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{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": "12", "time": "Soaking: Several hoursCooking: 2 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe for white bean soup is a blend of beans and vegetables." }, { "line_type": "ul", "section": "Ingredients", "text": "6 cups dried white beans" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch of fluted pumpkin leaves (ugwu)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon chile powder" }, { "line_type": "ul", "section": "Ingredients", "text": "4 stock cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "7 cloves garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (or 1 handful) crayfish, finely-chopped or ground" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ large onions, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ bottle of red oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooked meat for garnish" }, { "line_type": "ol", "section": "Procedure", "text": "Pick over the beans to remove any debris. Transfer to a large pot, and add enough water to cover by at least 2 inches (2.5 cm)." }, { "line_type": "ol", "section": "Procedure", "text": "Soak for several hours. Drain, then add fresh water." }, { "line_type": "ol", "section": "Procedure", "text": "Pound the beans for some time until you're sure it's all in little pieces." }, { "line_type": "ol", "section": "Procedure", "text": "Bring beans to a boil. Reduce heat, then simmer until beans start to soften (around ½ hour)." }, { "line_type": "ol", "section": "Procedure", "text": "Add pumpkin leaves, bell peppers, any soup seasoning of your choice, chili powder, garlic, stock cubes, onions, and red oil. Season with salt and pepper to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer for ½–1 hour, until beans are soft and it's thick to your satisfaction." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in cooked meat." }, { "line_type": "ol", "section": "Procedure", "text": "Serve and enjoy!" } ], "title": "White Bean and Pumpkin Leaf Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:White_Bean_and_Pumpkin_Leaf_Soup" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "200 g white beans" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 carrots" }, { "line_type": "ul", "section": "Ingredients", "text": "½ a celery" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 bell peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 chiles" }, { "line_type": "ul", "section": "Ingredients", "text": "Optional: parsley, mint, sunflower oil, salt" }, { "line_type": "ol", "section": "Preparation", "text": "Soak the beans in cold water for 3–4 hours. Drain and cover with fresh water." }, { "line_type": "ol", "section": "Preparation", "text": "Boil beans in an earthenware pot together with the oil, finely chopped carrots, onion, and celery. Cook until beans are tender." }, { "line_type": "ol", "section": "Preparation", "text": "Add sliced peppers, grated tomatoes, and mint." }, { "line_type": "ol", "section": "Preparation", "text": "Season with salt and boil for another 15–20 minutes." }, { "line_type": "ol", "section": "Preparation", "text": "Serve sprinkled with finely-chopped parsley." } ], "title": "White Bean Soup (Bob Chorba)", "url": "https://en.wikibooks.org/wiki/Cookbook:White_Bean_Soup_(Bob_Chorba)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": "4", "time": "30 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cans (2 lbs) white beans, such as cannellini, drained" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups low-sodium chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup of your favorite marinara pasta sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup packed fresh basil leaves, or 1 teaspoon dried basil leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon minced fresh rosemary" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon red pepper flakes" }, { "line_type": "ol", "section": "Procedure", "text": "Purée ingredients in a blender until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into a large saucepan or Dutch Oven, and bring to a simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Simmer, partially covered and stirring frequently, to blend flavors, 4–5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve, garnished with croutons." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Garnish with Quick Garlic Croutons" } ], "title": "White Bean Soup with Basil, Rosemary, and Garlic Croutons", "url": "https://en.wikibooks.org/wiki/Cookbook:White_Bean_Soup_with_Basil,_Rosemary,_and_Garlic_Croutons" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ol", "section": "Procedure", "text": "Put half of the water into a container, then add yeast and either sugar or honey." }, { "line_type": "ol", "section": "Procedure", "text": "Take another container and put in 2 pounds (1 kg) of flour. Form a crater in the middle into which you can pour the water with the yeast. Add a pinch of salt. Knead it and keep adding water until the dough has a good thick consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Place the dough on a surface and let it stand for about 1 hour. Knead again to let the air out and knead it into the shape of a bread. Let it stand for another 45 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in an oven at 375°F (200°C) for 50–60 minutes or until the internal temperature is about 200°F (95°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Now you have a nice, tasty loaf of bread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If your bread seems crumbly or not sufficiently soft and bouncy, try using high gluten flour. You can get special bread-making flour which is higher in gluten than normal flour." } ], "title": "White Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:White_Bread" }

{ "infobox": { "category": "/wiki/Category:Cheesecake_recipes", "difficulty": 2, "servings": null, "time": "Slightly less than an hour" }, "text_lines": [ { "line_type": "p", "section": null, "text": "White chocolate cheesecake is a baked cheesecake variant." }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cups shortbread crumbs" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup ground almonds" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoon almond extract" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons melted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "175 grams chopped white chocolate" }, { "line_type": "ul", "section": "Ingredients", "text": "1.5 kilograms soft cream cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "250 grams soft light cream cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "5 large eggs, at room temperature" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla essence" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon almond extract" }, { "line_type": "ol", "section": "Procedure", "text": "Mix ingredients for the crust (shortbread crumbs, ground almonds, sugar, almond extract, and melted butter) and press into the bottom of a springform pan." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 200°C degrees for 5–6 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from oven and cool." }, { "line_type": "ol", "section": "Procedure", "text": "When cool, grease the sides of the pan lightly." }, { "line_type": "ol", "section": "Procedure", "text": "Melt and cool the chocolate." }, { "line_type": "ol", "section": "Procedure", "text": "Mix together cream cheeses, then add eggs, one at a time." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in sugar, flour, vanilla, and almond extract." }, { "line_type": "ol", "section": "Procedure", "text": "Stir 1 cup of mixture into the chocolate, then mix all." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into the pan and bake at 160°C for 40 minutes." } ], "title": "White Chocolate Cheesecake", "url": "https://en.wikibooks.org/wiki/Cookbook:White_Chocolate_Cheesecake" }

{ "infobox": { "category": "/wiki/Category:Appetizer_recipes", "difficulty": 2, "servings": "6–8", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 pounds (1.8 kg) of white fish (mahi mahi is an excellent choice), although most fish will work" }, { "line_type": "ul", "section": "Ingredients", "text": "juice from about 8 large sour green limes" }, { "line_type": "ul", "section": "Ingredients", "text": "3 ají limo peppers, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "3 finely-diced rocoto peppers or habanero peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "3 large onions, julienned" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch finely-chopped cilantro" }, { "line_type": "ul", "section": "Ingredients", "text": "1 clove garlic, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 lettuce leaves per plate" }, { "line_type": "ul", "section": "Ingredients", "text": "16–24 corn cobs cut into 2-inch (5 cm) pieces, cooked as usual" }, { "line_type": "ul", "section": "Ingredients", "text": "5–6 sweet potatoes, boiled and peeled" }, { "line_type": "ol", "section": "Procedure", "text": "Wash and debone the fish, and cut it into ½ x ½ inch (about 1 x 1 cm) chunks." }, { "line_type": "ol", "section": "Procedure", "text": "Season the fish with salt, pepper, ají limo, and rocoto. Marinate the fish for a few minutes to ”cold cook” them; leaving it for too long will \"overcook\" the fish. You should have enough lime juice to completely cover the fish." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onion and mix gently." }, { "line_type": "ol", "section": "Procedure", "text": "Serve on a bed of lettuce, and add two pieces of corn on the cob and a portion of sweet potato." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Ceviche can be eaten as an entrée as well. In this case, this will be enough for about two people." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "More traditional recipes call for much less marinating. In fact, some will marinate it for as little as 10 minutes total (basically just the time it takes to get the sides ready). If marinating for a small amount of time be aware that the acidity of the lime is the only thing that \"cooks\" the fish." } ], "title": "White Fish Ceviche (Cebiche de Pescado)", "url": "https://en.wikibooks.org/wiki/Cookbook:White_Fish_Ceviche_(Cebiche_de_Pescado)" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "White House Honey Ale is the much-anticipated recipe to White House beer.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ oz Kent Goldings Hop Pellets" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ oz Fuggles Hop pellets" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (6.6 lb) light malt extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb light dried malt extract" }, { "line_type": "ul", "section": "Ingredients", "text": "12 oz crushed amber crystal malt" }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz Biscuit Malt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb White House honey" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp gypsum" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pkg Windsor dry ale yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup corn sugar (powdered glucose) for priming" }, { "line_type": "ol", "section": "Procedure", "text": "Place each type of hop pellets in a separate hops steeping bag." }, { "line_type": "ol", "section": "Procedure", "text": "In an 12 qt pot, steep the hops bags in 1½ gallons of sterile water at 155°F for ½ hour. Remove the bag." }, { "line_type": "ol", "section": "Procedure", "text": "Add the light malt extract and the dried malt extract and bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "For the first flavoring, add the Kent Goldings hop pellets and gypsum. Boil for 45 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "For the second flavoring, add the Fuggles hop pellets at the last minute of the boil." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the honey and boil for 5 more minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add 2 gallons chilled sterile water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons. There is no need to strain." }, { "line_type": "ol", "section": "Procedure", "text": "Add the yeast when wort temperature is between 70–80°F. Fill airlock halfway with water." }, { "line_type": "ol", "section": "Procedure", "text": "Ferment at 68–72°F for about 7 days." }, { "line_type": "ol", "section": "Procedure", "text": "Rack the mixture to a secondary fermenter after 5 days and ferment for 14 more days." }, { "line_type": "ol", "section": "Procedure", "text": "To bottle, dissolve the corn sugar into 2 pints of boiling water for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the sugar mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly." }, { "line_type": "ol", "section": "Procedure", "text": "Siphon everything into bottles and cap. Let sit for 2–3 weeks at 75°F." } ], "title": "White House Honey Ale", "url": "https://en.wikibooks.org/wiki/Cookbook:White_House_Honey_Ale" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "White house honey porter is the much-anticipated recipe to White House beer.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "2 (3.3) lb cans light unhopped malt extract" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ lb Munich Malt (cracked)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb crystal 20 malt (cracked)" }, { "line_type": "ul", "section": "Ingredients", "text": "6 oz black malt (cracked)" }, { "line_type": "ul", "section": "Ingredients", "text": "3 oz chocolate malt (cracked)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb White House honey" }, { "line_type": "ul", "section": "Ingredients", "text": "10 HBUs bittering hops" }, { "line_type": "ul", "section": "Ingredients", "text": "½ oz Hallertaur Aroma hops" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pkg Nottingham dry yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup corn sugar for bottling" }, { "line_type": "ol", "section": "Procedure", "text": "In a 6 qt pot, add grains to 2.25 qts of 168°F water. Mix well to bring the temperature down to 155°F. Steep on stovetop at 155°F for 45 minutes. Meanwhile, bring 2 gallons of water to 165°F in a 12 qt pot. Place strainer over, then pour and spoon all the grains and liquid in. Rinse with 2 gallons of 165°F water. Let liquid drain through. Discard the grains and bring the liquid to a boil. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Add the 2 cans of malt extract and honey into the pot. Stir well." }, { "line_type": "ol", "section": "Procedure", "text": "Boil for an hour. Add half of the bittering hops at the 15 minute mark, the other half at 30 minute mark, then the aroma hops at the 60 minute mark." }, { "line_type": "ol", "section": "Procedure", "text": "Set aside and let stand for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Place 2 gallons of chilled water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons if necessary. Place into an ice bath to cool down to 70-80°F." }, { "line_type": "ol", "section": "Procedure", "text": "Activate dry yeast in 1 cup of sterilized water at 75–90°F for 15 minutes. Pitch yeast into the fermenter. Fill airlock halfway with water. Ferment at room temp (64–68°F) for 3–4 days." }, { "line_type": "ol", "section": "Procedure", "text": "Siphon over to a secondary glass fermenter for another 4–7 days." }, { "line_type": "ol", "section": "Procedure", "text": "To bottle, make a priming syrup on the stove with 1 cup sterile water and ¾ cup priming sugar, bring to a boil for five minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 1–2 weeks at 75°F." } ], "title": "White House Honey Porter", "url": "https://en.wikibooks.org/wiki/Cookbook:White_House_Honey_Porter" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 1, "servings": null, "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Meat" }, { "line_type": "ul", "section": "Ingredients", "text": "Stock cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm kernel" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Plantain, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Groundnut oil" }, { "line_type": "ul", "section": "Equipment", "text": "Pots" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Sieve" }, { "line_type": "ul", "section": "Equipment", "text": "Mortar and pestle" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ol", "section": "Procedure", "text": "Wash your rice and put in the pot of water. Bring the pot to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "When the pot comes to a boil, drain the rice in a sieve to remove the starch. Rinse it and return the rice to the pot. Cover with water and a pinch of salt, and cook over low heat until the water is absorbed and the rice is done." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the meat, stock cube, onion, and salt in a pot. Cook for a few minutes, then cover with water. Simmer until the meat is soft." }, { "line_type": "ol", "section": "Procedure", "text": "Boil the palm kernel in a separate pot of water until soft. Drain and transfer to a mortar. Pound the palm kernel well." }, { "line_type": "ol", "section": "Procedure", "text": "Mix a little warm water with the pounded palm kernel—don't make it too watery—then strain this juice into the pot of meat." }, { "line_type": "ol", "section": "Procedure", "text": "Add all remaining ingredients to the pot, then bring to a boil. Remove from the heat." }, { "line_type": "ol", "section": "Procedure", "text": "Season the plantain with a little salt, and fry in a pan of oil." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the soup, rice, and plantain together." } ], "title": "White Rice and Banga Soup with Plantain", "url": "https://en.wikibooks.org/wiki/Cookbook:White_Rice_and_Banga_Soup_with_Plantain" }

{ "infobox": { "category": "/wiki/Category:Cocktail_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A White Russian is a creamy, coffee-flavored cocktail made by combining vodka, coffee liqueur, and cream or milk." }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz vodka" }, { "line_type": "ul", "section": "Ingredients", "text": "1 oz coffee liqueur" }, { "line_type": "ul", "section": "Ingredients", "text": "1 oz heavy cream or milk" }, { "line_type": "ol", "section": "Procedure", "text": "Fill a glass with ice." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the vodka, followed by the coffee liqueur." }, { "line_type": "ol", "section": "Procedure", "text": "Top with heavy cream or milk. Gently stir to mix." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a blind Russian, replace the cream with Irish cream liqueur." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a dairy-free option, replace the milk with either almond or oat milk." }, { "line_type": "ul", "section": "See also", "text": "Alcoholic Drink" } ], "title": "White Russian Cocktail", "url": "https://en.wikibooks.org/wiki/Cookbook:White_Russian_Cocktail" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 2, "servings": "2 cups", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "White sauce is a common name (chiefly in the US and Britain) for the classic Béchamel Sauce, one of the \"Mother Sauces\" of French Cuisine. In French cooking, Béchamel Sauce is rarely used on its own; it is more often used as the base for derivitave sauces or as a binder for gratinées. Béchamel's American cousin, on the other hand, is frequently used as a finished product. White sauce is generally more highly seasoned than is Béchamel, but the procedure for making both is the same." }, { "line_type": "p", "section": null, "text": "Recipes from the 19th century and earlier often call for slowly simmering white sauce, for an hour or more, with whole onions and spices, then straining the finished sauce. Today, it is more common to use dried/ground seasonings; there is little difference in the finished product." }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (4 tablespoons) unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 g) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) whole milk" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ tsp onion salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp ground white pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ground mustard seed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch fresh-ground nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bay leaf" }, { "line_type": "ol", "section": "Procedure", "text": "Make a white roux: melt the butter in a saucepan over medium heat until the foam subsides. Add the flour and whisk together, still over the heat, for 2–3 minutes. The flour should lose its raw smell but should not brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add the milk to the roux while whisking quickly but smoothly to create a smooth mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Add the seasonings and cook over medium-low heat, stirring frequently. Simmer the sauce until it lightly coats the back of a spoon." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the bay leaf, taste and adjust for salt and pepper, and serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "A sweet white sauce can be made by replacing the seasoning items with sugar (preferably caster). Adding rum or brandy to taste will make this the sweet sauce traditionally served with Christmas pudding." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The seasonings can be adjusted according to individual taste and the intended use: some dishes will require a more highly seasoned sauce, others a milder concoction." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The flavor can also be altered by adding various herbs (parsley, celery leaves, thyme, etc.) along with the other seasonings. Generally, additions should be strained from the sauce prior to use—straining would not apply, for instance, to traditional parsley sauce, typically served with fish, in which the green of the herb is an integral ingredient. Keep in mind that the sauce should be mildly flavored and that any additions should complement the finished dish, not overpower it." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "White sauce can be made ahead-of-time: remove from the heat and press a piece of plastic wrap onto the surface of the sauce to prevent it from forming a skin. Reheat over a low flame, stirring constantly, until it barely simmers." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "In the event that lumps have formed in your sauce, simply pour through a medium strainer before serving." } ], "title": "White Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:White_Sauce" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ol", "section": "Procedure", "text": "Dissolve 1 tablespoon brown sugar in warm water in a small bowl. Add yeast and let stand until sponge/foamy." }, { "line_type": "ol", "section": "Procedure", "text": "Place remaining ½ cup brown sugar, 4 cups flour, and salt in large mixing bowl, then briefly mix." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the dough:\nIf using stand mixer: using dough hook on low speed, add yeast mixture, oil, and warm milk, and mix for 2 minutes. Stop and scrape bowl if necessary. Continuing on low speed, add remaining flour, ½ cup at a time, until dough clings to hook and cleans sides of bowl. Continue to on low speed to knead the dough at least 2 minutes. The coarseness of the bran may prevent the dough from forming a ball on the hook, but so long as the hook is getting contact with the dough kneading will be accomplished. Be cautious adding the flour—never more than 6 cups—as the bread may become very dry.\nIf working by hand: add yeast mixture, oil, and warm milk, working with a spoon at first and then with clean hands. Dough will be difficult to get to mix in all the flour, but you can do it! Turn onto a floured surface where you can work in additional flour, adding about ¼ cup at a time and working completely in before adding more. Knead until firm." }, { "line_type": "ol", "section": "Procedure", "text": "If using stand mixer: using dough hook on low speed, add yeast mixture, oil, and warm milk, and mix for 2 minutes. Stop and scrape bowl if necessary. Continuing on low speed, add remaining flour, ½ cup at a time, until dough clings to hook and cleans sides of bowl. Continue to on low speed to knead the dough at least 2 minutes. The coarseness of the bran may prevent the dough from forming a ball on the hook, but so long as the hook is getting contact with the dough kneading will be accomplished. Be cautious adding the flour—never more than 6 cups—as the bread may become very dry." }, { "line_type": "ol", "section": "Procedure", "text": "If working by hand: add yeast mixture, oil, and warm milk, working with a spoon at first and then with clean hands. Dough will be difficult to get to mix in all the flour, but you can do it! Turn onto a floured surface where you can work in additional flour, adding about ¼ cup at a time and working completely in before adding more. Knead until firm." }, { "line_type": "ol", "section": "Procedure", "text": "Place dough in a greased bowl, turning to grease top. Cover, and let rise in warm place free of drafts for about 1 hour, until doubled in size." }, { "line_type": "ol", "section": "Procedure", "text": "Punch down and divide in half. Shape into a loaf and place in greased loaf pan. Cover, let rise in warm place free of drafts about another hour, until doubled in size." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in an oven at 400°F (200 °C) for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 30 minutes or until the loaf sounds hollow when tapped." }, { "line_type": "ol", "section": "Procedure", "text": "Remove immediately from pans and cool on wire racks." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The 100% whole wheat will not knead to a silken smooth dough. Kneading will often work some of the coarser bran out of the dough, depending on the type of flour you have on hand. The finer the milling, and the higher gluten, the better the whole-wheat bread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Add 1–2 Tablespoons brown sugar, and increase the yeast to 3 packages. Raise for about 15 minutes, then divide for rolls, below, and raise in warm oven (90°F / 30°C) for 15 minutes. Bake at 425°F (220°C) for 12, or until lightly tanned. For spiral rolls: divide in half, roll to 12x9-inch (30x20 cm) rectangle. Cut into 10–12 equal-width strips, and roll each strip tightly. For clover leaves: divide dough into 24 equal portions. Form each piece into a ball and place in greased muffin pan. With scissors, cut each ball in half, then quarters. Place on greased baking sheets about 2 inches (5 cm) apart." } ], "title": "Whole Wheat Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:Whole_Wheat_Bread" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup warm water (105–115°F)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp (2 packages) of active dry yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch unrefined sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup soy milk" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup (packed) unrefined sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp vegan butter or margarine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cup walnuts (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup soft tofu (mashed), stirred until smooth" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ cups fine-milled or medium-milled whole-wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups + 14 tbsp unbleached all-purpose white flour" }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl stir the yeast in ½ cup warm water, and add a pinch of unrefined sugar. Let the yeast activate for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "To a large mixing bowl add the other ½ cup water, milk, unrefined sugar, melted vegan margarine, salt, tofu, and whole wheat flour. Stir with wooden spoon until creamy." }, { "line_type": "ol", "section": "Procedure", "text": "Add the yeast mixture, which should be foamy by now, and the walnuts." }, { "line_type": "ol", "section": "Procedure", "text": "Add in the unbleached wheat flour a little at a time. Stir until the dough is too thick for the spoon, then put the dough on a lightly-floured cutting board or counter top and mix by hand. When all the flour is added, knead dough for around 5–7 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Cover dough with a towel and let rise for around 1–1.5 hours. Dough should double in size." }, { "line_type": "ol", "section": "Procedure", "text": "Knock the dough down once then place 2 equal portions of the dough into 2 greased loaf pans. Let rise about 45 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Brush tops of loaves with melted margarine (keeps them from drying out) and dust with cinnamon, uncooked oatmeal, or white flour (aesthetics)." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in oven preheated to 375°F for around 35 minutes. When done, loaves will sound hollow when tapped." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool, then unmold." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Egg replacement or 1 tbsp ground flax seed can replace the tofu." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you want the loaves to look fancy, roll dough into 4 separate dough \"snakes\", then twist 2 of these together to make a nice looking intertwined loaf." } ], "title": "Whole Wheat Bread (Vegan)", "url": "https://en.wikibooks.org/wiki/Cookbook:Whole_Wheat_Bread_(Vegan)" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 2, "servings": "12", "time": "1 hour" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups whole-wheat" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups buttermilk" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 325°F (165°C / gasmark 3)." }, { "line_type": "ol", "section": "Procedure", "text": "Use cooking spray or grease and then lightly flour a 9x5x3-inch baking pan." }, { "line_type": "ol", "section": "Procedure", "text": "Combine flour, baking soda, and salt in a large mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Form a cavity in the middle." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the buttermilk." }, { "line_type": "ol", "section": "Procedure", "text": "Mix until just moistened. Too much mixing will make it tough." }, { "line_type": "ol", "section": "Procedure", "text": "Gently shape the dough to fit pan." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the top at least three times with a knife." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 65–70 minutes, or until a toothpick inserted in the bread comes out clean." }, { "line_type": "ol", "section": "Procedure", "text": "Cool on a wire rack." }, { "line_type": "ol", "section": "Procedure", "text": "Wrap in tea-towel or foil several hours or overnight for best flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you're in a hurry, bake at 375°F for 35–40 minutes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Buttermilk could be substituted with a tablespoon of lemon juice or vinegar in milk." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "\"Baker's Secret\" is a brand of cooking spray that includes the flour." } ], "title": "Whole Wheat Irish Soda Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:Whole_Wheat_Irish_Soda_Bread" }

{ "infobox": { "category": "/wiki/Category:Pancake_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "These whole-wheat pancakes make a good breakfast for a family. They go well with real maple syrup. They are healthy as well (providing you don't overdo the syrup) since whole wheat flour contributes to your fiber intake." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (130 g) whole wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon (14 g) common granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons (8 g) baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon (5.5 g) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (250 ml) milk" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons (30 ml) oil" }, { "line_type": "ul", "section": "Ingredients", "text": "additional oil for frying" }, { "line_type": "ol", "section": "Procedure", "text": "Mix the dry ingredients in one bowl." }, { "line_type": "ol", "section": "Procedure", "text": "In another bowl, beat the egg, then add the other wet (liquid) ingredients. This includes the 2 tablespoons of oil." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the dry and wet ingredients together, well enough to eliminate dry spots but no more." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a frying pan to medium heat, and grease it with some oil. The pan is hot enough when a drop of water dances around rather than simply boiling away." }, { "line_type": "ol", "section": "Procedure", "text": "With a spoon, pour a pancake about 10 cm (4 inches) in diameter, using about 60 ml (¼ cup) of batter. The pancake will bubble." }, { "line_type": "ol", "section": "Procedure", "text": "When the bubbling settles down and the edges are slightly dry, flip the pancake." }, { "line_type": "ol", "section": "Procedure", "text": "When the pancake looks golden and done, remove it and start another one." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Traditionally, pancakes are topped with butter and maple syrup. Other toppings can include strawberries, applesauce, cinnamon, or sugar." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The pancakes will come out thinner if you overmix them, let the batter sit for a long time, use white flour instead of wheat, or increase the liquid. Doing the opposite will result in thick pancakes. Pouring the batter with a spiral motion will be needed to prevent very large pancakes from being too thick in the middle. If using white flour, the milk should be reduced to ½ cup or ¾ cup." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Large pancakes normally require a professional flat griddle and a very large spatula. You can produce large pancakes one at a time in a normal small frying pan though, by air flipping. This is also known as the Boy Scout method, because it's a rather macho way to flip your pancakes. You should be using a non-stick pan. Loosen the pancake with a normal turner, so that the pancake slides freely. Put the turner down. Rapidly move the pan away from you, then up, then back just a bit toward you, and then very rapidly downward. Catch the pancake in the pan. You have to be brave in doing this; any hesitation will cause you to lose the pancake." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Filled pancakes can be made. Soon after pouring the pancake, take a spoonful of something (chocolate sauce, chocolate chips, wild (small) blueberries, maple syrup, or jam) and put it in the middle. Cover the exposed filling with more batter. Direct contact between the filling and pan can overheat it and cause it to pop." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "By increasing the sugar to ⅓ cup, you can make pancakes that don't require a sweetened topping." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can use cheese to cover one side of the pancake. You can do this right after pouring the batter, or use cheese as a topping when it's done. When adding them after pouring the batter you must be careful flipping the pancake, since the cheese will get stuck if you don't use a non-stick pan." } ], "title": "Whole Wheat Pancakes", "url": "https://en.wikibooks.org/wiki/Cookbook:Whole_Wheat_Pancakes" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 2, "servings": "13 pancakes", "time": "20 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups whole wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons brown sugar or jaggery" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon cinnamon powder" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups soy milk" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons oil" }, { "line_type": "ol", "section": "Procedure", "text": "Mix together flour, baking powder, and sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Mix soy milk into the dry mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a griddle until water sprinkled on it quickly evaporates. Spread a thin film of oil on the griddle." }, { "line_type": "ol", "section": "Procedure", "text": "Pour pancake batter on griddle to form 2–3-inch circles. Bubbles should start forming." }, { "line_type": "ol", "section": "Procedure", "text": "When the underside is light brown, flip the pancake." }, { "line_type": "ol", "section": "Procedure", "text": "When the other side is light brown, serve." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For lighter pancakes use half white, and half whole-wheat flour" } ], "title": "Whole Wheat Pancakes (Vegan)", "url": "https://en.wikibooks.org/wiki/Cookbook:Whole_Wheat_Pancakes_(Vegan)" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 2, "servings": null, "time": "Prep: 10 minutesCooking:5 minutes per waffle" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1¼ cups whole wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup wheat germ" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups milk" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ol", "section": "Procedure", "text": "Heat waffle iron according to the manufacturer's directions." }, { "line_type": "ol", "section": "Procedure", "text": "Combine dry ingredients and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Add milk, vegetable oil, and eggs, and mix until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Pour 1 cup of batter onto the oiled waffle iron, and cook according to the manufacturer's directions." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Waffles are generally served with butter melted on top, then sweet syrup." }, { "line_type": "ul", "section": "Notes, tips and variations", "text": "Fruit may be spread on top." } ], "title": "Whole Wheat Waffles", "url": "https://en.wikibooks.org/wiki/Cookbook:Whole_Wheat_Waffles" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 4, "servings": null, "time": "3 hours" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Wiejska is the most popular form of Kielbasa, or Polish sausage, in the United States." }, { "line_type": "ul", "section": "Ingredients", "text": "1½ lb lean boneless pork" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb boneless veal (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp marjoram" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 cloves garlic, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp mustard seed" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup crushed ice" }, { "line_type": "ul", "section": "Ingredients", "text": "Sausage casing" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the meat into small chunks, then grind it with the seasonings and ice, and mix this well." }, { "line_type": "ol", "section": "Procedure", "text": "Stuff the meat mixture into the casing. When making sausage by hand, tie a knot about 3 inches (76 mm) from one end of a cleaned sausage casing and fix the open end over the spout of a wide-based funnel, easing most of the casing up onto the spout. Then spoon the mixture into the funnel and push it through into the casing with your fingers." }, { "line_type": "ol", "section": "Procedure", "text": "Knot the end and roll the sausage gently on a firm surface to distribute the filling evenly." }, { "line_type": "ol", "section": "Procedure", "text": "Smoke in an outdoor smoker following the manufacturer's directions; alternatively, place the sausage in a casserole, cover it with water, and bake about 1.5 to 2 hours at 350°F until water is absorbed." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The purpose of the ice is to keep the fat in the pork solid, which is very important in the final texture of the sausage." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you do not add the veal, then add 1 lb additional pork." }, { "line_type": "ul", "section": "Warning", "text": "While this sausage is typically prepared in a cured form, the above recipe is for fresh sausage. As such it must be fully cooked before eating in order to prevent food poisoning. Alternatively, this sausage can be prepared as a cured product." } ], "title": "Wiejska (Polish Pork and Veal Sausage)", "url": "https://en.wikibooks.org/wiki/Cookbook:Wiejska_(Polish_Pork_and_Veal_Sausage)" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 3, "servings": null, "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A feast for the eyes and a surprise for the tongue." }, { "line_type": "ul", "section": "Ingredients", "text": "Spinach" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon or lime" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Sumak" }, { "line_type": "ul", "section": "Ingredients", "text": "Black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Clean the spinach leaves and remove stems." }, { "line_type": "ol", "section": "Procedure", "text": "Blanch leaves in boiling water for 2–3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse in cold water." }, { "line_type": "ol", "section": "Procedure", "text": "Wash lemon thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Slice lemon paper-thin with sharp knife." }, { "line_type": "ol", "section": "Procedure", "text": "Arrange plate circularly: loosely place a small bunch of leaves, then a slice of lemon, and so on." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with coarse ground black pepper, salt, and sumak." } ], "title": "Wild Spinach and Lemon Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Wild_Spinach_and_Lemon_Salad" }

{ "infobox": { "category": "/wiki/Category:Side_dish_recipes", "difficulty": 1, "servings": "2", "time": "5–10 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "This recipe is incredibly quick to prepare, rich in flavor, and makes a great side dish. The butter adds flavor but can be excluded for vegan/low-fat diets." }, { "line_type": "ul", "section": "Ingredients", "text": "½–1 tbsp unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp chopped garlic or shallots" }, { "line_type": "ul", "section": "Ingredients", "text": "1 head (3–4 cups of leaves) tat soi or any other dark leafy green, base removed (tear into smaller pieces if using a large leaf plant like chard)" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy sauce" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse greens thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Melt butter and olive oil in a wok or sauté pan over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add garlic and sauté until golden." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in tat soi and cook, stirring constantly, until lightly wilted." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and cover, allowing the greens to steam in the pan for a minute or two." }, { "line_type": "ol", "section": "Procedure", "text": "When ready to serve, toss with about 1 tbsp soy sauce." } ], "title": "Wilted Greens", "url": "https://en.wikibooks.org/wiki/Cookbook:Wilted_Greens" }

{ "infobox": { "category": "/wiki/Category:Pudding_recipes", "difficulty": 3, "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": "½ pound (225 g) finely-shredded suet" }, { "line_type": "ul", "section": "Ingredients", "text": "French roll" }, { "line_type": "ul", "section": "Ingredients", "text": "Small amount of ground nutmeg" }, { "line_type": "ul", "section": "Ingredients", "text": "Lemon zest" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound (225 g) apples, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound (225 g) currants" }, { "line_type": "ul", "section": "Ingredients", "text": "½ pound (225 g) raisins, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 glass rich, sweet wine" }, { "line_type": "ul", "section": "Ingredients", "text": "5 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Fine sugar" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the suit, french roll, nutmeg, and lemon zest." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in half a pound of apples, currants, raisins, stoned and chopped, wine, eggs, and a pinch of salt." }, { "line_type": "ol", "section": "Procedure", "text": "Mix all thoroughly together, and boil it in a basin or mould for 3 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Sift fine sugar over it when sent to table, and pour a white wine sauce into the dish." } ], "title": "Windsor Pudding", "url": "https://en.wikibooks.org/wiki/Cookbook:Windsor_Pudding" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 pounds English-cut shortribs" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly-ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup Worcestershire sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups red wine" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ pounds red potatoes, quartered but left unpeeled" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp olive oil, divided" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup beef broth" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp finely-chopped fresh rosemary" }, { "line_type": "ol", "section": "Procedure", "text": "Heat a 6-quart Dutch oven over medium high heat. Add oil and heat for one more minute." }, { "line_type": "ol", "section": "Procedure", "text": "Season shortribs with salt and freshly ground black pepper. Add to Dutch oven and cook until deeply browned on all sides. Remove and keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Add remaining oil and onion and sauté until lightly browned at the edges. Add potatoes, shortribs, and remaining ingredients except rosemary." }, { "line_type": "ol", "section": "Procedure", "text": "Place in a cold oven then turn oven to 250°F and bake for 5½ hours." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and skim fat. Serve sprinkled with rosemary." } ], "title": "Wine Braised Shortribs", "url": "https://en.wikibooks.org/wiki/Cookbook:Wine_Braised_Shortribs" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 thick cut bone-in pork rib chops" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup Chop Rub" }, { "line_type": "ul", "section": "Ingredients", "text": "Cider vinegar, as needed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup red wine" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup butter, divided" }, { "line_type": "ol", "section": "Procedure", "text": "Brush pork chops generously with cider vinegar. Season pork with chop rub, patting down slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Bring wine to a boil over high heat in a large saucepan, and ignite it. Cook until reduced by half." }, { "line_type": "ol", "section": "Procedure", "text": "Add butter, 1 tbsp at a time while whisking, until all butter has melted." }, { "line_type": "ol", "section": "Procedure", "text": "Grill pork chops over high heat 2 minutes, brushing with wine mixture, then rotate 90° and cook for 2 minutes, brushing. Flip to the other side and repeat 1 more time." }, { "line_type": "ol", "section": "Procedure", "text": "Remove and let rest 5 minutes. Serve with remaining wine mixture." } ], "title": "Wine Glazed Pork Chops", "url": "https://en.wikibooks.org/wiki/Cookbook:Wine_Glazed_Pork_Chops" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": "6", "time": "4 hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons Montreal steak seasoning" }, { "line_type": "ul", "section": "Ingredients", "text": "4 to 5-pound boneless pork loin roast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large red onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups red wine" }, { "line_type": "ol", "section": "Procedure", "text": "Heat olive oil in 10-inch Dutch oven over campfire." }, { "line_type": "ol", "section": "Procedure", "text": "Rub seasoning on roast." }, { "line_type": "ol", "section": "Procedure", "text": "Add roast to Dutch oven, turning to brown on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Add onion, sauté 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Pour wine over roast." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and cook slowly for three hours over fire." } ], "title": "Wine-Roasted Pork Roast", "url": "https://en.wikibooks.org/wiki/Cookbook:Wine-Roasted_Pork_Roast" }

{ "infobox": { "category": "/wiki/Category:Pastry_recipes", "difficulty": 2, "servings": null, "time": "20 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ackawi cheese triangles make use of a specialty cheese called ackawi." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (8 ounces / 225 g) shredded Wisconsin Ackawi cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (120 ml) chopped fresh parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) chopped onion" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg white, slightly beaten" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon (1.25 ml) ground red pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 sheets frozen puff pastry," }, { "line_type": "ol", "section": "Procedure", "text": "Combine cheese, parsley, onion, egg white, and red pepper; set aside." }, { "line_type": "ol", "section": "Procedure", "text": "On a lightly floured surface, roll 1 sheet pastry into a 12 x 12-inch (30 x 30 cm) square; cut into 16 ea. 3 x 3-inch (7.5 x 7.5 cm) squares." }, { "line_type": "ol", "section": "Procedure", "text": "Place 1 tablespoon (15 ml) cheese mixture on each square; fold pastry over each filling, forming a triangle. Seal edges with tines of a fork; place on an ungreased baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 400°F (200°C) for 10 minutes or until golden brown. Repeat process with second sheet of puff pastry." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm." } ], "title": "Wisconsin Ackawi Cheese Triangles", "url": "https://en.wikibooks.org/wiki/Cookbook:Wisconsin_Ackawi_Cheese_Triangles" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Wonjo bissap is a refreshing traditional drink popular in Gambia, made from the vibrant petals of the hibiscus flower. Also known as hibiscus tea or sorrel drink, it is enjoyed for its tangy flavor and bright red color." }, { "line_type": "ul", "section": "Ingredients", "text": "8 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups dried hibiscus petals" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup sugar (or to taste)" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of 1–2 fresh lemons (optional, for added tanginess)" }, { "line_type": "ul", "section": "Ingredients", "text": "Ice cubes (for serving)" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Fine mesh strainer or cheesecloth" }, { "line_type": "ul", "section": "Equipment", "text": "Pitcher or jug" }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, bring the water to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add the dried hibiscus petals to the boiling water and remove the pot from heat." }, { "line_type": "ol", "section": "Procedure", "text": "Let the petals steep in the water for about 20–30 minutes, allowing them to release their flavor and color." }, { "line_type": "ol", "section": "Procedure", "text": "Strain the liquid through a fine mesh strainer or cheesecloth, removing the hibiscus petals and collecting the infused liquid in a pitcher or jug." }, { "line_type": "ol", "section": "Procedure", "text": "While the liquid is still warm, stir in the sugar until it dissolves completely. Adjust the amount of sugar according to your desired sweetness." }, { "line_type": "ol", "section": "Procedure", "text": "Allow the liquid to cool to room temperature, and then refrigerate it for a few hours or until chilled." }, { "line_type": "ol", "section": "Procedure", "text": "Once chilled, you can add the freshly squeezed lemon juice for an extra tangy flavor, if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the wonjo bissap over ice cubes in glasses." } ], "title": "Wonjo Bissap (Gambian Hibiscus Beverage)", "url": "https://en.wikibooks.org/wiki/Cookbook:Wonjo_Bissap_(Gambian_Hibiscus_Beverage)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Wonton filling is essentially stir-fry, but with smaller particles and less cooking. It goes hot into a wonton wrapper (equal to ¼ of an egg roll wrapper), which is then cooked in a hot broth." }, { "line_type": "p", "section": null, "text": "Note that these wontons do not contain cabbage or carrots, which are used by commercial wonton producers to cheapen the filling. The filling in these wontons is superior." }, { "line_type": "ul", "section": "Ingredients", "text": "Wonton wrappers, or egg roll wrappers cut into quarters" }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken broth, dashi, or plain miso soup broth" }, { "line_type": "ul", "section": "Ingredients", "text": "Meat or poultry (suggested: chicken or pork)" }, { "line_type": "ul", "section": "Ingredients", "text": "Bok choy, or celery and perhaps spinach" }, { "line_type": "ul", "section": "Ingredients", "text": "Broccoli" }, { "line_type": "ul", "section": "Ingredients", "text": "Bean sprouts" }, { "line_type": "ul", "section": "Ingredients", "text": "Powdered ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Bamboo shoots" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil to fry the filling, possibly including sesame oil" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the meat into tiny pieces. This is much easier to do if the meat is cooked, but the result will be better if you cut the meat raw, then cook it." }, { "line_type": "ol", "section": "Procedure", "text": "Cut the bamboo shoots into matchsticks." }, { "line_type": "ol", "section": "Procedure", "text": "Chop the broccoli head into little pieces, perhaps ⅜-inch diameter. Cut the stalk into matchsticks." }, { "line_type": "ol", "section": "Procedure", "text": "If using celery, cut the stalks lengthwise into ¾-inch wide pieces and then crosswise into ⅛-inch slices." }, { "line_type": "ol", "section": "Procedure", "text": "If using bok choy, cut the leaves away from the stalk. Treat the stalks as celery. Cut the leaves crosswise in ½-inch strips, then break the strips into 1.5-inch pieces." }, { "line_type": "ol", "section": "Procedure", "text": "If using spinach, treat it much like the bok choy leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Wash the bean sprouts, discarding any that are not white and crisp." }, { "line_type": "ol", "section": "Procedure", "text": "Place oil in a wok and turn on the heat. High temperatures can produce a better result, but require rapid stirring to prevent burning. Beginners should use lower temperatures. Split the cooking into batches as needed to ensure that your wok is not too full; there should be plenty of room to stir and toss the food. You may prefer to cook each ingredient separately, then mix them at the end." }, { "line_type": "ol", "section": "Procedure", "text": "Add the meat. If it is uncooked, lightly stir-fry it now. Drain juices and add more oil as needed." }, { "line_type": "ol", "section": "Procedure", "text": "You may add a small amount of sesame seed oil and/or sesame seeds for flavor." }, { "line_type": "ol", "section": "Procedure", "text": "Add soy sauce. For a typical wok full of food, add a tablespoon." }, { "line_type": "ol", "section": "Procedure", "text": "Add ginger. About ½ teaspoon of ginger should be right, depending on taste. Ginger is somewhat hot." }, { "line_type": "ol", "section": "Procedure", "text": "Add the broccoli, and the celery and/or bok choy stalks. When done, they should be just slightly softened. Broccoli should end up being very bright green, losing its bluish cast but not gaining any hint of a yellow-brown cast." }, { "line_type": "ol", "section": "Procedure", "text": "Add bok choy leaves and/or spinach. When done, they should be just barely wilted." }, { "line_type": "ol", "section": "Procedure", "text": "Add the bamboo shoots and bean sprouts, and turn off the heat. Do not overcook the bean sprouts." }, { "line_type": "ol", "section": "Procedure", "text": "Begin heating water or chicken broth to cook the wontons. You will need this pot to be at a high simmer or low boil to cook the wontons, though such temperatures can damage the taste of dashi and miso soup. Thus, if using dashi or miso soup, you must do the initial cooking in water." }, { "line_type": "ol", "section": "Procedure", "text": "Place a small amount of filling onto a wonton wrapper. Pull the corners of the wrapper up, so that all four corners touch each other. Pinch and/or fold the edges to seal the wonton. Repeat as needed." }, { "line_type": "ol", "section": "Procedure", "text": "Gently lower some wontons into the pot. Do not overfill the pot. Initially, wontons are easy to unseal by accident. While these cook, you can make more wontons." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the wontons for 3 minutes. Remove them with a slotted spoon and place them aside. Keep adding and removing wontons until all are cooked." }, { "line_type": "ol", "section": "Procedure", "text": "To serve, place some wontons in a bowl and pour your choice of liquid over them." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can use tamale filling." } ], "title": "Wonton Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Wonton_Soup" }

{ "infobox": { "category": "/wiki/Category:Dough_recipes", "difficulty": 4, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Wonton wrappers are thin pasta-like wrappers used for wontons. They are suitable for wonton soup. Oversize (7-inch / 45 cm square) wrappers may be used as egg roll wrappers. Round wrappers are best for making potstickers." }, { "line_type": "p", "section": null, "text": "Most people will prefer to buy wrappers ready-made. This is especially easy for wontons, because egg roll wrappers may be cut in quarters to make wonton wrappers. Look in a supermarket near the tofu and Asian mushrooms." }, { "line_type": "p", "section": null, "text": "For the stubbornly determined expert cook though, here is a recipe." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓–½ cups water" }, { "line_type": "ol", "section": "Procedure", "text": "Sift flour and salt into a large bowl; create a well-like indentation in the center." }, { "line_type": "ol", "section": "Procedure", "text": "Beat egg lightly, pour into indentation in the flour and mix well." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle with cold water, wet your hands, and knead the mixture into a smooth dough." }, { "line_type": "ol", "section": "Procedure", "text": "Place dough in a bowl and cover with a damp cloth, refrigerate for 30 minutes to an hour." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle a wide work area or board with flour. Roll out the dough until it is paper thin and its edges are even in thickness. The wonton skins will be partially transparent." }, { "line_type": "ol", "section": "Procedure", "text": "Cut dough in 2–3-inch (5–7.5 cm) strips, flour lightly, then stack one on top of the other and cut the strips into 2–3-inch (5–7.5 cm) squares." }, { "line_type": "ol", "section": "Procedure", "text": "Place skins on tray and cover with a damp cloth until ready to use." }, { "line_type": "ul", "section": "Recipes", "text": "Potsticker (Gyoza) (circles are best; hexagons may make sense)" }, { "line_type": "ul", "section": "Recipes", "text": "Wonton Soup" }, { "line_type": "ul", "section": "Recipes", "text": "Egg Roll (make 7-inch / 18 cm) squares)" } ], "title": "Wonton Wrappers", "url": "https://en.wikibooks.org/wiki/Cookbook:Wonton_Wrappers" }

{ "infobox": { "category": "/wiki/Category:Sauce_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Wow-Wow Sauce is a sauce, apparently created by Dr. William Kitchiner in the early 19th century. It contains port, wine vinegar, pickled cucumbers or Pickled Walnuts, English mustard and mushroom ketchup in a base of beef stock, flour and butter." }, { "line_type": "ul", "section": "Ingredients", "text": "Butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup beef broth" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp mushroom ketchup and/or port wine" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp prepared mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 pickled cucumbers or walnuts, chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Put a piece of butter as big as an egg into a saucepan. When it is melted, stir in the flour and beef broth." }, { "line_type": "ol", "section": "Procedure", "text": "Add vinegar, mushroom ketchup, and mustard. Simmer together until it is as thick as you wish." }, { "line_type": "ol", "section": "Procedure", "text": "Add the parsley and pickles, and warm them through." }, { "line_type": "ul", "section": "References", "text": "Wow-Wow Sauce at Project Gutenberg" }, { "line_type": "ul", "section": "References", "text": "The Cook's Oracle by Kitchiner" } ], "title": "Wow-Wow Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Wow-Wow_Sauce" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Xató is a typical Catalan dish." }, { "line_type": "ul", "section": "Ingredients", "text": "100 g toasted almonds" }, { "line_type": "ul", "section": "Ingredients", "text": "60 g toasted hazelnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cured anchovies, salt removed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "4 pieces scalded nyores" }, { "line_type": "ul", "section": "Ingredients", "text": "½ piece chile pepper (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 slices fried or toasted bread" }, { "line_type": "ul", "section": "Ingredients", "text": "Vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 pieces curly endives" }, { "line_type": "ul", "section": "Ingredients", "text": "12 pieces anchovies, salt removed" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g salty tuna, salt removed" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g salty ripped cod, salt removed" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g arbequine olives" }, { "line_type": "ol", "section": "Procedure", "text": "In a mortar, crush the almonds, hazelnuts, anchovies, garlic cloves, nyores pulp, chili, salt, bread (you can soak them in vinegar or add the vinegar separately), vinegar, and salt." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the olive oil." }, { "line_type": "ol", "section": "Procedure", "text": "Wash and soak the curly endives in water." }, { "line_type": "ol", "section": "Procedure", "text": "Take the salt off the anchovies, the salty tuna, and the cod—rip the last two out—and mix them with the curly endive in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add the olives." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sauce." }, { "line_type": "ol", "section": "Procedure", "text": "Mix it up well, so all the ingredients are coated with sauce. Serve, trying to build up some sort of curly endive castle shape." } ], "title": "Xató (Catalan Endives and Fish)", "url": "https://en.wikibooks.org/wiki/Cookbook:Xat%C3%B3_(Catalan_Endives_and_Fish)" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A more-or-less faithful modern interpretation of the bitter Aztec drink." }, { "line_type": "ul", "section": "Ingredients", "text": "2 oz extra-dark chocolate (should be 85% cocoa or more)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup cornmeal" }, { "line_type": "ul", "section": "Ingredients", "text": "Very spicy chile peppers (e.g. habaneros)" }, { "line_type": "ul", "section": "Ingredients", "text": "Vanilla extract (or vanilla beans, but extract is more convenient)" }, { "line_type": "ul", "section": "Ingredients", "text": "Spices such as cloves, cinnamon, or annatto" }, { "line_type": "ul", "section": "Ingredients", "text": "Honey or sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Lots of ice" }, { "line_type": "ul", "section": "Equipment", "text": "Blender" }, { "line_type": "ul", "section": "Equipment", "text": "Coarse paper filter or fine wire mesh strainer" }, { "line_type": "ul", "section": "Equipment", "text": "Skillet" }, { "line_type": "ul", "section": "Equipment", "text": "Saucepan" }, { "line_type": "ol", "section": "Procedure", "text": "Toast cornmeal in dry skillet over medium-high heat, stirring frequently. When cornmeal turns a dark tan or light brown color, add 2 cups water, stir, and remove from heat. Let cornmeal soak in water overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Grind cornmeal in blender until it forms a smooth paste. Filter or strain the paste to remove the coarse corn mush. The goal is to make a smooth but thick gel to be used as an emulsifier and thickener. It may be possible to substitute something made of cornstarch instead. Discard the mush and set aside the strained gel." }, { "line_type": "ol", "section": "Procedure", "text": "Bring 2 cups of water to a boil in a saucepan. Meanwhile, cut open the chili peppers and remove the seeds. Add the peppers to the boiling water and boil them until the amount of liquid is reduced to 1 cup. The liquid should be pale yellow and taste very spicy. Discard peppers and set aside liquid." }, { "line_type": "ol", "section": "Procedure", "text": "Add chocolate and 1 cup water to saucepan. Stir frequently over medium heat until chocolate is melted. Slowly add cornmeal gel (you might want to decant it so that any settled lumps or grit remain at the bottom). Add vanilla, spices, and sweetener if desired. Slowly add pepper liquid until the desired spiciness is reached." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer mixture to blender, add lots of ice cubes, and blend until smooth and frothy." }, { "line_type": "ul", "section": "Sources", "text": "The Aztec Xocoatl, the Spanish Chocolatl, the English Chocolate." } ], "title": "Xocolatl (Aztec Chocolate Beverage)", "url": "https://en.wikibooks.org/wiki/Cookbook:Xocolatl_(Aztec_Chocolate_Beverage)" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Yam and egg sauce is a dish eaten mostly as breakfast" }, { "line_type": "ul", "section": "Ingredients", "text": "Yam" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "Peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "Egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Groundnut oil" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Pot" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Blender" }, { "line_type": "ol", "section": "Procedure", "text": "Peel and slice the yam. Boil yam in water until soft, then drain." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the tomatoes and peppers together. Whisk together with the egg and a pinch of salt." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the egg mixture in a hot pan with a little oil." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the eggs with the yam." } ], "title": "Yam and Egg Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Yam_and_Egg_Sauce" }

{ "infobox": { "category": "/wiki/Category:Egg_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Yam and egg sauce is a Nigerian delicacy enjoyed by every tribe in Nigeria. It can be eaten as breakfast, lunch, or dinner. Egg sauce can be served with fried yam or the boiled one and is found to contain calcium and Vitamins (A and C)" }, { "line_type": "ul", "section": "Ingredients", "text": "Yam, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh ata rodo chiles, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning of your choice" }, { "line_type": "ul", "section": "Ingredients", "text": "Eggs (as many as you want)" }, { "line_type": "ol", "section": "Procedure", "text": "Cut the yam to your desired shape. Please note the shape for boiled and fried are different. Fried has a more light cutting compared to boiling." }, { "line_type": "ol", "section": "Procedure", "text": "Either boil the yam in salted water until tender OR salt the yam and fry in groundnut oil until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Heat a little oil in a saucepan." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced tomatoes, chile, and onions. Fry for about 5 minutes until softened." }, { "line_type": "ol", "section": "Procedure", "text": "Add salt and seasoning to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Crack eggs in a clean bowl, and whisk until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the eggs into the pan with the sauce. Cook, stirring, for about 2 minutes or until the egg is cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Serve the sauce with the yams." } ], "title": "Yam and Spicy Egg Sauce", "url": "https://en.wikibooks.org/wiki/Cookbook:Yam_and_Spicy_Egg_Sauce" }

{ "infobox": { "category": "/wiki/Category:Casserole_recipes", "difficulty": 2, "servings": "10–12", "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cans (2 lb + 8 oz / 900 g) yams or sweet potatoes, drained (or 4 lb / 1.8 kg cooked, peeled, and sliced yams)" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup orange juice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon grated orange rind" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup bourbon" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "⅓ cup packed brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup packed brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ lb butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (about 4 oz / 110 g) pecans, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cinnamon" }, { "line_type": "ol", "section": "Procedure", "text": "In mixing bowl with electric mixer, beat yams. Add in remaining main ingredients, beating until mixture is light and fluffy. Butter a 12-inch porcelain quiche dish or a shallow 2 quart casserole dish (7x11 inches / 18 x 28 cm). Pour in yam mixture, smoothing top evenly." }, { "line_type": "ol", "section": "Procedure", "text": "Make praline topping by mixing all ingredients together in small bowl. Spread evenly over the yams. May be refrigerated covered overnight." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 350°F (180°C) for 45–50 minutes or until golden brown and bubbly." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from oven and let stand 10 minutes before serving." } ], "title": "Yam Casserole", "url": "https://en.wikibooks.org/wiki/Cookbook:Yam_Casserole" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Ji mmiri oku is a Nigerian dish of yam in peppersoup. Is a traditional food among the Igbo people of Nigeria, usually prepared for new mothers." }, { "line_type": "ul", "section": "Ingredients", "text": "Hard chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "Oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "Curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Chicken seasoning powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Grated fresh ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Garlic, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Yam, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground uziza seed" }, { "line_type": "ul", "section": "Ingredients", "text": "Dried utazi" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper soup spice" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh habanero pepper, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "Scent leaf" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the hard chicken, oregano, curry powder, chicken seasoning powder, grated ginger, sliced garlic, and diced onions. Add enough water to cover the meat. Bring to a boil, and simmer for about 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the diced yam, crayfish, blended uziza seed, dried utazi, salt, pepper soup spice, and one seasoning cube. Stir very well, cover, and cook for about 7–10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the grated habanero pepper, and cook for 3 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the scent leaf, and cook for 1 minutes. Adjust the seasoning as necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and serve." } ], "title": "Yam in Chicken Pepper Soup (Ji Mmiri Oku)", "url": "https://en.wikibooks.org/wiki/Cookbook:Yam_in_Chicken_Pepper_Soup_(Ji_Mmiri_Oku)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Yam pepper soup is a soup recipe prepared with a combination of yam and pepper soup ingredients. It is slightly different from yam in chicken pepper soup (ji mmiri oku). This dish is popular among the people in eastern Nigeria." }, { "line_type": "ul", "section": "Ingredients", "text": "Assorted beef, cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Onion" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cube" }, { "line_type": "ul", "section": "Ingredients", "text": "Yam tuber, peeled and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Cow heart" }, { "line_type": "ul", "section": "Ingredients", "text": "Shaki" }, { "line_type": "ul", "section": "Ingredients", "text": "Cow kidney" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Chile pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Scent leaves, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Ehu seeds, peeled and ground" }, { "line_type": "ul", "section": "Equipment", "text": "Stovetop" }, { "line_type": "ul", "section": "Equipment", "text": "Cooking pot" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Bowl" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the beef, onions, and seasoning cube in a pot. Cover with water, and bring to a boil. Simmer for 30 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sliced yam, cow heart, shaki, and kidney. Season with salt, then continue cooking for another 15 minutes until the yam is tender—add water as necessary." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the chili pepper, scent leaves, and ehu seeds. Cover and cook for 2 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Yam Pepper Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Yam_Pepper_Soup" }

{ "infobox": { "category": "/wiki/Category:Porridge_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Yam porridge, popularly known as asaro, is a delicious Nigerian dish made from yam. Among the Yoruba people, it is popularly consumed with a pepper mixture. The dish can be eaten for breakfast, lunch, and even dinner. It is also a party favorite." }, { "line_type": "ul", "section": "Ingredient", "text": "Yam, peeled and diced to the size of sugar cubes" }, { "line_type": "ul", "section": "Ingredient", "text": "Fresh peppers" }, { "line_type": "ul", "section": "Ingredient", "text": "Fresh tomatoes" }, { "line_type": "ul", "section": "Ingredient", "text": "Onions" }, { "line_type": "ul", "section": "Ingredient", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredient", "text": "Palm oil" }, { "line_type": "ul", "section": "Ingredient", "text": "Groundnut oil" }, { "line_type": "ul", "section": "Ingredient", "text": "Salt" }, { "line_type": "ul", "section": "Ingredient", "text": "Seasoning cube" }, { "line_type": "ul", "section": "Ingredient", "text": "Ground pepper" }, { "line_type": "ul", "section": "Ingredient", "text": "Cooked meat or fish (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the diced yam, and transfer to a clean pot." }, { "line_type": "ol", "section": "Procedure", "text": "Blend your fresh pepper, tomatoes, onions, and crayfish into a smooth paste. Add the paste to the pot with the yams." }, { "line_type": "ol", "section": "Procedure", "text": "Add some palm oil and a small amount of groundnut oil. Season with salt and seasoning cube to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the yam on medium-high heat until soft." }, { "line_type": "ol", "section": "Procedure", "text": "Use a wooden spoon to stir the yam over low heat until the entire mixture has thickened." }, { "line_type": "ol", "section": "Procedure", "text": "Add the cooked meat or fish if using." }, { "line_type": "ol", "section": "Procedure", "text": "Serve." } ], "title": "Yam Porridge", "url": "https://en.wikibooks.org/wiki/Cookbook:Yam_Porridge" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Yamarita is a Nigerian dish of battered and fried yam." }, { "line_type": "ul", "section": "Ingredients", "text": "Yam, peeled and sliced into rectangles" }, { "line_type": "ul", "section": "Ingredients", "text": "Eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Flour" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme" }, { "line_type": "ul", "section": "Ingredients", "text": "Curry powder" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the yam pieces in water." }, { "line_type": "ol", "section": "Procedure", "text": "Bring a pot of water to boil. Add the yam pieces, and boil for a few minutes until the yam is tender." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the yams." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the eggs, pepper, salt, and seasoning cubes." }, { "line_type": "ol", "section": "Procedure", "text": "Combine flour, thyme, and curry. Stir this mixture into the eggs. Add a little water as needed to get a thin batter." }, { "line_type": "ol", "section": "Procedure", "text": "Heat vegetable oil in a deep pot. Aim for about 350–375°F." }, { "line_type": "ol", "section": "Procedure", "text": "Dip the yam pieces in the batter, and transfer the battered pieces to the hot oil. Fry until golden brown on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Remove yamarita from the oil with a slotted spoon, and drain any remaining oil." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Yamarita (Nigerian Fried Yam)", "url": "https://en.wikibooks.org/wiki/Cookbook:Yamarita_(Nigerian_Fried_Yam)" }

{ "infobox": { "category": "/wiki/Category:Chicken_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Yassa poulet is a popular dish that can be found throughout West Africa, though it specifically originated from Senegal. It has a unique, sweet taste." }, { "line_type": "ul", "section": "Ingredients", "text": "6 chicken thighs" }, { "line_type": "ul", "section": "Ingredients", "text": "3 large onions, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "4 garlic cloves, neatly minced" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons dijon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup lemon juice" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons smoked paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons bouillon powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons olive oil" }, { "line_type": "ol", "section": "Procedure", "text": "Wash the chicken and pat it dry with paper towels." }, { "line_type": "ol", "section": "Procedure", "text": "Put the chicken in a large bowl with the garlic, onions, dijon mustard, lemon juice, salt, bouillon powder, cayenne pepper and smoked paprika. Mix together well and place in the fridge to marinate for 2–12 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Take the chicken out of the marinade, and scrape off the marinade and the onions. Reserve the marinade." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the olive oil in the large Dutch oven over medium heat, and add the chicken. Let it brown on both sides for 5 minutes. Take out and set aside the chicken." }, { "line_type": "ol", "section": "Procedure", "text": "To the pot, add the onions and remaining marinade. Cook on medium heat for 5 minutes until browned." }, { "line_type": "ol", "section": "Procedure", "text": "Return the browned chicken pieces to the sweet caramelized onions." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chicken broth, and simmer for 20 minutes over medium heat until the chicken is fully cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Taste for salt and other ingredients and make any necessary adjustments." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you cannot eat it all at once, you can store it in the fridge for four days and in the deep freezer for up to 6 months." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can reheat this dish in a skillet over medium heat—if you notice it is too dry you can add a splash of chicken broth to make it moist." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try using a different type of mustard like whole grain or spicy brown if Dijon is not readily available." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can adjust the spice level to your taste. You can add some extra spice such as black pepper to improve its flavour." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Try to brown the chicken well, as this improve the look and flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Make sure you use fresh lemon to get a nice taste—if this is not available, you can make use of bottled lemon or lime juice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It can be eaten with rice or cauliflower rice." } ], "title": "Yassa Poulet (Senegalese Chicken)", "url": "https://en.wikibooks.org/wiki/Cookbook:Yassa_Poulet_(Senegalese_Chicken)" }

{ "infobox": { "category": "/wiki/Category:Ethiopian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Yataklete kilkil is an Ethiopian vegetable stew made with a variety of mixed vegetables cooked in a flavorful sauce. This vegetarian stew showcases the diverse flavors and textures of Ethiopian cuisine." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular butter/oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon grated ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium-sized carrots, peeled and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium-sized potatoes, peeled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup green beans, trimmed and cut into bite-sized pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cauliflower florets" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup broccoli florets" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cabbage, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly squeezed juice of 1 lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh cilantro or parsley, chopped, for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Large skillet or frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Chef's knife" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the niter kibbeh in a large skillet or frying pan over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the finely chopped onion to the skillet and sauté until it becomes translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the minced garlic, grated ginger, turmeric, cumin, paprika, and salt. Mix well to coat the onions with the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sliced carrots, diced potatoes, green beans, cauliflower florets, and broccoli florets to the skillet. Stir to combine the vegetables with the spice mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the skillet with a lid and cook the vegetables for about 15–20 minutes, or until they are tender but still retain their vibrant colors. Stir occasionally to ensure even cooking." }, { "line_type": "ol", "section": "Procedure", "text": "Add the thinly sliced cabbage to the skillet and cook for an additional 3–5 minutes, or until the cabbage becomes slightly wilted." }, { "line_type": "ol", "section": "Procedure", "text": "Squeeze the lemon juice over the vegetables and give them a final toss to incorporate the flavors." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and transfer to a serving dish. Garnish with freshly chopped cilantro or parsley." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot as a main course, accompanied by injera or rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can customize the yataklete kilkil by adding other vegetables of your choice, such as bell peppers or zucchini." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the cooking time according to your desired level of tenderness for the vegetables." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Cut the vegetables into uniformly sized to ensure even cooking." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Feel free to adjust the spices according to your taste preferences. Add more paprika for a spicier flavor, or increase the ginger for a bolder taste." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some recipes include the addition of tomato paste or diced tomatoes for a richer and tangier flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a creamier texture, you can add a splash of coconut milk or plant-based cream toward the end of cooking." } ], "title": "Yataklete Kilkil (Ethiopian Vegetable Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Yataklete_Kilkil_(Ethiopian_Vegetable_Stew)" }

{ "infobox": { "category": "/w/index.php?title=Category:Cornbread_recipes&action=edit&redlink=1", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 cup warm water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon active dry yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup yellow cornmeal" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup white flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup whole wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Additional water, as necessary" }, { "line_type": "ol", "section": "Procedure", "text": "Mix water, yeast, and sugar. Let this sit for a few minutes until it bubbles." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the rest of the ingredients, adding water until it is pourable." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a greased 9×9-inch pan at 350°F (175°C, gas mark 4) for 25 minutes or until the edges turn golden brown." } ], "title": "Yeasted Cornbread", "url": "https://en.wikibooks.org/wiki/Cookbook:Yeasted_Cornbread" }

{ "infobox": { "category": "/wiki/Category:Cookie_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kifli crescents are Hungarian pastries. Unlike the vanilla kifli, these kifli are yeasted." }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup milk, warmed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb (1 cup) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch salt" }, { "line_type": "ul", "section": "Ingredients", "text": "3½ tbsp white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "3 egg yolks" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup sour cream" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp vanilla" }, { "line_type": "ul", "section": "Ingredients", "text": "Filling (e.g. walnut filling, jam, etc.)" }, { "line_type": "ol", "section": "Procedure", "text": "Mix together milk, yeast, and 1 tsp sugar, then set aside. Ensure it does not clump." }, { "line_type": "ol", "section": "Procedure", "text": "Using a pastry knife, mix flour, butter, salt in a bowl until crumbly." }, { "line_type": "ol", "section": "Procedure", "text": "Add 3½ tbsp sugar and baking powder to the flour mixture." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate bowl, whisk the egg yolks. Add the yeast mixture, then the sour cream and vanilla." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the wet ingredients with the dry ingredients. You should get a dough with the consistency of peanut butter cookie dough. Add additional flour if the dough is too sticky." }, { "line_type": "ol", "section": "Procedure", "text": "Knead dough well and let stand 2 hours in a warm place. To allow the dough to rise, place the bowl with the dough (covered with a tea towel) onto the top rack of the oven and place a bowl of hot water on the lower rack. Leave the oven off, and this setup will gently warm and allow the dough to rise." }, { "line_type": "ol", "section": "Procedure", "text": "Divide the dough into 5 equally-sized balls." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle sugar on a board, put a dough ball on the board, and roll out into a circle about 12 inches across." }, { "line_type": "ol", "section": "Procedure", "text": "Flip the dough over and put more sugar on the board. Cut like a pizza into wedges about 1½ inches at the widest. Put about 1 tsp filling on each wedge and roll in sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Bake on a cookie sheet at 325°F for 15 minutes or until golden brown." } ], "title": "Yeasted Kifli", "url": "https://en.wikibooks.org/wiki/Cookbook:Yeasted_Kifli" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3¼ cups bread flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "7–8 oz milk" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp active dry yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup unsalted butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ol", "section": "Procedure", "text": "Knead all the ingredients together, and let rise for 1 ½ hours. Alternatively, use the dough setting on a bread machine." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (177°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Divide dough into 12 rolls." }, { "line_type": "ol", "section": "Procedure", "text": "Brush melted butter over the top." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 20 minutes." } ], "title": "Yeasted Rolls I", "url": "https://en.wikibooks.org/wiki/Cookbook:Yeasted_Rolls_I" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon active dry yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "1¼ cups (300 ml) lukewarm milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups (360 g) unbleached all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons butter, melted and cooled" }, { "line_type": "ol", "section": "Procedure", "text": "In a small bowl, dissolve the yeast in the milk and add the sugar." }, { "line_type": "ol", "section": "Procedure", "text": "In another bowl, sift the flour and salt together and add the cooled melted butter." }, { "line_type": "ol", "section": "Procedure", "text": "Add the yeast mixture to the flour mixture, turn out onto a floured counter, and knead until the dough is smooth and elastic." }, { "line_type": "ol", "section": "Procedure", "text": "Place the dough in an oiled bowl, cover with a clean towel and let rise in a warm, draft free place to 45 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Turn dough out onto the freshly floured board and shape into 9 balls. Place dough balls into a buttered and floured 9-inch square pan. Let them sit, covered, for another 15 minutes to rise again. Preheat the oven to 425°F (220°C)." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 15–20 minutes until browned and puffed. Split open and serve warm." } ], "title": "Yeasted Rolls II", "url": "https://en.wikibooks.org/wiki/Cookbook:Yeasted_Rolls_II" }

{ "infobox": { "category": null, "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons coriander seed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons cumin seed" }, { "line_type": "ul", "section": "Ingredients", "text": "3 branches lemongrass, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon grated ginger root" }, { "line_type": "ul", "section": "Ingredients", "text": "6 red chilli peppers, seeded and chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves garlic, smashed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 shallot, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon trassi" }, { "line_type": "ol", "section": "Procedure", "text": "Toast the cumin and coriander seeds in a pan for 3–4 minutes. Set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Grind lemongrass and ginger in a mortar, add chilli-peppers and salt, and grind for 4 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add garlic and shallot and keep grinding." }, { "line_type": "ol", "section": "Procedure", "text": "Add the roasted cumin and coriander seeds and turmeric." }, { "line_type": "ol", "section": "Procedure", "text": "Add the trassi and grind to a fluid paste." }, { "line_type": "ol", "section": "Procedure", "text": "Store in an airtight container in the refrigerator for storage (lasts 1 month)." } ], "title": "Yellow Curry Paste", "url": "https://en.wikibooks.org/wiki/Cookbook:Yellow_Curry_Paste" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 1, "servings": "6", "time": "1-2 hours" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 pound (½ kilogram) dry yellow split peas" }, { "line_type": "ul", "section": "Ingredients", "text": "2 chicken or beef bouillon cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium carrot, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stalk celery, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "6 cups (1½ liters) water" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt and pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "Soak split peas up to six hours in cold water if you wish. This is not necessary, but will shorten cooking time." }, { "line_type": "ol", "section": "Procedure", "text": "Put all ingredients into a 6 or 8 quart stock pot or Dutch oven" }, { "line_type": "ol", "section": "Procedure", "text": "Bring to a boil, then simmer covered until peas are tender, 1–2 hours." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Watch water level and top up with hot water if necessary." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Croutons are good on top!" } ], "title": "Yellow Split Pea Soup", "url": "https://en.wikibooks.org/wiki/Cookbook:Yellow_Split_Pea_Soup" }

{ "infobox": { "category": "/wiki/Category:Jewish_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "450 g date spread" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g walnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pomegranate" }, { "line_type": "ul", "section": "Ingredients", "text": "25 g cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "5g black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup wine vinegar" }, { "line_type": "ul", "section": "Ingredients", "text": "20 g dried marjoram or oregano, partially crushed" }, { "line_type": "ol", "section": "Procedure", "text": "Place date spread in bowl and add crushed walnuts." }, { "line_type": "ol", "section": "Procedure", "text": "Peel the pomegranate and pound its kernels in mortar and pestle. Add to date spread." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the ground cinnamon and the ground black pepper into date spread." }, { "line_type": "ol", "section": "Procedure", "text": "Add wine vinegar and dried herbs." } ], "title": "Yemenite Charoset I", "url": "https://en.wikibooks.org/wiki/Cookbook:Yemenite_Charoset_I" }

{ "infobox": { "category": null, "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "300 g dates or date spread, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "300 g raisins, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g dried figs, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "200 g toasted sesame seeds" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pomegranate" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g almonds" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g walnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "10 g black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "20 g cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "10 g ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "10 g ground ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "A few kernels of cardamom (shelled, making use of only their inner black seeds)" }, { "line_type": "ul", "section": "Ingredients", "text": "Sweet red wine" }, { "line_type": "ol", "section": "Procedure", "text": "Separately pound all ingredients except the fruits in a mortar and pestle." }, { "line_type": "ol", "section": "Procedure", "text": "Mix all dry ingredients together (walnuts, almonds, sesame seeds, etc.), then mix all wet ingredients together (raisins, dates, figs, etc.)." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, mix all ingredients together with ones hands and fingers." }, { "line_type": "ol", "section": "Procedure", "text": "At Passover, smaller servings are dished out to all diners. A dash of red wine or grape juice or vinegar is added directly to each smaller dish shortly before dipping one's matzah into the charoset." } ], "title": "Yemenite Charoset II", "url": "https://en.wikibooks.org/wiki/Cookbook:Yemenite_Charoset_II" }

{ "infobox": { "category": "/wiki/Category:Ethiopian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Yemiser selatta is a vibrant and refreshing Ethiopian salad made with cooked lentils, fresh vegetables, and a zesty dressing. This salad is a popular dish in Ethiopian cuisine and is enjoyed as a side dish or a light meal." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup red lentils" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large tomato, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small red onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small cucumber, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup chopped fresh mint" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of 1 lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Equipment", "text": "Medium saucepan" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Whisk" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse the lentils thoroughly to remove any impurities." }, { "line_type": "ol", "section": "Procedure", "text": "In a medium saucepan, bring the water to a boil. Add the rinsed lentils and salt. Reduce the heat to low, cover, and simmer for about 15–20 minutes, or until the lentils are tender but still hold their shape. Drain any excess water and let the lentils cool." }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the cooked lentils, diced tomato, chopped red onion, diced cucumber, chopped parsley, and chopped mint." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate small bowl, whisk together the lemon juice, olive oil, cumin, coriander, salt, and pepper to make the dressing." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the dressing over the lentil mixture and toss gently to combine, ensuring that the lentils and vegetables are evenly coated." }, { "line_type": "ol", "section": "Procedure", "text": "Taste and adjust the seasoning with salt and pepper if needed." }, { "line_type": "ol", "section": "Procedure", "text": "Refrigerate the salad for at least 30 minutes to allow the flavors to meld together." }, { "line_type": "ol", "section": "Procedure", "text": "Before serving, give the salad a gentle stir and adjust the seasoning if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Serve chilled as a side dish or a light meal." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you prefer a softer texture, you can cook the lentils for a longer time until they are completely tender." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This salad can be made ahead of time and stored in the refrigerator for a day or two. Just give it a good stir before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Be mindful not to overcook the lentils as they can become mushy and lose their shape." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add other vegetables like bell peppers, carrots, or radishes for additional crunch and flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Feel free to customize the dressing by adding your favorite herbs or spices." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Yemiser selatta is a nutritious salad packed with protein, fiber, vitamins, and minerals from the lentils and fresh vegetables. It is a healthy and satisfying option for vegetarians and vegans." } ], "title": "Yemiser Selatta (Ethiopian Lentil Salad)", "url": "https://en.wikibooks.org/wiki/Cookbook:Yemiser_Selatta_(Ethiopian_Lentil_Salad)" }

{ "infobox": { "category": "/wiki/Category:Casserole_recipes", "difficulty": 3, "servings": "6 servings", "time": "40 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Yerushalmi kugel is named after the city of Jerusalem. Legend has it that it originated in Jerusalem with the followers of the Vilna Gaon in the 18th century." }, { "line_type": "ul", "section": "Ingredients", "text": "8 oz (200 g) noodles (egg noodles are preferred, but others work fine as well)" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (160 g) sugar (white sugar is helpful because it's more obvious when it begins to brown)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tbsp olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 handful of raisins" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tsp pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ol", "section": "Procedure", "text": "Boil noodles according to the package instructions and drain." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the olive oil in a frying pan, and add ⅓ cup (80 g) sugar." }, { "line_type": "ol", "section": "Procedure", "text": "Stir continuously until the sugar begins to brown. Remove from heat." }, { "line_type": "ol", "section": "Procedure", "text": "The sugar will continue to brown for a few more minutes, creating a thick caramel." }, { "line_type": "ol", "section": "Procedure", "text": "Add the caramel to the noodles." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sugar, eggs, cinnamon, pepper, and raisins. Stir." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a pan at 350°F (180°C) until the top begins to brown (about 40 minutes)." } ], "title": "Yerushalmi Kugel (Sweet Noodle Casserole)", "url": "https://en.wikibooks.org/wiki/Cookbook:Yerushalmi_Kugel_(Sweet_Noodle_Casserole)" }

{ "infobox": { "category": "/wiki/Category:Ethiopian_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Yetakelt alicha is a flavorful and comforting Ethiopian vegetable stew made with a medley of vegetables cooked in a mild and aromatic sauce. This vegetarian stew is a popular part of Ethiopian cuisine and is enjoyed as a main course with injera (Ethiopian flatbread) or rice." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon ginger, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon cayenne pepper, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium carrots, peeled and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium potatoes, peeled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup green beans, trimmed and cut into bite-sized pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cauliflower florets" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup broccoli florets" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup vegetable broth or water" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh cilantro or parsley, chopped, for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Large saucepan or pot" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Chef's knife" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the olive oil in a large saucepan or pot over medium heat. Add the finely chopped onion and sauté until it becomes translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the minced garlic and grated ginger, and cook for another minute until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the turmeric, cumin, paprika, cayenne pepper, and salt. Mix well to coat the onions, garlic, and ginger with the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sliced carrots, diced potatoes, green beans, cauliflower florets, and broccoli florets to the saucepan. Stir to combine the vegetables with the spice mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the vegetable broth or water, and bring the mixture to a simmer. Reduce the heat to low, cover the saucepan, and let the stew cook for about 20–25 minutes, or until the vegetables are tender." }, { "line_type": "ol", "section": "Procedure", "text": "Check the seasoning and adjust with salt or additional spices if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and let the yetakelt alicha rest for a few minutes to allow the flavors to meld together." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish the stew with freshly chopped cilantro or parsley." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot as a main course, accompanied by injera or rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the spiciness of the stew by adding more or less cayenne pepper according to your taste preferences." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can customize the vegetables used in the stew according to your preference and seasonal availability." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you prefer a thicker sauce, you can mash some of the cooked vegetables using a fork or potato masher." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some recipes include the addition of tomatoes or tomato paste for a tangy twist." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add other vegetables like zucchini, eggplant, or cabbage to the stew for added variety." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It is a flavorful and satisfying option for those following a vegetarian or vegan diet." } ], "title": "Yetakelt Alicha (Ethiopian Vegetable Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Yetakelt_Alicha_(Ethiopian_Vegetable_Stew)" }

{ "infobox": { "category": "/wiki/Category:Ethiopian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Yetakelt wot is a flavorful and aromatic dish made with a variety of vegetables cooked in a rich and spicy sauce. This vegetarian stew is a popular dish in Ethiopian cuisine and is often served as a main course with injera (Ethiopian flatbread) or rice." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon grated ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons berbere spice blend" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cayenne pepper, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium carrots, peeled and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 medium potatoes, peeled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup green beans, trimmed and cut into bite-sized pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup cauliflower florets" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup broccoli florets" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup vegetable broth or water" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh cilantro or parsley, chopped, for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Large saucepan or pot" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Chef's knife" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the olive oil in a large saucepan or pot over medium heat. Add the finely chopped onion and sauté until it becomes translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the minced garlic and grated ginger, and cook for another minute until fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Add the berbere spice blend, paprika, turmeric, cumin, cayenne pepper, and salt. Mix well to coat the onions, garlic, and ginger with the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sliced carrots, diced potatoes, diced bell pepper, green beans, cauliflower florets, and broccoli florets to the saucepan. Stir to combine the vegetables with the spice mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the vegetable broth or water, and bring the mixture to a simmer. Reduce the heat to low, cover the saucepan, and let the stew cook for about 20–25 minutes, or until the vegetables are tender." }, { "line_type": "ol", "section": "Procedure", "text": "Check the seasoning and adjust with salt or additional spices if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and let rest for a few minutes to allow the flavors to meld together." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish the stew with freshly chopped cilantro or parsley. Serve hot as a main course, accompanied by injera or rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the spiciness of the stew by adding more or less cayenne pepper according to your taste preferences." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can customize the vegetables used in the stew according to your preference and seasonal availability." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you prefer a thicker sauce, you can mash some of the cooked vegetables using a fork or potato masher." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some recipes include the addition of tomatoes or tomato paste for a tangy twist." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add other vegetables like zucchini, eggplant, or cabbage to the stew for added variety." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Yetakelt wot is a nutritious dish packed with a variety of vegetables." } ], "title": "Yetakelt Wot (Ethiopian Spiced Vegetable Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Yetakelt_Wot_(Ethiopian_Spiced_Vegetable_Stew)" }

{ "infobox": { "category": "/wiki/Category:Ethiopian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Yetsom beyaynetu is a traditional Ethiopian vegan platter that consists of a variety of flavorful vegetable and lentil dishes served with injera, the traditional Ethiopian flatbread. This colorful and nutritious platter is a staple during fasting periods and is enjoyed by both vegans and non-vegans alike." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup red lentils" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 carrots, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 potatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chopped cabbage" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chopped collard greens" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chopped spinach" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon berbere spice blend" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups teff flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooking oil, for greasing the pan" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Skillet or frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowls" }, { "line_type": "ul", "section": "Equipment", "text": "Whisk or spoon" }, { "line_type": "ul", "section": "Equipment", "text": "Injera pan or non-stick skillet" }, { "line_type": "ul", "section": "Equipment", "text": "Ladle" }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, combine the red lentils and water. Bring to a boil, then reduce the heat and simmer for about 20 minutes or until the lentils are tender. Drain any excess water and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In a skillet or frying pan, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add the minced garlic and diced tomatoes to the pan. Cook for a few minutes until the tomatoes start to soften." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the berbere spice blend, cumin, turmeric, and salt. Mix well to coat the onions and tomatoes with the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Add the carrots, potatoes, cabbage, collard greens, and spinach to the skillet. Stir to combine the vegetables with the spice mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the skillet and cook for about 15–20 minutes, or until the vegetables are tender but still retain their shape. Stir occasionally to prevent sticking." }, { "line_type": "ol", "section": "Procedure", "text": "In the meantime, prepare the injera batter. In a mixing bowl, combine the teff flour, water, and salt. Whisk well until the batter is smooth and free of lumps. Let the batter rest for 15–20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat an injera pan or non-stick skillet over medium heat. Lightly grease the pan with cooking oil." }, { "line_type": "ol", "section": "Procedure", "text": "Using a ladle, pour a thin layer of the injera batter onto the pan, swirling it around to evenly distribute the batter. Cook for about 1–2 minutes until the surface is covered with small bubbles and the edges start to lift." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the cooked injera from the pan and repeat the process with the remaining batter. Stack the injera on a plate as you go." }, { "line_type": "ol", "section": "Procedure", "text": "To serve, arrange the cooked lentils and vegetable dishes on a large platter. Place the injera alongside the dishes." }, { "line_type": "ol", "section": "Procedure", "text": "Tear off pieces of injera and use them to scoop up the lentils and vegetables. Enjoy the vibrant flavors and textures of yetsom beyaynetu!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the spiciness of the vegetable dishes by increasing or reducing the amount of berbere spice blend according to your taste preferences." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Yetsom beyaynetu can be served warm or at room temperature." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add other vegetables of your choice, such as green beans or bell peppers, to the vegetable dishes." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "To enhance the flavors, you can garnish the dishes with freshly squeezed lemon juice or sprinkle with chopped fresh herbs, such as cilantro or parsley." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Feel free to add other traditional Ethiopian side dishes to your yetsom beyaynetu platter, such as lentil sambusas or shiro." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Customize the spice level by adjusting the amount of berbere spice blend or adding other spices of your choice." }, { "line_type": "ul", "section": "Nutrition", "text": "Yetsom beyaynetu is a plant-based dish that is rich in dietary fiber, vitamins, and minerals." }, { "line_type": "ul", "section": "Nutrition", "text": "The combination of lentils and vegetables provides a good amount of protein, essential for building and repairing tissues." }, { "line_type": "ul", "section": "Nutrition", "text": "The variety of vegetables used in this dish offers a range of nutrients, including vitamins A, C, and K, as well as minerals like iron and potassium." }, { "line_type": "ul", "section": "Nutrition", "text": "Injera, made from teff flour, is gluten-free and a good source of complex carbohydrates and dietary fiber." } ], "title": "Yetsom Beyaynetu (Ethiopian Vegan Platter)", "url": "https://en.wikibooks.org/wiki/Cookbook:Yetsom_Beyaynetu_(Ethiopian_Vegan_Platter)" }

{ "infobox": { "category": "/wiki/Category:Ethiopian_recipes", "difficulty": 2, "servings": "Serves 4–6", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Yetsom shiro is a flavorful and hearty dish made with ground chickpeas and a blend of aromatic spices. This vegan stew is a staple in Ethiopian cuisine and is enjoyed as a main course with injera (Ethiopian flatbread) or rice." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chickpea flour (also known as besan or gram flour)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon berbere spice blend" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon turmeric" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon cayenne pepper, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups vegetable broth or water" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh cilantro or parsley, chopped, for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Medium-sized saucepan" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Chef's knife" }, { "line_type": "ol", "section": "Procedure", "text": "In a dry medium-sized saucepan, toast the chickpea flour over medium heat for a few minutes until it becomes fragrant and lightly browned. Remove from heat and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the olive oil in the same saucepan over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the berbere spice blend, paprika, turmeric, cumin, cayenne pepper, and salt. Mix well to coat the onions and garlic with the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Add the toasted chickpea flour to the saucepan and stir to combine it with the spice mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually add the vegetable broth or water to the saucepan, stirring continuously to prevent lumps from forming." }, { "line_type": "ol", "section": "Procedure", "text": "Reduce the heat to low and simmer the stew for about 20–25 minutes, stirring occasionally, until the chickpea flour is fully cooked and the stew has thickened to your desired consistency." }, { "line_type": "ol", "section": "Procedure", "text": "Taste and adjust the seasoning with salt or additional spices if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and let the stew rest for a few minutes to allow the flavors to meld together." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with freshly chopped cilantro or parsley. Serve hot as a main course, accompanied by injera or rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the spiciness of the stew by adding more or less cayenne pepper according to your taste preferences." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a creamier texture, you can stir in a tablespoon of dairy-free yogurt or coconut cream toward the end of cooking." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Keep stirring the stew while adding the chickpea flour to prevent it from forming lumps." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If the stew becomes too thick, you can add more vegetable broth or water to reach the desired consistency." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add vegetables like carrots, potatoes, or green peas to the yetsom shiro for added texture and flavor." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some recipes include the addition of tomato paste for a tangy twist." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Yetsom shiro is rich in plant-based protein and fiber from the chickpea flour." } ], "title": "Yetsom Shiro (Ethiopian Vegan Chickpea Stew)", "url": "https://en.wikibooks.org/wiki/Cookbook:Yetsom_Shiro_(Ethiopian_Vegan_Chickpea_Stew)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": "7", "time": "20 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp corn oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp minced or finely-chopped garlic" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (100 g) bacon, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (100 g) prawn, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (50 g) Char siu (barbecued pork), diced" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ cup (25 g) scallion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (50 g) peas" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup (100 g) beaten egg" }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups (600 g) cooked jasmine rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp jalapeno, diced (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the oil in a non-stick skillet, and fry the garlic until golden brown." }, { "line_type": "ol", "section": "Procedure", "text": "Add the bacon, prawn, and char siu, then cook slightly for 5 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add the scallion, peas, and egg, and cook until all cooked." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the rice, salt, pepper and jalapeno." } ], "title": "Yeung Chow Fried Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Yeung_Chow_Fried_Rice" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": "1", "time": "5 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Yoda Soda is a fun drink that looks like Master Yoda's head." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup Mountain Dew soda" }, { "line_type": "ul", "section": "Ingredients", "text": "2 scoops vanilla ice cream" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch of chocolate sprinkles" }, { "line_type": "ol", "section": "Procedure", "text": "Fill glass with soda." }, { "line_type": "ol", "section": "Procedure", "text": "Add ice cream." }, { "line_type": "ol", "section": "Procedure", "text": "Drop a few chocolate sprinkles on the ice cream to look like hair." } ], "title": "Yoda Soda", "url": "https://en.wikibooks.org/wiki/Cookbook:Yoda_Soda" }

{ "infobox": { "category": "/wiki/Category:Bread_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "125 g (½ cup) plain yoghurt" }, { "line_type": "ul", "section": "Ingredients", "text": "125 g (½ cup) water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp honey" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g (1 cup) all-purpose flour" }, { "line_type": "ol", "section": "Preparation", "text": "Wash a glass jar with water and leave it wet. Sterilize by microwaving it for 4 minutes." }, { "line_type": "ol", "section": "Preparation", "text": "Mix the water, yoghurt, and honey in the jar. Screw on the cap loosely, and let stand for 3–4 days until bubbly." }, { "line_type": "ol", "section": "Preparation", "text": "Add the flour and mix well. Let rest until doubled in volume." }, { "line_type": "ol", "section": "Preparation", "text": "Proceed to the final assembly stage in pain au levain naturel." } ], "title": "Yoghurt Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:Yoghurt_Bread" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Yogi tea is a spiced tea similar to chai. It is also the brand name of a line of herbal teas." }, { "line_type": "ul", "section": "Ingredients", "text": "15 whole cloves" }, { "line_type": "ul", "section": "Ingredients", "text": "20 black peppercorns" }, { "line_type": "ul", "section": "Ingredients", "text": "3 sticks of cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "20 green cardamom pods (crushed or split)" }, { "line_type": "ul", "section": "Ingredients", "text": "8 or more ¼-inch (0.75cm) slices of fresh ginger root" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp black tea (decaffinated black tea is acceptable)" }, { "line_type": "ol", "section": "Procedure", "text": "Bring 2 quarts (about 2 L) water to boil in 3–4-quart pot." }, { "line_type": "ol", "section": "Procedure", "text": "Add cloves and boil for 1 minute." }, { "line_type": "ol", "section": "Procedure", "text": "Add peppercorns, cinnamon, cardamom pods and ginger." }, { "line_type": "ol", "section": "Procedure", "text": "Cover and simmer gently for at least 30 minutes. For best flavor, cover tightly and simmer over low heat for 2–3 hours." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and add tea." }, { "line_type": "ol", "section": "Procedure", "text": "Let cool." }, { "line_type": "ol", "section": "Procedure", "text": "Strain ingredients from the finished tea." }, { "line_type": "ol", "section": "Procedure", "text": "When ready to drink, sweeten to taste with honey or maple syrup. Add soy milk or dairy milk." } ], "title": "Yogi Tea", "url": "https://en.wikibooks.org/wiki/Cookbook:Yogi_Tea" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": "30–45 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "½ cup (118 ml) vanilla soy yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "⅔ cup (158 ml) vanilla or plain soy milk" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup (60 ml) applesauce" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup (177 ml) white granulated sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ¼ cup (284 ml) flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons canola oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons cornstarch" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 ½ teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 part Soy Cuisine-brand cream substitute" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 parts dark chocolate" }, { "line_type": "ul", "section": "Ingredients", "text": "Sliced nuts" }, { "line_type": "ul", "section": "Ingredients", "text": "Marzipan" }, { "line_type": "ul", "section": "Ingredients", "text": "Nougat" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 350°F (175°C) and fill muffin pan with liners." }, { "line_type": "ol", "section": "Procedure", "text": "Combine liquid and dry ingredients separately, then whisk together the liquid and dry mixtures." }, { "line_type": "ol", "section": "Procedure", "text": "Fill the liners ~75% full, and let them bake for 22–24 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Let them cool completely, then unmold them." }, { "line_type": "ol", "section": "Procedure", "text": "Meanwhile, melt the chocolate and soy cuisine together for topping. This mixture should be smooth. Cool slightly." }, { "line_type": "ol", "section": "Procedure", "text": "Carve a little cone out of the center of each muffin. Fill the cavity with fruit or nougat or marzipan to give your cupcake a little heart. Replace the cutout cone on top." }, { "line_type": "ol", "section": "Procedure", "text": "Top the muffins with the chocolate topping and some sliced nuts." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can substitute strawberry soy yogurt for the vanilla soy yogurt." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Silicone cupcake liners work better than paper ones." } ], "title": "Yogurt Cupcakes (Vegan)", "url": "https://en.wikibooks.org/wiki/Cookbook:Yogurt_Cupcakes_(Vegan)" }

{ "infobox": { "category": "/wiki/Category:Curry_recipes", "difficulty": 2, "servings": "4–6", "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Kadhi also known as Karhi or Gujarati Kadhi is a sweet yogurt curry, normally eaten with unleavened flat bread called roti and sabzi in India." }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups chickpea flour (besan)" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ cups curds/yogurt (dahi)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ginger-green chilli paste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 curry leaves (kadi patta)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp ghee (clarified butter)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp cumin seeds (jeera)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp mustard seeds (rai/sarson)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pinch asafoetida (hing)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red chilli, broken into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp chopped fresh coriander (dhania)" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the gram flour, curds and 3 teacups of water in a pot. Beat well." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chilli-ginger paste, curry leaves, sugar, and salt. Bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Boil whilst stirring for a while." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the ghee in a pan, add the cumin and mustard seeds, and toast until light brown. Don't let burn." }, { "line_type": "ol", "section": "Procedure", "text": "Add the asafoetida and red chilli." }, { "line_type": "ol", "section": "Procedure", "text": "Add the seasoning mixture to the curry, and boil for a few minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Sprinkle coriander on top and serve hot." }, { "line_type": "ul", "section": "Note, tips, and variations", "text": "This is a basic chickpea curry/soup. But, you can make its variations with bitter gourd, pakora, spinach, and more." }, { "line_type": "ul", "section": "Note, tips, and variations", "text": "Best served when hot." }, { "line_type": "ul", "section": "Note, tips, and variations", "text": "This sweet yogurt curry is popular in Gujarat but in northern India, it is considered too sweet. So, prepare a variation depending on your guests' preference for spice." } ], "title": "Yogurt Curry Soup (Kadhi)", "url": "https://en.wikibooks.org/wiki/Cookbook:Yogurt_Curry_Soup_(Kadhi)" }

{ "infobox": { "category": "/wiki/Category:Dip_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) plain yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cucumber, seeded and chopped very fine" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp dried mint, crumbled, or 1 tsp fresh, chopped" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all the ingredients, and chill thoroughly to let the flavors develop." } ], "title": "Yogurt Dip", "url": "https://en.wikibooks.org/wiki/Cookbook:Yogurt_Dip" }

{ "infobox": { "category": "/wiki/Category:Batter_recipes", "difficulty": 3, "servings": null, "time": "Prep: 1 hour 10 minutes Cooking: 20–25 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "A Yorkshire pudding is a light, fluffy dish that is usually cooked and served alongside a roast dinner, traditionally made with roast meat—especially roast beef. It comes from Yorkshire, a region in the United Kingdom, and is popular across the island. The exact recipe differs from area to area, even from family to family, so the below recipe offers a generic approach to the tasty pudding.[1]" }, { "line_type": "ul", "section": "Ingredients", "text": "140 g plain flour" }, { "line_type": "ul", "section": "Ingredients", "text": "4 ea. (200 g) eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "200 ml milk" }, { "line_type": "ul", "section": "Ingredients", "text": "Sunflower oil or meat drippings" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Thyme (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Rosemary (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Mustard powder (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Sage (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Red onion (optional)" }, { "line_type": "ul", "section": "Equipment", "text": "2 x 4-hole Yorkshire pudding tins, or a 12-hole large muffin tin" }, { "line_type": "ul", "section": "Equipment", "text": "Large bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Jug" }, { "line_type": "ul", "section": "Equipment", "text": "Whisk" }, { "line_type": "ul", "section": "Equipment", "text": "Sieve" }, { "line_type": "ul", "section": "Equipment", "text": "Silicone spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Oven gloves" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 230°C (210°C convection)" }, { "line_type": "ol", "section": "Procedure", "text": "Fill your tin(s) with a thin layer of your chosen oil, and place into the oven to heat up." }, { "line_type": "ol", "section": "Procedure", "text": "Sieve flour into a bowl, then beat in eggs until smooth." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly add the milk in stages, beating as you go until well-mixed." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt and pepper. Add optional ingredients as desired." }, { "line_type": "ol", "section": "Procedure", "text": "Transfer the batter to a pouring jug. For best results, rest the batter in the fridge for 1 hour." }, { "line_type": "ol", "section": "Procedure", "text": "Being swift, but careful, remove the hot tin(s) from the oven, and evenly fill the holes with your batter." }, { "line_type": "ol", "section": "Procedure", "text": "Place the tin(s) back into the oven, and leave them undisturbed for 20–25 minutes until puffed and golden brown. Opening the oven door can upset the cooking of the Yorkshire puddings—trust the process and watch with the door closed." }, { "line_type": "ol", "section": "Procedure", "text": "Serve immediately. They can also be cooled and frozen for up to 1 month." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For the best Yorkshire puddings, make sure your oil is as hot as it can be. Try a little batter first to see if it instantly puffs up." } ], "title": "Yorkshire Pudding", "url": "https://en.wikibooks.org/wiki/Cookbook:Yorkshire_Pudding" }

{ "infobox": { "category": "/wiki/Category:Vegan_recipes", "difficulty": 2, "servings": "4", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Yorkshire pudding is a dish popular across the UK but originating in the county of Yorkshire in England. It's traditionally eaten with beef or lamb with vegetables." }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) unbleached white flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 g) whole wheat pastry flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Ener-G egg replacer equivalent of 2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) soy milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) very cold water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 Tbsp vegan margarine, melted" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat the oven to 425°F (210°C)." }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the flours and salt. Make a well in the center and add the egg replacer mixture. Stir together until just combined, then add the soy milk and water, a bit at a time. Stir until smooth, but don’t overbeat." }, { "line_type": "ol", "section": "Procedure", "text": "Swirl the melted margarine around a shallow, 9x13-inch (22-32 cm) baking pan. Pour out any excess and reserve. Pour the batter into the pan and pour any remaining margarine over the top." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 20 minutes, or until golden on top and a knife inserted into the center comes out clean. Let cool, then cut into squares to serve." } ], "title": "Yorkshire Pudding (Vegan)", "url": "https://en.wikibooks.org/wiki/Cookbook:Yorkshire_Pudding_(Vegan)" }

{ "infobox": { "category": "/wiki/Category:Nigerian_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Yoruba yam porridge, also known as asaro, is a native food eaten in western Nigeria. It consists of primarily of yam, peppers, meat, and vegetables. It contains dietary fibre, vitamins, and minerals." }, { "line_type": "ul", "section": "Ingredients", "text": "Yam, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "Onions, sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground crayfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Dryfish" }, { "line_type": "ul", "section": "Ingredients", "text": "Tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground chile pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Seasoning cubes" }, { "line_type": "ul", "section": "Ingredients", "text": "Palm oil" }, { "line_type": "ol", "section": "Procedure", "text": "Place the yam and sliced onions in a pot, and cover with water." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot, and boil until the yam is soft." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the ground crayfish, dryfish, tomato paste, and ground pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt and seasoning cubes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in palm oil. Cover and let simmer for about 5–7 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from the heat, and smash the components to your preference." } ], "title": "Yoruba Yam Porridge", "url": "https://en.wikibooks.org/wiki/Cookbook:Yoruba_Yam_Porridge" }

{ "infobox": { "category": "/wiki/Category:Confection_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Walnuts, coarsely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Sweet glutinous rice flour (shiratama-ko)" }, { "line_type": "ol", "section": "Procedure", "text": "Put sugar, soy sauce, and water in a pan. Simmer until sugar melts and boils, stirring so as not to burn." }, { "line_type": "ol", "section": "Procedure", "text": "Add rice flour, and mix well to form a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Heat dough in a microwave for 30–40 seconds, take it out, and mix well. Repeat this until it gets brown." }, { "line_type": "ol", "section": "Procedure", "text": "Mix walnuts into the dough." }, { "line_type": "ol", "section": "Procedure", "text": "Put the dough back on the heat another 1–2 times. When it gets brown solidly, the dough is finished." }, { "line_type": "ol", "section": "Procedure", "text": "Place the dough into a flat container and let it cool." } ], "title": "Yubeshi (Japanese Walnut Mochi Confection)", "url": "https://en.wikibooks.org/wiki/Cookbook:Yubeshi_(Japanese_Walnut_Mochi_Confection)" }

{ "infobox": { "category": "/wiki/Category:Meat_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Yuvarlak, yuvarlak köfte, or γιουβαρλάκια (youvarlakia), meaning round in Turkish, are a kind of large meatball in sauce. The meat mixture includes rice or bulgur. They are cooked in moist heat and the juices thickened with avgolemono. They are found in Turkish and Greek cuisine." }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg (2.2 lbs) ground beef" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups rice (short grained, suitable for soup)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons salt" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons butter or margarine or 6 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 lemon, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "All-purpose flour" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the ground beef with 1 egg, 1 cup of the rice, salt, and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Mix thoroughly and form into meatballs the size of a ping-pong ball (4 cm)." }, { "line_type": "ol", "section": "Procedure", "text": "Cover each ball in a layer of white flour." }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, sauté the diced onion in the butter/margarine or oil. Add 2 litres of water to the pot and bring to the boil." }, { "line_type": "ol", "section": "Procedure", "text": "Drop each meatball in the boiling water." }, { "line_type": "ol", "section": "Procedure", "text": "After 30 minutes, add the second cup of rice directly to the soup. Boil for 15 more minutes and get the pot off the heat." }, { "line_type": "ol", "section": "Procedure", "text": "In a large bowl, beat one egg white (keep the yolk separate) and a little water into a foam (careful, grease or fat prevents foam from forming, and you end up with an unappetizing runny egg-white). To stabilize the foam add the juice of one lemon. Continue to whisk as you add the egg yolk. This is called \"avgolemono\" (egg and lemon) and is used to thicken soups (instead of heavy cream)." }, { "line_type": "ol", "section": "Procedure", "text": "Slowly pour 1 cup of the hot soup into the avgolemono while continuously whisking (so that the egg has a chance to warm up to the soup temperature, preventing it from becoming an omelette) and then pour the mixture into the pot, mixing it with the soup." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Yuvarlak (Greek Meatballs)", "url": "https://en.wikibooks.org/wiki/Cookbook:Yuvarlak_(Greek_Meatballs)" }

{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Zalabiyeh is a deep-fried fritter eaten in many societies, made almost entirely of wheat flour, yeast, salt and water. It is made sweet by being sprinkled with confectionary sugar or dipped in honey." }, { "line_type": "ul", "section": "Ingredients", "text": "600 g white, all-purpose wheat flour" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tbsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ tbsp dry yeast" }, { "line_type": "ul", "section": "Ingredients", "text": "2½ cup lukewarm water (or enough for kneading dough)" }, { "line_type": "ul", "section": "Ingredients", "text": "Eggs (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Milk (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ol", "section": "Procedure", "text": "Mix all ingredients except oil, and work them together until you have a semi-thin and sticky dough." }, { "line_type": "ol", "section": "Procedure", "text": "Cover dough with towel, and let it rest for 45 minutes in warm place." }, { "line_type": "ol", "section": "Procedure", "text": "Wash hands and again work the dough. Let dough rest for 20 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oil in frying pan on the stove over a medium heat (depth of oil should be shallow)." }, { "line_type": "ol", "section": "Procedure", "text": "Wash hands, oil them, and take out small portions of dough to be placed in boiling oil within frying pan." }, { "line_type": "ol", "section": "Procedure", "text": "Fry on low heat and when the dough has turned a golden brown on its bottom side, flip it over and fry on reverse side." }, { "line_type": "ol", "section": "Procedure", "text": "When fried, remove from oil and place on top of paper towels to absorb excess oil." } ], "title": "Zalabiyeh (Sweet Fritters) I", "url": "https://en.wikibooks.org/wiki/Cookbook:Zalabiyeh_(Sweet_Fritters)_I" }

{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "500 g matzah meal" }, { "line_type": "ul", "section": "Ingredients", "text": "1 heaping tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "5 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "6½–7 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "Oil" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the salt and matzah meal in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add 4 cups of water and mix thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Add another 2½–3 cups of water and mix thoroughly." }, { "line_type": "ol", "section": "Procedure", "text": "Add eggs, continuing to mix ingredients until left with a consistent batter." }, { "line_type": "ol", "section": "Procedure", "text": "If batter is too thin, let it rest for 7–10 minutes until it thickens." }, { "line_type": "ol", "section": "Procedure", "text": "Wet your hands with water, and form the dough into round, flat patties by using a moistened plate as a working base." }, { "line_type": "ol", "section": "Procedure", "text": "Fry patties in a skillet with oil." } ], "title": "Zalabiyeh (Sweet Fritters) II", "url": "https://en.wikibooks.org/wiki/Cookbook:Zalabiyeh_(Sweet_Fritters)_II" }

{ "infobox": { "category": "/wiki/Category:Main_course_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Zambia beans and rice is a wholesome staple in Zambian cuisine. This flavorful combination of beans and rice is a complete and satisfying meal, often enjoyed by families across Zambia." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tomato, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 hot pepper, chopped (optional, for heat)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup rice" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup dried beans (black-eyed peas or kidney beans), soaked overnight" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups water" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or ladle" }, { "line_type": "ul", "section": "Equipment", "text": "Strainer or colander" }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, heat the vegetable oil over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onion and minced garlic to the pot. Sauté until the onions are soft and translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced tomato and chopped hot pepper (if using) to the pot. Cook until the tomatoes are soft and slightly reduced." }, { "line_type": "ol", "section": "Procedure", "text": "Drain and rinse the soaked beans, then add them to the pot with the sautéed vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the water and season with salt to taste. Stir well to combine all the ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1–1.5 hours, or until the beans are tender and fully cooked. Stir occasionally during cooking to prevent sticking and to ensure even cooking of the beans." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate pot, cook the rice according to your preferred method." }, { "line_type": "ol", "section": "Procedure", "text": "Once the beans are tender and the rice is cooked, serve hot. You can mix the beans and rice together or serve them side by side on the plate." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add other vegetables like carrots or bell peppers to the dish for added flavor and nutrition." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a creamier texture, you can mash some of the cooked beans and mix them with the rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Zambian beans and rice can be served as a standalone meal or accompanied by a side of vegetables or salad." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The addition of vegetables provides essential vitamins and minerals, making it a well-balanced dish." } ], "title": "Zambian Beans and Rice", "url": "https://en.wikibooks.org/wiki/Cookbook:Zambian_Beans_and_Rice" }

{ "infobox": { "category": "/wiki/Category:Beef_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Zambian beef stew is a hearty and comforting dish that brings together tender beef and a flavorful blend of vegetables and spices. This stew is a popular choice in Zambian cuisine, enjoyed with nshima or rice for a satisfying meal." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound beef, cut into bite-sized pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups beef broth or water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 carrot, peeled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 potato, peeled and diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tomato, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, heat the vegetable oil over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the finely chopped onion and minced garlic to the pot. Sauté until the onions are soft and translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add the bite-sized beef pieces to the pot and brown them on all sides." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the beef broth or water and bring the mixture to a simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced carrot, potato, tomato, green bell pepper, and red bell pepper to the pot. Stir well to combine with the other ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Season the stew with paprika, cayenne pepper, ground cumin, ground coriander, and salt to taste. Adjust the seasoning according to your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Let the stew simmer for about 1–1.5 hours or until the beef is tender and fully cooked. Stir occasionally during cooking to prevent sticking and to ensure even cooking of the beef and vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from the heat and let the stew rest for a few minutes before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can add other vegetables like peas, corn, or green beans to the stew for added taste and nutrition." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a richer flavor, you can use beef bone broth or add a tablespoon of Worcestershire sauce to the stew." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This stew can be made in advance and tastes even better the next day as the flavors continue to develop." } ], "title": "Zambian Beef Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Zambian_Beef_Stew" }

{ "infobox": { "category": "/wiki/Category:Stew_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Zambian fish stew is a delightful and flavorful dish that showcases the rich taste of fish in Zambian cuisine. This stew is made with tender fish pieces cooked in a savory tomato-based sauce with a blend of aromatic spices. It's a popular and comforting meal in Zambia, often served with nshima or rice." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tomato, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red bell pepper, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 hot pepper (optional, for heat), chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 pound fish (e.g. tilapia, catfish, or any firm white fish), cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup fish stock" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cayenne pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Equipment", "text": "Large pot" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon" }, { "line_type": "ol", "section": "Procedure", "text": "In a large pot, heat the vegetable oil over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the chopped onion and minced garlic to the pot. Sauté until the onions are soft and translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced tomato, green bell pepper, and red bell pepper to the pot. Cook until the vegetables are tender." }, { "line_type": "ol", "section": "Procedure", "text": "Pour in the fish stock or water and bring the mixture to a simmer." }, { "line_type": "ol", "section": "Procedure", "text": "Gently place the fish pieces into the pot, making sure they are submerged in the liquid." }, { "line_type": "ol", "section": "Procedure", "text": "Season the stew with ground cayenne pepper, ground paprika, ground cumin, ground coriander, and salt. Stir well to distribute the spices." }, { "line_type": "ol", "section": "Procedure", "text": "Cover the pot and let the stew simmer for about 15–20 minutes, or until the fish is cooked through and flakes easily with a fork." }, { "line_type": "ol", "section": "Procedure", "text": "Taste the stew and adjust the seasoning if needed, adding more salt or spices according to your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the pot from the heat and let rest for a few minutes before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Zambian fish stew can be served with nshima, a thick maize meal porridge, or with rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Feel free to add other vegetables like okra or spinach to the stew for added taste and nutrition." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you prefer a spicier stew, you can increase the amount of hot pepper or add some ground chile powder." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Fish is an excellent source of protein, omega-3 fatty acids, and various essential nutrients." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "The combination of vegetables and aromatic spices adds vitamins and antioxidants to the stew." } ], "title": "Zambian Fish Stew", "url": "https://en.wikibooks.org/wiki/Cookbook:Zambian_Fish_Stew" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Zambian tomato and onion Salad is a refreshing and simple salad that showcases the vibrant flavors of fresh tomatoes and onions. This salad is a popular side dish in Zambia and complements a variety of main courses, making it a delightful addition to any meal." }, { "line_type": "ul", "section": "Ingredients", "text": "4 ripe tomatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green chile (optional, for heat), finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Juice of 1 lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh cilantro leaves, for garnish (optional)" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the diced tomatoes, thinly sliced onions, and finely chopped green chili (if using)." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle the vegetable oil and lemon juice over the vegetables." }, { "line_type": "ol", "section": "Procedure", "text": "Gently toss the ingredients until the vegetables are coated with the oil and lemon juice." }, { "line_type": "ol", "section": "Procedure", "text": "Season the salad with salt to taste. Adjust the seasoning according to your preference." }, { "line_type": "ol", "section": "Procedure", "text": "Let the salad sit for a few minutes to allow the flavors to meld together." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish the salad with fresh cilantro leaves, if desired, before serving." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For added heat and spice, you can include finely chopped green chili in the salad." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you prefer a tangier flavor, you can add a bit more lemon juice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Feel free to customize the salad with other vegetables or herbs, such as cucumber, bell peppers, or parsley." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "This salad pairs well with grilled meats, fish, or as a side dish to traditional Zambian meals like nshima (maize meal porridge)." } ], "title": "Zambian Tomato and Onion Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Zambian_Tomato_and_Onion_Salad" }

{ "infobox": { "category": "/wiki/Category:Vegetable_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Zambian vegetable stir-fry is a flavorful and nutritious dish that showcases a medley of fresh vegetables cooked to perfection. This quick and easy stir-fry is a delightful way to enjoy the vibrant colors and flavors of Zambian produce." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 carrot, julienned" }, { "line_type": "ul", "section": "Ingredients", "text": "1 red bell pepper, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 green bell pepper, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 yellow bell pepper, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup shredded cabbage" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup chibwabwa (pumpkin leaves), chopped (or other indigenous greens)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup masau (African eggplant) slices (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Ground black pepper, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon soy sauce" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon sesame oil (optional, for added flavor)" }, { "line_type": "ul", "section": "Equipment", "text": "Wok or large skillet" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Knife" }, { "line_type": "ol", "section": "Procedure", "text": "Heat the vegetable oil in a wok or large skillet over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the thinly sliced onion and minced garlic to the hot oil. Stir-fry until the onions are translucent and fragrant." }, { "line_type": "ol", "section": "Procedure", "text": "Toss in the julienned carrot, thinly sliced red bell pepper, green bell pepper, and yellow bell pepper. Stir-fry for a few minutes until the vegetables are slightly tender but still retain their crispness." }, { "line_type": "ol", "section": "Procedure", "text": "Add the shredded cabbage, chibwabwa (or other indigenous greens), and masau (if using) to the wok. Continue stir-frying for another few minutes until the vegetables are cooked to your desired level of doneness." }, { "line_type": "ol", "section": "Procedure", "text": "Season the stir-fry with salt and ground black pepper to taste. Be mindful not to over-salt, as the soy sauce will also contribute to the dish's saltiness." }, { "line_type": "ol", "section": "Procedure", "text": "Drizzle the soy sauce over the stir-fry and toss the vegetables to coat them evenly. If using sesame oil, add it now for an extra layer of flavor." }, { "line_type": "ol", "section": "Procedure", "text": "Stir-fry for another minute or so to allow the flavors to meld." }, { "line_type": "ol", "section": "Procedure", "text": "Remove the wok from the heat and serve the Zambian vegetable stir-fry hot as a delightful and nutritious side dish." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Feel free to add other vegetables of your choice, such as snow peas, bok choy, or mushrooms, to customize the stir-fry according to your preferences." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a heartier version, you can add cooked tofu, tempeh, or chicken to the stir-fry for added protein." } ], "title": "Zambian Vegetable Stir-Fry", "url": "https://en.wikibooks.org/wiki/Cookbook:Zambian_Vegetable_Stir-Fry" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 carrots, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "½ ea. celery, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 bell peppers, finely cut" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ of a medium-sized cabbage, finely cut" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 potatoes, diced" }, { "line_type": "ul", "section": "Ingredients", "text": "Sunflower oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 tomatoes, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "1 spoonful flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "1 beetroot, diced and boiled" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g yogurt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 egg" }, { "line_type": "ul", "section": "Ingredients", "text": "Parsley, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "100 g kashkaval (yellow cheese)" }, { "line_type": "ol", "section": "Procedure", "text": "Bring a pot of salted water to a boil, then add the carrots, celery, peppers, and cabbage. Cook until soft." }, { "line_type": "ol", "section": "Procedure", "text": "Add the diced potatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Heat some oil in a pan, and add the onion. Cook until soft, then stir in the flour, paprika, and tomatoes." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the onion mixture into the boiling vegetables, and cook for another half hour." }, { "line_type": "ol", "section": "Procedure", "text": "Add the beetroot." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the yogurt and egg, carefully mix in a bit of hot broth, then stir this mixture back into the soup to thicken it." }, { "line_type": "ol", "section": "Procedure", "text": "Season with salt to taste." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with finely chopped parsley and grated kashkval." } ], "title": "Zelenchukova Supa (Bulgarian Vegetable Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Zelenchukova_Supa_(Bulgarian_Vegetable_Soup)" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 3, "servings": "4", "time": "45 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Zereshk Palau is an Iranian rice dish cooked with barberries." }, { "line_type": "ul", "section": "Ingredients", "text": "1 package of dried barberries" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups basmati rice" }, { "line_type": "ul", "section": "Ingredients", "text": "Cooked, diced chicken" }, { "line_type": "ul", "section": "Ingredients", "text": "1 dash of salt" }, { "line_type": "ul", "section": "Ingredients", "text": "A few threads of saffron" }, { "line_type": "ol", "section": "Procedure", "text": "Soak dried barberries in water for 20–30 minutes. Strain to remove any stones." }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the chopped onion in a frying pan with a dash of oil. Mix in the barberries, and cook over low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Cook chicken on top of rice in a rice cooker." }, { "line_type": "ol", "section": "Procedure", "text": "When rice is done, fluff and put in a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Grind saffron with mortar and pestle. Mix in 1 teaspoon of water, then stir in some of the cooked rice." }, { "line_type": "ol", "section": "Procedure", "text": "Return the saffron rice to the main dish, and add the onion mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Toss rice to mix well with other ingredients." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with lavash or barbari bread." } ], "title": "Zereshk Palau (Iranian Rice with Barberries) I", "url": "https://en.wikibooks.org/wiki/Cookbook:Zereshk_Palau_(Iranian_Rice_with_Barberries)_I" }

{ "infobox": { "category": "/wiki/Category:Rice_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "4 cups (32 oz) basmati or long-grain rice" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 split chicken breasts, skin removed" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 stick (½ cup) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (8 oz) dried barberries (also known as zereshk) or dried cranberries" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ tsp powdered saffron" }, { "line_type": "ol", "section": "Procedure", "text": "Rinse rice 3 times, then soak in warm water with ¼ cup salt for 5 hours. Drain." }, { "line_type": "ol", "section": "Procedure", "text": "In a large (8 qt) pot, bring 8 cups water to a boil. Add rice and cook 8 to 10 minutes until slightly soft. Drain in a colander." }, { "line_type": "ol", "section": "Procedure", "text": "Heat 2 tbsp oil in a large skillet. Add onion and sauté until soft. Add chicken, ½ cup water, ½ tsp salt and ¼ tsp black pepper. Cover and simmer over low heat until chicken is cooked through. Remove from heat." }, { "line_type": "ol", "section": "Procedure", "text": "Pull meat off bones; cut into 2-inch pieces and return to leftover cooking broth. Cover to keep warm." }, { "line_type": "ol", "section": "Procedure", "text": "Rinse barberries (if using) 3 times. Melt butter in a small pot; add barberries and sauté 1 minute. Add sugar; sauté 1 minute more." }, { "line_type": "ol", "section": "Procedure", "text": "Dilute saffron in ½ cup hot water and stir into barberries." }, { "line_type": "ol", "section": "Procedure", "text": "In the large pot used to cook the rice, heat 3 Tbsp oil. Add rice, using a large spoon and fluffing rice. Pour barberry mixture over the rice." }, { "line_type": "ol", "section": "Procedure", "text": "Cover pot and cook over low heat about 30 minutes. For a crisp, golden layer on bottom of rice (called ‘ta-dig’), cook another 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Using a large serving spoon, place rice in a large flat serving dish, gently mixing the barberries with the rice. Top with the chicken and serve." } ], "title": "Zereshk Palau (Iranian Rice with Barberries) II", "url": "https://en.wikibooks.org/wiki/Cookbook:Zereshk_Palau_(Iranian_Rice_with_Barberries)_II" }

{ "infobox": { "category": "/wiki/Category:Condiments", "difficulty": 1, "servings": null, "time": "15 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Zhug is a hot condiment used for adding flavor and spice to foods. Its preparation varies, depending upon local use." }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp ground black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp caraway seed" }, { "line_type": "ul", "section": "Ingredients", "text": "3–4 pods of cardamom" }, { "line_type": "ul", "section": "Ingredients", "text": "4 red, very hot dried cayenne peppers, stems removed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 head of fresh garlic, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch of fresh coriander (cilantro)" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ol", "section": "Procedure", "text": "Grind and blend all the above ingredients together." }, { "line_type": "ol", "section": "Procedure", "text": "Store in a sealed jar." } ], "title": "Zhug I", "url": "https://en.wikibooks.org/wiki/Cookbook:Zhug_I" }

{ "infobox": { "category": "/wiki/Category:Condiment_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2–3 red chile peppers, stems removed" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 green chile peppers, stems removed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bunch of fresh coriander (cilantro)" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 heads of fresh garlic, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup water" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Olive oil (dash)" }, { "line_type": "ol", "section": "Procedure", "text": "Grind and blend together the chiles, coriander, and garlic." }, { "line_type": "ol", "section": "Procedure", "text": "Add water, salt, cumin, and pepper. Blend all together again." }, { "line_type": "ol", "section": "Procedure", "text": "Store in a sealed jar." } ], "title": "Zhug II", "url": "https://en.wikibooks.org/wiki/Cookbook:Zhug_II" }

{ "infobox": { "category": "/wiki/Category:Condiment_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "2 bunches of fresh coriander (cilantro)" }, { "line_type": "ul", "section": "Ingredients", "text": "4 heads of garlic, peeled" }, { "line_type": "ul", "section": "Ingredients", "text": "4–5 red or green chile peppers" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tbsp sweet red paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ tsp citric acid (lemon salt)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp salt" }, { "line_type": "ol", "section": "Procedure", "text": "Blend together the garlic, chili peppers, and fresh coriander." }, { "line_type": "ol", "section": "Procedure", "text": "After blending, add olive oil and continue to blend together." }, { "line_type": "ol", "section": "Procedure", "text": "Place ground mixture into bowl and stir in paprika, cumin, salt, and citric acid. Mix together." }, { "line_type": "ol", "section": "Procedure", "text": "Store in refrigerator within plastic or glass jar with a layer of olive oil poured over it." } ], "title": "Zhug III", "url": "https://en.wikibooks.org/wiki/Cookbook:Zhug_III" }

{ "infobox": { "category": "/wiki/Category:Ethiopian_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Zilzil tibs is a flavorful and tender Ethiopian dish made with marinated beef strips sautéed with aromatic spices and vegetables. It is known for its rich and spicy flavors." }, { "line_type": "ul", "section": "Ingredients", "text": "500 grams (1.1 lbs) beef sirloin or tenderloin, cut into thin strips" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large onion, thinly sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2–3 cloves of garlic, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon grated ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular butter" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons berbere spice blend" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cayenne pepper, or to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon cumin" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground coriander" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon ground cardamom" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt, to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tablespoons olive oil" }, { "line_type": "ul", "section": "Ingredients", "text": "Freshly squeezed juice of 1 lemon" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh cilantro or parsley, chopped, for garnish" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Large skillet or frying pan" }, { "line_type": "ul", "section": "Equipment", "text": "Wooden spoon or spatula" }, { "line_type": "ul", "section": "Equipment", "text": "Cutting board" }, { "line_type": "ul", "section": "Equipment", "text": "Chef's knife" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the beef strips, sliced onions, minced garlic, grated ginger, niter kibbeh, berbere spice blend, paprika, cayenne pepper, cumin, coriander, cardamom, and salt. Mix well to ensure the beef is coated with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or overnight for more intense flavors." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the olive oil in a large skillet or frying pan over medium-high heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the marinated beef strips to the skillet, spreading them out in a single layer to ensure even cooking. Sauté for about 5–7 minutes, stirring occasionally, until the beef is browned and cooked to your desired level of doneness." }, { "line_type": "ol", "section": "Procedure", "text": "Add the sliced onions from the marinade to the skillet and cook for an additional 2–3 minutes until the onions become soft and slightly caramelized." }, { "line_type": "ol", "section": "Procedure", "text": "Squeeze the lemon juice over the beef and onions, and give it a final toss to incorporate the flavors." }, { "line_type": "ol", "section": "Procedure", "text": "Remove from heat and transfer to a serving dish." }, { "line_type": "ol", "section": "Procedure", "text": "Garnish with freshly chopped cilantro or parsley." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot as a main course, accompanied by injera (Ethiopian flatbread) or rice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Adjust the level of spiciness by increasing or decreasing the amount of berbere spice blend and cayenne pepper according to your taste preferences." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a more tender beef, you can marinate it overnight or use a tenderizing marinade." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Use a tender cut of beef, such as sirloin or tenderloin, for the best results." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For a vegetarian version, you can substitute the beef with mushrooms or tofu, adjusting the cooking time accordingly." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can customize the dish by adding bell peppers, tomatoes, or other vegetables of your choice to the sautéed beef." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Some recipes include a splash of soy sauce or Worcestershire sauce for added umami flavor." } ], "title": "Zilzil Tibs (Spicy Ethiopian Beef Strips)", "url": "https://en.wikibooks.org/wiki/Cookbook:Zilzil_Tibs_(Spicy_Ethiopian_Beef_Strips)" }

{ "infobox": { "category": "/wiki/Category:Dessert_recipes", "difficulty": 2, "servings": null, "time": "30 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Zimtsterne are German cinnamon cookies often eaten for the advent season." }, { "line_type": "ul", "section": "Ingredients", "text": "4 egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "300 g powdered sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "350 g ground almonds or hazelnuts" }, { "line_type": "ul", "section": "Ingredients", "text": "A little grated lemon zest" }, { "line_type": "ol", "section": "Procedure", "text": "Whip the egg whites until creamy." }, { "line_type": "ol", "section": "Procedure", "text": "Sift in powdered sugar, and mix into egg whites." }, { "line_type": "ol", "section": "Procedure", "text": "Set aside almost a third of the resulting mass for casting." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the remaining mass of cinnamon and almonds, or hazelnuts and lemon zest, and knead into a dough." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out the dough, cut out star shapes and place on the greased baking sheet." }, { "line_type": "ol", "section": "Procedure", "text": "Mix the remaining stiff egg white with rum until a glaze mass forms." }, { "line_type": "ol", "section": "Procedure", "text": "Brush the cinnamon stars with glaze." }, { "line_type": "ol", "section": "Procedure", "text": "Bake in a preheated oven at 160°C for about 20 minutes." } ], "title": "Zimtsterne (German Cinnamon Star Cookies)", "url": "https://en.wikibooks.org/wiki/Cookbook:Zimtsterne_(German_Cinnamon_Star_Cookies)" }

{ "infobox": { "category": "/wiki/Category:Fritter_recipes", "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "A Zippula (plural: Zippuli) is fried dough from Calabria, Italy. In Calabrian cuisine, zippuli are made with fried potatoes and (sometimes) anchovies. They are also spelled zeplee and zippuile. Though variations exist amongst some Calabrian families, the zippula dough is often prepared with fresh parsley, deep-fried in a skillet, and dipped in marinara sauce when they are cooled to touch." }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup grated Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup fresh chopped parsley" }, { "line_type": "ul", "section": "Ingredients", "text": "5 medium potatoes, boiled" }, { "line_type": "ul", "section": "Ingredients", "text": "4 eggs" }, { "line_type": "ol", "section": "Procedure", "text": "Mix together all ingredients but the potatoes and eggs." }, { "line_type": "ol", "section": "Procedure", "text": "Mash in the potatoes, and mix together into a crumbly paste." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the eggs until a sticky dough is made." }, { "line_type": "ol", "section": "Procedure", "text": "Roll dough into hotdog-sized logs about 6–8 inches long." }, { "line_type": "ol", "section": "Procedure", "text": "Fry in hot grease, turning once to get both sides brown. Drain on paper towels." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with marinara sauce." } ], "title": "Zippuli (Italian Potato Cheese Fritters)", "url": "https://en.wikibooks.org/wiki/Cookbook:Zippuli_(Italian_Potato_Cheese_Fritters)" }

{ "infobox": { "category": "/wiki/Category:Breakfast_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Zitumbuwa are Malawian banana pancakes that are loved by both kids and adults. These fluffy and flavorful pancakes make for a delicious breakfast or snack option." }, { "line_type": "ul", "section": "Ingredients", "text": "2 ripe bananas, mashed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "¾ cup milk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 large egg" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon vegetable oil" }, { "line_type": "ul", "section": "Equipment", "text": "Mixing bowl" }, { "line_type": "ul", "section": "Equipment", "text": "Whisk or fork" }, { "line_type": "ul", "section": "Equipment", "text": "Frying pan or griddle" }, { "line_type": "ul", "section": "Equipment", "text": "Spatula" }, { "line_type": "ol", "section": "Procedure", "text": "In a mixing bowl, combine the mashed bananas, all-purpose flour, sugar, baking powder, and salt. Mix well." }, { "line_type": "ol", "section": "Procedure", "text": "In a separate bowl, whisk together the milk, egg, and vanilla extract." }, { "line_type": "ol", "section": "Procedure", "text": "Gradually pour the wet ingredients into the banana-flour mixture, stirring until a smooth batter forms." }, { "line_type": "ol", "section": "Procedure", "text": "Heat the vegetable oil in a frying pan or griddle over medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Pour a small amount of the pancake batter onto the hot pan, forming a circle." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the pancake for about 2 minutes or until bubbles form on the surface. Then, flip the pancake and cook for an additional 1–2 minutes on the other side until it is golden brown and cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Repeat the process with the remaining batter, adding more oil to the pan as needed to prevent sticking." }, { "line_type": "ol", "section": "Procedure", "text": "Serve warm, and enjoy them plain or with your favorite toppings, such as honey, syrup, or fresh fruit." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "For extra banana flavor, you can add a few slices of banana on top of each pancake before flipping." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can use whole wheat flour or a combination of all-purpose and whole wheat flour in this recipe." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Zitumbuwa can be enjoyed with a variety of toppings, such as peanut butter or chocolate spread." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Zitumbuwa provide a delightful combination of natural sweetness from bananas and a soft, fluffy texture from the pancake batter." } ], "title": "Zitumbuwa (Malawian Banana Pancakes)", "url": "https://en.wikibooks.org/wiki/Cookbook:Zitumbuwa_(Malawian_Banana_Pancakes)" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Zobo is a Nigerian beverage made from roselle (Jamaican sorrel) leaves. It is very sour, so sugar can be added to taste." }, { "line_type": "ul", "section": "Ingredients", "text": "Roselle (zobo/yakuwa) leaves, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "Water" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Ripe pineapple, peeled and cut into pieces" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar (optional)" }, { "line_type": "ol", "section": "Procedure", "text": "Place roselle leaves in a pot, and cover with water. Bring to a boil." }, { "line_type": "ol", "section": "Procedure", "text": "Add ginger and additional water as necessary. Boil until the sorrel leaves are soft." }, { "line_type": "ol", "section": "Procedure", "text": "Turn off the heat, and set aside to cool down completely. Remove and discard the leaves." }, { "line_type": "ol", "section": "Procedure", "text": "Blend the pineapples. Combine the pineapple juice and roselle liquid." }, { "line_type": "ol", "section": "Procedure", "text": "Add any additional ingredients as desired, such as citrus juice or spices. Sweeten with sugar if desired." }, { "line_type": "ol", "section": "Procedure", "text": "Pour into bottles and refrigerate. Serve cold." } ], "title": "Zobo (Nigerian Roselle Beverage)", "url": "https://en.wikibooks.org/wiki/Cookbook:Zobo_(Nigerian_Roselle_Beverage)" }

{ "infobox": { "category": "/wiki/Category:Beverage_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Any beverage—alcoholic or not—that includes small bits of fruit, soft drinks, or fruit juice can be referred to as a fruit punch. Citrus fruits are the most popular fruits used to produce fruit punch, although other fruits including apple, cucumber, strawberries, peaches, paw paws, and pineapple are also used. Fruit punches come in a variety of flavors, and this recipe includes zobo for sourness." }, { "line_type": "ul", "section": "Ingredients", "text": "Zobo leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "Fresh ginger" }, { "line_type": "ul", "section": "Ingredients", "text": "Pineapple" }, { "line_type": "ul", "section": "Ingredients", "text": "Pawpaw" }, { "line_type": "ul", "section": "Ingredients", "text": "Cucumber" }, { "line_type": "ul", "section": "Ingredients", "text": "Apple" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ol", "section": "Procedures", "text": "Rinse the zobo, then place it in a big pot with 2 cups of water, and some ginger. Boil for 30 minutes, or until all of the crimson fluid has been removed. Let cool." }, { "line_type": "ol", "section": "Procedures", "text": "Strain the zobo juice using a fine sieve into a large container." }, { "line_type": "ol", "section": "Procedures", "text": "Sweeten the zobo juice to taste with sugar, then chill it in the refrigerator." }, { "line_type": "ol", "section": "Procedures", "text": "Cut the fruit into smaller cubes. Add to the zobo juice." }, { "line_type": "ol", "section": "Procedures", "text": "Serve punch with ice." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "If you'd like, you can use any sweetener, such as jolly juice." } ], "title": "Zobo and Ginger Fruit Punch", "url": "https://en.wikibooks.org/wiki/Cookbook:Zobo_and_Ginger_Fruit_Punch" }

{ "infobox": { "category": "/wiki/Category:Cake_recipes", "difficulty": 2, "servings": "24", "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Zucchini bread is a sweet fluffy cake or quick bread that has zucchini in it. It is delicious. There are many different ways of making it. Here is one. This recipe was derived from the lyrics of a song by a band called Chuga Chuga, from Michigan/Washington, DC, USA. They broke up in 2006." }, { "line_type": "ul", "section": "Ingredients", "text": "3 cups all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "3 teaspoons ground cinnamon" }, { "line_type": "ul", "section": "Ingredients", "text": "3 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2¼ cups white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "3 teaspoons vanilla extract" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups grated zucchini" }, { "line_type": "ol", "section": "Procedure", "text": "Grease and flour two 8 x 4-inch loaf pans. Preheat oven to 325°F." }, { "line_type": "ol", "section": "Procedure", "text": "Sift together flour, salt, baking powder, baking soda, and cinnamon in a bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Beat eggs, oil, vanilla, and sugar together in a large bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined." }, { "line_type": "ol", "section": "Procedure", "text": "Pour batter into prepared pans." }, { "line_type": "ol", "section": "Procedure", "text": "Bake for 40 minutes to 1 hour, or until tester inserted into the center comes out clean." }, { "line_type": "ol", "section": "Procedure", "text": "Cool in pan for 20 minutes. Remove from pan and completely cool." } ], "title": "Zucchini Bread", "url": "https://en.wikibooks.org/wiki/Cookbook:Zucchini_Bread" }

{ "infobox": { "category": "/wiki/Category:Pasta_recipes", "difficulty": 2, "servings": "4", "time": "60 minutes" }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "400 g any small pasta" }, { "line_type": "ul", "section": "Ingredients", "text": "250 g cheese, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "200 ml milk" }, { "line_type": "ul", "section": "Ingredients", "text": "50 g butter" }, { "line_type": "ul", "section": "Ingredients", "text": "3 medium zucchini, grated" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable stock base" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ol", "section": "Procedure", "text": "Cook the pasta as directed on the packaging. Drain." }, { "line_type": "ol", "section": "Procedure", "text": "Combine the eggs, milk, salt, and pepper in a mixing bowl." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in the grated cheese." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter and add to the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Boil a small amount of water and add the stock, then stir it into the mixture." }, { "line_type": "ol", "section": "Procedure", "text": "Stir in the grated zucchini, then the drained pasta." }, { "line_type": "ol", "section": "Procedure", "text": "Grease a baking or casserole dish, and spread the ingredients from the bowl evenly in it." }, { "line_type": "ol", "section": "Procedure", "text": "Bake at 200°C (400°F) for about 30 minutes, or until the pasta bake is firm all the way through." } ], "title": "Zucchini Pasta Bake", "url": "https://en.wikibooks.org/wiki/Cookbook:Zucchini_Pasta_Bake" }

{ "infobox": { "category": "/wiki/Category:Vegetarian_recipes", "difficulty": 3, "servings": "6 to 8", "time": "90 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Zucchini pie is a savory Italian supper pie. Fresh zucchini squash, mozzarella cheese, and herbs give this pie its distinctive taste." }, { "line_type": "ul", "section": "Ingredients", "text": "1⅓ cup flour" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup shortening" }, { "line_type": "ul", "section": "Ingredients", "text": "3 tablespoons water" }, { "line_type": "ul", "section": "Ingredients", "text": "4 cups thinly-sliced zucchini (from about 3 small squash)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ cup chopped onion (about ⅓ large onion)" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ cup parsley (or 2 tablespoons parsley flakes)" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon salt" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon basil" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon black pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "¼ teaspoon garlic powder" }, { "line_type": "ul", "section": "Ingredients", "text": "⅛ teaspoon oregano" }, { "line_type": "ul", "section": "Ingredients", "text": "2 beaten eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "8 ounces (2 cups) shredded mozzarella" }, { "line_type": "ul", "section": "Ingredients", "text": "1½ ounces butter for frying" }, { "line_type": "ol", "section": "Procedure", "text": "Preheat oven to 375° F/191° C/Gas mark 5." }, { "line_type": "ol", "section": "Procedure", "text": "Sift flour and salt into a bowl. Cut in shortening until mixture forms coarse particles. Add water, 1 tablespoon at a time, and mixing to make a pliable dough." }, { "line_type": "ol", "section": "Procedure", "text": "Roll out the pie crust to a circle and then fit it into a pie plate; bake for 15 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Melt the butter in a Dutch oven. Add the zucchini and onion. Cook over medium heat, stirring occasionally, until the onions are translucent (about 10 minutes)." }, { "line_type": "ol", "section": "Procedure", "text": "Stir the seasoning into the vegetable mixture and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Combine 2 beaten eggs and grated cheese in a bowl, then stir into the vegetable and spice mix." }, { "line_type": "ol", "section": "Procedure", "text": "Pour the filling into the pie crust and bake for 20 minutes, or until center is set." }, { "line_type": "ol", "section": "Procedure", "text": "Serve hot." } ], "title": "Zucchini Pie", "url": "https://en.wikibooks.org/wiki/Cookbook:Zucchini_Pie" }

{ "infobox": { "category": "/wiki/Category:Salad_recipes", "difficulty": 1, "servings": null, "time": null }, "text_lines": [ { "line_type": "ul", "section": "Ingredients", "text": "1 bowl of zucchini, washed and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 bowl of lettuce, washed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup of cherry tomatoes, washed and sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 lemons, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "2 blood oranges, juiced" }, { "line_type": "ul", "section": "Ingredients", "text": "1 orange, juiced" }, { "line_type": "ol", "section": "Procedure", "text": "Combine the lemon juice, blood orange juice, and orange juice to make the dressing." }, { "line_type": "ol", "section": "Procedure", "text": "Combine everything in a large bowl, and toss well." } ], "title": "Zucchini Salad", "url": "https://en.wikibooks.org/wiki/Cookbook:Zucchini_Salad" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": "4", "time": "60 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Zupa ogórkowa is a traditional Polish soup made out of sour, salted cucumbers." }, { "line_type": "ul", "section": "Ingredients", "text": "4 chicken wings" }, { "line_type": "ul", "section": "Ingredients", "text": "1 small leek (or 1 small onion)" }, { "line_type": "ul", "section": "Ingredients", "text": "2 carrots" }, { "line_type": "ul", "section": "Ingredients", "text": "½ celery root (optional)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 parsnip root" }, { "line_type": "ul", "section": "Ingredients", "text": "3 medium potatoes" }, { "line_type": "ul", "section": "Ingredients", "text": "3 big sour-salted (pickled) cucumbers" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon butter" }, { "line_type": "ul", "section": "Ingredients", "text": "1 teaspoon flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 bay leaves" }, { "line_type": "ul", "section": "Ingredients", "text": "3 pimentos" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "1–2 tablespoons of cream or half and half (optional; yoghurt is also acceptable but not traditional)" }, { "line_type": "ol", "section": "Procedure", "text": "Put the chicken wings, salt, pepper, bay leaves and pimentos into a saucepan or stock pot with 1.5 L (1½ quarts) cold water. After bringing it to a boil, let it simmer for 25 minutes on low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the peeled carrots, celery root, parsnip root, and leek, and boil it for 10 more minutes. During that time peel the potatoes and dice them into quarter inch (cubes 0.25 x 0.25 inches)." }, { "line_type": "ol", "section": "Procedure", "text": "Take out the leek, and add the potatoes to the pot. Boil them for 10–12 minutes and make sure the potatoes are cooked through." }, { "line_type": "ol", "section": "Procedure", "text": "Grate the sour-salted (pickled) cucumbers and put them into a sauté pan with the melted butter. Sauté for 2 minutes, and add the flour and constantly stir it over low heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add ½–⅓ cups of water to the sauté pan and continue stirring." }, { "line_type": "ol", "section": "Procedure", "text": "When the potatoes are cooked, add the prepared sour cucumber preparation to the stock pot and mix them well. Boil for 3–5 minutes and season the soup to taste. If you like, mix some soup with cream or sour cream in a small cup and add it to the pan, or a smaller amount to each individual serving." }, { "line_type": "ol", "section": "Procedure", "text": "Bon appétit! Smacznego!" }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "It is very important to add the potatoes first, and then the sour cucumbers. If you add them in reverse order, the potatoes will not be cooked through." } ], "title": "Zupa Ogórkowa (Polish Cucumber Soup)", "url": "https://en.wikibooks.org/wiki/Cookbook:Zupa_Og%C3%B3rkowa_(Polish_Cucumber_Soup)" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Zuppa alla modenese (\"soup in the style of Modena\") is an Italian type of soup made with chicken or veal stock, spinach, butter, salt, eggs, Parmesan cheese, nutmeg and croutons." }, { "line_type": "p", "section": null, "text": "This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters." }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb (450 g) spinach" }, { "line_type": "ul", "section": "Ingredients", "text": "3 oz (85 g) butter" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp grated Parmesan cheese" }, { "line_type": "ul", "section": "Ingredients", "text": "2 eggs" }, { "line_type": "ul", "section": "Ingredients", "text": "nutmeg" }, { "line_type": "ol", "section": "Procedure", "text": "Wash spinach 5–6 times in clean water, then drain well. Chop very fine and mix with butter and some salt." }, { "line_type": "ol", "section": "Procedure", "text": "Cook the spinach mixture, then cool it. Purée it and mix in the cheese, eggs, and a pinch of nutmeg." }, { "line_type": "ol", "section": "Procedure", "text": "Mix in some boiling stock. If desired, place hot coals on the saucepan lid so that the eggs will curdle and thicken the soup." }, { "line_type": "ol", "section": "Procedure", "text": "Serve with fried croutons." } ], "title": "Zuppa alla Modenese", "url": "https://en.wikibooks.org/wiki/Cookbook:Zuppa_alla_Modenese" }

{ "infobox": { "category": "/wiki/Category:Soup_recipes", "difficulty": 3, "servings": "12", "time": "35 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Zuppa toscana is a soup available at the Olive Garden restaurant." }, { "line_type": "ul", "section": "Ingredients", "text": "1 lb spicy Italian sausage, crumbled" }, { "line_type": "ul", "section": "Ingredients", "text": "½ lb smoked bacon, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "1 qt water" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cans (29 oz) chicken broth" }, { "line_type": "ul", "section": "Ingredients", "text": "2 large russet potatoes, cubed" }, { "line_type": "ul", "section": "Ingredients", "text": "2 garlic cloves, crushed" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups chopped kale or Swiss chard" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup heavy cream" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt to taste" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper to taste" }, { "line_type": "ol", "section": "Procedure", "text": "In a skillet over medium-high heat, brown the sausage, breaking into small pieces as you fry it. Drain and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "In skillet over medium-high heat, brown bacon. Drain and set aside." }, { "line_type": "ol", "section": "Procedure", "text": "Place water, broth, potatoes, garlic, and onion into a pot. Simmer over high heat until potatoes are tender." }, { "line_type": "ol", "section": "Procedure", "text": "Add sausage and bacon to the pot. Simmer for 10 minutes." }, { "line_type": "ol", "section": "Procedure", "text": "Add kale/chard and cream to the pot. Seasons with salt and pepper; heat through." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Potatoes can be substituted with cauliflower for a low-carbohydrate version of this soup." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "You can also use half mild half spicy turkey sausage instead of pork sausage." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Sometimes, fennel is used." } ], "title": "Zuppa Toscana", "url": "https://en.wikibooks.org/wiki/Cookbook:Zuppa_Toscana" }

{ "infobox": { "category": "/wiki/Category:Main_course_recipes", "difficulty": 2, "servings": "2", "time": "Prep: 15 minutesCooking: 35 minutes" }, "text_lines": [ { "line_type": "p", "section": null, "text": "Zwiebelrostbraten is a typical Austrian entrée and an all-time favorite dish in Austria. The meat used for Zwiebelrostbraten is traditionally a standing rib roast cut, which is called “Rostbraten” in German. There are numerous variations of the dish and an abundance of recipes available. This recipe uses a red-wine onion gravy and is adapted from a recipe that was published in a cooking magazine.[1] This recipe is a reduced-calorie version of the original but is nevertheless a flavorful one. The meat juices are also used in the cooking process so their intense flavor will not go to waste." }, { "line_type": "p", "section": null, "text": "A standard side dish for Zwiebelrostbraten are “Bratkartoffeln” (sautéed potatoes), but the list of possible side dishes ranges from bread dumplings to vegetables or mashed potatoes. A side dish is more a question of personal taste, and therefore it is not included in this recipe." }, { "line_type": "p", "section": null, "text": "Although the recipe itself is rather easy, one should set aside at least 45 minutes for the cooking since the gravy takes some time to boil down. Be prepared to do a lot of dishes after you have finished your Zwiebelrostbraten. It is, however, well worth the effort." }, { "line_type": "ul", "section": "Ingredients", "text": "1 onion, finely chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "2 garlic cloves, minced" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "2 tsp tomato paste" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp brown sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tsp Hungarian paprika" }, { "line_type": "ul", "section": "Ingredients", "text": "125 ml red wine" }, { "line_type": "ul", "section": "Ingredients", "text": "500 ml beef broth" }, { "line_type": "ul", "section": "Ingredients", "text": "2 slices of beef (200 g each, standing rib roast cut)" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tbsp Dijon mustard" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Vegetable oil" }, { "line_type": "ul", "section": "Ingredients", "text": "½ ea. onion, sliced into thin rings" }, { "line_type": "ol", "section": "Procedure", "text": "Sauté the onion and garlic in oil." }, { "line_type": "ol", "section": "Procedure", "text": "Add tomato paste, sugar, and Hungarian paprika, and let it sauté just a little before finally deglazing the pan with red wine." }, { "line_type": "ol", "section": "Procedure", "text": "Add broth and let it boil down until it has achieved the desired consistency. This will take about 25 minutes. Do not forget to stir the gravy every once in a while." }, { "line_type": "ol", "section": "Procedure", "text": "While the gravy is being reduced, slightly beat the meat with a meat mallet. This helps the meat to stay tender. Then rub it in mustard and add salt and pepper." }, { "line_type": "ol", "section": "Procedure", "text": "Sear the meat on both sides and cook it for another 4–5 minutes on medium heat." }, { "line_type": "ol", "section": "Procedure", "text": "Add the onion rings to the juices remaining from the meat and let them soak up the delicious flavor. Depending on how much oil and juices there are still left in the frying pan, you might have to add some oil or water in order to let the onions absorb the flavor properly." }, { "line_type": "ol", "section": "Procedure", "text": "Finally top the meat with the onion rings, add the gravy, and serve it with the desired side dish. Enjoy!" }, { "line_type": "ul", "section": "Procedure", "text": "1. sweating the onions and the garlic" }, { "line_type": "ul", "section": "Procedure", "text": "2. mixing in tomato paste, sugar, and Hungarian pepper" }, { "line_type": "ul", "section": "Procedure", "text": "3. deglazing with red wine" }, { "line_type": "ul", "section": "Procedure", "text": "4. adding the broth" }, { "line_type": "ul", "section": "Procedure", "text": "5. meat, mustard, salt, and pepper" }, { "line_type": "ul", "section": "Procedure", "text": "6. the meat just before it is seared in hot oil" }, { "line_type": "ul", "section": "Procedure", "text": "7. the meat is ready" }, { "line_type": "ul", "section": "Procedure", "text": "8. frying the onions in the meat juices" }, { "line_type": "ul", "section": "Procedure", "text": "9. meat with gravy and topped with onions" }, { "line_type": "ul", "section": "Procedure", "text": "10. Enjoy!" } ], "title": "Zwiebelrostbraten with Red Wine Onion Gravy", "url": "https://en.wikibooks.org/wiki/Cookbook:Zwiebelrostbraten_with_Red_Wine_Onion_Gravy" }

{ "infobox": { "category": null, "difficulty": 3, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Æbleskiver or ebleskiver (literally \"apple slices\") are traditional Danish cakes, somewhat similar in texture to American pancakes. Æbleskiver are cooked in a special æbleskive pan, a cast-iron pan with several hemispherical indentations in the bottom of the pan." }, { "line_type": "ul", "section": "Ingredients", "text": "2 egg whites" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) all-purpose flour" }, { "line_type": "ul", "section": "Ingredients", "text": "2 teaspoons (10 ml) baking powder" }, { "line_type": "ul", "section": "Ingredients", "text": "1 tablespoon (15 ml) white sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon (5 ml) baking soda" }, { "line_type": "ul", "section": "Ingredients", "text": "½ teaspoon (5 ml) salt" }, { "line_type": "ul", "section": "Ingredients", "text": "4 tablespoons (60 ml) butter, melted" }, { "line_type": "ul", "section": "Ingredients", "text": "2 cups (480 ml) buttermilk" }, { "line_type": "ul", "section": "Ingredients", "text": "1 cup (240 ml) vegetable oil, for frying" }, { "line_type": "ol", "section": "Procedure", "text": "Beat the whites until stiff." }, { "line_type": "ol", "section": "Procedure", "text": "Mix together the flour, baking powder, salt, baking soda, sugar, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last." }, { "line_type": "ol", "section": "Procedure", "text": "Put about 1 tablespoon (15 ml) of vegetable oil in the bottom of each æbleskiver pan cup and heat until hot. Pour in about 2 tablespoons (30 ml) of the batter into each cup." }, { "line_type": "ol", "section": "Procedure", "text": "As soon as they get bubbly around the edge, turn them quickly. Alternatively, you can turn them halfway first, so that the baked crusts protruding from the pan will look like the Sydney Opera House. And after a while you turn them the remaining 90°. This will give them a perfect ball-shape. Danish cooks use a long knitting needle, but a fork will work." }, { "line_type": "ol", "section": "Procedure", "text": "Continue cooking, turning the ball to keep it from burning." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "An æbleskiver pan is required to cook these properly." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "They were traditionally cooked with bits of apple or applesauce inside but these ingredients are not normally included in modern Danish forms of the dish." }, { "line_type": "ul", "section": "Notes, tips, and variations", "text": "Æbleskiver are not sweet themselves but are traditionally sprinkled with powdered sugar, accompanied with raspberry or sometimes strawberry jam, and served with gløgg." }, { "line_type": "ul", "section": "External links", "text": "The Story of Aebleskiver (Solvang Restaurant, Solvang, California)" }, { "line_type": "ul", "section": "External links", "text": "Information and Recipes" } ], "title": "Æbleskiver (Danish Spherical Pancakes)", "url": "https://en.wikibooks.org/wiki/Cookbook:%C3%86bleskiver_(Danish_Spherical_Pancakes)" }

{ "infobox": { "category": "/wiki/Category:Cabbage_recipes", "difficulty": 2, "servings": null, "time": null }, "text_lines": [ { "line_type": "p", "section": null, "text": "Śląsko modro kapusta is a Silesian version of a side dish made with red cabbage. There also exists a version from the Greater Poland region. Serve as a side dish, normally with Silesian dumplings and roulade." }, { "line_type": "ul", "section": "Ingredients", "text": "1 kg red cabbage, finely sliced" }, { "line_type": "ul", "section": "Ingredients", "text": "150 g bacon" }, { "line_type": "ul", "section": "Ingredients", "text": "1 medium onion, chopped" }, { "line_type": "ul", "section": "Ingredients", "text": "Salt" }, { "line_type": "ul", "section": "Ingredients", "text": "Pepper" }, { "line_type": "ul", "section": "Ingredients", "text": "Sugar" }, { "line_type": "ul", "section": "Ingredients", "text": "Vinegar" }, { "line_type": "ol", "section": "Procedure", "text": "Cook sliced cabbage in salted water." }, { "line_type": "ol", "section": "Procedure", "text": "Dice bacon and fry it in a pan." }, { "line_type": "ol", "section": "Procedure", "text": "Add onion to the bacon, and sauté until translucent." }, { "line_type": "ol", "section": "Procedure", "text": "Drain the cabbage, and toss with the bacon and onion." }, { "line_type": "ol", "section": "Procedure", "text": "Season to your liking with salt, pepper, sugar, and vinegar." } ], "title": "Śląsko Modro Kapusta (Red Cabbage with Onion and Bacon)", "url": "https://en.wikibooks.org/wiki/Cookbook:%C5%9Al%C4%85sko_Modro_Kapusta_(Red_Cabbage_with_Onion_and_Bacon)" }