash the potatoes well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease small pans or ramekins with butter, and divide the mashed potatoes between them. Smooth the tops."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Make a cross in the top of the potatoes, and sprinkle with breadcrumbs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use a brush to sprinkle with a few drops of melted butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake in the oven until browned on top. Carefully remove the potatoes from the molds, and bake to brown the other side."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
}
],
"title": "Potatoes Excaloped",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potatoes_Excaloped"
}
|
recipes/recipe_13_183.html
|
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Flour (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Egg yolk (optional), beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fine breadcrumbs (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Beef drippings"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the potatoes until almost done. Drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If desired, dip the potatoes in flour, then egg yolks, then breadcrumbs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the drippings in a pan. Add the potatoes, and fry until brown and crisp, shaking regularly to prevent burning."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from pan, and serve hot."
}
],
"title": "Potatoes Fried Whole",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potatoes_Fried_Whole"
}
|
recipes/recipe_13_184.html
|
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Also see recipes for Twice-Baked Potatoes and Twice-Baked Potatoes II."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 medium-sized baking potatoes or leftover cooked potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 oz Velveeta cheese, chopped into chunks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 oz cheddar cheese, chopped into chunks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp garlic powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp dried parsley flakes"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If you are using leftover baked potatoes, skip baking instructions below. Instead, bake for 10 minutes in a 400°F oven to brown the skins."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash potatoes, prick all over with a fork, then bake until done. You can bake for about 45 minutes in a 400°F oven or microwave on high for 6 minutes, then bake for 10 minutes in a 400°F oven to brown skins. Let cool until they can be handled, or use hot pads and be careful."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut potatoes in half lengthwise and carefully scoop out the insides. Put the potato skins in a baking dish (any kind will work as long as it is big enough to fit all of them). Put the insides into a bowl (if you want to use a microwave) or a saucepan to make the filling on the stove."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mash potatoes. The back of a spoon is sufficient here; most lumps will disappear as the filling is stirred."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add all other ingredients and stir. If you are using the stove, turn to medium low and keep stirring until cheese is melted and potatoes are smooth. If potatoes are still slightly crunchy, turn heat up to medium until they are soft. To use microwave, heat the filling on high for 1 minute at a time, stirring between each heating period, until filling is smooth. If mixture is too thick to stir easily, add extra milk or water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Distribute the filling among the potato shells, then bake in a 400°F oven until tops are browned (about 15 minutes)."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Add ¼ cup crumbled bacon to filling."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Add ¼ cup chopped ham to filling."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Sprinkle grated cheese or fresh chives on top of each potato before final baking."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Pipe filling through a large decorating tip for a fancier look."
}
],
"title": "Potatoes on the Half-Shell",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potatoes_on_the_Half-Shell"
}
|
recipes/recipe_13_185.html
|
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 1,
"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": "Large potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Roasting meat"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Half-boil the potatoes, and drain the water from them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the potatoes to a baking dish or pan. Then, place the dish underneath meat roasting on a spit so that they catch the drippings."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Occasionally baste the potatoes with the meat drippings. When they are browned on one side, turn them and brown on the other."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with the roasted meat."
}
],
"title": "Potatoes Roasted under Meat",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potatoes_Roasted_under_Meat"
}
|
recipes/recipe_13_186.html
|
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 2,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Green sauce is a dish that originates from the Frankfurt/Main region of Germany."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–4 cups (200 g / 7 oz per cup) sour cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp sunflower oil (or other oil of neutral taste)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 hard-boiled eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10–15 large potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–1½ empty sour cream cups filled with dill"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–1½ empty sour cream cups filled with other mixed herbs (e.g. chives, parsley, onion leaves, lemon balm, burnet, a small amount of sorrel if available)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine sour cream, oil, and lemon juice. Add milk until the mixture takes the consistency of a thick sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix herbs well, and mix them into the sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut hard-boiled eggs to small pieces and add them to the sauce along with some salt and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Leave the sauce in the fridge for about 1–1½."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil potatoes and serve hot with the cold sauce. More hard-boiled eggs can also be served along with this."
}
],
"title": "Potatoes with Green Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potatoes_with_Green_Sauce"
}
|
recipes/recipe_13_187.html
|
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 4,
"servings": "32",
"time": "4.5 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Poticza is a Slovenian nut roll, often seen around Christmas and Easter. This recipe, adapted from The King Arthur Flour Baker's Companion, makes two standard loaves of very rich bread."
},
{
"line_type": "p",
"section": null,
"text": "To serve poticza, slice the cooled loaf into half-inch (1 cm) slices; you should get about 16 slices per loaf. Serve warm or at room temperature with coffee or hot tea. It can be made a day or two in advance."
},
{
"line_type": "p",
"section": "Ingredients",
"text": "The bread and the filling are prepared separately. Three ingredients (sugar, flour, eggs) appear in this list twice, because they are added in separate steps."
},
{
"line_type": "ol",
"section": "Ingredients",
"text": "↑ a b Total amount of sugar for whole recipe: 1¼ cups or 300 grams"
},
{
"line_type": "ol",
"section": "Ingredients",
"text": "↑ a b Total amount of flour for whole recipe: 3⅓ cups or 410 grams"
},
{
"line_type": "ol",
"section": "Ingredients",
"text": "↑ a b Total amount of eggs for whole recipe: 5 large eggs"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "2 loaf pans (8.5 x 4.5 inches / 21.5 x 11.5 cm)"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Rolling pin"
},
{
"line_type": "p",
"section": "Procedure",
"text": "This process will take you straight through, from start to finish. If you'd like to divide the work across two days, the dough and/or the nut filling can be mixed the day before and stored in a covered bowl in the refrigerator until needed in the assembly process."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the milk and butter together in a microwave or in a small pan on the stovetop until the butter is melted and the milk is very warm, but not boiling. Set it aside to cool until it is warm but not uncomfortable to the touch."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine ¼ cup sugar, 1 tsp salt, 3 cups flour, potato flour (optional), and yeast into a large mixing bowl. Stir the dry ingredients briefly to mix."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the melted butter, warm milk, vanilla extract, and eggs. Using either the dough hook on an electric mixer, a big spoon, or your hands, mix and knead until the dough is smooth and uniform. This is a \"slack\" (wet) dough, so it will be quite sticky when you start mixing it. It should come together after a couple of minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the kneaded dough and put it in a warm place to rise for about an hour. Alternatively, the dough can be brought to this point, placed in a bowl and covered with plastic wrap or a tightly fitting lid, and left in the refrigerator overnight."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir together the chopped nuts, nut meal, the remaining 1 cup of sugar, the remaining ⅓ cup of flour, pinch of salt, cinnamon, and the remaining 3 eggs. The mixture will be a thick paste. The nut filling can be made in advance, covered, and stored in the refrigerator overnight."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Line the loaf pans with parchment baking paper, or grease them with butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put plastic wrap with a little flour on your work surface. It may be necessary to put down two overlapping pieces of plastic to make a surface that is large enough. Alternatively, for a more old-fashioned approach, flour a large, smooth, thin cotton cloth and use that to line your work surface. Because the dough will be cut after being rolled out and topped with the nut filling, a silicone baking sheet is not a good choice for this project; the blade of the sharp knife or cutter will permanently damage the silicone mat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll out the dough into a rectangle that measures 28x14 inches (72x36 cm). It will be quite thin, about ⅛ inch (3 mm) thick, when you're done. Patch any holes and thin spots."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Make sure that the dough is not stuck to your work surface. If it is, loosen it, add a little more flour underneath, and re-check the dimensions with a ruler. If there is loose flour on the top of the dough when you have finished rolling it out, you can use a dry pastry brush to brush it off."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread the nut filling evenly over the dough, from edge to edge. Any gap will change the swirled design that is seen when you cut the loaf after baking."
},
{
"line_type": "ul",
"section": "Procedure",
"text": "The filling is thick enough that it can be cut with a dinner knife."
},
{
"line_type": "ul",
"section": "Procedure",
"text": "Pieces of nut filling scattered across the dough."
},
{
"line_type": "ul",
"section": "Procedure",
"text": "The nut paste has been partially spread."
},
{
"line_type": "ul",
"section": "Procedure",
"text": "Evenly spread nut filling"
},
{
"line_type": "p",
"section": "Procedure",
"text": "Because the filling is thick (and even stiffer when it is cold), this will take some time. It may help to break up or slice the filling into many small pieces with a dinner knife, and scatter those across the dough, so that you are spreading small bits of paste over small areas, instead of trying to spread one large lump across a large area. Work gently to avoid tearing the dough underneath."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the filling with plastic wrap or parchment paper, and run the rolling pin lightly over it again, without further stretching the dough or increasing the size. This helps flatten any thicker lumps of filling and help any bigger chopped nuts attach more securely to the dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use a pizza cutter, pastry wheel, or sharp knife to cut the dough in half, so that you have two matching squares."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To get the four-swirl design, the dough has to be rolled from two opposite sides towards the middle. Start by folding one edge of the dough—about one inch (2 cm)—on top of the nut filling, and then continue folding or rolling that side towards the middle. Do not stretch the dough or roll it tightly. Traditionally, the log is formed by folding the first edge, lifting the floured cloth underneath it, and then letting the dough roll itself; you are trying to produce the same effect. After you have the first edge partially rolled, switch to the opposite side, and start rolling it towards the first one, so that they meet in the middle with two evenly matched scrolls. The dough has been rolled from opposite sides, until it nearly meets in the center."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take one end of the resulting rolled log and fold it to the center of the log. Repeat with the other end. Adjust it, overlapping the ends as necessary, so that the folded log fits inside the loaf pan. Place the folded log in the pan, seam side down."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Repeat the process of rolling and folding with the other square of filling-covered dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place both pans in a warm place to rise for about 90 minutes or more. It should look a little puffy, but it won't double in size. Alternatively, the loaves can be covered tightly with plastic wrap and put in the refrigerator overnight. Bring the cold dough back to room temperature before baking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350 °F (180 °C / gas mark 4 / moderate oven)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake both loaves at 350 °F (180 °C) for 30 minutes. Then, cover the tops with a loose \"tent\" of aluminum foil, to prevent the tops from browning too quickly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for about another 15 minutes after tenting (a total of 45 minutes). If you have an instant-read thermometer, the internal temperature should be around 195 °F (90 °C)."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can use any type of nut, or a mixture, as long as it can be chopped very fine without turning pasty like peanut butter. Walnuts, pecans, and almonds are good."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The nuts should be toasted in a moderately hot oven for 6–8 minutes first, and then chopped to very small pieces (⅛ inch or 3 mm). This can be done with a knife or mezzaluna, or by pulsing nuts in a food processor a few times. If you are measuring by volume, you want to have two cups of nuts after they've been chopped."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Nut meal can be made by running nuts (raw, unsalted, with skins on) through a food processor until it resembles flour. If you are measuring by volume, remember that it takes more than 3 cups of whole nuts to make 3 cups of nut meal. Alternatively, some ready-made nut meals, such as almond meal or hazelnut meal, are readily available in grocery stores in many parts of the world."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Potato flour makes the dough a little softer and easier to stretch thin. If you don't have potato flour, you can omit it. You can also substitute unflavored flakes of instant mashed potatoes, using half as much by weight (20–25 g), which is slightly more by volume."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you are using dried yeast, one packet measures a little less than a level tablespoon and weighs 7 g (¼ ounce). If you are using refrigerated \"wet\" (also called fresh, live or cake) yeast, then you should use about 20 g. In both cases, this is the normal amount of yeast for a typical bread recipe, so if you buy your yeast pre-measured in single-serving sizes, then use one serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If vanilla extract is not the usual format in your country, then you can easily substitute your normal type. 1 tablespoon of vanilla extract is a relatively large amount of vanilla, equivalent to about three 9-gram packets of vanilla sugar. If you use a dried form of vanilla, stir it in with the dry ingredients instead of pouring it into the warmed milk, melted butter, and eggs."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Up to 25% of the white granulated sugar in the filling can be replaced by sugar substitutes. However, as the primary source of calories in this recipe is the nuts, this will have a very minimal (less than 5%) effect on total calories consumed."
}
],
"title": "Poticza",
"url": "https://en.wikibooks.org/wiki/Cookbook:Poticza"
}
|
recipes/recipe_13_188.html
|
{
"infobox": {
"category": "/wiki/Category:Dumpling_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Potstickers (锅贴 鍋貼 guōtiē; literally \"pot stick\") are a Northern Chinese-style dumpling popular as a street food, appetizer, or side order in Japanese and Chinese cuisine. This dish is often served on a dim sum menu, but may be offered independently. The filling for this dish usually contains pork (or chicken), cabbage, scallions, ginger, and sesame seed oil. The mixed filling is sealed into a dumpling wrapper, steamed in a wok, and then fried to crispness on one side in a shallow frying pan. The effect of the one crisp side of the dumpling is where it gets its English name of potsticker as it appears to have been stuck to the pot in which it was cooked. The potsticker is similar to the Japanese gyoza dumpling."
},
{
"line_type": "p",
"section": null,
"text": "Also see recipes for Cookbook:Gyoza and Cookbook:Pot Stickers (which has a nice pictorial)."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ pound (about 250 g) ground chicken or pork"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ pound ground raw prawn or shrimp"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 raw prawns/shrimp, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup water chestnuts (fresh if possible) peeled and sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon light soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon sesame oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch white pepper (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons green/spring onion, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons fresh ginger, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons cilantro, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 package store-bought gyoza/wonton wrappers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cornstarch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix together the filling ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place a small bowl of water on the work area. If desired, mix in a little cornstarch to make a glue."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lay out one of the gyoza wrappers in front of you."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dip your finger in the water and moisten the edges of the wrapper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place a heaped teaspoon of filling in the middle of the wrapper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold the gyoza wrapper over the filling and pinch the edges to seal it shut."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat 2 tablespoons oil in a large skillet or wok."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Without turning the dumplings over, add 1 cup of water and cover."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Steam for about 1 minute to cook the raw filling and then turn off the heat (this is to keep the bottom from burning)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let the dumplings cook for a few more minutes with the heat turned off."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the potstickers with dipping sauce or soy sauce."
}
],
"title": "Potsticker",
"url": "https://en.wikibooks.org/wiki/Cookbook:Potsticker"
}
|
recipes/recipe_13_189.html
|
{
"infobox": {
"category": "/wiki/Category:Seafood_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This pouch-roasted snapper cooks perfectly in 30 minutes."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups quick-cook couscous"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 whole (2 lb/1 kg) red snapper, cleaned, fins removed, head and tail intact"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ large bunch each of dill, oregano, thyme, and parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ sprigs rosemary"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 large lemons, thinly sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup dry white wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup butter, cut into small cubes"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rinse the couscous, then sprinkle with kosher salt and allow to sit for 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lay the fish diagonally on a parchment-lined baking pan. Sprinkle liberally with salt and black pepper, inside and out. Stuff with the herbs and several slices of lemon. Place remaining lemon slices under fish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Run couscous through a sieve all around the fish. Drizzle Worcestershire sauce and white white over fish. Dollop butter all over top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top with another piece of parchment and staple shut."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 425°F (about 215°C) for 30 minutes. Open with a paring knife and serve."
}
],
"title": "Pouch-Roasted Snapper",
"url": "https://en.wikibooks.org/wiki/Cookbook:Pouch-Roasted_Snapper"
}
|
recipes/recipe_13_190.html
|
{
"infobox": {
"category": "/wiki/Category:Spice_mix_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This poultry shake is a blend of seasonings that can be used to flavor chicken. Everyone serious about frying chicken ought to have one of these."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup garlic powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup ground cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup lemon pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients, then place in an airtight container with a shaker lid."
}
],
"title": "Poultry Shake",
"url": "https://en.wikibooks.org/wiki/Cookbook:Poultry_Shake"
}
|
recipes/recipe_13_191.html
|
{
"infobox": {
"category": "/wiki/Category:Swallow_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Pounded yam is a preparation of cooked yam that is pounded until smooth and stretchy. It is a type of Nigerian swallow."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 yam tuber"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Mortar and pestle"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot with lid"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Spatula"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the yam into pieces and rinse well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place yam in a pot, and cover them with water. Ensure the water cover the yam pieces"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the pot, and cook for about 25 minutes, until the yam is tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the pot from the heat, and drain the water from the yams."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rinse the mortar and pestle. Place the cooked yam into the mortar. Pound with the pestle until it forms a smooth, stretchy paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pack the pounded yam and wrap into portions (about 4–5)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the pounded yam with your choice of soup."
}
],
"title": "Pounded Yam",
"url": "https://en.wikibooks.org/wiki/Cookbook:Pounded_Yam"
}
|
recipes/recipe_13_192.html
|
{
"infobox": {
"category": "/wiki/Category:Swallow_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Potato poundo is a Nigerian swallow made from potato flour."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Potato flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring water to boil in a small pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in potato flour until you get a thick mixture. Continue stirring to prevent lumps from forming."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add some water, and cook for 5 minutes over low heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir again to ensure that it's smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the fire and put in a wrapper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with any soup of your choice."
}
],
"title": "Poundo Potato",
"url": "https://en.wikibooks.org/wiki/Cookbook:Poundo_Potato"
}
|
recipes/recipe_13_193.html
|
{
"infobox": {
"category": "/wiki/Category:Swallow_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Poundo yam is a swallow made from yam flour. It is similar to pounded yam; however, this version is made with yam flour and does not require a mortar and pestle. It can be served with ẹfọ riro, ogbono soup, or ẹgusi soup."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Yam flour"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil water using a pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While stirring slowly, pour yam flour until the mixture is lump-free and smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add a small quantity of water and cook for few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with the soup of your choice."
}
],
"title": "Poundo Yam",
"url": "https://en.wikibooks.org/wiki/Cookbook:Poundo_Yam"
}
|
recipes/recipe_13_194.html
|
{
"infobox": {
"category": "/wiki/Category:Main_course_recipes",
"difficulty": 3,
"servings": "2–4",
"time": "15–20 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Poutine is common dish throughout the Quebec, Ontario, and Atlantic regions of Canada, made of French fries, cheese curds, and gravy. This recipe uses pre-canned gravy and fries the potatoes from scratch."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 L vegetable oil for deep frying"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (290 g) of poutine sauce (French: mélange à sauce poutine) or gravy"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 medium potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups fresh cheddar cheese curds or mozzarella"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "1 deep fat fryer or large stove pot to fry the potatoes"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "1 saucepan or cup suitable for warming gravy"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "1 serving dish, with enough depth to act as a basket for the fried potatoes"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice potatoes into finger-width fries and rinse them well to remove any dirt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Begin warming gravy, keep the temperature low enough for a slow heating."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat oil to 185°C (365°F)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook sliced potatoes in the oil for about 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Following a first frying to cook the potatoes, they are often removed and then fried again for about 1 minute to crisp the outside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the fries from the oil; optionally place them on a paper towel mat to absorb excess oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Move the fries to a serving dish and put room-temperature cheese curds over the fries."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the gravy over the top; the dish should be served before the cheese curds start to melt."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Fresh cheddar cheese curds (preferably less than one day old) and crispy fries are considered essential to heighten the dynamic contrasts in texture, temperature and viscosity for which the dish is known. Air and moisture seep out of the curds over time, which alters their acidity level and causes proteins to lose their elasticity. This causes the curds to lose their complex texture and squeakiness. Food safety practices require refrigerating curds more than a day old, but this suppresses the properties of their texture. Because fresh curds are not always available, mozzarella cheese may be an unavoidable substitute."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The sauce is traditionally a light and thin chicken gravy. A light gravy will more easily coat all the fries, emulsifying into the remaining frying oil and unifying the dish. A sauce brune which is a combination of chicken and beef stock may also be used."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The high dynamic contrasts make eating poutine a rich sensory experience. Even small variations—relative temperatures, the size of the curds, the oil used for frying, or spices in the gravy—can result in a distinctly different poutine."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Restaurants that specialize in poutine, called poutineries, often have dozens of varieties, most of which add a meat topping with the gravy adjusted for balance."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "There are many internationally inspired variants which replace some or all of the ingredients but maintain the contrasts of a crispy element, a dairy-like element, and a unifying sauce:\nReplacing gravy with salsa, the cheese curds with sour cream, adding diced onions and tomatoes turns poutine into mexipoutine, an item also carried by the likes of Taco Bell under the name \"Fries Supreme\".\nReplacing the gravy with marinara sauce, adding either loose lean ground beef or crumbled sausage and replacing the cheese curds with mozzarella cheese changes the dish to poutine Italiano, served in several fast food restaurants in Toronto, Ontario."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Replacing gravy with salsa, the cheese curds with sour cream, adding diced onions and tomatoes turns poutine into mexipoutine, an item also carried by the likes of Taco Bell under the name \"Fries Supreme\"."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Replacing the gravy with marinara sauce, adding either loose lean ground beef or crumbled sausage and replacing the cheese curds with mozzarella cheese changes the dish to poutine Italiano, served in several fast food restaurants in Toronto, Ontario."
}
],
"title": "Poutine",
"url": "https://en.wikibooks.org/wiki/Cookbook:Poutine"
}
|
recipes/recipe_13_195.html
|
{
"infobox": {
"category": "/wiki/Category:Confection_recipes",
"difficulty": 3,
"servings": "About 1 cup or 8 oz (250 g)",
"time": "45 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Pralin is pulverized praline (caramelized nuts), which is used as a topping or addition to dessert creams, cakes, etc."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup slivered almonds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup white sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp water"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Oiled baking sheet or granite work surface"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Toast the almonds in a 350°F (180°C) oven for about 10 minutes, stirring frequently until they are light brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer the sugar and water in a small saucepan until the sugar turns golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Immediately sir in the almonds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reheat until liquid and pour onto the baking sheet. Let cool for about 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When cooled, break it into pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pulverize in a blender or clean coffee grinder a few pieces at a time."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Store in an air-tight container but use within a relatively short time period as it tends to solidify over time."
}
],
"title": "Pralin",
"url": "https://en.wikibooks.org/wiki/Cookbook:Pralin"
}
|
recipes/recipe_13_196.html
|
{
"infobox": {
"category": "/wiki/Category:Pasta_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Spaghetti"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh cayenne pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ginger (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Groundnut oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Carrots, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bell pepper, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sausages (optional), diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Spring onions, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Green beans, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Prawns, rinsed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Nutmeg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Curry powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cucumber, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cabbage, chopped"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Parboil your spaghetti, making sure it is not too soft. Drain in a sieve."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend the chile pepper, tomatoes, onions, and ginger to make a paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat some groundnut oil in a pot, and add the diced onions."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir well, then add the carrots, diced bell pepper, sausages, spring onions, and green beans."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the prawns, cinnamon, and nutmeg. Fry until cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add a little water to the ingredients, along with the spaghetti, pepper-tomato paste, curry powder, and thyme. Steam over low heat for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season with salt to taste, and serve with cucumber and cabbage."
}
],
"title": "Prawn and Vegetable Spaghetti",
"url": "https://en.wikibooks.org/wiki/Cookbook:Prawn_and_Vegetable_Spaghetti"
}
|
recipes/recipe_13_197.html
|
{
"infobox": {
"category": "/wiki/Category:Curry_recipes",
"difficulty": 3,
"servings": "6",
"time": "40 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 kg medium-sized prawns (shrimp), cleaned with tails removed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "0.5 kg tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 medium-sized onions, cut in julienne"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 potatoes, cut in small cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 green cardamom pods"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 black cardamom pod"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cinnamon sticks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 whole cloves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp garlic paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp ginger paste (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp red chile powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp turmeric powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp cumin powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp garam masala"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ tsp nutmeg and mace powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh coriander leaves"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a tablespoon of oil in a pan and sauté prawns over medium-high heat for 2 minutes only, just until that their water dries out and they turn pink in color. Don't try to cook prawns for more than that because they will become rubbery and hard to chew."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a saucepan, heat the remaining oil and fry onions over high heat for 8–10 minutes, stirring constantly until they become light golden in color."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When onions have been fried, add tomato pieces, ginger garlic paste, red chili powder, turmeric powder, salt, cloves, cardamoms and cinnamon sticks. Cover the pan and cook them over medium heat until they all mix together and form a curry. It takes at least 10–15 minutes for the curry to be cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When curry becomes red and the onions soften, mix in potato pieces and 1 cup water. Let them cook for 15 minutes until the potatoes are tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Uncover the pan and cook over high heat until the oil starts to separate from the gravy. Add the cumin powder, black pepper powder, garam masala, nutmeg, and mace powder."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add fried prawn pieces and a sprinkle of coriander leaves. Mix them together and then cover the pan. Cook for just a minute over very low heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with boiled rice or naan."
}
],
"title": "Prawn Curry",
"url": "https://en.wikibooks.org/wiki/Cookbook:Prawn_Curry"
}
|
recipes/recipe_13_198.html
|
{
"infobox": {
"category": "/wiki/Category:Pastry_recipes",
"difficulty": 4,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Prekmurska gibanica is a pastry similar to Strudel, with poppy seeds, curd cheese, walnuts, and apples. It is a national specialty of Slovenia."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "40 g sunflower seed oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200–300 ml lukewarm water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 g flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g solid fat (e.g. butter or margarine)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg yolk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "50 g icing sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pack of vanilla sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g ground walnuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "80 g white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Grated lemon peel"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "80 g raisins"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Rum"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1000 g full-fat curd cheese (e.g. quark, pot cheese, or farmer cheese)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pack vanilla sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 g ground poppy seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "80 g white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Grated lemon peel"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 kg apples"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "700 ml sour cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs or 3 egg yolks, mixed well"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g butter, cut in very small cubes"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "A fireproof earthenware baking mould (preferably round, diameter 32–35 cm, height 7–9 cm)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sift the flour onto a working surface, and make a well in the middle. Add a pinch of salt, oil, and water, and mix everything together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Knead for about 10 minutes until the dough is smooth and elastic."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shape the dough into a ball, coat with oil, cover, and leave to rest for 30 minutes on a floured board."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sift the flour onto a working surface, and make a well in the middle."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the butter, sugar, egg yolk, and vanilla sugar. Knead together quickly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Thoroughly combine ground walnuts, sugar, vanilla sugar, and cinnamon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the raisins in rum until softened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mash the curd cheese. Thoroughly mix in the egg, vanilla sugar, sugar, some salt, and grated lemon peel until the filling spreads nicely."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the softened raisins."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Thoroughly combine the ground poppy seeds, sugar, vanilla sugar, cinnamon, and grated lemon peel."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel and slice the apples."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the apples with sugar and cinnamon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the sour cream and eggs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease the baking mould well. Roll out the short pastry dough and line the base of the baking mould with it, then prick it gently with a fork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stretch the strudel dough out, and brush it with oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pull the strudel though thinly over the baking mould so that the thick edges hang down over the mould. Cut off the edges to make 8 equal-sized sheets of strudel dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the first sheet of strudel dough on the short pastry dough, then spread with some poppy seed filling. Spread some of the sour cream mixture on top, and dot with a few pieces of butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the second sheet of strudel pastry on top, spread with some curd cheese filling, and top with sour cream mixture and some butter pieces as previously."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover with the next sheet of strudel dough, spread with some walnut filling, and again top with sour cream mixture and butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the fourth sheet of strudel dough, spread with the apple filling, and top with sour cream mixture and butter. The gibanica is now half-assembled."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Repeat steps 5 through 8 until you end up with 8 uniform layers."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover with a sheet of strudel dough and pull it over the edge of the baking mould. Top with butter and sour cream mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Prick the gibanica with a long needle. Bake in a pre-heated oven at 175°C for about 75 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Coat with sour cream and allow it to cool a little."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut into triangles, sprinkle with icing sugar and serve."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can also assemble the individual layers of the gibanica in a different order. The only important point is that moist (curd cheese, apple) and drier (poppy seed, walnut) fillings should alternate."
}
],
"title": "Prekmurska Gibanica (Slovenian Layered Strudel Cake)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Prekmurska_Gibanica_(Slovenian_Layered_Strudel_Cake)"
}
|
recipes/recipe_13_199.html
|
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