recipe_data
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|---|---|
{
"infobox": {
"category": "/wiki/Category:Swallow_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Tuwo alkama is a swallow made from wheat flour and water. It is commonly eaten in the northern part of Nigeria"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Whole wheat flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Saucepan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Sieve"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Turning stick"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sift the flour to remove any debris."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring a saucepan of water to a boil. Gradually and continuously stir in the flour until it forms a thick mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook for 5 minutes, then serve."
}
],
"title": "Tuwo Alkama (Wheat Swallow)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Tuwo_Alkama_(Wheat_Swallow)"
} | recipes/recipe_18_100.html |
{
"infobox": {
"category": "/wiki/Category:Swallow_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Tuwo Masara is a swallow food made from corn popular amongst the hausa and Fulani people. it is also known as Corn Fufu."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Corn flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Sieve"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil water in a pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add corn flour gradually, stirring until it forms a thick and stretchy mix."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add a little water to the mixture until it reaches your desired consistency. Cover the pot and cook for a few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mould tuwo masara into balls and serve."
}
],
"title": "Tuwo Masara (Nigerian Corn Fufu)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Tuwo_Masara_(Nigerian_Corn_Fufu)"
} | recipes/recipe_18_101.html |
{
"infobox": {
"category": "/wiki/Category:Swallow_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Tuwo shinkafa is a type of Nigerian swallow made from mashed non-parboiled rice or corn. It is mostly eaten by the Hausa in the northern part of the country. Tuwo shinkafa is usually prepared from scratch with short grain rice, but it can also be prepared with rice flour. It is easy to prepare and usually serves as an accompaniment for soups and stews."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g (2 milk tin cups) short-grain non-parboiled rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water (about twice the volume of the rice)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Potato masher or wooden spatula"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Small container or wrapping nylon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash the rice thoroughly, then drain."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add water to pot and bring to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the rinsed rice to the pot of boiling water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer the rice until the water is absorbed and the rice is soft and sticky. If the rice hasn't softened when all the water is gone, add additional water as needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use the spatula to thoroughly mash the soft rice until it forms a soft dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mold into desired container and allow to take shape of the container or wrap inside nylon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot with your preferred soup."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Non-parboiled rice is preferred because it is more sticky"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Ensure thorough mashing to reduce rice lumps"
}
],
"title": "Tuwo Shinkafa (Nigerian Mashed Rice)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Tuwo_Shinkafa_(Nigerian_Mashed_Rice)"
} | recipes/recipe_18_102.html |
{
"infobox": {
"category": "/wiki/Category:Swallow_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Tuwon dawa is a type of Nigerian swallow common in the north of the country. It is made from sorghum flour, which gives it its brown color and nutritional profile. Tuwon dawa can be served with any soup, but is best with draw soups."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Whole Guinea corn (sorghum)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Potash (kaun)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash the sorghum and spread it out flat to dry out completely. Make sure it is protected from dirt and debris."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grind or pound the sorghum to make a fine powder. Sieve this sorghum flour to remove the chaff."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring a pot of water to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Prepare a semi-thick batter using the sorghum flour and some water. Stir the batter into the pot of boiling water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the potash, and continue cooking until thickened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If you want a thicker mixture, stir in additional sorghum flour, mixing well to prevent lumps."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If desired, you can use pre-ground sorghum flour instead of grinding your own."
}
],
"title": "Tuwon Dawa (Nigerian Sorghum Swallow)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Tuwon_Dawa_(Nigerian_Sorghum_Swallow)"
} | recipes/recipe_18_103.html |
{
"infobox": {
"category": "/wiki/Category:Russian_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Tvorog is a Russian cheese."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 part cultured buttermilk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 parts milk"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix milk and buttermilk in a pot, and cover with a lid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let stand for 1–2 days, until the mixture thickens to a consistency of thin yogurt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat mixture gently, without letting it boil, until the whey separates from the curds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour out through cheese cloth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "For a drier tvorog, hang it up for 1–12 hours to let it drain."
},
{
"line_type": "ul",
"section": "See also",
"text": "Sirniki"
}
],
"title": "Tvorog (Russian Farmer Cheese)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Tvorog_(Russian_Farmer_Cheese)"
} | recipes/recipe_18_104.html |
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 2,
"servings": "5 or 6 persons",
"time": "90 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 medium russet potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil to rub on potato skins"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup milk (or less)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup sour cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 ounces shredded cheddar cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "A pinch of ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bell pepper (optional), chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Green onions (optional), chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bacon (optional), chopped"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 400°F (200°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rub potato skins with vegetable oil to ensure crispness."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake potatoes for 1 hour until done."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Carefully remove potatoes from oven and cool for 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut potatoes in half lengthwise and scoop out pulp with a small spoon, leaving only a potato shell."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mash potato pulp with a fork until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add remaining ingredients until well combined. It is better if the mixture is a bit stiff, rather than entirely wet. Adjust the amount of milk accordingly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spoon (or pipe) the mixture into the empty potato shells."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If desired, top the potatoes with bell pepper, onions, and/or bacon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Increase oven setting to broil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Broil potatoes 10 or 15 minutes until spotty brown and crisp."
},
{
"line_type": "ul",
"section": "See also",
"text": "Twice-Baked Potatoes II"
}
],
"title": "Twice-Baked Potatoes I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Twice-Baked_Potatoes_I"
} | recipes/recipe_18_105.html |
{
"infobox": {
"category": "/wiki/Category:Potato_recipes",
"difficulty": 3,
"servings": "4",
"time": "90 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "See also Twice-Baked Potatoes."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 ea. (7–9 ounces) medium Russet potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup sour cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1¼ cup shredded sharp cheddar cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons heavy cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt and pepper to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 strips bacon, cooked and diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 or 2 green onions, finely chopped"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 400°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pierce potato skins with a fork and wrap in foil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake potatoes for 1 hour or until soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce oven temperature to 350°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Carefully remove potatoes from oven and cool for 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut potatoes at top ⅓ lengthwise and remove tops."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Scoop out pulp with a small spoon, to about ¼ inch from skin."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mash potato pulp with a fork until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add butter, sour cream, ½ cup shredded cheese, heavy cream, milk, salt, and pepper, mash until well combined and smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in bacon and onion."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spoon or pipe the mixture into the empty potato shells."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top with the rest of the cheese."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 15 minutes, or until cheese is melted."
}
],
"title": "Twice-Baked Potatoes II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Twice-Baked_Potatoes_II"
} | recipes/recipe_18_106.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 1,
"servings": "16",
"time": "35 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "2-ingredient brownies is a dessert that only contains 2 ingredients: eggs and Nutella (or other chocolate hazelnut spread). It is adapted from a recipe from the YouTube channel Tasty.[1]"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (300 g / 10.5 oz) Nutella (or any chocolate hazelnut spread), plus extra for topping"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 180°C (356°F). Line a 20 cm (8-inch) square cake pan with parchment."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat the eggs in a bowl for 5 minutes until light and airy."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat in the Nutella spread until combined."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the mixture into the lined cake pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 25 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take the brownie out of the oven and leave it to cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread the brownie with extra Nutella spread."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Trim the brownie and cut into 16 squares."
}
],
"title": "Two-Ingredient Brownies",
"url": "https://en.wikibooks.org/wiki/Cookbook:Two-Ingredient_Brownies"
} | recipes/recipe_18_107.html |
{
"infobox": {
"category": "/wiki/Category:Pastry_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Tyropita (Pronounced: tee-ro-pee-ta) is a Greek layered pastry appetizer, made with layers of buttered filo dough, stuffed with cheese and usually shaped like a triangle. It is sold in bakeries throughout Greece, where it is a very popular breakfast and snack."
},
{
"line_type": "p",
"section": null,
"text": "An alternative to tyropita is spanakopita, a pie with spinach."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ pounds (675 g) feta cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 tablespoons butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 tablespoons flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (480 ml) scalded milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "7 eggs, lightly beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ pound (330 g) phyllo pastry"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter, melted"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Crumble cheese into very small pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt butter in small pot. Add flour, blend well. Slowly add scalded milk, stirring constantly to make a smooth bechamel sauce. Add a little salt and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat and stir until cool. Add crumbled cheese and mix well. Add eggs and mix again."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Butter a pan about 2 inches (5 cm) smaller than the phyllo sheets. Use a little more than half of the phyllo sheets to make the bottom layer of the pie. Brush each with melted butter and place it in the pan letting the edges hang over the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour in the cheese-egg mixture, spreading evenly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover mixture with the phyllo that extended beyond pan. This will prevent mixture from leaking out."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Carefully cut remaining phyllo to fit pan. Brush each sheet with butter before placing on pita."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush top with butter and sprinkle with a little water. Score into strips to make cutting the pie easier after it is baked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake in a preheated 300°F (150°C) oven for 45 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut into pieces and serve hot."
},
{
"line_type": "ul",
"section": "See also",
"text": "Banitsa (Bulgarian Egg, Cheese and Phyllo Pastry)"
},
{
"line_type": "ul",
"section": "See also",
"text": "Cookbook:Spanakopita (Greek pastry with spinach)"
}
],
"title": "Tyropita (Greek Cheese Pie)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Tyropita_(Greek_Cheese_Pie)"
} | recipes/recipe_18_108.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Tzatziki is a yogurt sauce that's great over gyros, pitas, salads, lamb, as a dip, or for anything you'd like a cool tasty sauce on."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups yogurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon dill (sub. ¼ tablespoon of tarragon if no dill is available)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tablespoons lemon juice (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 small cucumbers, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "White pepper, to taste (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain yogurt in a sieve or a cheesecloth for about 3 hours prior to using it."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the cucumber and salt it to further remove moisture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine yogurt, garlic, olive oil, and lemon juice in a bowl and cover and refrigerate for 1 hour or more."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After refrigerating, add dill and cucumber into bowl and mix with a whisk until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add pepper and salt to taste."
}
],
"title": "Tzatziki",
"url": "https://en.wikibooks.org/wiki/Cookbook:Tzatziki"
} | recipes/recipe_18_109.html |
{
"infobox": {
"category": "/wiki/Category:Porridge_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ugali, a porridge-like dish made with maize meal, is a staple dish in Kenya and in Tanzania."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups white cornmeal or ground maize"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the water in a saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add salt if desired, and pour the corn flour slowly into boiling water, stirring continuously. Try to mash up any lumps that do form—the aim is to get a smooth consistency. A whisk makes this easier, as does sifting the flour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Continue to cook, stirring constantly, until it has the consistency of thick oatmeal."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot ugali immediately with any meat or vegetable stew, or any dish with a sauce or gravy."
}
],
"title": "Ugali (Maize Porridge)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ugali_(Maize_Porridge)"
} | recipes/recipe_18_110.html |
{
"infobox": {
"category": "/wiki/Category:African_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ugali is a staple food in Rwanda and many other African countries. It is a simple and versatile dish made from cornmeal and water, cooked to a thick and smooth consistency. Ugali is often enjoyed alongside various stews, curries, or sautéed vegetables. Follow this detailed recipe to create a delicious and comforting bowl of Ugali in your own kitchen."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups cornmeal"
},
{
"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"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Measuring cup"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large pot, bring the water to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce the heat to low and gradually add the cornmeal to the boiling water, stirring continuously with a wooden spoon to prevent any lumps from forming."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Continue stirring the mixture over low heat for about 15–20 minutes until it thickens and the cornmeal is cooked through. The porridge should have a smooth and thick consistency."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season with salt, to taste. Adjust the amount of salt according to your preference."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the pot from the heat and let the ugali rest for a few minutes before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Stir the ugali continuously while cooking to prevent any lumps from forming and to ensure a smooth texture."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Adjust the consistency of the porridge by adding more water or cornmeal, depending on your preference. The amount of water can vary slightly depending on the type of cornmeal used."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "To prevent the cornmeal from clumping, you can mix it with a small amount of cold water before adding it to the boiling water."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If the porridge becomes too thick while cooking, you can add a small amount of hot water and stir to achieve the desired consistency."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a richer flavor, you can substitute some or all of the water with milk or coconut milk."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Add a tablespoon of butter or oil to the porridge while cooking for a slightly richer and creamier taste."
}
],
"title": "Ugali (Rwandan Cornmeal Porridge)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ugali_(Rwandan_Cornmeal_Porridge)"
} | recipes/recipe_18_111.html |
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "The recipe is a modern spin on the traditional ugba stew, and the use of parsley gives it a fresh taste."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 dried stockfish or panla pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon ground dried pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons ground crayfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 seasoning cubes (preferably Maggi or Knorr brand)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup ukpaka"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tablespoon food-grade potash (akanwu)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅔ cup palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ogiri"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon fermented locust beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, chopped"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stove"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowl /plate"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the dried stockfish in water for 2–3 hours at a minimum, and preferably overnight."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the soaked fish, 3–4 cups of water, pepper, crayfish, seasoning cube, and salt in a pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover, and cook over medium heat for about 2 hours, or until the fish is very tender. Add more water if needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the fish is cooked and very tender, take a wooden spoon and separate the fish into tiny little bits. Let it cook for another 15–20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the ukpaka, and simmer for 10 minutes"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the akanwu, and let it dissolve. This takes about 2–5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add palm oil and ogiri. Reduce heat, and cook for 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the heat, and serve with chopped vegetables and onions."
}
],
"title": "Ugba Stew",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ugba_Stew"
} | recipes/recipe_18_112.html |
{
"infobox": {
"category": "/wiki/Category:Porridge_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ukang ukom (plantain porridge) is a local Nigerian dish made with unripe plantain. The delicacy is mostly found among Southern Nigerians, especially those from the Calabar and Efik tribes. It is a ceremonial dish."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Unripe plantain, peeled and sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dryfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Goat meat, cut into small pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground crayfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil or palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Efirin (scent leaves)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cooking pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cooktop"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash the sliced plantain with salt. Transfer the plantain to a pot, and season."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add enough water to cover the plantain. Bring to a boil, then simmer for about 20 minutes until the plantains are softened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the pepper, dryfish, goat meat, and ground crayfish. Cover, and cook for a few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir the mixture until thickened. Stir in the oil, cover, and cook for 5 minutes so the oil mixes with the other ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the efirin, and serve."
}
],
"title": "Ukang Ukom (Plantain Porridge)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ukang_Ukom_(Plantain_Porridge)"
} | recipes/recipe_18_113.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ukazi soup is an Igbo soup made from okazi and water leaf. It is similar to afang soup, but okazi soup is thicker."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Meat (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dryfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Stock cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Achara (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground crayfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Okazi leaf"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stove"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the meat and fish in water with stock cubes until the meat is tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the palm oil and pepper. Cook until yellow."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce the heat. Stir in the achara and crayfish. Season to taste with stock cubes and salt, then cook for 5 more minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the okazi leaf, and cook for 3 minutes."
}
],
"title": "Ukazi Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ukazi_Soup"
} | recipes/recipe_18_114.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ukodo is a peppery yam and plantain soup native to the Isoko and Urhobo people of Nigeria. In Nigeria, it is very affordable and accessible because all the ingredients can be bought easily in the market. The soup can be either thick or watery, depending on preference."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Yam, peeled and cut into chunks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Unripe plantain, peeled and cut into chunks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper soup spice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Cameroon pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Scent leaf (efirin)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Goat meat, cut in small pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Stock or seasoning cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rinse the yam and plantain chunks."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring a pot of water to a simmer—use less water for a thicker soup, and more water for a thinner one."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the pepper soup spice, Cameroon pepper, and scent leaf."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the goat meat and vegetable oil. Cover the pot, and let simmer for about 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the yam and plantain pieces, as well as the seasoning cube. Cook until the vegetables are tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Adjust seasoning with salt, and serve."
}
],
"title": "Ukodo (Urhobo Yam and Plantain Pepper Soup)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ukodo_(Urhobo_Yam_and_Plantain_Pepper_Soup)"
} | recipes/recipe_18_115.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ukpo oka is a delicacy made from corn, popular among the Ika-Ibo people of Delta State, Nigeria. It is also known as nni oka, ekoki, sapala and igbankwu oka."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Corn"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground crayfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Blender"
},
{
"line_type": "ul",
"section": "Special equipment",
"text": "Mold for steaming"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend together the corn, pepper, onion, and crayfish with a small amount of water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the mixture to a bowl, and stir in salt and palm oil to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the mixture into a mold. Place in boiling water, and steam for 45 minutes."
}
],
"title": "Ukpo Oka (Nigerian Corn Pudding)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ukpo_Oka_(Nigerian_Corn_Pudding)"
} | recipes/recipe_18_116.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": "6",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ukrainian borshch is a vegetable soup with beetroots as its characteristic ingredient. It is an everyday and ritual dish, known since at least the early Kyiv Rus times. Borshch is very nourishing, especially if you cook it with meat, so it is normally eaten for dinner. Ukrainians are known for eating this hearty vegetable soup with pork as a morning pick-me-up and then again three times throughout the day! A plate of hot Borscht in winter will warm you up and in summer it will be very refreshing if you eat it cold."
},
{
"line_type": "p",
"section": null,
"text": "There are different types of borshch, and the choice of ingredients varies based on the region or simply on what your fridge offers. The most common are broth, red beets, cabbage, carrot, mushrooms, beans, onion, garlic, and beet kvass. One popular variety of borshch is Ukrainian borshch, which is usually made with red beets and served hot with sour cream. Another variety is green borshch, which is made in spring and summer when there are new plants, and a third common variety is cold borshch (holodnyk), which is made usually during the summer and served cold."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup dried beans, soaked in water overnight"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 pounds pork or beef"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large or 2 medium beets, peeled and julienne"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 onion, peeled and diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 carrots, peeled and diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Green bell pepper, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomatoes, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 potatoes, cut into thick slices"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Herbs and spices: salt, bay leaf, black pepper, red pepper flakes, thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ small cabbage, thinly sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 ounces salted pork fat or bacon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp chopped dill"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup plain yoghurt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅓ cup of tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sour cream"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the soaked beans and put aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the meat in a large pot, and add 3 cups of cold water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring to a boil slowly and remove scum."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add half of the onion and 2 carrots."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce to a simmer, partially cover the pot, and cook for about 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When done, add the beets and beans, and bring to a boil. Lower the heat, cover, and simmer until the beans are tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the vegetable oil, sweat half of the onion, carrots, and green pepper over low heat until the onions are yellow."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Scrape into the pot, and simmer for a few minutes. Scrape in tomatoes, potatoes, and spices, and simmer until the potatoes are tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the cabbage and simmer until it has the consistency you like."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the meantime, chop the garlic, dill, and pork fat (or bacon) in the food processor, whisking in the yoghurt at the end."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the cabbage is the way you like it, add tomato paste and the garlic-dill-fat mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Return the pot to a simmer, then cover the pot, turn the heat off, and let the flavors mingle for at least 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When ready to serve, ladle into bowls and top the soup with a dollop of sour cream on top."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use clean filtered or natural water."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Cook all vegetables over low heat in a covered pot."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Beets can be stewed separately with a little amount of beet kvass and vegetable oil before adding the broth. Then add them to all other ingredients 10 minutes before the end of cooking."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The best meat for borshch is fat beef with bones."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Often dried white mushrooms are added, but you can use any other dried mushrooms."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Garlic can also be mashed with a slice of fat bacon and added to the prepared borshch."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Do not be afraid of putting too much cabbage into the pot. Beside the beetroot, it is the main ingredient of Borscht and it makes the soup thick, which is characteristic of good Borscht."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Use a large pot for your borscht."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you have leftovers, simply eat them the next day. Your soup will even taste better than the day before."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you are short of time, buy tinned beans instead of soaking the dried ones overnight. They do not need to be cooked; just add them when your borshch is ready."
},
{
"line_type": "ol",
"section": "References",
"text": "Клиновецька З.Страви й напитки на Україні. - К.:\"Час\", 1991. - С.178"
},
{
"line_type": "ol",
"section": "References",
"text": "Bohdan Zahny. The Best of Ukrainian Cuisine ((Hippocrene International Cookbook Series). - USA, 2005"
},
{
"line_type": "ol",
"section": "References",
"text": "Annette Ogrodnik Corona. New Ukrainian Cookbook. - USA, 2012"
}
],
"title": "Ukrainian Borscht",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ukrainian_Borscht"
} | recipes/recipe_18_117.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": "5",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Kapustnik is a hearty Central and Eastern European raw cabbage soup. It must be not confused with Kapusniak which is made of sauerkraut."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium-size onions, peeled and chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–5 cloves of garlic, peeled and minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 litre or more chicken broth"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 potatoes, peeled and cut into bite-sized pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–6 carrots, peeled and cut into bite-sized pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–5 sticks of celery, sliced into bite-sized pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pickling spices"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sage"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oregano"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bay leaves,"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Rosemary"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Celery salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large can of diced tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 head of cabbage, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh dill, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sour cream or yoghurt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large cooking pot heat about 3–4 tablespoons of olive oil. Add the onions and garlic, along with more olive oil if necessary. Let the onions and garlic cook over medium or low heat for 8–10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chicken broth, and bring to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the potatoes, carrots, celery, and spices; bring to a boil, and simmer over medium heat until vegetables are almost tender enough to eat. If the soup becomes too thick, add some more chicken broth, but it should be a hearty soup with plenty of vegetables."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season with salt, pepper, Worcestershire sauce, soy sauce, seasoning salt, garlic salt, and or celery salt as desired."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the can of tomatoes and the shredded cabbage. Again, let the soup simmer over medium heat; continue tasting to see whether your imagination has worked magic."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lastly, add the chopped fresh dill."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When it’s done, serve garnished with sour cream."
}
],
"title": "Ukrainian Cabbage Soup (Kapusniak)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ukrainian_Cabbage_Soup_(Kapusniak)"
} | recipes/recipe_18_118.html |
{
"infobox": {
"category": "/wiki/Category:Ukrainian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Nachynka in Ukrainian literally means stuffing. This dish is usually not stuffed inside anything, but served as a side dish."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (125 g / 4.4 oz) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (140 g / 4.9 oz) cornmeal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups (750 ml / 1.6 pints) homogenized milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 large eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F (175°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt butter in a pot on medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add cornmeal. Stir mixture to warm up the cornmeal."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add milk. Stir until mixture has thickened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat eggs. Beat in salt, sugar, and baking powder."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slowly add some of the thickened cornmeal mixture to the egg mixture while mixing to temper the eggs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir the egg mixture into the rest of the cornmeal."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the mixture into a greased casserole dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 350°F (175°C) for 30–40 minutes or until the top has browned."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "While you are thickening the cornmeal mixture, you have enough time to beat the eggs."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Doubling the recipe will yield enough to fill a 2 litre casserole dish."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For different flavour variations:\nMix in a ¼ teaspoon of cinnamon.\nChop up a small onion and cook till tender in the butter, before adding cornmeal."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Mix in a ¼ teaspoon of cinnamon."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Chop up a small onion and cook till tender in the butter, before adding cornmeal."
},
{
"line_type": "ul",
"section": "Warnings",
"text": "Do not add the egg mixture to the cornmeal. Some of the eggs will cook on impact resulting in streaks of cooked eggs and a heavier Nachynka."
}
],
"title": "Ukrainian Cornmeal Stuffing (Nachynka)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ukrainian_Cornmeal_Stuffing_(Nachynka)"
} | recipes/recipe_18_119.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "The original contributor left the following anecdote about this recipe:"
},
{
"line_type": "blockquote",
"section": null,
"text": "\"I accidentally spilled some coffee liqueur on a brownie I was about to eat, and when I tried it is was heavenly. That is how I came up with this dish.\""
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 brownie squares, 6 x 6 x 1¼ inches"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup coffee liqueur"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Warm hot fudge topping, poured into a squirt bottle"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 scoops vanilla ice cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Mixed nut topping (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Mint sprigs, for garnish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sweetened whipped cream"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place 1 square on a microwave-safe plate, and microwave on high 20 seconds or until desired warmth. Repeat with next 4 squares."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slowly bring liqueur to a boil in a pan over low heat. Drizzle evenly over brownie squares."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place a scoop of ice cream on each square and top with a good amount of whipped cream. Drizzle the whole thing with hot fudge and sprinkle with nut topping, if using."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish with mint sprigs, if desired. Serve immediately."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Walnut brownies work very well in this dish."
},
{
"line_type": "ul",
"section": "Warnings",
"text": "Don't try to speed up the liqueur by raising the heat. If you're working on an open-flame stovetop, that could result in fire."
}
],
"title": "Ultimate Kahlua Brownies",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ultimate_Kahlua_Brownies"
} | recipes/recipe_18_120.html |
{
"infobox": {
"category": "/wiki/Category:Japanese_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Ume juice is extracted by preserving the fruits in sugar. It tastes sweet, smooth, and acidic, and is a refreshing drink, often enjoyed in the summer. The taste and aroma of ume-shu can appeal to even those people who normally dislike the taste of alcohol."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 kg raw Japanese ume plums"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 kg rock sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Honey to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "White liquor to taste"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "A container (preferably a sealable glassware)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash plums and wipe dry."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cram plums tightly into container with rock sugar. Add liquor if using."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour honey into container on top of ume."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Seal container, and leave in a cool, dark place until the plums are shriveled and leathery."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove fruit from container."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To drink, dilute the plum liquid with two times as much water."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Keep in a cool place during summer."
}
],
"title": "Ume-shu (Japanese Plum Juice)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Ume-shu_(Japanese_Plum_Juice)"
} | recipes/recipe_18_121.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Umm ali is a luscious and indulgent Egyptian dessert that is loved for its rich flavors and creamy texture. Made with layers of soaked bread, nuts, and a sweet milk mixture, this dessert is often enjoyed during festive occasions and family gatherings."
},
{
"line_type": "ul",
"section": "Procedure",
"text": "4–5 sheets of uncooked puff pastry or 6–8 slices of day-old bread"
},
{
"line_type": "ul",
"section": "Procedure",
"text": "½ cup pistachios, chopped"
},
{
"line_type": "ul",
"section": "Procedure",
"text": "½ cup almonds, chopped"
},
{
"line_type": "ul",
"section": "Procedure",
"text": "¼ cup raisins"
},
{
"line_type": "ul",
"section": "Procedure",
"text": "¼ cup desiccated coconut"
},
{
"line_type": "ul",
"section": "Procedure",
"text": "4 cups milk"
},
{
"line_type": "ul",
"section": "Procedure",
"text": "1 cup heavy cream"
},
{
"line_type": "ul",
"section": "Procedure",
"text": "½ cup sugar"
},
{
"line_type": "ul",
"section": "Procedure",
"text": "1 teaspoon vanilla extract"
},
{
"line_type": "ul",
"section": "Procedure",
"text": "Ground cinnamon for sprinkling"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Oven"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Baking sheet"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Baking dish"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Mixing bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Saucepan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife for chopping"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Measuring cups and spoons"
},
{
"line_type": "ol",
"section": "Instructions",
"text": "Preheat the oven to 180°C (350°F)."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "If using puff pastry sheets, cut them into small squares and place them on a baking sheet. Bake them in the preheated oven for about 10–12 minutes or until they are golden and crispy. Remove from the oven and set aside. If using bread slices, tear them into bite-sized pieces."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "In a mixing bowl, combine the chopped pistachios, chopped almonds, raisins, and desiccated coconut. Mix well to combine."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "In a saucepan, heat the milk, heavy cream, sugar, and vanilla extract over medium heat. Stir constantly until the mixture comes to a simmer. Remove from heat."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "In a baking dish, layer half of the baked puff pastry squares or torn bread pieces on the bottom. Sprinkle half of the nut and raisin mixture over the bread."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "Pour half of the heated milk mixture over the bread and nuts, ensuring they are well soaked."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "Repeat the layering process with the remaining puff pastry squares or bread pieces, nut and raisin mixture, and milk mixture."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "Sprinkle the top layer with a generous amount of ground cinnamon."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "Place the baking dish in the preheated oven and bake for about 25–30 minutes or until the top is golden and bubbly."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "Remove from the oven and let the umm ali cool slightly before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Umm ali can be enjoyed warm or at room temperature. It is often served as is or with a dollop of whipped cream or a sprinkle of additional nuts on top."
}
],
"title": "Umm Ali (Egyptian Bread Pudding)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Umm_Ali_(Egyptian_Bread_Pudding)"
} | recipes/recipe_18_122.html |
{
"infobox": {
"category": "/wiki/Category:Porridge_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Umxhanxa is a Zimbabwean food made from a combination of yellow watermelon (ijodo), sun-dried maize, and sugar. It is a common dish."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Yellow watermelon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sun-dried maize kernels"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stovetop"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Egg beater"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the maize in a pot, and cover with a large volume of water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the pot to a boil. Simmer until the maize is very soft, adding extra water if necessary."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the water, and reserve the cooked maize."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice the yellow watermelon into thick slices in the same manner as you would a red watermelon. Remove all of the seeds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove and discard the melon rind. Cut the melon into large chunks."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the melon to a pot, and add 250 ml water. Bring to a boil, and simmer for 30 minutes until soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use an egg beater or blender to process the melon until soft and smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the maize into the melon mixture"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the sugar, and simmer for no more than 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
}
],
"title": "Umxhanxa (Zimbabwean Melon Soup)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Umxhanxa_(Zimbabwean_Melon_Soup)"
} | recipes/recipe_18_123.html |
{
"infobox": {
"category": "/wiki/Category:Indian_recipes",
"difficulty": 3,
"servings": "6–10",
"time": "2 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Undhiyu is a mixture of a variety of different vegetables."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup wheat flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 spoons channa powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Rice flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chilli powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Green chillies"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Methi leaves"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grind the ingredients for each chutney, and mix them together. It's best to make and serve all three, as they will each balance each other."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the flour and channa powder. Mix in rice flour, oil, chilli powder, lemon, green chillies, and sugar to make a dough. Adjust consistency with water as needed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add methi leaves, then shape the mixture into small, elongated balls."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the muthia in oil, and keep aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Crush the thoghari dal, green chillies, garlic, and ginger. Mix in the coriander powder, all the other spices, fresh grated coconut, and coriander leaves to make a masala paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut slits in the eggplant and potatoes, and stuff with the masala mixture. There will be masala left over."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a small amount of oil in a pot. Add the mustard seeds, hing, onion, ghenasu, yams, carrots, peas, lima beans, and remaining masala. Stir well to combine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the stuffed potatoes and eggplants. Add the muthia along with a little water to keep from burning."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook in a pressure cooker—just one whistle is enough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To serve, pour a little of each chutney on top of the undhiyu. Top it with coriander leaves and coconut. Serve along with warm jalebi."
}
],
"title": "Undhiyu (Gujarati Mixed Vegetables)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Undhiyu_(Gujarati_Mixed_Vegetables)"
} | recipes/recipe_18_124.html |
{
"infobox": {
"category": "/wiki/Category:Porridge_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is a Nigerian dish prepared with unripe plantain, sweet potato, and ugwu."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bell pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ginger (optional), minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ponmo (optional), washed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Stockfish(optional), washed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Unripe plantains, peeled and cubed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sweet potatoes, peeled and cubed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground crayfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ugwu leaves, sliced"
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Grind the peppers, onions, and ginger together."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Boil the pomo and stockfish until soft."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Put the diced plantain and potatoes in a pot, and add enough water to cover it. Bring to a boil."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Add palm oil, salt, blended pepper mixture, diced onions, crayfish, pomo, stockfish, and seasoning cubes. Cover the pot and allow to cook until soft."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Add the ugwu leaves, and cook for 2 minutes."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Serve."
}
],
"title": "Unripe Plantain and Potato Porridge",
"url": "https://en.wikibooks.org/wiki/Cookbook:Unripe_Plantain_and_Potato_Porridge"
} | recipes/recipe_18_125.html |
{
"infobox": {
"category": "/wiki/Category:Nigerian_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Unripe plantain porridge is a Nigerian dish of unripe plantain and vegetables. It is dominantly consumed by the Igbo people of Nigeria."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Unripe plantains, peeled and sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Seasoning cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Stockfish (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground crayfish"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fluted pumpkin (ugwu) leaves, washed and chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ponmo (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently combine the sliced plantains, seasoning cubes, fish, ground crayfish, and pepper in a pot. Avoid mashing the plantains."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill the pot with water to the same level as the contents. Bring to a boil without stirring."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the salt and palm oil. Simmer until everything is done and the plantain is tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the ugwu leaves, cover, and set aside to cook."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat, and let rest a few minutes before serving."
}
],
"title": "Unripe Plantain Porridge",
"url": "https://en.wikibooks.org/wiki/Cookbook:Unripe_Plantain_Porridge"
} | recipes/recipe_18_126.html |
{
"infobox": {
"category": "/wiki/Category:Indian_recipes",
"difficulty": 3,
"servings": "4–6",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Upeseru is a rural speciality of the South of India, and villages around the state of Karnataka in particular. The main recipe is for a solid dish of lentils and greens, and the water drained from this is often used in an accompanying wet sauce to be eaten with mudde (ragi balls). The combination of the three is a common complete meal."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups dhal or other lentils, cooked but not drained"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 handfuls of a leafy green such as spinach, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon mustard seed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 curry leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–6 green chillies, split lengthwise, according to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–6 green chillies, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon fresh tamarind per chilli used"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 handful of coriander"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 cloves garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons whole black peppercorn"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Spinach-lentil water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ lemon"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the mustard seed, curry leaves, onion and green chillies in oil until the onions are partly browned."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Meanwhile, set the lentils on the stove. Add the chopped spinach and boil until the spinach is tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain and set the water aside separately for the next part."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the spice mixture and salt to taste, keeping on the heat until the flavours have blended."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dry-roast the chillies and tamarind slightly, if desired."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grind all dry ingredients together with a little water to make a chutney."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the spinach broth to a boil and let simmer for 2 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When serving, mix in a spoonful of the chutney and squeeze in lemon juice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Eat with mudde (ragi balls)."
}
],
"title": "Upeseru (Indian Lentils with Greens)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Upeseru_(Indian_Lentils_with_Greens)"
} | recipes/recipe_18_127.html |
{
"infobox": {
"category": "/wiki/Category:Indian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Upma is a popular South Indian dish made from semolina. Several variations of the dish exist including the use of different varieties of ground wheat, rice and even bread. A simple upma or uppittu takes just about 10 minutes to prepare. It uses very little oil/butter, making it one of the most popular, healthy and filling breakfasts in South India."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup semolina"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup mixed finely-chopped vegetables such as onion, carrots, lima beans, potatoes, capsicum, tomatoes, peas, etc."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 small green chillies, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼-inch piece fresh ginger, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 sprig fresh coriander, finely-chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp freshly-grated coconut"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp oil/ghee"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp mustard seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp cumin seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp urad bean"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp peanuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp cashew halves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch asafoetida"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–5 curry leaves"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a heated saucepan, lightly toast semolina until it changes to a light brown color and gives out a roasted smell. Pour it out onto a dry plate and allow to cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To the same pan add ½ tbsp oil/ghee and allow it to heat up (about 1 minute). Now add all the seasoning ingredients, starting first with mustard seeds, cumin, black gram, peanuts, and cashews in that order. Wait for the mustard seeds to crackle and then add asafoetida and curry leaves."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chopped ginger, green chillies, and onions. Sauté for 1 minute, then add the remaining veggies and 1 tbsp coconut. Sauté again for about 1 minute, then add 1½ cups of water and salt. Bring to a boil, lower to a simmer over medium heat, and cover to let the veggies cook for a few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After the veggies are cooked, remove cover and stir in the sugar. Lower the heat further and start folding in the roasted and cooled semolina slowly while stirring constantly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and let it cook for a few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish with the remaining coconut and chopped coriander leaves."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Coat the serving spoon with a little bit of the remaining oil/ghee before serving to prevent the dish from sticking to the spoon and give the dish a lustre!"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "To save time, try using the pre-roasted semolina from any Indian grocery store."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Cooking veggies like carrots, lima beans, peas, potatoes, etc. separately in the microwave saves time!"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "A general rule of thumb on how much veggies to add is 1:1 ratio of semolina to veggies"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Try making upma with just one vegetable to bring out the taste of each veggie."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Goes well with coconut chutney and sambhar"
}
],
"title": "Upma (Indian Semolina Porridge)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Upma_(Indian_Semolina_Porridge)"
} | recipes/recipe_18_128.html |
{
"infobox": {
"category": "/wiki/Category:Indian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Upma or uppittu as it is referred to in Karnataka is a wholesome Indian dish made of rava (cream of wheat). There are many ways it is prepared but typically includes a healthy amount of vegetables added during preparation. The rava used for this must be the large-grained variety, as upma prepared with fine rava tends to become soggy."
},
{
"line_type": "ul",
"section": "Ingredients:",
"text": "4 tbsp oil"
},
{
"line_type": "ul",
"section": "Ingredients:",
"text": "1 cup upma rava (common in India and also found in Indian stores in other countries)"
},
{
"line_type": "ul",
"section": "Ingredients:",
"text": "1 tsp mustard seeds"
},
{
"line_type": "ul",
"section": "Ingredients:",
"text": "1 tsp finely-chopped ginger"
},
{
"line_type": "ul",
"section": "Ingredients:",
"text": "1 tsp finely-chopped garlic"
},
{
"line_type": "ul",
"section": "Ingredients:",
"text": "1 medium-sized onion, finely chopped (more onions may also be added to give extra flavour)"
},
{
"line_type": "ul",
"section": "Ingredients:",
"text": "1 medium-sized tomato, chopped"
},
{
"line_type": "ul",
"section": "Ingredients:",
"text": "4–5 finely-chopped green chilli peppers"
},
{
"line_type": "ul",
"section": "Ingredients:",
"text": "Salt (to taste)"
},
{
"line_type": "ul",
"section": "Ingredients:",
"text": "2 cups water"
},
{
"line_type": "ul",
"section": "Ingredients:",
"text": "1 tbsp lemon juice"
},
{
"line_type": "ol",
"section": "Procedure:",
"text": "In a wok or other suitable pan, heat 1 tbsp of oil. When the oil is hot add the rava, and stir it with a spoon until it starts browning. The main purpose of this is to coat the rava grains with the oil so that they don’t stick. Be sure not to burn the rava or you will have to restart. Set the rava aside, and let it cool."
},
{
"line_type": "ol",
"section": "Procedure:",
"text": "In the same wok or another suitable pan, heat the remaining oil. When hot, add the mustard seeds and wait until the seeds start crackling. When the crackling starts tapering off, add the onions and fry until golden brown."
},
{
"line_type": "ol",
"section": "Procedure:",
"text": "Add the ginger and the garlic, and stir for a few seconds."
},
{
"line_type": "ol",
"section": "Procedure:",
"text": "Add the remaining vegetables and the water, plus enough salt such that when tasted it is slightly saltier than required. Turn the heat to medium and let it simmer until the vegetables are cooked but still crispy."
},
{
"line_type": "ol",
"section": "Procedure:",
"text": "Turn the heat to low, and start adding the rava to the water. This is the most important step that determines the correct consistency of the upma. The rava must be added as quickly as possible while continuously stirring the contents, ensuring no lumps are formed."
},
{
"line_type": "ol",
"section": "Procedure:",
"text": "When the rava is thoroughly mixed, cover the vessel and let it cook for a few minutes, stirring the contents every 20 seconds or so."
},
{
"line_type": "ol",
"section": "Procedure:",
"text": "Turn the heat off, add the lemon juice, and mix it well."
},
{
"line_type": "ol",
"section": "Procedure:",
"text": "Eat with a variety of sides like chutney, sugar, pickles, etc."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can add other vegetables like potato, zucchini, mushroom, peas, beans, etc. to suit your taste."
}
],
"title": "Uppittu (Indian Semolina Porridge)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Uppittu_(Indian_Semolina_Porridge)"
} | recipes/recipe_18_129.html |
{
"infobox": {
"category": "/wiki/Category:Spanish_recipes",
"difficulty": 4,
"servings": "6",
"time": "5 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This is not a traditional Spanish paella recipe, however it is inspired by paella valenciana because it includes chicken, rabbit, duck and beans (the major ingredients of that dish)."
},
{
"line_type": "p",
"section": null,
"text": "This recipe is not for the faint of heart. It requires a significant amount of work. However, the creamy duck flavor of this dish is well worth the effort if you have the time."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g (1 pound) boneless, skinless chicken, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large whole rabbit (or additional pound of chicken breast as a substitute)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large whole duck"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 tablespoons olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 large red bell peppers, one cut into strips and the remaining diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large green bell pepper, quartered"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion, quartered"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "28 g (1 ounce) garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon sweet paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g (1 pound) diced or grated tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g (1 pound) canned cannellini beans in water, thoroughly rinsed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8–10 threads of saffron and/or 1.5 teaspoons yellow food coloring"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups short-grain white rice (also called Valencian rice or pearl rice)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–4 branches of fresh rosemary"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 fresh artichokes (optional)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "38-centimeter (15-inch) paellera"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "7.6-liter (two-gallon) pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Rice skimmer"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Sharp chopping knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large serving spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Clean, white towel large enough to cover the paellera"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wide heating source such as:\nA stove large enough to accommodate the size of the paellera\nA gas burner designed specifically for paelleras\nA charcoal barbecue\nA low, forged steel tripod to support the paellera over a wood or charcoal fire\nCinder blocks or heat-resistant bricks to support the paellera over a wood or charcoal fire"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "A stove large enough to accommodate the size of the paellera"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "A gas burner designed specifically for paelleras"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "A charcoal barbecue"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "A low, forged steel tripod to support the paellera over a wood or charcoal fire"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cinder blocks or heat-resistant bricks to support the paellera over a wood or charcoal fire"
},
{
"line_type": "p",
"section": "Procedure",
"text": "Please read paella cooking techniques before attempting this recipe."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Defrost the duck if necessary."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the organs and orange sauce packet and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut off the tail, trim off the neck skin and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Quarter the duck."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the quartered duck, spine, neck skin and tail in the pot along with the frozen rabbit and the onion and green bell pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill the pot nearly to the top with water and heat to a moderate boil. Allow the contents to boil for about an hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the rabbit and quartered duck but leave the neck, tail and spine in the water. Then allow it to cool. All the meat should be cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the skin from the duck meat and place the skin back in the pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the meat from the rabbit and duck and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the duck bones, duck skin and rabbit bones back in the boiling water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil until the water is reduced to half of its original volume."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Discard the bones and skin and strain the broth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the saffron and/or food coloring and simmer for an additional 2–3 minutes until the broth turns orange/yellow."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut off the stems and thoroughly rinse the artichokes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil both the stems and the artichoke for about 20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the pot and run under cold water until cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the leaves from the artichoke hearts and scoop out the spiny threads. You will use the hearts and stems in the paella. Save the leaves for another day."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour olive oil in a paellera over high heat and wait for the oil to shimmer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sear the pepper strips and remove from the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chicken breast and a tablespoon of salt. Cook the chicken about half way."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the duck and rabbit. Sauté the meat until golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add diced peppers and sauté for 1 minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Create a space in the center of the pan and add the garlic. Sauté until brown (be careful, as garlic burns easily)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the same space, add the tomatoes and allow to cook for about a minute. Then mix thoroughly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the paprika and mix thoroughly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the rice and stir until the rice is coated with the mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pat the mixture down so it's level and add the broth so that it's almost to the top of the paellera."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the rosemary branches, artichoke hearts and stems."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Reduce the heat to low and allow the mixture to simmer for 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste the broth. Add more salt if needed and gently mix to prevent broth from spilling."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the rosemary branches and continue cooking. At this point it's important NOT to stir the paella to allow toasted rice to develop at the bottom of the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste the rice in various places about once every four to five minutes. You'll know it's done when it's soft but not pasty."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Replace the bell pepper strips and arrange them in a circular pattern."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the paella from the heat and place a white dish towel over the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wait 5–10 minutes to allow the rice to absorb the remaining liquid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot. You should notice toasted (but not burned) rice at the bottom of the pan."
},
{
"line_type": "ul",
"section": "See also",
"text": "Mastering the art of cooking paellas"
}
],
"title": "Valencian-Inspired Paella",
"url": "https://en.wikibooks.org/wiki/Cookbook:Valencian-Inspired_Paella"
} | recipes/recipe_18_130.html |
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 3,
"servings": "24",
"time": "1½ hours"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bag dark chocolate hearts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups (450 g) flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2½ teaspoons baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup (180 g) vegetable shortening"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1⅔ cups (400 g) white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon orange zest"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 ml) sour cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bag dark chocolate hearts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 g) light corn syrup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 ml) heavy cream"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F (180°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease and flour 12-cup Bundt pan, set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine flour, baking powder, soda, and salt in mixing bowl, set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In separate bowl, microwave 1 bag chocolate hearts until melted (about 1½ minutes), stopping to stir occasionally; set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In large bowl, beat shortening, sugar, and orange zest until fluffy; add eggs one at a time, beating well after each addition."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In another bowl, combine milk and sour cream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "With electric mixer on low, alternately add flour and milk mixtures into shortening mixture, beating until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir 1 cup cake batter into cooled melted chocolate; set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spoon half of plain batter into bottom of prepared pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover with all the chocolate batter"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top with remaining plain batter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 55–60 minutes or until a toothpick inserted in center comes out clean."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from oven to wire rack, cook completely."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "From 1 bag chocolate hearts, set aside 8."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In microwave-safe bowl, combine remaining chocolate hearts, corn syrup, and heavy cream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat in microwave oven 1–2 minutes, stirring frequently until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cool slightly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove cake from pan to wire rack set over sheet pan covered with waxed paper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spoon glaze over cake, allowing excess to drip."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Decorate with reserved chocolate hearts."
}
],
"title": "Valentine's Day Chocolate Cake",
"url": "https://en.wikibooks.org/wiki/Cookbook:Valentine%27s_Day_Chocolate_Cake"
} | recipes/recipe_18_131.html |
{
"infobox": {
"category": "/wiki/Category:Cheesecake_recipes",
"difficulty": 3,
"servings": null,
"time": "Slightly over 5 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Vancouver cheesecake is a light, baked cheesecake variant that uses no crust. It is typically served chilled with fresh berries and a warmed sauce."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 ml cream cheese, softened to room temperature"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "125 ml ricotta cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 large eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 ml whipping cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "80 ml white sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 ml lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 vanilla bean, or 10 ml pure vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 ml fresh, cleaned raspberries"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "125 ml water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "60 ml brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "30 ml rum"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Raspberries"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 160°C."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat the cream cheese and ricotta together until smooth, continue beating as you mix in the sugar, then the eggs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slowly beat in the whipping cream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add lemon juice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To add the bean, using a sharp knife, slice down the length of the bean, peel open and scrape down the bean to collect the contents. Using a spatula or second knife, scrape the contents of the bean into the mixture. Fold in."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour into large baking pan, or series of loaf pans."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake at 150°C for 45 minutes or so, slightly less time in loaf pans. The cake should still be jelly-like in the centre when done. Remove and allow to cool, then refrigerate for a minimum of 4 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Purée raspberries and strain through cheese cloth into a saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place berry mix on burner at medium, add water. Stir occasionally."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When warm, stir in sugar and your rum of choice, and turn burner to high. Increase stirring rate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After sauce has reached a boil, turn down to a low-medium range and allow to simmer for 15 minutes, stirring constantly. Then remove from burner and allow to cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice the cheesecake."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle with berries and drizzle on sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Store sauce in an air-tight container in the fridge. Can last for up to 2 weeks, heat before serving."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If not planning to serve in 3 days, store cake in a freezer, in an air-tight container which will not pop open. Cake should last 2 weeks if properly stored."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "To ensure quality cheesecake, be certain the ricotta and cream cheese mix is absolutely smooth prior to continuing on to the next step."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Of course, the cake can be served without berries, or sauce, but can also be served with berries other than the raspberries used in the recipe as well as an alternative sauce."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "This cheesecake can also be served on a crust, as with more traditional recipes; this is, however, contrary to the Vancouver-style of cheesecake."
}
],
"title": "Vancouver Cheesecake",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vancouver_Cheesecake"
} | recipes/recipe_18_132.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": null,
"time": "10 minutes"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup light corn syrup or cane syrup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup coconut milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tbsp margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp vanilla extract"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil sugar, corn syrup, margarine, and coconut milk to firm-ball stage (245°F)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from heat and add vanilla."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve warm."
}
],
"title": "Vanilla Coconut Caramel",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vanilla_Coconut_Caramel"
} | recipes/recipe_18_133.html |
{
"infobox": {
"category": "/wiki/Category:Cookie_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "A vanilla crisp is a tasty cookie that is much like a sugar cookie, but takes less time to make."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup butter or margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup shortening"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅔ cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons vanilla"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ½ cups all-purpose flour"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 375°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cream butter, shortening and sugar together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add salt and vanilla."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "One at a time, beat eggs into mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir flour into mixture to make dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll dough into small balls and press into circular shapes on ungreased cookie sheet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for 8–10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove immediately from pan and allow to cool."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Unlike sugar cookies, there is no need to chill before baking."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "To give an extra taste, add 1 teaspoon of almond extract."
}
],
"title": "Vanilla Crisps",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vanilla_Crisps"
} | recipes/recipe_18_134.html |
{
"infobox": {
"category": "/wiki/Category:Fudge_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "The delicious treat from heaven made easy for you to make at home."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup corn syrup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1¼ cups condensed milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup of butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon vanilla extract"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Line a deep tray with grease-proof paper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the white sugar, syrup, condensed milk and butter together in a saucepan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook on a medium level of heat on the stove and bring to boil. Stirring constantly (so it doesn’t burn), cook for 5 minutes after it reaches boiling point."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the fudge from the heat and beat in the vanilla extract."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the fudge into the tray and leave to cool until set."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut fudge into pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Enjoy!"
}
],
"title": "Vanilla Fudge I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vanilla_Fudge_I"
} | recipes/recipe_18_135.html |
{
"infobox": {
"category": "/wiki/Category:Fudge_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "If you think vanilla fudge is good, wait until you try this fancy fudge recipe."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2½ cups granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (5 oz) evaporated milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups marshmallow crème"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 oz white chocolate"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup chopped pecan nuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon vanilla extract"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Line a baking tray with foil (extending it beyond the tray), and grease it up with some butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the saucepan, combine the sugar, milk, and butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring to a boil over medium heat, stirring constantly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook for 5 minutes after reaching the boiling point, stirring the mixture constantly so it doesn’t burn."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove it from the heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the marshmallow crème, white chocolate, pecans, and the vanilla extract. Stir the mixture until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour into the tray, and leave to cool to room temperature."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Refrigerate until firm, then cut into pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Enjoy!"
}
],
"title": "Vanilla Fudge II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vanilla_Fudge_II"
} | recipes/recipe_18_136.html |
{
"infobox": {
"category": "/wiki/Category:Ice_cream_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 ml (2⅛ cups) full-fat milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 oz (140 g) caster sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "A few drops of vanilla essence"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "150 ml (⅔ cup) double cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 egg yolks"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour milk into a pot with vanilla and bring almost to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat together the egg yolks and sugar."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour some of the milk into the egg mixture, whisking constantly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour egg and milk mix back into the pot, still whisking. Heat gently until thickened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour into a bowl and place in sink half-filled with cold water to cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir occasionally, then chill in the fridge."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whip the cream and fold into the mix."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour into an ice cream machine. Prepare as per your ice cream machine's instructions. Alternately, freeze in tub for 3 hours. Every hour, whisk the ice cream to stop ice crystals from forming."
}
],
"title": "Vanilla Ice Cream (Custard-Based)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vanilla_Ice_Cream_(Custard-Based)"
} | recipes/recipe_18_137.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 1,
"servings": "1.5 quarts",
"time": "Prep: 30 secondsCooking: > 3 hours"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (480 ml) half-and-half"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (480 ml) whipping cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 ml) white sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons vanilla extract"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients in an ice cream machine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Run the machine according to the manufacturer's directions."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer ice cream to a container, and freeze for a few hours until solid."
}
],
"title": "Vanilla Ice Cream (Egg-Free)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vanilla_Ice_Cream_(Egg-Free)"
} | recipes/recipe_18_138.html |
{
"infobox": {
"category": "/wiki/Category:Cookie_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Vanilla kifli is the traditional Hungarian holiday cookie."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup unsalted butter, softened"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup white sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon vanilla extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 egg yolks"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup vanilla sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 squares (1 ounce) semisweet chocolate, chopped"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cream together the butter with the sugar in a large mixing bowl. Beat in egg yolks and vanilla. Gradually beat in flour to make a dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shape into a ball, cover, and let stand at room temperature for 2 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 375°F (190°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To form the crescents, roll about 1 tbsp of the dough in the palms of your hands. Then continue rolling to form a rope about 3 inches long and ½ inch thick. Bend rope to form crescent. Repeat with remaining dough, placing crescents on ungreased cookie sheets about 1 inch apart."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake for about 10–12 minutes. Cookies should be white in color. Let cool on cookie sheets for 5 minutes to prevent breaking. Then, while cookies are still warm, carefully roll in vanilla sugar. Repeat with remaining cookies. Cool cookies completely."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt chocolate in a double boiler set over low heat. When cookies are cool, dip tips of each cookie in melted chocolate, then set on waxed paper to set."
}
],
"title": "Vanilla Kifli",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vanilla_Kifli"
} | recipes/recipe_18_139.html |
{
"infobox": {
"category": "/wiki/Category:Cookie_recipes",
"difficulty": 2,
"servings": null,
"time": "Prep: 45 minutesBaking: 8–10 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Vanillekipferl are small almond biscuits shaped like a crescent moon. They are particularly popular in Austria and Germany, where they are part of the culinary delights of Christmas biscuits. In most Austrian homes, baking biscuits is an essential part of Christmas preparation, a family activity to be enjoyed on wintry days when it is snowing outside. Children love to knead dough and cut out biscuits. They enjoy creating the distinctive shape of Vanillekipferl, which is formed by rolling the dough between one's palms. What is more, no two Vanillekipferl are ever the same, since the size of palms and pressure applied vary. Although, at first, the Vanillekipferl appears to be a modest, little biscuit among all the colourful and sometimes elaborately decorated Christmas biscuits, it is a clear favourite."
},
{
"line_type": "p",
"section": null,
"text": "The distinctive crescent shape that makes Vanillekipferl instantly recognisable among the Christmas biscuits is based on Kifli, a traditional Hungarian dish. Kifli are crescent shaped rolls made from a flour dough. The dough is cut into triangular wedges that are then wrapped and will form a crescent shape, when they are baked. Initially, they were a savoury dish, but later they were filled with nuts and served as a dessert. The origins of the shape go back to the time of the Austro-Hungarian Empire. When the Ottoman Turks stormed the city of Vienna, it was the bakers who raised the alarm, and thus saved the city from invasion. As the story goes, these bakers formed the Kipferl to symbolize the Turkish crescent moon and celebrate having successfully avoided an invasion. Whether this legend is true or not, most Austrians are unaware of this connection. They simply enjoy the taste of Vanillekipferl with a cup of hot fruit tea, coffee, or even mulled wine."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "350 g plain flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "200 g cold unsalted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g icing sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g finely-ground almonds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 packet (8 g) vanilla sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "60 g icing sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 packets (16 g) of vanilla sugar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sift the flour into a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the cold butter into slices and mix it with the flour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add icing sugar, salt, vanilla sugar, ground almonds, and egg to the mixture."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Rinse hands in cold water, and knead the dough on a pastry board. Let the dough rest for half an hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease a baking tray, or alternatively use a sheet of baking paper to prevent the kipferl from sticking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 180°C (350°F/Gas 4 )."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Form the dough to a cylinder with a diameter of approximately 5 cm, and cut off 0.5 cm thick slices. Roll them between your flat palms to form a sausage shape that is slightly tapered."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lay them in crescent shape on the baking tray, and bake them for 8–10 minutes until they are a light golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Immediately after baking, dip the Kipferl into a mixture of icing sugar and vanilla sugar. Try some—they are delicious while still warm!"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Leave the rest out overnight, and then store them in an airtight tin."
},
{
"line_type": "ul",
"section": "Gallery",
"text": "Layout of all the ingredients"
},
{
"line_type": "ul",
"section": "Gallery",
"text": "Sifting the dry ingredients"
},
{
"line_type": "ul",
"section": "Gallery",
"text": "Rubbing in the butter"
},
{
"line_type": "ul",
"section": "Gallery",
"text": "Adding the eggs"
},
{
"line_type": "ul",
"section": "Gallery",
"text": "The dough"
},
{
"line_type": "ul",
"section": "Gallery",
"text": "Slicing the logs into pieces"
},
{
"line_type": "ul",
"section": "Gallery",
"text": "Shaping the cookies"
},
{
"line_type": "ul",
"section": "Gallery",
"text": "Finished crescents on the baking sheet"
},
{
"line_type": "ul",
"section": "Gallery",
"text": "Coating with powdered sugar"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Vanilla sugar can be bought in many supermarkets. Alternatively, it can be made by putting a vanilla-pod and some sugar in an airtight jar for a week or two."
}
],
"title": "Vanillekipferl (Almond Crescent Cookies)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vanillekipferl_(Almond_Crescent_Cookies)"
} | recipes/recipe_18_140.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Veal gravy soup is a soup made from veal."
},
{
"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": "Lard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ham"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Veal cutlet"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Carrots"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Parsnip"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Celery"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Mushrooms"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Garnish the bottom of the stewpan with thin pieces of lard, then a few slices of ham, slices of veal cutlet, sliced onions, carrots, parsnips, celery, a few cloves upon the meat, and a spoonful of broth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak it on the fire in this manner until the veal throws out its juice; then put it on a stronger fire, till the meat catches to the bottom of the pan, and browns."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add enough light broth, and simmer it on low heat until the meat is thoroughly done; add a little thyme and some mushrooms."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Skim and strain it clear for use."
}
],
"title": "Veal Gravy Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Veal_Gravy_Soup"
} | recipes/recipe_18_141.html |
{
"infobox": {
"category": "/wiki/Category:Broth_and_stock_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 lb veal shank, sawn into 2-inch lengths"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 lb veal shin bones, sawn into 2-inch lengths"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb veal marrow bones"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 lb chicken carcasses"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ lb (2 medium) onions, in medium dice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 oz (2 medium) carrots, peeled and in medium dice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 oz (2 stalks) celery with leaves, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 oz (2 medium) leeks including 2 inches of the green part, sliced and washed thoroughly"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large clove garlic, crushed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 sprigs fresh parsley, bruised"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 sprigs fresh thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bay leaf"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp whole black peppercorns"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium ripe tomatoes (for brown stock only), peeled, seeded, juiced, and diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup tomato purée (for brown stock only)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the veal and chicken bones into a stock pot, and add enough water to cover the bones by 2 inches."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring to a simmer over medium heat, and skim off any scum as it forms. Simmer for 30 minutes—do not boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the vegetables and seasonings and simmer for 6 to 8 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the bones with tongs or a spider and strain into another container. Rinse the pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Strain the stock back into the stock pot through a double layer of damp cheesecloth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the pot in a sink of cold water and allow to cool. Refrigerate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the refrigerator and lift off the layer of fat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Divide into suitably sized portions and freeze."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brown the bones and vegetables in a 400°F (180°C) oven in 2 tablespoons of butter, turning from time to time. Do not allow them to burn."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add bones and vegetables to the stock pot, then deglaze the browning pan with water, and add it to the pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer for 30 minutes, removing scum as it forms."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the tomato and the tomato purée and proceed with the recipe as above."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If the stock is not frozen it may be kept covered in the refrigerator for 3–4 days."
}
],
"title": "Veal Stock",
"url": "https://en.wikibooks.org/wiki/Cookbook:Veal_Stock"
} | recipes/recipe_18_142.html |
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Veal with large lima beans (mish qingjji me barbunja) is an Albanian dish."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ lb veal shoulder, cut into 1-inch cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ounce butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion, grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt and pepper, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (8 ounces) diced tomatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 ½ lb of large lima beans"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash the meat thoroughly with cold water, drain, and place in a pot together with butter and onions. Stir-fry over medium-high heat for a few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add enough water to cover the meat. Add salt, pepper, and 2–3 tablespoons of the tomatoes. Cover the pot and let the meat boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In the meantime, cut the ends off the lima beans and clean them well (you also cut them in half if you desire). Add the beans to the meat after it has been boiling for several minutes. Also add water until everything in the pot is covered."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the beans are done boiling, add the rest of the tomatoes. Then let the stew boil for a few more minutes so that the liquid can thicken."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Please note that tomatoes should not be added all at once in the beginning since they don't allow the lima beans to boil at the right pace. If you would rather use fresh tomatoes, when you add the beans, add whole tomatoes instead of cut ones."
},
{
"line_type": "ul",
"section": "References",
"text": "This article contains information from Frosina.org and it is used with permission."
}
],
"title": "Veal with Lima Beans",
"url": "https://en.wikibooks.org/wiki/Cookbook:Veal_with_Lima_Beans"
} | recipes/recipe_18_143.html |
{
"infobox": {
"category": "/w/index.php?title=Category:Flatbread_recipes&action=edit&redlink=1",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Puran poli or vedhmi is a sweet version of stuffed chapati from the Gujarat in the Indian subcontinent. It is mainly stuffed with toor dal, but some people use chana dal."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ kg toor dal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp cardamom powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ kg jaggery"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ kg wheat flour (maida)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 ml oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp ghee"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wash and boil the toor dal with water and ½ tsp salt until soft."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cool slightly and strain the dal using a strainer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add cardamom powder and jaggery to the dal, then grind to make a fine paste. If the paste is sticky, keep it on the heat to dry up completely. This is known as \"puran\"."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Knead flour with ½ tsp salt and enough water to make a dough. Do not make the dough hard."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add oil, and knead the dough again until the oil is absorbed."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Prepare an equal number of balls from the dough and puran."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll out dough balls to make small un-cooked chapati."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stuff each uncooked chapati with a ball of puran."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll them again into stuffed chapati just like stuffed paratha. It is called \"poli\"."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a griddle and fry each poli."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush ghee on both sides when done."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
}
],
"title": "Vedhmi (Sweet Stuffed Flatbread)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vedhmi_(Sweet_Stuffed_Flatbread)"
} | recipes/recipe_18_144.html |
{
"infobox": {
"category": "/wiki/Category:Vegan_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "A vegan paprika bratwurst is similar to a Seitan Bratwurst."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Gluten flour (see the seitan recipe for how to extract gluten from wheat flour)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bell pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chile pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Additional spices (e.g. coriander, cardamom, thyme and oregano)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tofu (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut onions and bell peppers in small chunks. If desired, fry the onions and peppers lightly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix bell peppers, paprika powder, and chilies or chili powder into the dry gluten powder. It is much easier to mix solid and liquid ingredients separately than adding ingredients to the gluten dough later, as it is very rubbery and sticky."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To fry the sausages, an oiled non-stick pan is recommended. To fry the sausages on a grill, they must be cooked first in order to make the gluten dough less rubbery."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you use tofu, onions and bell peppers generously the consistency of the sausages may not be sticky enough for the sausages to hold together. Maybe you could process/blend these items to a puree with the liquid you are using to hydrate the gluten and that would solve the problem."
},
{
"line_type": "ul",
"section": "See also",
"text": "Seitan"
},
{
"line_type": "ul",
"section": "See also",
"text": "Falafel Seitan Bratwurst"
}
],
"title": "Vegan Paprika Bratwurst",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vegan_Paprika_Bratwurst"
} | recipes/recipe_18_145.html |
{
"infobox": {
"category": "/wiki/Category:Vegan_recipes",
"difficulty": 2,
"servings": null,
"time": "8 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Vegetarian pate is a hearty recipe that can be used as a dip or spread. Sweet peas are a good source of protein and Vitamin A, while the walnuts are jammed with omega-3 essential fatty acids."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup walnuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can sweet peas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅛ teaspoon (1 pinch) salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅛ teaspoon (1 pinch) black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "⅛ teaspoon (1 pinch) ground cumin"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Hand-held blender or food processor"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté onion with walnuts in a pot for about 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a different bowl, combine sweet peas, salt, black pepper and cumin. Mix the ingredients well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the sweet pea mixture to the onion and walnuts, and continue sautéing for about 3 more minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn off the heat and let cool. Purée with a hand-held blender or in food processor until you achieve a creamy, though slightly nutty texture similar to that of pate or dip."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with crackers, bread, baby carrots and other snack type vegetables."
}
],
"title": "Vegan Pate",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vegan_Pate"
} | recipes/recipe_18_146.html |
{
"infobox": {
"category": "/wiki/Category:Sandwich_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "The Vegemite sandwich is a simple dish, known to frequent the lunchboxes of school children and the plates of casual breakfasters alike. The lunchbox variety often involves two slices of bread, whereas the breakfast variety usually only involves one, and is often toasted. Margarine may be used as a replacement for the butter."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 slices bread"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegemite"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sliced cheese (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sliced onion (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Toast the bread slices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread butter thickly and evenly on bread."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread Vegemite a little less thickly, and evenly on bread."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add cheese and onion."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Add avocado for an avocado and Vegemite sandwich."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Another variation is to not use butter during the creation and have just the Vegemite and bread."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Yet another variation is to spread Vegemite and then place sliced onions and a slice of cheese on toast and then place under a broiler or toaster to melt the cheese."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Some consumers assert that white sliced bread will give a superior result."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Staples of school lunches, particularly from the Tuck Shop or school canteen, are Vegemite and Lettuce and Vegemite and Cheese Sandwiches. In each case, it's simply a standard Vegemite Sandwich with an additional ingredient added."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Try to add ham and cheese as another idea, makes a very nice sandwich."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Vegemite on toast is a favourite breakfast food."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "The reason why some people might search this up is due to the song \"Down Under\" by Men at Work which briefly mentions it."
}
],
"title": "Vegemite Sandwich",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vegemite_Sandwich"
} | recipes/recipe_18_147.html |
{
"infobox": {
"category": "/wiki/Category:Rice_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Vegetable coconut rice is a dish of rice and vegetables cooked in coconut milk. It's a continental dish but is also consumed in Nigeria."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil or coconut oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh ginger, peeled and minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Maggi"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Coconut milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Carrot, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Spring onions, sliced"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stove"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Slicing pan/tray"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a thin layer of cooking oil in a pot. Add garlic, onion, and ginger. Cook for 5 minutes until golden."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the rice, pepper, maggi, and salt. Allow to fry for a few minutes, making sure the rice mixes with the other ingredients."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the coconut milk and a little water. Allow to simmer for 20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the vegetables, and cook for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the pot from the heat, and allow the dish to rest for 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir the rice well, and serve with your choice of meat or fish."
}
],
"title": "Vegetable Coconut Rice",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vegetable_Coconut_Rice"
} | recipes/recipe_18_148.html |
{
"infobox": {
"category": "/wiki/Category:Sandwich_recipes",
"difficulty": 1,
"servings": "about 112 party-size sandwiches",
"time": "½ hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 envelope (¼ ounce) unflavored gelatin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup cold water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 large carrots, grated very fine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 ribs celery, chopped very fine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cucumbers, peeled, seeded and chopped fine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small onion, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pint mayonnaise, such as Hellmann's"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 long square loaves white bread"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Dissolve gelatin in water according to directions."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large bowl, mix dissolved gelatin with carrots, celery, cucumber, onion, lemon juice, and mayonnaise."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Refrigerate for 25 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If the mixture becomes too jelled to spread well, add ⅓ to ½ cup more mayonnaise."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using a knife, trim crusts from bread edges."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread vegetable mixture on bread and make 28 sandwiches."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut into quarters."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Layer cut sandwiches in a large covered plastic container with damp paper towels between layers until serving time."
}
],
"title": "Vegetable Party Sandwiches",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vegetable_Party_Sandwiches"
} | recipes/recipe_18_149.html |
{
"infobox": {
"category": "/wiki/Category:Salad_recipes",
"difficulty": 2,
"servings": "6",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "300 g bean sprouts, washed in hot water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 sheets lettuce, washed and cut into 6 pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 big onion, cut into rings"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tomato, diced into 1 cm pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g cabbage, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 cucumber, peeled and sliced 1 cm thick"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 hard-boiled eggs, each cut into 4 pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 tbsp mayonnaise"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3½ tbsp tomato sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp black pepper"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix all the vegetables ingredients on a bowl, and allow to rest for until 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix all the sauce ingredients with spoon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the sauce, reserving 2 tbsp, into the vegetable mixture, and then mix again."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Top with egg quarters, then top eggs with reserved sauce."
}
],
"title": "Vegetable Salad",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vegetable_Salad"
} | recipes/recipe_18_150.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 1,
"servings": "6–8",
"time": "10–15 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Vegetable soup is a soup made from vegetables. Many different recipes and variations are possible."
},
{
"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": "1 onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 turnip"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 potatoes, pared"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 carrot"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 head of celery"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 pints water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 slice of bread, toasted and buttered"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the onion, turnip, potatoes, carrot, and celery in the water until the vegetables are cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Insert the bread into a bowl. Pour the soup over it."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Tomatoes also make a welcome addition to the soup."
}
],
"title": "Vegetable Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vegetable_Soup"
} | recipes/recipe_18_151.html |
{
"infobox": {
"category": "/wiki/Category:Appetizer_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "A little salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 carrots, grated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup chopped leeks or onion (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp minced fresh ginger"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp minced garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g shredded cabbage"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "50 g chopped mushrooms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "75 g bean sprouts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 green chiles, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp soya sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tbsp white pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil for deep frying"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sift the flour, then mix in salt, egg, and enough water to make a smooth batter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook both sides of the pancake until golden."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Repeat the cooking process until all the batter is used up."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat 2–3 tbsp oil in a wok, then add ginger, garlic, and mushrooms, and stir fry for 10–15 seconds."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add leeks, and stir fry for about 1 minute. Add carrots and cabbage, then cook, tossing the vegetables until they are crisp-tender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the bean sprouts, salt, pepper, and soya sauce. Cook, stirring, for 2 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Set the filling aside to cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place 2–3 tbsp of the filling in the center of each pancake."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Deep fry in hot oil until golden."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
}
],
"title": "Vegetable Spring Roll",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vegetable_Spring_Roll"
} | recipes/recipe_18_152.html |
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 3,
"servings": "Up to 6",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 medium potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Margarine or olive oil (or a mixture of both)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–5 large carrots, peeled and sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium sized onions, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–5 sticks of celery, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large green bell pepper, roughly chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large red bell pepper, roughly chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 level tablespoons flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tin (400 g) tomatoes, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 (or more) cloves of garlic, crushed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons vegan dehydrated vegetable stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 dessert spoon (2.5 teaspoons) yeast extract spread (Marmite)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tin (260 g) butter beans or chickpeas (or a mix of both)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (200 g) frozen or fresh garden peas"
},
{
"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": "110 g (4 oz) self-raising flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "50 g (2 oz) margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon baking powder (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon baking soda (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Ground black pepper to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel the potatoes and cut them into roughly 4 cm (1½-inch) chunks."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "On low heat, heat the margarine in a large saucepan. Add the potatoes, carrots, onions, celery, and bell peppers. Stir, making sure all vegetables get a good coating of the oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gently fry/sweat the vegetables for 3 minutes and season well, then add the flour and continue to stir and coat all the vegetables."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the tin of chopped tomatoes and the tomato paste, then add enough water to cover all the ingredients in the pan."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer gently for a further 3 minutes, occasionally stirring."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the stock/bouillon, yeast extract, and garlic."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place a lid on (with a slight gap to allow some of the steam to escape), and gently simmer on a low heat for 35–50 minutes. Stir occasionally to prevent the ingredients from sticking to the bottom of the pan and burning."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Make the dumpling mixture: Sift the self-raising flour, baking powder, and baking soda into a large bowl. Cut the margarine into the flour, and add a pinch of salt and fresh ground pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add a very small quantity of cold water and pinch-mix with your fingers (you can always add more later), just enough to make a strong, sticky dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Test the main stew to see if it's ready for adding the dumpling dough. Take a carrot from the pan and if it feels semi-cooked, but still firm, then it is the perfect time to add the butter beans and peas."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Taste, then adjust seasoning with salt and pepper if necessary."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Distribute walnut-sized lumps of dough, evenly spaced, on top of the simmering stew."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Replace the lid and cook for a further 20–25 minutes, at which time you should have large, light and fluffy dumplings."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the stew and dumplings piping hot straight from the pan with fresh crusty bread and prepared yellow mustard on the side."
}
],
"title": "Vegetable Stew and Dumplings",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vegetable_Stew_and_Dumplings"
} | recipes/recipe_18_153.html |
{
"infobox": {
"category": "/wiki/Category:Vegetable_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup balsamic vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon garlic powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon onion powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 large portobello mushrooms, wiped clean and stems removed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small eggplant, peeled and diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup frozen spinach"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup shredded mozzarella cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 plum tomatoes, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 jar (6 ounces) artichoke hearts in brine, drained and chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup grated Parmesan cheese"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine balsamic vinegar, garlic, and onion powder together in a bowl. Place your mushrooms in a gallon size bag, and evenly pour the vinegar, garlic and onion powder mixture on the mushrooms. Place the mushrooms and vinegar mixture in the fridge to marinate for 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a small pan, heat the olive oil on median high heat, and gradually stir in the eggplant and spinach. Cook thoroughly until the eggplant is slightly browned."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Set your oven temperature at 350°F (180°C), and lightly grease a 9x13-inch (22 x 32 cm) oven-safe dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After your mushrooms have marinated for 1 hour in the fridge, remove your mushrooms from the bag and place them in your pre-greased oven dish with the lid of the mushroom facing downward. Evenly place the eggplant and spinach mixture over the mushrooms, and garnish with mozzarella cheese. If you so choose to use tomatoes and artichoke hearts, evenly distribute them between the mushrooms. Lastly, sprinkle with Parmesan cheese."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In order to cook, place your dish in your preheated oven, and bake just until you see the cheese start to melt, which will be no more than 15 minutes. For best flavor, eat while still hot out of the oven."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Eat alone or serve over a small portion of brown rice or whole wheat angel hair pasta."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The majority of ingredients are optional, and depended on ones personal taste...be creative!"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you are looking to shave off a few calories from this meal, skip using the cheeses!"
}
],
"title": "Vegetable Stuffed Mushrooms",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vegetable_Stuffed_Mushrooms"
} | recipes/recipe_18_154.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1.5 L water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 potatoes, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 pickled cucumbers, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 carrot, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large onion, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup cooked rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bay leaf"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tbsp vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring water to boil. Add the sliced potatoes, cucumbers, carrots, and onions."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the vegetables are cooked, add the cooked rice, bay leaf, and oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Season with salt to taste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve garnished with chopped herbs."
}
],
"title": "Vegetarian Rassolnik",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vegetarian_Rassolnik"
} | recipes/recipe_18_155.html |
{
"infobox": {
"category": "/wiki/Category:Southwestern_recipes",
"difficulty": 2,
"servings": "4",
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons chilli powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tablespoons paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup diced onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tablespoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves minced garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 dash red pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound ground beef substitute (e.g. MorningStar Farms Grillers Recipe Crumbles)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 flour tortillas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can refried beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tomato, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup chopped onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups shredded lettuce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup shredded Colby-Jack cheese (or cheddar)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "sour cream"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a frying pan brown onions on medium-low heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add garlic, chilli powder, paprika, salt, and red pepper. Stir and cook for 1 minute."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add beef substitute and water. Cook for 10–15 minutes until most of the water is gone."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Meanwhile chop and shred the toppings as needed. Put toppings in bowls on table."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Start to warm refried beans in a small pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat another frying pan on medium-low heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put vegetarian taco meat and refried beans in bowls and place on table."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put floured tortilla in pan and lightly brown both sides. As tortillas are ready allow guests to select their own toppings."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The filling and refried beans keep well in the refrigerator."
}
],
"title": "Vegetarian Soft Tacos",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vegetarian_Soft_Tacos"
} | recipes/recipe_18_156.html |
{
"infobox": {
"category": "/wiki/Category:Salad_recipes",
"difficulty": 3,
"servings": null,
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This veggie salad is a light vegetable salad with a dash of spice to it."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 g) diced onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 g) chopped celery"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup (240 g) shredded carrot"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ (120 g) cup cubed tomato"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–6 chopped green beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–6 chopped yellow beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 green pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 chopped walnuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon of fresh parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon of pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon of paprika"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon of chives"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon of salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the green pepper into long thin strips."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Toss vegetables together in a large bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Using a mortar, grind the spices together, and sprinkle over salad."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sprinkle walnut chunks over salad."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "One can easily substitute the cubes of tomato for cherry tomatoes or plum tomatoes, but these both contain seeds, and the bitterness is often undesirable."
}
],
"title": "Veggie Salad",
"url": "https://en.wikibooks.org/wiki/Cookbook:Veggie_Salad"
} | recipes/recipe_18_157.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 2,
"servings": "2 cups",
"time": "20 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Sauce velouté, takes its name from the adjectival form of the French word velour, meaning velvet. In some older English cookbooks it is called velvet sauce. It is one of the five \"Mother Sauces\" of French cuisine."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (4 tbsp) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup (60 g) flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (480 ml) boiling white stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "White pepper, to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Make a white roux: melt the butter in a sauce pan over low heat until the foam subsides. Whisk in the flour and cook slowly, while stirring until the mixture froths up for about 2 minutes. The flour should lose its raw smell but not its color."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the heat. When the roux has stopped bubbling, add the boiling stock all at once, 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": "Taste and adjust seasonings."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If sauce is lumpy, force the sauce through a fine sieve or process it in a blender."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If sauce is too thick, thin it out with stock."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If sauce is too thin, bring the sauce to a boil. Then, off the heat, blend in a ½ tablespoon of beurre manié with a wire whisk. Boil for 1 minute, stirring."
}
],
"title": "Velouté Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Velout%C3%A9_Sauce"
} | recipes/recipe_18_158.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Venetian soup is a tasty dumpling soup to warm you up."
},
{
"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": "2 oz (55 g) butter"
},
{
"line_type": "ul",
"section": "Ingredients:",
"text": "2 oz (55 g) flour"
},
{
"line_type": "ul",
"section": "Ingredients:",
"text": "½ cup (125 ml) stock, warm"
},
{
"line_type": "ul",
"section": "Ingredients:",
"text": "1 oz (28 g) grated Parmesan cheese"
},
{
"line_type": "ul",
"section": "Ingredients:",
"text": "4 egg yolks"
},
{
"line_type": "ul",
"section": "Ingredients:",
"text": "Clear broth"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt the butter in a saucepan. Whisk in the flour, and cook to make a white roux."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually mix in the warm stock, then the grated cheese to form a paste."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the heat, and mix in the egg yolks. Shape the mixture into little quenelles."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil the quenelles in a little broth, then drain them."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve the quenelles in additional broth."
}
],
"title": "Venetian Soup",
"url": "https://en.wikibooks.org/wiki/Cookbook:Venetian_Soup"
} | recipes/recipe_18_159.html |
{
"infobox": {
"category": "/wiki/Category:Meat_recipes",
"difficulty": null,
"servings": "4",
"time": "4 hours"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Bolognese sauce 'bambi' is a venison sauce for pasta. It can be made successfully with roe deer, muntjac and springbok."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g (½ lb) chopped onion"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g (½ lb) finely-chopped mushrooms"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–5 cloves of finely-chopped garlic"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "30 ml (2 tbsp) olive, corn or sunflower oil (according to taste)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g (1.1 lb) minced/ground) stewing venison (minced lean leftovers from trimming are ideal)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 ml dry hard cider, red or white wine, or beef stock (how much you will need depends on how fast it boils away)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "60 ml (4 tbsp) tomato purée"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "250 g (½ lb) finely-grated carrots"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 bay leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "30 ml (2 tbsp) Herbes de Provence"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 stock cube (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly-ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "300 g (¾ lb) penne, spaghetti or whatever other pasta you prefer"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Parmesan cheese"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté the onions, mushrooms, and garlic in the oil until well softened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the venison and stir well until it has all (more or less) changed colour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add sufficient dry cider to cover, but not too deeply."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the stock cube (only if you are using wine or cider), bay leaves, grated carrot, and tomato purée, and stir well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer very gently for at least 3 hours, stirring occasionally and replenishing the liquid (with more cider/wine/stock or just water) if it gets too dry. The ideal is to have the sauce with little separate liquid when it is served, but not dry enough to scorch. It may be simmered on top of the stove, or in a very low oven, or in a slow cooker. The sauce is edible after about 40 minutes but is infinitely better flavoured and textured after 3 or 4 hours. In a slow cooker it can be cooked for 8 hours. The flavour is even better if it is cooked, allowed to cool overnight, and reheated for 30 or 40 minutes—but, this is a council of perfection and not really necessary."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "About 30–40 minutes before serving remove the bay leaves, add the herbes de Provence, and adjust the salt (i.e. taste it and add more salt if you think it needs it)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Just before serving, add freshly-ground black pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve over al dente pasta sprinkled with grated Parmesan cheese."
}
],
"title": "Venison Bolognese Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Venison_Bolognese_Sauce"
} | recipes/recipe_18_160.html |
{
"infobox": {
"category": "/wiki/Category:Venison_recipes",
"difficulty": 2,
"servings": "4",
"time": "Soaking: 1 to 3 hoursCooking: ½ hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1¼ pounds (about 570 g) deer loin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cup dry white wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2½ tablespoons fresh lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 tablespoons capers"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup snipped parsley"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice loin across grain into ¼-inch or thinner slices, or pound flat between two pieces of waxed paper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine with 1 cup of milk in shallow dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover dish in refrigerator for up to 3 hours, then discard milk."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add remaining milk and temper outside refrigerator for 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Discard milk, then pat slices dry."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix flour, salt and pepper, then thoroughly coat venison slices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In large skillet, melt butter over medium heat, then brown venison on both sides."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add wine and simmer two minutes more."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer venison slices to heated platter with slotted spoon."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add lemon juice, capers, and parsley to skillet, and cook on medium two minutes, constantly scraping bottom and sides of skillet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve venison slices with sauce over it."
}
],
"title": "Venison Italian Style",
"url": "https://en.wikibooks.org/wiki/Cookbook:Venison_Italian_Style"
} | recipes/recipe_18_161.html |
{
"infobox": {
"category": "/wiki/Category:Pie_and_tart_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil (extra virgin if possible)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 red onions, peeled and finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cloves garlic, peeled and finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 parsnip, peeled and sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 carrots, peeled and sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 kg diced venison, rinsed and dried"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "100 g plain flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2-inch piece fresh ginger, peeled and finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons redcurrant jam"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh parsley"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh thyme"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh rosemary"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Black pepper, freshly ground, to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Puff pastry"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "20 ml milk"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "1 casserole dish, with lid"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "1 frying pan, lid optional"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "1 spatula"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "1 large serving spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Some sharp knives"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Chopping board"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Kitchen towel paper"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Glazing/pastry brush"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Oven"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stovetop"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring the frying pan up to a medium heat (about 50% to 60%) and add about two tablespoons of olive oil. There should be enough oil to coat the bottom of the pan when you swirl it."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the onion, and fry until soft and translucent. Add in the garlic at around this time to soften up as well. Stir in the sliced parsnip and carrots using your spatula. Once all the vegetables are nice and soft, pour them into the casserole dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add some more olive oil to your now empty frying pan, and bring it up to a medium-high heat (think about 70–80% of max). Then, take each piece of venison and coat it lightly in the plain flour, before putting it in the frying pan. Once all the pieces are cooking away, move them around using your spatula to get them evenly cooked. You're only trying to cook the outer edges of the meat (searing it), so don't fry them for more than 5–10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the venison, including any cooking juices, into the casserole dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the ginger and red currant jam to the casserole dish, and pour in some boiling water in order to fill the dish to just below the top of the contents. Give it a stir with your spoon. Finely chop a reasonable amount of the herbs, add them into the casserole dish, and give it all another stir. Add some black pepper and a pinch of salt, then cover with the lid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake in the oven at about 180°C for about an hour. After that, check it, give it a stir and check to see if the venison is cooked through. If it isn't, put it back in the oven for longer, checking every 10 mins or so. Once you're happy it's cooked, remove the lid from the casserole dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Make sure the puff pastry is rolled out about as thick as a £1 or 1 euro coin. Drape the puff pastry over the dish, covering your cooked pie innards. Trim the excess pastry off with a knife, and make some pretty decoration on the top of the pie if you want to. Make sure to pierce the pastry in 2 or 3 places to allow steam to escape."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush the pastry with milk. Turn the oven up to 200°C then put the pie back in for a further 20 minutes, or until the pastry has risen and turned a golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve."
}
],
"title": "Venison Pie",
"url": "https://en.wikibooks.org/wiki/Cookbook:Venison_Pie"
} | recipes/recipe_18_162.html |
{
"infobox": {
"category": "/wiki/Category:Cookie_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Here are very simple and very delicious cookies!"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 sticks (1 cup, 8 ounces, or 225 g) butter, melted"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chocolate chips (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oats (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the oven to 350°F (175°C)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the sugar and melted butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the flour until you have a thick dough."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the chocolate chips and oats, if using."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shape the dough into your desired cookie shapes. Transfer to a greased or parchment-lined baking sheet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the cookies in the oven. Bake until the cookies are a golden colour and are hard (probably 8–12 minutes, depending on size), and then take them out."
}
],
"title": "Very Simple Cookies",
"url": "https://en.wikibooks.org/wiki/Cookbook:Very_Simple_Cookies"
} | recipes/recipe_18_163.html |
{
"infobox": {
"category": "/wiki/Category:Fritter_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Vetkoek is a South African fried dough. It can be savory or sweet—the recipe below makes sweet doughnut-like pastries."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 cups flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 sachet of instant dry yeast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "750 ml warm water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "750 ml oil, for frying"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large bowl combine the flour, salt, sugar and yeast."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add water, and mix until a dough forms."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Knead the dough for approximately 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put the dough in an oiled bowl, and cover it tightly. Let the dough rise for 1–2 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the oil in a pot (target temperature should be around 350–375°F)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Shape the dough into balls, and add to the hot oil. Do not overcrowd the pot or let the temperature drop too much."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Continue turning the dough balls until golden brown all over and cooked through."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot or cold with cold or hot beverage."
}
],
"title": "Vetkoek (South African Fried Dough)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vetkoek_(South_African_Fried_Dough)"
} | recipes/recipe_18_164.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": "8",
"time": "Prep: 10 minutesCooking: 30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Vichyssoise is a simple recipe that combines potatoes and leeks with a cream roux."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6–8 medium Idaho potatoes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 large diced leeks (white and yellow parts only)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bunch diced shallots (white bases only) or green onions"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ tbsp chicken bouillon or add homemade stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp white pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup white wine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ quarts heavy whipping cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 quart milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup shallot tops"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Boiling pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Colander"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "4–6 quart brazing pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Blender"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Peel potatoes and remove all brown and discolored areas."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Boil potatoes for 20 minutes or until the interiors are soft when stuck with a knife. Do not overcook potatoes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain potatoes, retain liquid, let the potatoes cool, then mash with fork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a braiser over low heat, sauté leek and shallot bottoms in the butter until translucent, or about 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add chicken base, white pepper, white wine, heavy cream, and milk; simmer until soup starts to bubble."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add mashed potatoes and whisk vigorously; if the soup is too thick add some of the potato water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chill the soup."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Just before serving, put the soup in a blender, and blend on low speed for 20 seconds. Garnish with shallot tops"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Green onions may be substituted for the shallots"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For a Creole touch, boil the potatoes in just a hint of crab boil seasonings."
}
],
"title": "Vichyssoise (Chilled Potato Leek Soup)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vichyssoise_(Chilled_Potato_Leek_Soup)"
} | recipes/recipe_18_165.html |
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "The Victoria sandwich (also known as the Victoria sponge) is a Victorian cake that is popular in the UK."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "170 g (⅔ cup or 6 oz) self-raising flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "170 g (⅔ cup or 6 oz) unsalted butter or margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "170 g (⅔ cup or 6 oz) caster sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 eggs (170 g without shell)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp vanilla essence"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fruit jam"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Whipped cream or buttercream"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "1 mixing bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "1 wooden spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "1 table knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "1 palette knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "2 ea. 18 cm (7 in) circular cake pans"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "1 cooling rack"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 200°C (400°F or Gas Mark 6)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cream the butter and sugar into a bowl and mix with a wooden spoon until softened."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the 3 eggs, the vanilla essence, and the flour and mix until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Divide the mixture between the two greased cake pans."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake in the oven for 20–30 minutes (10–15 in a fan-assisted oven) until firm to the touch."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Leave to cool completely on a cooling rack."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn one cake upside down and spread jam and whipped cream over it. Then, place the second cake on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut into wedges, and serve."
}
],
"title": "Victoria Sandwich",
"url": "https://en.wikibooks.org/wiki/Cookbook:Victoria_Sandwich"
} | recipes/recipe_18_166.html |
{
"infobox": {
"category": "/wiki/Category:Dairy_recipes",
"difficulty": 4,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "The following is a recipe for butter, as prepared during the Victorian era."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh cow's milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Herbs (e.g. thyme, rosemary, parsley, etc; optional)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden butter churn"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden butter paddles"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spoons"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cheesecloth or strainer"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Clean towel or cloth"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After washing one's hands and fingernails, scald all utensils that are to be used in making butter, including the wooden churn. Wooden pats and spoons should be left in bowl of scalding hot water and covered over with a clean cloth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let the fresh milk settle in pans overnight to allow the cream to rise to the top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Scrape the cream from the milk, and pour it into the churn. It's preferable to pour the cream at a height so that the cream aerates, allowing it to churn quicker."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Begin the churning process: if a Victorian barrel butter churn is used, rotate the handle continuously, which propels the paddles; if a plunge churn is used, continuously move up-and-down the dasher-staff. It is important to maintain a measured and steady pace. The cream soon turns into whipped cream (the first stage)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After continued churning for 30–35 minutes more, the whipped cream begins to turn, becoming thicker and harder to churn, and slightly powdery so that it starts to separate. This is the second stage. The turned butter at this stage is quite pungent to smell."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "With continued churning, one reaches the third stage, when buttermilk and butter begin to separate. This can be recognized by the distinct sound that the churning action makes, besides being harder to churn."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the buttermilk into a separate pail by using a meshed cloth or strainer."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the paddle from the churn, and scoop out all of the butter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Wrap up butter in a clean cloth, tie it and squeeze out all excess liquid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Open the wrapping, wash the butter in spring water, and allow it to drain. Washing in spring water prevents butter from becoming rancid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let the butter sit for at least 1 hour, allowing all water to drain off."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Divide the butter into smaller portions. Begin to pat it with butter paddles to get rid of any excess liquid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use the butter paddles to sparingly work salt and any herbs into the butter."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If fresh milk is unavailable, you can use heavy cream purchased from the store and bypass the cream separation step."
}
],
"title": "Victorian Butter",
"url": "https://en.wikibooks.org/wiki/Cookbook:Victorian_Butter"
} | recipes/recipe_18_167.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Vietnamese caramel sauce/syrup is a common ingredient in clay pot recipes."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup water or fish sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup water or fish sauce"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine sugar and the ¼ cup water/fish sauce in a small saucepan over low heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Swirl the pan frequently to avoid burning. When the sugar turns light brown, remove from the heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the 1 cup of water/fish sauce. Guard against splattering."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let cool a little and return the sauce to the stove. Cook on low heat until all the sugar has dissolved."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let the sauce cool and store in a jar in the refrigerator for future use."
}
],
"title": "Vietnamese Caramel Sauce (Nước Maøu)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vietnamese_Caramel_Sauce_(N%C6%B0%E1%BB%9Bc_Ma%C3%B8u)"
} | recipes/recipe_18_168.html |
{
"infobox": {
"category": "/wiki/Category:Vietnamese_recipes",
"difficulty": 1,
"servings": "2 cups",
"time": "10 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Vietnamese fish sauce is a dipping sauce prepared for use at the table. It contains a more concentrated fish sauce of a similar name."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cups nước mắm (concentrated fish sauce)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp minced garlic or about 2 cloves pressed through a garlic press"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ tsp sambal oelek (a type of hot chile sauce)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix all ingredients together."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If desired, bring to a boil that cannot be stirred down."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover and refrigerate."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "In restaurants it is served in small bowls, one for each diner, often with a bit of julienned carrot on top. It is sometimes served with rolls of various types (summer rolls, spring rolls, Imperial rolls, etc.) and is usually available in Vietnamese restaurants upon request."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "For home use, some prefer to store it in a squirt bottle and grind the sambal oelek and garlic to a smaller size using a mortar and pestle so that they do not clog the nozzle."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You may find the smell quite strong in making this, especially if you decide to boil. Persevere."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The Three Crabs Brand of concentrated fish sauce is universally praised. There are many, many other brands."
}
],
"title": "Vietnamese Fish Dipping Sauce (Nước mắm pha)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vietnamese_Fish_Dipping_Sauce_(N%C6%B0%E1%BB%9Bc_m%E1%BA%AFm_pha)"
} | recipes/recipe_18_169.html |
{
"infobox": {
"category": "/wiki/Category:Soup_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Bún bò Huế is a popular Vietnamese noodle soup that originated in the old imperial capital of Huế."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 tbsp Huế shrimp paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 fresh medium-sized pigs feet, cut into 1 cm pieces (discard the feet themselves)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 stalks of lemongrass, cut into 5-inch pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 kg beef shank with cartilage, sliced into 2 mm thick pieces and cut about 4 x 4 cm"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Nước mắm"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Red pigment powder (non-spicy, just for coloring)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chilli powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bunch of cilantro leaves, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bunch of Italian (flat leaf) parsley leaves, chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium onion, finely chopped"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 kg thin rice noodles"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Limes, cut into wedges"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Fresh chilli peppers, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bean sprouts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Banana blossom, thinly sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Shrimp paste"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "A large stockpot (8–10 L)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "A large mixing bowl (2.5 L)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "A small frying pan"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the shrimp paste to a large 2.5 L bowl, and gradually mix in cold water while vigorously stirring the paste. Keep adding water and stirring until you’ve almost reached the rim of the bowl. Don’t let it spill over. Let the paste mixture rest in the bowl for 1.5 hours to allow the mixture to settle."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sauté the small onion in 3 tbsp oil until golden brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a stockpot, combine the cooked onion and pig feet with 2 L water. Slowly bring it to the boil over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add lemongrass, then slowly and carefully pour in the shrimp paste mixture, making sure to only add the clear liquid and not the silt that has settled at the bottom of the bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "To the residual shrimp paste, add another litre of water and stir. Again, wait until the mixture has settled before adding it into the stockpot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer the stock for 20 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the beef and occasionally skim the broth to ensure you get a nice clear liquid. Cook for another 20 minutes, checking the beef to be sure it’s not overcooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add fish sauce and sugar to taste to achieve a nice balance between salty and sweet."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "While the broth is cooking, heat some oil in a pan and add the red pigment. Cook until the pigment is blended with the oil. Add to the stock. Repeat the process with the chilli powder."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine chopped parsley and cilantro leaves with the uncooked medium onion."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If you are using fresh noodles, simply add boiling water to heat them up. If you’re using dried noodles, soak them in boiling water until they are soft then dip in cold water to stop the cooking process. Do not over cook them or you’ll have mush. Dried noodles have already been cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large soup bowl, place a handful of noodles, top with a handful of the parsley/cilantro/onion mixture, and ladle on generous amounts of steaming hot broth, ensuring there are several pieces of beef and pork."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot with the condiments. You can add a squeeze of lime and chopped fresh chillies if you like your food extra spicy. It is also common to add a small dollop of shrimp paste to the soup, but those unfamiliar with the taste may not like it."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Rice noodles about the size of spaghetti No 5. are preferred."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Shrimp paste is essential to this dish, and this cannot be considered bún bò huế without it. Different types of shrimp paste can be found all over Vietnam. Some are of better quality than others. Some purists believe that only Huế shrimp paste is acceptable for this dish as it is smoother and of superior quality than other pastes, which can have trace amounts of sand in them. Unfortunately, it can be hard to find outside of Vietnam, so an \"inferior\" paste may be substituted."
}
],
"title": "Vietnamese Rice Noodle and Beef Soup (Bún bò Huế)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vietnamese_Rice_Noodle_and_Beef_Soup_(B%C3%BAn_b%C3%B2_Hu%E1%BA%BF)"
} | recipes/recipe_18_170.html |
{
"infobox": {
"category": "/wiki/Category:Italian_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Vitello tonnato is one of the Italian signature dishes, usually served as a starter, and is quite, quite delicious. If you really like it, serve it as a main course with maybe a bean and tomato salad."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 piece of fillet of veal"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 bay leaves"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 bouquet garni of mixed herbs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 jar (400 grams) mayonnaise (it's not worth making your own for this one)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tin (200 grams) good quality tuna in olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lemon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 small jar of single cream (in reserve)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer the veal for about 15 minutes in water with the bay leaves and bouquet garni."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the water once cooked, wrap it in either clingfilm or aluminium foil, and place in the fridge for 3 hours until quite cool, or preferably overnight. It is important you don't try to do this whilst the veal is even slightly warm as it will mess up the sauce."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Turn the mayonnaise and the tin of tuna into a blender and blend until it is a smooth paste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the juice of the lemon, a large pinch of pepper, and a normal pinch of salt, and blend again. The sauce should not be runny, but neither should it be too stiff. So that it becomes a pourable consistency, add a few spoonfuls of the cream."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Now take the cooked veal out of its wrapping and using a sharp knife slice as thin as you can possibly make them and arrange on a large serving dish. If you have a mallet, cover the slices of veal in foil and bash away at them until they are as thin as possible!"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take the sauce and pour it over the veal so that the veal becomes completely covered in the sauce. Not too thick, not too thin."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Decorate with capers. Grind some red pepper over the top (optional) and it is ready to serve."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "You can decorate the dish using fresh pomegranate seeds and maybe some edible herb leaves here and there."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "If you have an issue with using veal, you can roast a piece of beef so it's rare, or even go to the deli counter and buy some rare roast beef and use that in place of the veal. Raw steak is also quite delicious"
}
],
"title": "Vitello Tonnato (Veal with Tuna Sauce)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vitello_Tonnato_(Veal_with_Tuna_Sauce)"
} | recipes/recipe_18_171.html |
{
"infobox": {
"category": "/wiki/Category:Pancake_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Vitumbua are baked goods commonly found in Tanzania. They are often eaten for breakfast and are found sold in the streets in many places. The ingredients may vary based on taste and availability, however the base ingredient is rice. It can be used in plain form or as flour."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups finely-ground rice flour (or plain rice)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup coconut milk (or coconut milk powder)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon yeast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½–1 cup sugar (brown, white, or coconut)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil for frying"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 tablespoons plain wheat flour (possibly whole wheat)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 egg white"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons ground cardamom seeds"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–3 tablespoon coconut flakes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½–1 teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground nutmeg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon almond extract"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "About ½ cup water if cooking with rice flour and/or coconut milk powder"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the rice and let it soften for at least 4 hours, maybe over night."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain the rice."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Blend the rice with the other ingredients to a batter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix all ingredients, adding water so that a rather thick batter forms."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let the covered batter rise in a warm place until it at least doubled in size and bubbles form on the surface. This may take about 45–60 minutes, and some advise letting rise overnight."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir the batter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If you have, you should use a vitumbua pan; otherwise, an ordinary pan has to suffice. Oil the pan and heat it."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fill the 'holes' (of the vitumbua pan) about ¾ full with batter. Let it cook for about 2–3 minutes; it should starts to brown. Flip the vitumbua and cook the other side."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let cool slightly."
}
],
"title": "Vitumbua (Coconut Rice Pancakes)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vitumbua_(Coconut_Rice_Pancakes)"
} | recipes/recipe_18_172.html |
{
"infobox": {
"category": "/wiki/Category:Finnish_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Vorschmack has long traditions in Finnish cuisine. It can be served as an everyday meal, as well as a festive speciality. To be served heated, with pickled beetroot in vinegar, pickled cucumber and sour cream."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 lb (1800 g) boned leg of lamb, cut into 1-inch (2.5 cm) cubes"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ lb (225 g) boned beef, diced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 herring fillets in salt brine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 can (2 ounces / 60 g) anchovies"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 medium onions, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Tomato paste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 garlic cloves, pressed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let the herring fillets soak in cold water over night. Dry the fillets on paper towels."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat the oven to 400°F (220°C). Arrange the meat and onion in a greased baking dish and roast on the medium shelf until golden brown (about 15–20 minutes)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let the dish cool, and then grind the contents with the herring and anchovy using a meat grinder. In a large bowl, add some water to the mixture to give it the consistency of thick porridge. Season with white pepper and garlic."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the contents in a baking dish. Spread out some tomato paste over the surface of the mixture. Bake at 350°F (175°C) for 2 hours. Add water if the Vorschmack looks dry. If the consistency is too light, continue baking to evaporate excess water. The consistency should resemble thick hot porridge."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot with baked potatoes, smetana, and a shot of ice cold vodka, filled to the rim."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "The saltiness of the Vorschmack is regulated by the time used to soak the herring fillets. For high saltiness, let the herring soak 2 hours, for low saltiness let them soak 8 hours."
}
],
"title": "Vorschmack (Finnish Ground Meat)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Vorschmack_(Finnish_Ground_Meat)"
} | recipes/recipe_18_173.html |
{
"infobox": {
"category": "/wiki/Category:Ghanaian_recipes",
"difficulty": 2,
"servings": "3",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Waakye is a Ghanaian dish of rice and beans. It is a common staple food, often accompanied with garri foto, salad, and tilapia."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–4 leaves of Guinea corn leaves, washed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 milk tin (14 fl oz) beans, washed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 milk tins (28 fl oz) brown or white rice, washed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Half-fill a saucepan with water, and place over the fire. Add the Guinea corn leaves."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring to a boil, and add the beans."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer for 40-45 minutes until the beans split in two when touched."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the rice and salt, and simmer until the beans and rice are very soft. Add additional water as necessary during the cooking."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the heat. Serve with shito and fried tomato stew, accompanied by wele, tilapia, boiled eggs, and salad."
}
],
"title": "Waakye (Ghanian Rice and Beans)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Waakye_(Ghanian_Rice_and_Beans)"
} | recipes/recipe_18_174.html |
{
"infobox": {
"category": "/wiki/Category:Rice_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Waakyne is a popular meal cooked in West Africa. It is commonly eaten for breakfast or lunch, where it can be served with boiled eggs, fried plaintain, meat, fish, and even spaghetti."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups dried black-eyed peas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 dried millet stalk leaves, rinsed"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 cups uncooked jasmine rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pick over the beans to remove any debris. Wash well, then drain and transfer to a pressure cooker."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the dried millet stalk leaves along with enough water to fully cover the beans by a couple inches."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Close the valve of the pressure cooker and leave it until it reaches its full pressure. This should not take more than 15 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Once it has reached its full pressure, reduce the heat and leave for an additional 15 minutes for the beans to cook."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let cool down naturally and depressurize—this should take around 20 minutes. Once the pot is adequately cooled, open the lid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the contents of the pressure cooker to another pot, and stir in the rice. If needed, add enough water to cook the rice. Season to taste with salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer over low heat until the rice is fully cooked."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove the millet stalk leaves, and serve with your favourite side dish."
}
],
"title": "Waakyne (Ghanaian Rice and Beans)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Waakyne_(Ghanaian_Rice_and_Beans)"
} | recipes/recipe_18_175.html |
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "A common recipe for wacky cake follows."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cups sifted flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup cocoa powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp baking soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tsp salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ cups vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tsp vanilla"
},
{
"line_type": "ol",
"section": "Instructions",
"text": "Combine flour, sugar, cocoa, and baking soda in a large bowl."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "Add water, oil, vinegar and vanilla. Blend thoroughly."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "Pour into a greased square cake pan."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "Bake at 180°C or 350°F for 35–40 minutes."
},
{
"line_type": "ol",
"section": "Instructions",
"text": "Cool completely."
}
],
"title": "Wacky Cake",
"url": "https://en.wikibooks.org/wiki/Cookbook:Wacky_Cake"
} | recipes/recipe_18_176.html |
{
"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": "1 tablespoon white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups (360 ml) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup (120 ml) vegetable oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 eggs, separated"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1¾ cups (420 ml) flour"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Lightly brush grids of waffle iron with oil, close waffle iron, and preheat according to manufacturer's directions."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In small bowl, beat egg whites until stiff (but not dry) and set aside."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In large bowl, beat egg yolks until thick and lemon-colored."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Continue beating, adding milk and oil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add dry ingredients, beat until smooth, and fold in egg whites."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour 1 cup (240 ml) of batter on heated grid, close unit and cook according to manufacturer's directions."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Spread ¾ cup (180 ml) batter, then quickly cover surface of batter with thinly sliced apples. Close cover and cook as usual."
}
],
"title": "Waffles",
"url": "https://en.wikibooks.org/wiki/Cookbook:Waffles"
} | recipes/recipe_18_177.html |
{
"infobox": {
"category": "/wiki/Category:Pancake_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Wainar filawa is a type of Hausa pancake. Waina is a type of fried cake, and filawa refers to flour, so the name roughly translates to 'flour pancake'. This version contains added vegetables."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Wheat flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Palm oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Onion, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Chile or bell pepper, sliced"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Frying pan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stove"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine flour and salt in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually stir in water until you have a batter of medium thickness."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in some palm oil, then the sliced onions and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat a frying pan, and brush with a small amount of oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour the batter into the pan, and cook until it turns golden."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Flip the pancake, and cook until golden."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove from the heat, and serve."
}
],
"title": "Wainar Filawa (Hausa Pancake)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Wainar_Filawa_(Hausa_Pancake)"
} | recipes/recipe_18_178.html |
{
"infobox": {
"category": "/wiki/Category:Breakfast_recipes",
"difficulty": 3,
"servings": "10",
"time": "Prep: 30 minutes prepCooking: 45 minutesTotal: 1½ hours"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups (8-ounces) shredded cheddar cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 large eggs, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ teaspoon garlic powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 green onions, tops only, sliced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "24 ounces evaporated milk (or substitute 3 cups of milk)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon onion powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon dry mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ cup chopped red pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pound hot bulk pork sausage, cooked, drained, and crumbled"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 cups (8–10 slices) ½-inch cubed French or Italian bread (ideally a day old or a little stale)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Preheat oven to 350°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease a 9 x 13-inch baking dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place bread cubes in the pan evenly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine eggs, garlic powder, green onion tops, evaporated milk, onion powder, and mustard."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour into baking dish."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Crumble sausage over the mixture evenly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add cheese and peppers, if desired, over the top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "If preparing ahead, cover and refrigerate."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bake until set, about 45 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve warm."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "It may be better to use 10 eggs and 2.5 cups of milk, depending on the consistency you want out of the dish."
}
],
"title": "Wakeup Sausage Casserole",
"url": "https://en.wikibooks.org/wiki/Cookbook:Wakeup_Sausage_Casserole"
} | recipes/recipe_18_179.html |
{
"infobox": {
"category": "/wiki/Category:Salad_recipes",
"difficulty": 3,
"servings": "2 plates",
"time": "45 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Waldorf salad was created by Oscar Tschirky in 1896 at the Waldorf-Astoria Hotel, New York, New York, in the United States of America."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large Granny Smith apple"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large Red Delicious apple"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon of lemon juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "80 g (⅓ cup or 3 oz) raisins"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "80 g (⅓ cup or 3 oz) chopped walnuts"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "80 g (⅓ cup or 3 oz) chopped celery"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons mayonnaise"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tablespoon white granulated sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 large leaves lettuce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 halved maraschino cherries"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Slice the apples into wedges, and place in a bowl."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour lemon juice on the apple wedges, and ensure a light coating to prevent browning."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Plump the raisins by placing them in warm water for 5 minutes, then drain well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix celery, raisins, and walnuts into the bowl of apple wedges."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the mayonnaise and sugar together, then pour into the apple mixture, ensuring a light coating on all items."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Chill for at least 30 minutes"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place 3 lettuce leaves on a large plate and three on another, place half of the mixture on each set of leaves, and sprinkle 5 cherries on each salad."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve"
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Though the original salad only used apples, celery and mayonnaise; walnuts mixed in have become an integral part of the modern version of the salad and cherries are only used as a sweet addition to further the contrasts within the salad."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Instead of raisins, try using grapes to create the same sort of taste but more wholly and not as rich."
}
],
"title": "Waldorf Salad",
"url": "https://en.wikibooks.org/wiki/Cookbook:Waldorf_Salad"
} | recipes/recipe_18_180.html |
{
"infobox": {
"category": "/wiki/Category:Rice_recipes",
"difficulty": 2,
"servings": null,
"time": "Prep: 10 minutesCooking: 20 minutesTotal: 30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Wali wa Junde na karot is a Tanzanian rice dish with peas and carrots. It is popular in Tanzania and East Africa in general. It can be served with curries, stews, and any kind of light meal."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Uncooked rice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Diced carrots"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Peas"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Turmeric powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Coconut milk"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Pot"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stovetop"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowl"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Heat the olive oil in a pot over medium heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the rice, carrots, peas, turmeric, and salt to the pot. Stir for a few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine the coconut milk and some hot water. Pour a little bit into the pot, and bring to a boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Simmer until the rice is cooked, stirring in more diluted coconut milk as needed until the rice has absorbed everything."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fluff with a fork, and serve hot."
}
],
"title": "Wali (Tanzanian Rice)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Wali_(Tanzanian_Rice)"
} | recipes/recipe_18_181.html |
{
"infobox": {
"category": "/wiki/Category:Soy_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Wara soya, also called Nigerian tofu, is a Nigerian delicacy made from soy beans. It is mostly eaten in northern Nigeria, where it can be eaten with stew, soup or any local dish."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Dried soy beans"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Lime juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Maggi seasoning cube"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the soy beans in water overnight. Drain them and grind them well, either manually or with a blender."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sieve the ground soy beans, and transfer the liquid to a pot."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Bring to a boil, and simmer 45 minutes to 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the lime juice without stirring. The wara curds should start to form. Cover the pot, and set aside for 1 hour off the heat."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place cheesecloth in a bowl or over the sink, and carefully pour the wara curds in. Fold the cheesecloth over the top, and press out as much liquid as possible. Place a tray containing a heavy object on top, and leave to drain for 4–5 hours."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut the wara into pieces as desired. Season with salt, seasoning cube, and pepper."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Fry the wara until brown, and serve."
}
],
"title": "Wara Soya (Nigerian Tofu)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Wara_Soya_(Nigerian_Tofu)"
} | recipes/recipe_18_182.html |
{
"infobox": {
"category": "/wiki/Category:Salad_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Originally posted to Foodista by user Sharon Chen. Foodista recipes are released under a CC-BY license."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons olive oil"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 medium yellow onion, diced (about 1 cup)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cloves garlic, minced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt to taste"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 teaspoons chile powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon ground cumin"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon ground cinnamon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cans (30 ounces) black beans, undrained"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 cups firmly-packed chopped kale"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup fresh diced tomato"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Juice of 1 lemon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "White sesame seeds for garnishing (optional)"
},
{
"line_type": "ol",
"section": "Preparation",
"text": "In a medium saucepan, heat oil over medium heat for 2–3 minutes. Add onion, garlic, and a pinch of salt into the pan. Cook and stir 2–3 minutes or until onion is tender."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Stir in chili powder, cumin, cinnamon, and black beans with their liquid. Cook 2 minutes; mash the beans with the back of your spatula, leaving some beans intact."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Reduce heat to low; add kale, cook and stir 2–3 minutes or until kale is tender and mixture has thickened. Stir in lemon juice and tomato; taste and add more salt if desired."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Garnish with white sesame seeds."
}
],
"title": "Warm Black Bean Salad with Kale and Tomatoes",
"url": "https://en.wikibooks.org/wiki/Cookbook:Warm_Black_Bean_Salad_with_Kale_and_Tomatoes"
} | recipes/recipe_18_183.html |
{
"infobox": {
"category": "/wiki/Category:Yam_recipes",
"difficulty": 3,
"servings": "5–6",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "Yam flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Freshly ground pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Groundnut oil or shea butter oil"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Saucepan"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Stovetop"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Cooking spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Steamer"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Start heating a saucepan of water over medium heat so that it will begin to boil by the time the yam mixture is ready."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sieve the yam flour into a bowl to remove any undesired particles that might be present from the processing."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Very gradually stir in water, stirring in a circular motion to form tiny grains resembling couscous. Avoid using too much water; but, if you do, you can correct with more flour. Be patient; it can take up to 10 minutes to complete. You can shake the bowl to hasten the process, so be patient and keep working until you achieve the desired texture ."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the mixture to the top of a steamer over the boiling water, and then cover it for 15 minutes, lifting the lid gently after the first 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take the steamer off the heat after 15 minutes, and rinse the contents in cold water to remove any remaining undesirable particles and any bitterness that the yam may occasionally have. Any clumps that may have developed are also broken up by the water. It might require two washes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After letting it drain for a few minutes, toss with 3 teaspoons of oil and your preferred amount of salt."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place the mixture in the steamer back over the boiling water. Cover with a fresh kitchen towel or piece of parchment paper to trap the steam, then cover with the lid. Cook for another 10–12 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve with any desired garnishes, such as pasta."
}
],
"title": "Wasawasa (Yam Couscous)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Wasawasa_(Yam_Couscous)"
} | recipes/recipe_18_184.html |
{
"infobox": {
"category": "/wiki/Category:Beverage_recipes",
"difficulty": 1,
"servings": "~75",
"time": "1 hour"
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ gallons apple juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "128 ounces cranberry juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "128 ounces white grape juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups orange juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 ounces mulling spices"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Sliced oranges"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix together liquid ingredients, then stir in mulling spices and orange slices."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Warm, but do not boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve hot."
}
],
"title": "Wassel",
"url": "https://en.wikibooks.org/wiki/Cookbook:Wassel"
} | recipes/recipe_18_185.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Watalappam is a Sri Lankan steamed coconut custard."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups thick coconut milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ lb brown sugar (or jaggery)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of ground cardamom (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 cloves (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 cashews"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Beat the eggs in a mixer. Add the milk, brown sugar, cardamom, and cloves to the beaten eggs. Mix well."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Transfer the mixture to a pot and steam for 20 minutes. Add the cashews."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "One can also vary or enhance the aroma and flavour by adding thick pandan juice or vanilla pod gratings."
},
{
"line_type": "ul",
"section": "Notes, tips, and variations",
"text": "Alternatively, the mixture can be poured into multiple small aluminum baking foils and then steamed for about 5–10 minutes."
}
],
"title": "Watalappam (Sri Lankan Coconut Custard)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Watalappam_(Sri_Lankan_Coconut_Custard)"
} | recipes/recipe_18_186.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cans crushed pineapple with juice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 packages instant pistachio pudding mix"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 small cans of mandarin oranges, drained"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups mini-marshmallows"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 large tub whipped cream or Cool Whip"
},
{
"line_type": "ul",
"section": "Procedure",
"text": "1. Combine the crushed pineapple and juice with the pudding mix in a large mixing bowl."
},
{
"line_type": "ul",
"section": "Procedure",
"text": "2. Stir in the marshmallows and mandarin oranges."
},
{
"line_type": "ul",
"section": "Procedure",
"text": "3. Fold in whipped cream, and refrigerate overnight."
}
],
"title": "Watergate Salad",
"url": "https://en.wikibooks.org/wiki/Cookbook:Watergate_Salad"
} | recipes/recipe_18_187.html |
{
"infobox": {
"category": "/wiki/Category:Smoothie_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This watermelon mojito smoothie recipe incorporates the flavors of a mojito, although it contains no actual alcohol. Originally posted to Foodista by Peas of Cake. Foodista recipes are released under a CC-BY license."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1.5 cup cubed frozen watermelon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp or less of honey (optional)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lime, juiced"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–4 oz water (depending how on thick you want it)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4–5 mint sprigs"
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Blend all ingredients together in a blender. Adjust the amount of liquid as desired."
},
{
"line_type": "ol",
"section": "Preparation",
"text": "Garnish with mint if you like."
}
],
"title": "Watermelon Mojito Smoothie",
"url": "https://en.wikibooks.org/wiki/Cookbook:Watermelon_Mojito_Smoothie"
} | recipes/recipe_18_188.html |
{
"infobox": {
"category": "/wiki/Category:Smoothie_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Watermelon smoothie is a hydrating and healthful beverage."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Watermelon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Milk"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Blender"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Knife"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Sieve"
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Cut the watermelon into small pieces after removing the seeds."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Combine all of the ingredients in a blender until smooth. Drain through a sieve."
},
{
"line_type": "ol",
"section": "Procedures",
"text": "Serve."
}
],
"title": "Watermelon Smoothie",
"url": "https://en.wikibooks.org/wiki/Cookbook:Watermelon_Smoothie"
} | recipes/recipe_18_189.html |
{
"infobox": {
"category": "/wiki/Category:Stew_recipes",
"difficulty": 3,
"servings": null,
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Waterzooi is a classic stew in Northern Belgian cuisine. Its name is Dutch, meaning \"watery mess\"."
},
{
"line_type": "p",
"section": null,
"text": "The original form uses fish, though today chicken waterzooi is more common, as well as vegetables such as carrots, leeks, and potatoes, as well as herbs, eggs, cream, and butter. Typically, fish such as eel, pike, carp and bass are used. Other fish such as cod, monkfish, or halibut can be used. Both the chicken and fish versions are based on an egg yolk and cream-thickened vegetable broth and usually served as a soup with a baguette to sop up the liquid. Gentse Waterzooi is a specific version of the dish without fish but with chicken."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "500 g fish of choice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "75 g butter (unsalted)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "5 L vegetable or fish stock"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 leek, cleaned and julienned"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 carrots, julienned"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 medium potatoes, peeled and cut into 2 cm pieces"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Bay leaf"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "10 black peppercorns"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg yolk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2.5 L double cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Salt"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt butter in large pot over medium heat. Add vegetables, bay leaf, and peppercorns then sauté for a few minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Stir in the butter, then cook for 5 minutes without allowing the vegetables to brown."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add stock and bring to boil."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add fish, reduce the heat, and let simmer for 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Remove fish and cut into pieces."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Temper 200 ml of the stock into the egg yolk, stirring to prevent curdling. Stir the mixture back into the pot along with the cream, and bring the mixture back to just below boiling."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add fish and taste everything for flavour, adding salt as required."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve in shallow bowls."
}
],
"title": "Waterzooi",
"url": "https://en.wikibooks.org/wiki/Cookbook:Waterzooi"
} | recipes/recipe_18_190.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": "24",
"time": "30 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Welsh cakes (Welsh: picau ar y maen) are a popular cake in Wales that are similar to scones and Cornish Heavy cakes."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "450 g (2 cups or 1 lb) plain flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "225 g (1 cup or 8 oz) butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "170 g (¾ cup or 6 oz) castor sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 eggs"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "85 g (3 oz) currants, sultanas, raisins or other dried fruit"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "dash of milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "pinch of salt"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Sieve"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Mixing bowl"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Wooden spoon"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Rolling pin"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Scone cutter or cookie cutter"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Griddle"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a large mixing bowl, sift the flour then rub together with the butter and salt until mixture resembles fine breadcrumbs."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in sugar and dried fruit."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add eggs one at a time, beating together until mixture forms a thick dough. If dough will not form, add a small amount of milk (i.e. a tablespoon)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Knead for two to three minutes until dough becomes cohesive and slightly elastic."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Roll dough out on a flat surface."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cut 2–3-inch circles from the dough and fry on a griddle until golden brown."
}
],
"title": "Welsh Cakes",
"url": "https://en.wikibooks.org/wiki/Cookbook:Welsh_Cakes"
} | recipes/recipe_18_191.html |
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Bara brith, sometimes known as \"speckled bread\" (the literal meaning of the original Welsh-language name), is a fruit bread which originated in Wales. It is traditionally made with raisins, Zante currants and candied peel. In Wales the fruit is traditionally soaked overnight in cold tea."
},
{
"line_type": "p",
"section": null,
"text": "In Argentina, bara brith, which was brought to the country by the Welsh settlers who started arriving in Chubut province in 1865, is known as torta negra (\"black cake\") and is a traditional food item there."
},
{
"line_type": "p",
"section": null,
"text": "There are many different recipes for this bread, which is baked and sold commercially in some parts of Wales. This recipe is adapted from Delia Smith’s Complete Cookery Course and Delia Smith's Illustrated Complete Cookery Course."
},
{
"line_type": "p",
"section": null,
"text": "The bread has a limited shelf life and is best eaten as soon as possible."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "8 fl oz (225 ml) milk"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 oz (50 g) brown sugar, plus 1 teaspoon"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 level teaspoons dried yeast"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb (450 g) strong plain flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 level teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3 oz (75 g) butter or margarine"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 level teaspoon mixed spice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12 oz (350 g) mixed dried fruit"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Clear honey, to glaze"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 lb (900 g) loaf tin, well greased"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Warm the milk in a small pan until hand-hot. Put it into a bowl with 1 teaspoon of sugar and the yeast. Leave it in a warm place for about 15 minutes until a froth appears."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Sift the flour and place in a large bowl with 2 oz (50 g) sugar and the salt. Rub the fat into the flour until it resembles fine breadcrumbs, then stir in the mixed spice. Add the egg and frothed yeast. Mix to a dough in the bowl before turning it out onto a floured surface. Knead until smooth and elastic. Place back into a bowl and cover with plastic film or a damp cloth. Leave it to rise in a warm place for about 90 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "After it has been left to stand, 'knock down' the dough and knead again, adding the fruit slowly."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Place into a bread tin and put the tin into an oiled plastic bag. Leave to rise for about 35–40 minutes and preheat the oven to gas mark 5, 190°C (375°F)."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "When the dough has risen and springs back when pressed, take the tin out of the bag and bake in the centre of the oven for about 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cover the top of the loaf tin with aluminium foil to stop it burning and bake for another 30 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take out of the oven and tap the bottom of the loaf, which should sound hollow—if not, bake it for another 5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Brush the honey onto the top of the loaf and cool it on a wire rack. Slice it thinly and serve buttered."
}
],
"title": "Welsh Fruit Bread (Bara Brith) I",
"url": "https://en.wikibooks.org/wiki/Cookbook:Welsh_Fruit_Bread_(Bara_Brith)_I"
} | recipes/recipe_18_192.html |
{
"infobox": {
"category": "/wiki/Category:Dessert_recipes",
"difficulty": 2,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb dried assorted fruit (e.g. raisins, cherries, etc.)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups brewed tea"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 lb all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 tbsp brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg, beaten"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 tbsp mixed spice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tbsp jam"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the fruit in the tea for 24 hours"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix flour, sugar, egg, spice, fruit, and jam in bowl to make a batter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spoon batter into a loaf tin and bake for 45 minutes at 325°F."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Let cool, remove from tin, and glaze with honey."
}
],
"title": "Welsh Fruit Bread (Bara Brith) II",
"url": "https://en.wikibooks.org/wiki/Cookbook:Welsh_Fruit_Bread_(Bara_Brith)_II"
} | recipes/recipe_18_193.html |
{
"infobox": {
"category": "/wiki/Category:Cake_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This variation for bara brith is also popular and uses baking powder and bicarbonate of soda as raising agents, rather than yeast. Soaking of the dried fruit in tea for several hours is essential to the taste and succulence of the loaf."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 oz dried fruit"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Brewed black tea"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "12–14 oz brown or wholemeal flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "3–4 oz brown sugar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon mixed spice"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon baking powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon bicarbonate of soda"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 egg"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Glacé cherries (optional), chopped"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the fruit in tea for several hours. Strain, retain both fruit and tea."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix the flour, sugar, spice, baking powder and bicarb."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add soaked fruit to the dry ingredients, then start to mix."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the egg, and continue to mix."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the black tea in small amounts, mixing as you go."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Continue to add the tea until the mixture is thick but runny—it should cling to a spoon, but any excess should drop off easily. If you have used up all your tea, a drop of milk can be added instead to achieve this consistency."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add the chopped glace cherries, which will further increase the moisture of the batter."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour into a greased baking tin, and bake at 190°C for approximately 90 minutes. Loosely cover the top with foil for the first hour, to avoid burning. Once cooked, turn out and cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Serve sliced with butter and a cup of tea."
}
],
"title": "Welsh Fruit Bread (Bara Brith) III",
"url": "https://en.wikibooks.org/wiki/Cookbook:Welsh_Fruit_Bread_(Bara_Brith)_III"
} | recipes/recipe_18_194.html |
{
"infobox": {
"category": "/wiki/Category:Cheese_recipes",
"difficulty": 1,
"servings": "2",
"time": "10 minutes"
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "There is no small amount of disagreement about what constitutes Welsh Rarebit. Many contend that it is just cheese on toast. At the other end of the spectrum are a variety of recipes in which the bread is steeped in beer or floated in soup."
},
{
"line_type": "p",
"section": null,
"text": "It has been said that \"Welsh rarebit\" is a sort of post Act of Union joke, where Irish Rabbit is just bread, Welsh Rabbit is bread and cheese, Scottish Rabbit is bread and dripping and English Rabbit is actually rabbit. This, however, is a moderately uncontroversial recipe for Welsh Rarebit."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons unsalted butter"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 tablespoons all-purpose flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon Dijon mustard"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 teaspoon Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ teaspoon freshly ground black pepper"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 fl oz (60 ml) beer such as porter (Guinness will do)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 fl oz (120 ml) double cream"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "6 oz (170 g) grated Cheddar cheese"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "4 slices of toast"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "In a medium saucepan over low heat, melt the butter and whisk in the flour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Cook, whisking constantly for 2–3 minutes, being careful not to brown the flour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add beer and whisk to combine."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour in cream and whisk until well combined and smooth."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4–5 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Pour over toast and serve immediately."
}
],
"title": "Welsh Rarebit",
"url": "https://en.wikibooks.org/wiki/Cookbook:Welsh_Rarebit"
} | recipes/recipe_18_195.html |
{
"infobox": {
"category": "/wiki/Category:Juice_recipes",
"difficulty": 3,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Wheat grass juice is the extracted juice from young (5–10 inch) wheat plants. The juice is touted for many health benefits due to its high concentrations of Chlorophyll, enzymes, vitamins (especially vitamin B), and minerals."
},
{
"line_type": "p",
"section": null,
"text": "A typical portion is two fluid ounces, requiring the juicing of ⅓ to 1 square foot of wheat grass. The juice has a pungent, sweet odor/taste which is an acquired taste. It may be drunk straight, or mixed with other juices, such as carrot or apple."
},
{
"line_type": "p",
"section": null,
"text": "Wheatgrass juice should always be consumed immediately after juicing."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1–2 cups wheat berries"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "1 tray (cafeteria type, to grow shoots on)"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "2 cups potting soil"
},
{
"line_type": "ul",
"section": "Equipment",
"text": "Large jar"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Soak the wheat berries overnight in a jar of water."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Drain, then cover with damp paper towel and keep in the jar. Let rest for a day or so until they have sprouted."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread the potting soil on the tray, and then gently spread the sprouts on top."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Regularly water the sprouts for about a week, or until they are plentiful enough to juice. This should take about 1 week."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use an electric or manual juicer to juice the wheat grass."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use immediately."
}
],
"title": "Wheat Grass Juice",
"url": "https://en.wikibooks.org/wiki/Cookbook:Wheat_Grass_Juice"
} | recipes/recipe_18_196.html |
{
"infobox": {
"category": "/wiki/Category:Indian_recipes",
"difficulty": 3,
"servings": "20–25 servings",
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "Modak is a deep fried Indian sweet that is almost exclusively prepared during the Ganesha Festival around August, when it is often given as an offering to Lord Ganesha, the elephant-headed Remover of Obstacles. Modak is reportedly his favorite sweet. In some parts of the country (coastal Maharashtra), modak is prepared using rice flour, as rice is the main crop of that region. They are usually filled with a syrupy mixture of sweetened coconut, sometimes with saffron."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup white wheat flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup semolina flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of salt"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 pinch of turmeric powder"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup warm water"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "Oil for frying"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 coconut, grated finely (makes about 2 cups)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1½ cups jaggery (or substitute raw sugar)"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¾ tablespoon powdered cardamom"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all the dough ingredients; it should be dry but should a little sticky."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Grease the dough with oil and leave covered for 1 hour."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Melt the jaggery with 4 tablespoons of water in a non-stick skillet until it is liquid."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Add coconut. Sauté for 15–20 minutes, until the mixture becomes very thick and almost dry."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Mix in the cardamom powder and remove from the fire."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Spread the mixture out on a metal tray to cool."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Take a tablespoon-sized ball of dough and roll it out—using flour if it is sticky—into a disc 4 inches across."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Put a tablespoon-sized lump of filling in the middle (it should be hardening well by now), wet the edges with a finger, and fold up the sides, crimping the dough into a peak at the top to completely seal in the filling."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Deep fry the modak in oil until golden brown."
}
],
"title": "Wheat Modak (Coconut Pastries)",
"url": "https://en.wikibooks.org/wiki/Cookbook:Wheat_Modak_(Coconut_Pastries)"
} | recipes/recipe_18_197.html |
{
"infobox": {
"category": null,
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "p",
"section": null,
"text": "This wheat-free baking mix is a mixture of several other flours that, along with the addition of xanthan gum or guar gum, approximates wheat flour."
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 part (28.5%) by weight white rice flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 part (28.5%) by weight brown rice flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 part (28.5%) by weight tapioca starch"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "½ part (14%) by weight amaranth flour"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "2–4% by weight xanthan gum (optional)"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients. Mix until very thoroughly blended."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Use the blend as a substitute for wheat flour, using the same weight of the blend as of the wheat flour; for example, if a recipe calls for 100 g wheat flour, use 100 g of this blend."
},
{
"line_type": "ul",
"section": "Notes, tips and variations",
"text": "Cakes, cookies, and other tender baked goods will need less xanthan gum. Breads and chewier doughs will need more xanthan gum."
}
],
"title": "Wheat-Free Baking Mix",
"url": "https://en.wikibooks.org/wiki/Cookbook:Wheat-Free_Baking_Mix"
} | recipes/recipe_18_198.html |
{
"infobox": {
"category": "/wiki/Category:Sauce_recipes",
"difficulty": 1,
"servings": null,
"time": null
},
"text_lines": [
{
"line_type": "ul",
"section": "Ingredients",
"text": "2 cups whiskey"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "1 cup ketchup"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup Worcestershire sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup soy sauce"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup cider vinegar"
},
{
"line_type": "ul",
"section": "Ingredients",
"text": "¼ cup chicken broth"
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Combine all ingredients in a large saucepan. Bring to a boil over high heat and cook, stirring, for 10 minutes."
},
{
"line_type": "ol",
"section": "Procedure",
"text": "Refrigerate in a nonreactive container for up to 2 months."
}
],
"title": "Whiskey Barbecue Sauce",
"url": "https://en.wikibooks.org/wiki/Cookbook:Whiskey_Barbecue_Sauce"
} | recipes/recipe_18_199.html |
Subsets and Splits